Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties

The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0–0.2 mmol of acrolein increased PhIP formation dose-dependently, while high levels...

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Main Authors: Meilin Jing, Qingqing Jiang, Yamin Zhu, Daming Fan, Mingfu Wang, Yueliang Zhao
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2022-06-01
Colecção:Food Chemistry: X
Assuntos:
Acrolein
PhIP
Intermediates
Adduct
Roasted tilapia fish
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157522001134
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