Journal
BIOFACTORS
Volume 12, Issue 1-4, Pages 123-127Publisher
IOS PRESS
DOI: 10.1002/biof.5520120119
Keywords
pyrazine cation radical; mutagenicity; cooked hamburger; ascorbate; erythorbate; glucose
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Introduction of phenolic antioxidants, thiol compounds and reductones into the heated model system composed of glucose/glycine/creatinine was effective to scavenge the intermediary pyrazine cation radical and to reduce the mutagenicity due to imidazoquinoxaline heterocyclic amines. Addition of a reductone, ascorbate or erythorbate, at 0.3% to ground beef effectively reduced the mutagenicity of cooked hamburger. Mutagenicity of cooked hamburger was also decreased by addition of glucose at more than 0.7% to ground beef.
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