Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties

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dc.article.number144091
dc.catalogadoraba
dc.contributor.authorCaro Cabarcas, Angey D.
dc.contributor.authorAlcon, Esmeralda
dc.contributor.authorMariotti-Cellis, María Salomé
dc.contributor.authorPedreschi, Franco
dc.contributor.authorHidalgo, Francisco J.
dc.contributor.authorZamora, Rosario
dc.date.accessioned2025-04-15T22:05:27Z
dc.date.available2025-04-15T22:05:27Z
dc.date.issued2025
dc.description.abstractThe comparative inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in both model systems and beef patties was studied to better understand the protective role of these compounds. Model systems were selected to produce PhIP and MeIQx by carbonyl-amine reactions. Obtained results showed that their formation was inhibited up to 100 % by assayed phenolics. Among simple phenolics, m-diphenols were usually more effective than o-diphenols, and MeIQx was better inhibited than PhIP because m-diphenols both produce the Strecker degradation of amino acids to a lower extent than o-diphenols, and trap acrolein (responsible for MeIQx formation) better than phenylacetaldehyde (responsible for PhIP formation). When complex phenolics were assayed, other groups also contributed to the observed protective function. However, relative inhibitions of both compounds in model systems and beef patties were correlated, therefore suggesting that the formation of PhIP and MeIQx also occurs in beef patties by carbonyl-amine reactions.
dc.format.extent11 páginas
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.foodchem.2025.144091
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.scopusid2-s2.0-105001475943
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2025.144091
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103320
dc.identifier.wosidWOS:001461795800001
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.nota.accesocontenido parcial
dc.revistaFood Chemistry
dc.rightsacceso abierto
dc.subjectCarbonyl-amine reactions
dc.subjectCarbonyl-phenol reactions
dc.subjectFood carbonylome
dc.subjectHeterocyclic aromatic amines
dc.subjectMaillard reaction
dc.subjectReactive carbonyls
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.titleInhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
dc.typeartículo
dc.volumen481
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2025-04-14
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