Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system(644 views) Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V
Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy
CNR, Centro di Studio di Biocristallografia, Via Mezzocannone 6, 80134 Napoli, Italy
Department of Applied Nutrition and Food Chemistry, Center of Chemistry and Chemical Engineering, Lund University, Lund, Sweden
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Layton, D. W., Bogen, K. T., Knize, M. G., Hatch, F. T., Johnson, V. M., Felton, J. S., Cancer risk of heterocyclic amines in cooked foods: An analysis and implications for research (1995) Carcinogenesis, 16, pp. 39-52
Felton, J. S., Malfatti, M. A., Knize, M. G., Salmon, C. P., Hopmans, E. C., Wu, R., Health risks of heterocyclic amines (1997) Mutat. Res., 376, pp. 37-41
J gerstad, M., Skog, K., Arvidsson, P., Solyakov, A., Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked food (1998) Z. Lebensm. Unters. Forsch. A, 207, pp. 419-427
J gerstad, M., Laser Reutersw rd, A., ste, R., Dahlqvist, A., Olsson, K., Grivas, S., Nyhammar, T., Creatinine and Maillard reaction products as precursors of mutagenic compounds formed in fried beef (1983) The Maillard Reaction in Foods and Nutrition, pp. 507-519. , Waller, G., Feather, M., Eds.
Knize, M. G., Shen, N. H., Felton, J. S., The production of mutagens in foods (1988) Proc., Air Pollut. Control Assoc., pp. 88-130
Skog, K. I., Johansson, M. A., J gerstad, M. I., Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake (1998) Food Chem. Toxicol., 36, pp. 879-896
Pearson, A. M., Chen, C., Gray, J. I., Aust, S. D., Mechanism (s) involved in meat mutagen formation and inhibition (1992) Free Radical Biol. Med., 13, pp. 161-167
Milic, B. L., Djilas, S. M., Canadanovic-Brunet, J. M., Synthesis of some heterocyclic aminoimidazoazarenes (1993) Food Chem., 46, pp. 273-276
Weisburger, J. H., Nagao, M., Wakabayashi, K., Oguri, A., Prevention of heterocyclic amine formation by tea and tea polyphenols (1994) Cancer Lett., 83, pp. 143-147
Satue, M. T., Huang, S. -W., Frankel, E. N., Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil (1995) J. Am. Oil Chem. Soc., 72, pp. 1131-1137
M rquez-Ruiz, G., Dobarganes, C., Short-chain fatty acid formation during thermoxidation and frying (1996) J. Sci. Food Agric., 7, pp. 120-126
Gross, G. A., Gr ter, A., Quantitation of mutagenic/carcinogenic heterocyclic amines in food products (1992) J. Chromatogr. A, 592, pp. 271-278
Montedoro, G. M., Servili, M., Baldioli, R., Selvaggini, E., Miniat, A., Macchioni, A., Simple and hydrolyzable compounds in virgin olive oil. Spectroscopic characterization of the secoiridoid derivatives (1993) J. Agric. Food Chem., 41, pp. 2228-2234
Birkh user Verlag: Basel, Switzerland
Frankel, E. N., Huang, S. W., Kanner, J., German, J. B., Interfacial phenomena in the evaluation of antioxidants: Bulk oil versus emulsions (1994) J. Agric. Food Chem., 42, pp. 1054-1059
Huang, S. W., Hopia, K., Schwarz, E. N., Frankel, E. N., German, J. B., Antioxidant activity of -tocopherol and trolox in different lipid substrates: Bulk oil vs oil-in-water emulsions (1996) J. Agric. Food Chem., 44, pp. 444-452
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system
Mutagenic heterocyclic amines (HAs) are formed at low levels during cooking of meat and fish, and some of them are considered to be possible human carcinogens. The formation of HAs may be affected by the presence of synthetic or naturally occurring antioxidants. In the present study the effect of virgin olive oil (VOO) phenolic compounds, identified and quantified by LC-MS, on the formation of HAs in a model system was evaluated. An aqueous solution of creatinine, glucose, and glycine was heated in the presence of two samples of VOO differing only in the composition of phenolic compounds. The addition of VOO to the model system inhibited the formation of 2-amino-3-methylimidazo [4,5-f] quinoxaline (IQx), 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), and 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) by between 30 and 50% compared with the control. Fresh-made olive oil, which contained a high amount of dihydroxyphenylethanol derivatives, inhibited HA formation more than a 1-year-old oil did. The inhibition of HA formation was also verified using phenolic compounds extracted from VOO.
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system
No results.
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system