Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system (1249 views)
J Agric Food Chem (ISSN: 0021-8561), 2001 Sep; 49(8): 3969-3975.
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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:
Not available.
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:
Not available.
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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View Export to BibTeX Export to EndNote
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Impact Factor: 1.039
View Export to BibTeX Export to EndNote
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 (1178 views)
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Impact Factor: 1.083
View Export to BibTeX Export to EndNote
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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 (779 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 (592 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 (1077 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 (1027 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 (787 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 (601 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 (830 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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32 Records (31 excluding Abstracts).
Total impact factor: 94.341 (92.999 excluding Abstracts).
Total 5 year impact factor: 97.726 (94.344 excluding Abstracts).
Total impact factor: 94.341 (92.999 excluding Abstracts).
Total 5 year impact factor: 97.726 (94.344 excluding Abstracts).
1249 views. Last view on Friday 25 April 2025, 19:15:41
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