File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

TitleInhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Authors
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
Citation
Food Chemistry, 2012, v. 133 n. 3, p. 760-766 How to Cite?
Abstract
The 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.
Persistent Identifierhttp://hdl.handle.net/10722/163628
ISSN
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorWong, Den_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2012-09-14T03:33:06Z-
dc.date.available2012-09-14T03:33:06Z-
dc.date.issued2012en_HK
dc.identifier.citationFood Chemistry, 2012, v. 133 n. 3, p. 760-766en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/163628-
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.en_HK
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectBeef pattiesen_HK
dc.subjectChemical model systemsen_HK
dc.subjectHeterocyclic aminesen_HK
dc.subjectVitaminsen_HK
dc.titleInhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef pattiesen_HK
dc.typeArticleen_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2012.01.089en_HK
dc.identifier.scopuseid_2-s2.0-84862814387en_HK
dc.identifier.hkuros206135-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-84862814387&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume133en_HK
dc.identifier.issue3en_HK
dc.identifier.spage760en_HK
dc.identifier.epage766en_HK
dc.identifier.eissn1873-7072-
dc.identifier.isiWOS:000302986400021-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridWong, D=55260901300en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.citeulike10474478-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats