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Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ)

AuthorsZamora, Rosario ; Lavado-Tena, Cristina M.; Hidalgo, Francisco J.
KeywordsCarbonyl-amine reactions
Food carbonylome
Heterocyclic aromatic amines
Lipid oxidation
Maillard reaction
Reactive carbonyls
Issue Date15-Sep-2020
CitationFood Chemistry 324: 126898 (2020)
AbstractReactions involving reactive carbonyls, creatinine, and ammonia-producing compounds were investigated in order to clarify the formation of the heterocyclic aromatic amine (HAA) 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ). Obtained results showed that MeIQ was only produced when 2-butenal (crotonaldehyde) was present. Reaction yields depended on the pH, with a maximum around pH 6.5, and on concentrations of crotonaldehyde and creatinine. Ammonia was also required for MeIQ formation, but ammonia was produced by creatinine decomposition. The amount of MeIQ formed increased with reaction time, temperature, and oxygen content in the reaction atmosphere. Activation energy for MeIQ formation from crotonaldehyde, creatinine, and glutamine was 72.2 ± 0.4 kJ·mol−1. A reaction pathway that explains MeIQ formation is proposed. Obtained results suggest a main role of reactive carbonyls formed in foods (the food carbonylome) on HAA formation. In addition, they provide scientific basis for the understanding of how HAAs are formed and could be mitigated.
Description5 Figuras.-- 1 Tabla
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2020.126898
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