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Titolo:
Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a modelsystem
Autore:
Monti, SM; Ritieni, A; Sacchi, R; Skog, K; Borgen, E; Fogliano, V;
Indirizzi:
Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Naples, Italy Univ Naples Federico II Naples Italy I-80055 enti, I-80055 Naples, Italy Lund Univ, Ctr Chem & Chem Engn, Dept Appl Nutr & Food Chem, Lund, Sweden Lund Univ Lund Sweden em Engn, Dept Appl Nutr & Food Chem, Lund, Sweden
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 8, volume: 49, anno: 2001,
pagine: 3969 - 3975
SICI:
0021-8561(200108)49:8<3969:COPCIV>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
GROUND-BEEF PATTIES; ANTIOXIDANT ACTIVITY; COOKED FOODS; NATURAL ANTIOXIDANTS; MASS-SPECTROMETRY; AROMATIC-AMINES; BULK OILS; MEAT; PREVENTION; OXIDATION;
Keywords:
heterocyclic amines; phenolic compounds; virgin olive oil; LC-MS; Maillard reaction; mutagen; antioxidants;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
58
Recensione:
Indirizzi per estratti:
Indirizzo: Fogliano, V Univ Naples Federico II, Dipartimento Sci Alimenti, Parco Gussone, I-80055Naples, Italy Univ Naples Federico II Parco Gussone Naples Italy I-80055 ly
Citazione:
S.M. Monti et al., "Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a modelsystem", J AGR FOOD, 49(8), 2001, pp. 3969-3975

Abstract

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. Theaddition 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.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/04/20 alle ore 04:39:52