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Article: Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
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TitleInhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
 
AuthorsWong, D1
Cheng, KW1
Wang, M1
 
KeywordsBeef patties
Chemical model systems
Heterocyclic amines
Vitamins
 
Issue Date2012
 
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
 
CitationFood Chemistry, 2012, v. 133 n. 3, p. 760-766 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2012.01.089
 
AbstractThe inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins (pyridoxiamine, pyridoxine, nicotinic acid, biotin, thiamine and l-ascorbic acid) out of the 11, exhibited significant inhibition (>40%) in both models. Pyridoxamine was the most potent inhibitor, and its inhibitory effect increased with increasing concentration in the model, although not in a linear manner. The activity of pyridoxamine, niacin and ascorbic acid was investigated using fried beef. Moderate inhibition (∼20%) of the formation of PhIP, 4,8-DiMeIQx and MeIQx was found for niacin and ascorbic acid; whereas pyridoxamine reduced the levels of all three HAs by ∼40%. GC-MS analysis showed that pyridoxamine significantly reduced the level of PhIP intermediate, phenylacetaldehyde. LC-ESI-MS/MS analysis revealed that pyridoxamine directly reacts with phenylacetaldehyde to form an adduct, whose structure was characterised by MS and NMR spectroscopy. © 2012 Elsevier Ltd. All rights reserved.
 
ISSN0308-8146
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
DOIhttp://dx.doi.org/10.1016/j.foodchem.2012.01.089
 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorWong, D
 
dc.contributor.authorCheng, KW
 
dc.contributor.authorWang, M
 
dc.date.accessioned2012-09-14T03:33:06Z
 
dc.date.available2012-09-14T03:33:06Z
 
dc.date.issued2012
 
dc.description.abstractThe inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins (pyridoxiamine, pyridoxine, nicotinic acid, biotin, thiamine and l-ascorbic acid) out of the 11, exhibited significant inhibition (>40%) in both models. Pyridoxamine was the most potent inhibitor, and its inhibitory effect increased with increasing concentration in the model, although not in a linear manner. The activity of pyridoxamine, niacin and ascorbic acid was investigated using fried beef. Moderate inhibition (∼20%) of the formation of PhIP, 4,8-DiMeIQx and MeIQx was found for niacin and ascorbic acid; whereas pyridoxamine reduced the levels of all three HAs by ∼40%. GC-MS analysis showed that pyridoxamine significantly reduced the level of PhIP intermediate, phenylacetaldehyde. LC-ESI-MS/MS analysis revealed that pyridoxamine directly reacts with phenylacetaldehyde to form an adduct, whose structure was characterised by MS and NMR spectroscopy. © 2012 Elsevier Ltd. All rights reserved.
 
dc.description.natureLink_to_subscribed_fulltext
 
dc.identifier.citationFood Chemistry, 2012, v. 133 n. 3, p. 760-766 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2012.01.089
 
dc.identifier.citeulike10474478
 
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2012.01.089
 
dc.identifier.eissn1873-7072
 
dc.identifier.epage766
 
dc.identifier.hkuros206135
 
dc.identifier.issn0308-8146
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
dc.identifier.issue3
 
dc.identifier.scopuseid_2-s2.0-84862814387
 
dc.identifier.spage760
 
dc.identifier.urihttp://hdl.handle.net/10722/163628
 
dc.identifier.volume133
 
dc.languageeng
 
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
 
dc.publisher.placeNetherlands
 
dc.relation.ispartofFood Chemistry
 
dc.relation.referencesReferences in Scopus
 
dc.subjectBeef patties
 
dc.subjectChemical model systems
 
dc.subjectHeterocyclic amines
 
dc.subjectVitamins
 
dc.titleInhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong