Journal
JOURNAL OF BIOCHEMICAL AND BIOPHYSICAL METHODS
Volume 53, Issue 1-3, Pages 37-44Publisher
ELSEVIER
DOI: 10.1016/S0165-022X(02)00090-8
Keywords
model system; heterocyclic aromatic amines; flavours of spices; PhIP; antioxidants; pro-oxidants
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PhIP (2-amino-1-methyl-6-phenylimidazo [4,5 -b]pyridine) is a heterocyclic aromatic amine belonging to a class of mutagens found in food. This project studied the effects of commercially available flavours of spices on the fort-nation of PhIP, one of the most common heterocyclic aromatic amines in heated meat and fish products. The model reactions were carried out in diethylene glycol. Highest amounts of PhIP were obtained at 200 degreesC, a heating time of 60 min and an equivalent molar ratio of phenylalanine and creatinine. With this model system, the influence of Monascus red and flavours extracted from thyme, marjoram and rosemary on the formation of PhIP was tested. The flavours were added to the model system in different amounts. The oxidative properties were determined with the rancimat method. It was shown that all tested products, independent of their pro- or antioxidative properties, increased PhIP in the model system. (C) 2002 Elsevier Science B.V All rights reserved.
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