Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions

Wang, Haijie; He, Feng; He, Hongjun; Du, Pengfei; Liu, Yaobo; Wang, Weiting; Wang, Shoujing; Ma, Yanli; Chu, Xiaoran; Wang, Yuanshang; Mu, Xiaoyi; Hassıbelnaby, Abdelaty Mostafa Abdelaty

doi:10.1016/j.lwt.2023.114551

Makale Tam Makale Uluslararası 2023

Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions

Haijie Wang, Feng He, Hongjun He, Pengfei Du, Yaobo Liu, Weiting Wang, Shoujing Wang, Yanli Ma, Xiaoran Chu, Yuanshang Wang, Xiaoyi Mu, Abdelaty Mostafa Abdelaty Hassıbelnaby

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY Cilt 176 · 15.02.2023

DOI ile aç

Özet

© 2023 The AuthorsThe 2-amino-3-methyl-imidazole [4,5-f] quinoline (IQ) is a compound generated during the Maillard reaction while heating protein-rich foods and has been classified as a class 2A possible human carcinogen that has attracted ongoing public concern. However, the formation mechanism of IQ remains unknown. Herein, we investigated the formation mechanism of IQ in the Maillard reaction model system under various reaction conditions (temperature, time, and pH). The results showed that various conditions significantly influenced the precursors, reactive carbonyl species, and IQ formation (P < 0.05). There was regularity between IQ and various conditions, and the R2 in the fitting curves were between 0.90 and 0.99. To further explore the relationship between IQ and various conditions, a partial least squares (PLS) prediction model was constructed. The model indicates that temperature is a significant contributor to the formation of IQ during the Maillard reaction. Further analysis indicated that crotonaldehyde plays a vital role. Crotonaldehyde could promote IQ formation at low addition levels but inhibit its formation at high addition levels. Possible effects of crotonaldehyde on the formation of IQ were proposed. Overall, this research will help to identify more effective ways to reduce the formation of IQ in meat products, which can improve their safety for human consumption.

Anahtar kelimeler

Formation mechanism Crotonaldehyde Heterocyclic aromatic amines IQ Maillard reaction model system

Atıf için künye

Wang, H., He, F., He, H., Du, P., Liu, Y., Wang, W., Wang, S., Ma, Y., Chu, X., Wang, Y., Mu, X., & Hassıbelnaby, A. M. A. (2023). Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 176. https://doi.org/10.1016/j.lwt.2023.114551

BibTeX

@article{wang2023-209947,
  author = {Wang, Haijie and He, Feng and He, Hongjun and Du, Pengfei and Liu, Yaobo and Wang, Weiting and Wang, Shoujing and Ma, Yanli and Chu, Xiaoran and Wang, Yuanshang and Mu, Xiaoyi and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
  title = {Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions},
  journal = {LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY},
  year = {2023},
  volume = {176},
  issn = {0023-6438},
  doi = {10.1016/j.lwt.2023.114551},
  url = {https://akademik.atauni.edu.tr/yayinlar/209947-predicting-the-formation-of-2-amino-3-methyl-imidazole45-fquinoline-iq-in-the}
}