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)
J Agric Food Chem (ISSN: 0021-8561), 2001 Sep; 49(8): 3969-3975.
Export to BibTeX Export to EndNote
Paper type: Journal Article,
Impact factor: 1.576, 5-year impact factor: 3.387
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0034850548&partnerID=40&md5=225d36166406bfe3882843ef94bfd5ba
Keywords: Antioxidants, Heterocyclic Amines, Lc-Ms, Maillard Reaction, Mutagen, Phenolic Compounds, Virgin Olive Oil, Carcinogen, Creatinine, Glucose, Glycine, Heterocyclic Compound, Mutagenic Agent, Phenol Derivative, Quinoxaline Derivative, Vegetable Oil, Aqueous Solution, Article, Chemical Analysis, Chemical Composition, Chemical Model, Cooking, Fish, Glycation, Liquid Chromatography, Mass Spectrometry, Metabolism, Mutagen Testing, Mutagenicity Tests, Plant Oils,
Affiliations:
*** IBB - CNR ***
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
References:
Sugimura, T., Nagao, M., Kawachi, T., Honda, M., Yahagi, T., Seino, Y., Sato, S., Matsumoto, H., Mutagens-carcinogens in food, with special reference to highly mutagenic pyrolytic products in broiled foods (1977) Origins of Human Cancer, pp. 1561-1577. , Hiatt, H. H., Watson, J. D., Winsten, J. A., Eds.
Cold Spring Harbor Laboratory: Cold Spring Harbor, N
Hatch, F.T., Felton, J.S., Stuermer, D.H., Bjeldanes, L.F., Identification of mutagens from the cooking of food (1984) Chemical Mutagens, 9, pp. 111-164. , de Serres, F. J., Ed.
Some Naturally Occurring Aromatic Amines and Mycotoxins (1993) IARC Monographs on the Evaluation of Carcinogenic Risks of Chemicals to Humans, 56. , International Agency for Research on Cancer:. Lyon, France
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
Sugimura, T., Overview of carcinogenic heterocyclic amines (1997) Mutat. Res., 37, pp. 211-219
Jägerstad, 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
Nagao, M., A new approach to risk estimation of food-borne carcinogens heterocyclic amines-based on molecular information (1999) Mutat. Res., 431, pp. 3-12
Jägerstad, M., Laser Reuterswärd, A., Öste, 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.
American Chemical Society: Washington, DC
Negishi, C., Wakabayashi, K., Tsuda, M., Sato, S., Sugimura, T., Saito, H., Maeda, M., Jägerstad, M., Formation of 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, a new mutagen, by heating mixture of creatinine, glucose and glycine (1984) Mutat. Res., 140, pp. 55-59
Knize, M.G., Shen, N.H., Felton, J.S., The production of mutagens in foods (1988) Proc., Air Pollut. Control Assoc., pp. 88-130
Arvidsson, P., Van Boekel, M.A.J.S., Skog, K., Jägerstad, M., Kinetics of formation of polar heterocyclic amines in a meat model system (1997) J. Food Sci., 62, pp. 911-916
Pais, P., Salmon, C.P., Knize, M.G., Felton, J.S., Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings (1999) J. Agric. Food Chem., 47, pp. 1098-1108
Skog, K.I., Johansson, M.A., Jägerstad, 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
Britt, C., Gomaa, E.A., Gray, J.I., Booren, A.M., Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties (1998) J. Agric. Food Chem., 46, pp. 4891-4897
Oguri, A., Suda, M., Totsuka, Y., Sugimura, T., Wakabayashi, K., Inhibitory effects of antioxidants on formation of heterocyclic amines (1998) Mutat. Res., 402, pp. 237-245
Murkovic, M., Steinberger, D., Pfannhauser, W., Anti-oxidant spices reduce the formation of heterocyclic amines in fried meat (1998) Z. Lebensm. Unters. Forsch. A, 207, pp. 477-480
Kikugawa, K., Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants (1999) Cancer Lett., 143, pp. 123-126
Hirose, M., Takahashi, S., Ogawa, K., Futakushi, M., Shirai, T., Phenolics: Blocking agents for heterocyclic amine-induced carcinogenesis (1999) Food Chem. Toxicol., 37, pp. 985-992
Balogh, Z., Gray, J.I., Gomaa, E., Booren, A.M., Formation and inhibition of heterocyclic aromatic amines in ground beef patties (2000) Food Chem. Toxicol., 38, pp. 395-401
Brenes, M., Garcia, A., Garcia, P., Rios, J.J., Garrido, A., Phenolic compounds in Spanish olive oils (1999) J. Agric. Food Chem., 47, pp. 3535-3540
Medina, I., Paolillo, L., Sacchi, R., Effect of packing media on the oxidation of canned tuna lipids. Antioxidant effectiveness of extra virgin olive oil (1998) J. Agric. Food Chem., 46, pp. 1150-1157
Baldioli, M., Servili, M., Perretti, G., Montedoro, G.F., Antioxidant activity of tocopherols and phenol compounds of virgin olive oil (1996) J. Am. Oil Chem. Soc., 73, pp. 1589-1593
Litridou, M., Linssen, J., Schols, H., Bergmans, M., Pstrhumus, M., Tsimidou, M., Boskou, D., Phenolic compounds in virgin olive oils: Fractionation by solid phase extraction and antioxidant activity assessment (1997) J. Sci. Food Agric., 74, pp. 169-174
Visioli, F., Galli, C., Olive oil phenols and their potential effects on human health (1998) J. Agric. Food Chem., 46, pp. 4292-4296
Solinas, M., Analisi HRGC delle sostanze fenoliche di oli vergini di olivo in relazione al grado di maturazione e alla varietà delle olive (1987) Riv. Ital. Sostanze Grasse, 64, pp. 255-262
Tsimidou, M., Polyphenols and quality of virgin olive oil in retrospect (1988) Ital. J. Food Sci., 10, pp. 99-116
Evangelisti, F., Zunin, F., Calcagno, C., Tiscornia, E., Petacchi, R., Dacus oleae infestation and its consequences on the phenolic compounds of virgin olive oil (1994) Riv. Ital. Sostanze Grasse, 71, pp. 507-511
Fontanazza, G., Patumi, M., Solinas, M., Serraiocco, A., Influence of cultivars on the composition and quality of olive oil (1994) Acta Hortic., 356, pp. 358-361
Fogliano, V., Monti, S.M., Ritieni, A., Gallo, M., Della Medaglia, D., Ambrosino, M.L., Sacchi, R., Antioxidant activity of virgin olive oil phenolic compounds in a micellar system (1999) J. Sci. Food Agric., 37, pp. 1458-1465
Caponio, F., Alloggio, V., Gomes, T., Phenolic compounds of virgin olive oil: Influence of paste preparation techniques (1999) Food Chem., 64, pp. 203-209
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
Manna, C., Galletti, P., Cucciola, V., Moltedo, O., Leone, A., Zappia, V., The protective effect of the olive polyphenol (3,4-dihydroxyphenil)ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in caco-2 cells (1997) J. Nutr., 127, pp. 286-292
Ramirez-Tortosa, M.C., Urbano, G., Lopez-Jurado, M., Nestares, T., Gomez, M.C., Mir, A., Ros, E., Gil, A., Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease (1999) J. Nutr., 129, pp. 2177-2183
Caruso, D., Colombo, R., Patelli, R., Giavarini, F., Galli, G., Rapid evaluation of phenolic component profile and analysis of oleuropein aglycon in olive oil by atmospheric pressure chemical ionization-mass spectrometry (APCIMS) (2000) J. Agric. Food Chem., 48, pp. 1182-1185
Ryan, D., Robards, K., Lavee, S., Determination of phenolic compounds in olives by reversed phase chromatography and mass spectrometry (1999) J. Chromatogr. A, 832, pp. 87-96
EC Regulation 2568/91 (1991) Off. J. Eur. Communities, pp. L248. , Sept 5
Márquez-Ruiz, G., Dobarganes, C., Short-chain fatty acid formation during thermoxidation and frying (1996) J. Sci. Food Agric., 7, pp. 120-126
Vasquez Roncero, A., Les polyphenols de l'huile d'olive et leur influence sur les characteristiques de l'huile (1978) Rev. Fr. Corps Gras, 25, pp. 25-26
Pellegrini, N., Re, R., Yang, M., Rice-Evans, C., Screening of dietary carotenoids-rich fruit extracts for antioxidant activities applying 2,2′-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay (1999) Methods Enzymol, 299, pp. 379-389
Johansson, M., Skog, K., Jägerstad, M., Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system (1993) Carcinogenesis, 14, pp. 89-94
Gross, G.A., Grüter, A., Quantitation of mutagenic/carcinogenic heterocyclic amines in food products (1992) J. Chromatogr. A, 592, pp. 271-278
Johansson, M., Fay, L., Gross, G., Olsson, K., Jägerstad, M., Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system (1995) Carcinogenesis, 16, pp. 2553-2560
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
Arnoldi, A., Arnoldi, C., Baldi, O., Ghizzoni, C., Effect of lipids in the Maillard reaction (1990) The Maillard Reaction. Advances in Life Sciences, pp. 133-138. , Finot, P. A., Aeschbacher, H. U., Hurrell, R. F., Liardon, R., Eds.
Birkhäuser 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 α-tocopherol and trolox in different lipid substrates: Bulk oil vs oil-in-water emulsions (1996) J. Agric. Food Chem., 44, pp. 444-452
Palozza, P., Prooxidant actions of carotenoids in biologic systems (1998) Nutr. Rev., 56, pp. 257-265
Brenes, M., Hidalgo, F.J., García, A., Rios, J., García, P., Zamora, R., Garrido, A., Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil (2000) J. Am. Oil Chem. Soc., 77, pp. 715-720
Hatch, F. T., Felton, J. S., Stuermer, D. H., Bjeldanes, L. F., Identification of mutagens from the cooking of food (1984) Chemical Mutagens, 9, pp. 111-164. , de Serres, F. J., Ed.
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
J Agric Food Chem (ISSN: 0021-8561), 2001 Sep; 49(8): 3969-3975.
Export to BibTeX Export to EndNote
Paper type: Journal Article,
Impact factor: 1.576, 5-year impact factor: 3.387
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-0034850548&partnerID=40&md5=225d36166406bfe3882843ef94bfd5ba
Keywords: Antioxidants, Heterocyclic Amines, Lc-Ms, Maillard Reaction, Mutagen, Phenolic Compounds, Virgin Olive Oil, Carcinogen, Creatinine, Glucose, Glycine, Heterocyclic Compound, Mutagenic Agent, Phenol Derivative, Quinoxaline Derivative, Vegetable Oil, Aqueous Solution, Article, Chemical Analysis, Chemical Composition, Chemical Model, Cooking, Fish, Glycation, Liquid Chromatography, Mass Spectrometry, Metabolism, Mutagen Testing, Mutagenicity Tests, Plant Oils,
Affiliations:
*** IBB - CNR ***
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
References:
Sugimura, T., Nagao, M., Kawachi, T., Honda, M., Yahagi, T., Seino, Y., Sato, S., Matsumoto, H., Mutagens-carcinogens in food, with special reference to highly mutagenic pyrolytic products in broiled foods (1977) Origins of Human Cancer, pp. 1561-1577. , Hiatt, H. H., Watson, J. D., Winsten, J. A., Eds.
Cold Spring Harbor Laboratory: Cold Spring Harbor, N
Hatch, F.T., Felton, J.S., Stuermer, D.H., Bjeldanes, L.F., Identification of mutagens from the cooking of food (1984) Chemical Mutagens, 9, pp. 111-164. , de Serres, F. J., Ed.
Some Naturally Occurring Aromatic Amines and Mycotoxins (1993) IARC Monographs on the Evaluation of Carcinogenic Risks of Chemicals to Humans, 56. , International Agency for Research on Cancer:. Lyon, France
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
Sugimura, T., Overview of carcinogenic heterocyclic amines (1997) Mutat. Res., 37, pp. 211-219
Jägerstad, 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
Nagao, M., A new approach to risk estimation of food-borne carcinogens heterocyclic amines-based on molecular information (1999) Mutat. Res., 431, pp. 3-12
Jägerstad, M., Laser Reuterswärd, A., Öste, 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.
American Chemical Society: Washington, DC
Negishi, C., Wakabayashi, K., Tsuda, M., Sato, S., Sugimura, T., Saito, H., Maeda, M., Jägerstad, M., Formation of 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, a new mutagen, by heating mixture of creatinine, glucose and glycine (1984) Mutat. Res., 140, pp. 55-59
Knize, M.G., Shen, N.H., Felton, J.S., The production of mutagens in foods (1988) Proc., Air Pollut. Control Assoc., pp. 88-130
Arvidsson, P., Van Boekel, M.A.J.S., Skog, K., Jägerstad, M., Kinetics of formation of polar heterocyclic amines in a meat model system (1997) J. Food Sci., 62, pp. 911-916
Pais, P., Salmon, C.P., Knize, M.G., Felton, J.S., Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings (1999) J. Agric. Food Chem., 47, pp. 1098-1108
Skog, K.I., Johansson, M.A., Jägerstad, 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
Britt, C., Gomaa, E.A., Gray, J.I., Booren, A.M., Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties (1998) J. Agric. Food Chem., 46, pp. 4891-4897
Oguri, A., Suda, M., Totsuka, Y., Sugimura, T., Wakabayashi, K., Inhibitory effects of antioxidants on formation of heterocyclic amines (1998) Mutat. Res., 402, pp. 237-245
Murkovic, M., Steinberger, D., Pfannhauser, W., Anti-oxidant spices reduce the formation of heterocyclic amines in fried meat (1998) Z. Lebensm. Unters. Forsch. A, 207, pp. 477-480
Kikugawa, K., Involvement of free radicals in the formation of heterocyclic amines and prevention by antioxidants (1999) Cancer Lett., 143, pp. 123-126
Hirose, M., Takahashi, S., Ogawa, K., Futakushi, M., Shirai, T., Phenolics: Blocking agents for heterocyclic amine-induced carcinogenesis (1999) Food Chem. Toxicol., 37, pp. 985-992
Balogh, Z., Gray, J.I., Gomaa, E., Booren, A.M., Formation and inhibition of heterocyclic aromatic amines in ground beef patties (2000) Food Chem. Toxicol., 38, pp. 395-401
Brenes, M., Garcia, A., Garcia, P., Rios, J.J., Garrido, A., Phenolic compounds in Spanish olive oils (1999) J. Agric. Food Chem., 47, pp. 3535-3540
Medina, I., Paolillo, L., Sacchi, R., Effect of packing media on the oxidation of canned tuna lipids. Antioxidant effectiveness of extra virgin olive oil (1998) J. Agric. Food Chem., 46, pp. 1150-1157
Baldioli, M., Servili, M., Perretti, G., Montedoro, G.F., Antioxidant activity of tocopherols and phenol compounds of virgin olive oil (1996) J. Am. Oil Chem. Soc., 73, pp. 1589-1593
Litridou, M., Linssen, J., Schols, H., Bergmans, M., Pstrhumus, M., Tsimidou, M., Boskou, D., Phenolic compounds in virgin olive oils: Fractionation by solid phase extraction and antioxidant activity assessment (1997) J. Sci. Food Agric., 74, pp. 169-174
Visioli, F., Galli, C., Olive oil phenols and their potential effects on human health (1998) J. Agric. Food Chem., 46, pp. 4292-4296
Solinas, M., Analisi HRGC delle sostanze fenoliche di oli vergini di olivo in relazione al grado di maturazione e alla varietà delle olive (1987) Riv. Ital. Sostanze Grasse, 64, pp. 255-262
Tsimidou, M., Polyphenols and quality of virgin olive oil in retrospect (1988) Ital. J. Food Sci., 10, pp. 99-116
Evangelisti, F., Zunin, F., Calcagno, C., Tiscornia, E., Petacchi, R., Dacus oleae infestation and its consequences on the phenolic compounds of virgin olive oil (1994) Riv. Ital. Sostanze Grasse, 71, pp. 507-511
Fontanazza, G., Patumi, M., Solinas, M., Serraiocco, A., Influence of cultivars on the composition and quality of olive oil (1994) Acta Hortic., 356, pp. 358-361
Fogliano, V., Monti, S.M., Ritieni, A., Gallo, M., Della Medaglia, D., Ambrosino, M.L., Sacchi, R., Antioxidant activity of virgin olive oil phenolic compounds in a micellar system (1999) J. Sci. Food Agric., 37, pp. 1458-1465
Caponio, F., Alloggio, V., Gomes, T., Phenolic compounds of virgin olive oil: Influence of paste preparation techniques (1999) Food Chem., 64, pp. 203-209
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
Manna, C., Galletti, P., Cucciola, V., Moltedo, O., Leone, A., Zappia, V., The protective effect of the olive polyphenol (3,4-dihydroxyphenil)ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in caco-2 cells (1997) J. Nutr., 127, pp. 286-292
Ramirez-Tortosa, M.C., Urbano, G., Lopez-Jurado, M., Nestares, T., Gomez, M.C., Mir, A., Ros, E., Gil, A., Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease (1999) J. Nutr., 129, pp. 2177-2183
Caruso, D., Colombo, R., Patelli, R., Giavarini, F., Galli, G., Rapid evaluation of phenolic component profile and analysis of oleuropein aglycon in olive oil by atmospheric pressure chemical ionization-mass spectrometry (APCIMS) (2000) J. Agric. Food Chem., 48, pp. 1182-1185
Ryan, D., Robards, K., Lavee, S., Determination of phenolic compounds in olives by reversed phase chromatography and mass spectrometry (1999) J. Chromatogr. A, 832, pp. 87-96
EC Regulation 2568/91 (1991) Off. J. Eur. Communities, pp. L248. , Sept 5
Márquez-Ruiz, G., Dobarganes, C., Short-chain fatty acid formation during thermoxidation and frying (1996) J. Sci. Food Agric., 7, pp. 120-126
Vasquez Roncero, A., Les polyphenols de l'huile d'olive et leur influence sur les characteristiques de l'huile (1978) Rev. Fr. Corps Gras, 25, pp. 25-26
Pellegrini, N., Re, R., Yang, M., Rice-Evans, C., Screening of dietary carotenoids-rich fruit extracts for antioxidant activities applying 2,2′-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay (1999) Methods Enzymol, 299, pp. 379-389
Johansson, M., Skog, K., Jägerstad, M., Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system (1993) Carcinogenesis, 14, pp. 89-94
Gross, G.A., Grüter, A., Quantitation of mutagenic/carcinogenic heterocyclic amines in food products (1992) J. Chromatogr. A, 592, pp. 271-278
Johansson, M., Fay, L., Gross, G., Olsson, K., Jägerstad, M., Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system (1995) Carcinogenesis, 16, pp. 2553-2560
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
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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.
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
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Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system
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Tedesco I, Russo GL, Nazzaro F, Russo M, Palumbo R
* Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes (1166 views)
J Nutr Biochem (ISSN: 0955-2863), 2001 Sep; 12(9): 505-511.
Impact Factor: 1.039
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Tedesco I, Russo M, Russo P, Iacomino G, Russo GL, Carraturo A, Faruolo C, Moio L, Palumbo R
Antioxidant effect of red wine polyphenols on red blood cells (616 views)
J Nutr Biochem (ISSN: 0955-2863), 2000 Feb; 11(2): 114-119.
Impact Factor: 1.083
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Monti SM, Borrelli RC, Ritieni A, Fogliano V
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system (506 views)
J Agric Food Chem (ISSN: 0021-8561), 2000; 48(4): 1041-1046.
Impact Factor: 1.56
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Vinale F, Monti SM, Panunzi B, Fogliano V
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems (388 views)
J Agric Food Chem (ISSN: 0021-8561), 1999 Nov; 47(11): 4700-4706.
Impact Factor: 1.453
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Fogliano V, Ritieni A, Monti SM, Gallo M, Della Medaglia D, Ambrosino ML, Sacchi R
Antioxidant activity of virgin olive oil phenolic compounds in a micellar system (301 views)
Journal Of The Science Of Food And Agriculture (ISSN: 0022-5142), 1999 Oct; 79(13): 1803-1808.
Impact Factor: 1.097
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Monti SM, Ritieni A, Graziani G, Randazzo G, Mannina L, Segre AL, Fogliano V
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system (499 views)
J Agric Food Chem (ISSN: 0021-8561), 1999 Apr; 47(4): 1506-1513.
Impact Factor: 1.453
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Fogliano V, Monti SM, Musella T, Randazzo G, Ritieni A
Formation Of Colored Maillard Reaction Products In A Gluten-Glucose Model System (229 views)
Journal Of Agricultural And Food Chemistry, 1999; 66: 293-299.
Impact Factor: 1.453
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Fogliano V, Monti SM, Visconti A, Randazzo G, Facchiano AM, Colonna G, Ritieni A
Identification of a β-lactoglobulin lactosylation site (448 views)
Biochim Biophys Acta Protein Struct Mol Enzymol (ISSN: 0167-4838), 1998 Nov 10; 1388(2): 295-304.
Impact Factor: 1.687
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Wink DA, Vodovotz Y, Grisham MB, DeGraff W, Cook JC, Pacelli R, Krishna M, Mitchell JB
Antioxidant effects of nitric oxide (351 views)
Method Enzymol (ISSN: 0076-6879, 1557-7988electronic), 1998; 301: 413-424.
Impact Factor: 2.823
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Costanzo LL, De Guidi G, Giuffrida S, Sortino S, Condorelli G, Pappalardo G
Antioxidant effect of copper(II) on photosensitized lipid peroxidation (610 views)
J Chem Res (ISSN: 0162-0134print, 0162-0134linking, 1873-3344), 1995 Feb; 57(2): 115-125.
Impact Factor: 1.342
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30 Records (29 excluding Abstracts).
Total impact factor: 85.441 (84.099 excluding Abstracts).
Total 5 year impact factor: 92.826 (89.444 excluding Abstracts).
Total impact factor: 85.441 (84.099 excluding Abstracts).
Total 5 year impact factor: 92.826 (89.444 excluding Abstracts).
644 views. Last view on Monday 22 May 2023, 21:41:14
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