English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/114660
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde

AutorZamora, Rosario ; Alcón, Esmeralda; Hidalgo, Francisco J.
Palabras claveFormaldehyde
Heterocyclic aromatic amines
Maillard reaction
Reactive carbonyls
Ammonia
Fecha de publicación2014
EditorElsevier
CitaciónFood Chemistry 155: 74- 80 (2014)
ResumenThe formation of formaldehyde from phenylacetaldehyde and phenylalanine, and the contribution of both formaldehyde and ammonia to the production of PhIP from phenylacetaldehyde and creatinine were studied in an attempt to clarify the reaction pathways that produce PhIP. Formaldehyde was produced by thermal degradation of phenylacetaldehyde and, to a lesser extent, also by degradation of phenylalanine, phenylethylamine, styrene, and creatinine. When formaldehyde was added to a mixture of phenylacetaldehyde and creatinine, PhIP yield was multiplied by nineteen. When formaldehyde and ammonia were simultaneously present, PhIP yield was multiplied by fifty and the Ea of the reaction decreased by 61%. All these results point to formaldehyde and ammonia as the two additional reactants required for PhIP formation from both phenylacetaldehyde/creati(ni)ne and phenylalanine/creati(ni)ne mixtures. A general pathway for PhIP formation is proposed. This pathway is suggested to be the main route for PhIP formation in foods. © 2014 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/114660
DOI10.1016/j.foodchem.2014.01.039
Identificadoresdoi: 10.1016/j.foodchem.2014.01.039
issn: 0308-8146
Aparece en las colecciones: (IG) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
FoodChem2014_155_74.pdf482,27 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.