期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 28, 页码 7474-7481出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c02869
关键词
acrolein; carbonyl-amine reactions; crotonaldehyde; heterocyclic aromatic amines; IQ; lipid oxidation; maillard reaction; MeIQ; reactive carbonyls
资金
- Ministerio de Ciencia, Innovacion y Universidades (MCIU) from Spain
- Agencia Estatal de Investigacion (AEI) from Spain
- Fondo Europeo de Desarrollo Regional (FEDER) from the European Union [RTI2018-096632-B-100]
Food processing is responsible for the destruction of some health hazards, but it is responsible for the formation of new ones. Among them, the formation of heterocyclic aromatic amines (HAAs) has received a considerable attention because of their carcinogenicity. In spite of this, HAA formation is still poorly understood. This study was undertaken to identify precursors and formation pathways for 2-amino-3-methylimidazo(4,5-f)quinoline (IQ). IQ was produced by reaction of acrolein, crotonaldehyde, creatinine, and ammonia. Reaction conditions were studied, and its activation energy (E-a) was determined to be 77.0 +/- 1.3 kJ/mol. IQ formation was always accompanied by the formation of the HAA 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ), which was produced with an Ea of 72.2 +/- 0.4 kJ/mol. A reaction pathway for the competitive formation of IQ and MeIQ is proposed. Obtained results demonstrate the significant role of reactive carbonyls (the food carbonylome) in HAA formation and provide evidences for designing HAA mitigation strategies.
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