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Article: Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Title | Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties |
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Authors | |
Keywords | Beef patties Chemical model systems Heterocyclic amines Vitamins |
Issue Date | 2012 |
Publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem |
Citation | Food Chemistry, 2012, v. 133 n. 3, p. 760-766 How to Cite? |
Abstract | The inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins (pyridoxiamine, pyridoxine, nicotinic acid, biotin, thiamine and l-ascorbic acid) out of the 11, exhibited significant inhibition (>40%) in both models. Pyridoxamine was the most potent inhibitor, and its inhibitory effect increased with increasing concentration in the model, although not in a linear manner. The activity of pyridoxamine, niacin and ascorbic acid was investigated using fried beef. Moderate inhibition (∼20%) of the formation of PhIP, 4,8-DiMeIQx and MeIQx was found for niacin and ascorbic acid; whereas pyridoxamine reduced the levels of all three HAs by ∼40%. GC-MS analysis showed that pyridoxamine significantly reduced the level of PhIP intermediate, phenylacetaldehyde. LC-ESI-MS/MS analysis revealed that pyridoxamine directly reacts with phenylacetaldehyde to form an adduct, whose structure was characterised by MS and NMR spectroscopy. © 2012 Elsevier Ltd. All rights reserved. |
Persistent Identifier | http://hdl.handle.net/10722/163628 |
ISSN | 2023 Impact Factor: 8.5 2023 SCImago Journal Rankings: 1.745 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Wong, D | en_HK |
dc.contributor.author | Cheng, KW | en_HK |
dc.contributor.author | Wang, M | en_HK |
dc.date.accessioned | 2012-09-14T03:33:06Z | - |
dc.date.available | 2012-09-14T03:33:06Z | - |
dc.date.issued | 2012 | en_HK |
dc.identifier.citation | Food Chemistry, 2012, v. 133 n. 3, p. 760-766 | en_HK |
dc.identifier.issn | 0308-8146 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/163628 | - |
dc.description.abstract | The inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins (pyridoxiamine, pyridoxine, nicotinic acid, biotin, thiamine and l-ascorbic acid) out of the 11, exhibited significant inhibition (>40%) in both models. Pyridoxamine was the most potent inhibitor, and its inhibitory effect increased with increasing concentration in the model, although not in a linear manner. The activity of pyridoxamine, niacin and ascorbic acid was investigated using fried beef. Moderate inhibition (∼20%) of the formation of PhIP, 4,8-DiMeIQx and MeIQx was found for niacin and ascorbic acid; whereas pyridoxamine reduced the levels of all three HAs by ∼40%. GC-MS analysis showed that pyridoxamine significantly reduced the level of PhIP intermediate, phenylacetaldehyde. LC-ESI-MS/MS analysis revealed that pyridoxamine directly reacts with phenylacetaldehyde to form an adduct, whose structure was characterised by MS and NMR spectroscopy. © 2012 Elsevier Ltd. All rights reserved. | en_HK |
dc.language | eng | - |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | en_HK |
dc.relation.ispartof | Food Chemistry | en_HK |
dc.subject | Beef patties | en_HK |
dc.subject | Chemical model systems | en_HK |
dc.subject | Heterocyclic amines | en_HK |
dc.subject | Vitamins | en_HK |
dc.title | Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties | en_HK |
dc.type | Article | en_HK |
dc.identifier.email | Wang, M: mfwang@hku.hk | en_HK |
dc.identifier.authority | Wang, M=rp00800 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2012.01.089 | en_HK |
dc.identifier.scopus | eid_2-s2.0-84862814387 | en_HK |
dc.identifier.hkuros | 206135 | - |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-84862814387&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 133 | en_HK |
dc.identifier.issue | 3 | en_HK |
dc.identifier.spage | 760 | en_HK |
dc.identifier.epage | 766 | en_HK |
dc.identifier.eissn | 1873-7072 | - |
dc.identifier.isi | WOS:000302986400021 | - |
dc.publisher.place | Netherlands | en_HK |
dc.identifier.scopusauthorid | Wong, D=55260901300 | en_HK |
dc.identifier.scopusauthorid | Cheng, KW=12141247000 | en_HK |
dc.identifier.scopusauthorid | Wang, M=7406691844 | en_HK |
dc.identifier.citeulike | 10474478 | - |
dc.identifier.issnl | 0308-8146 | - |