| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539469 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Oxidised soybean oil, but not unoxidised oil, contributes to PhIP formation. ⺠This contribution is consequence of the lipid-derived reactive carbonyls formed. ⺠Many lipid oxidation products contribute to PhIP formation to different extents. ⺠The most reactive compound was found to be 4-oxo-2-nonenal. ⺠The obtained results suggest that oxidised lipids contribute to PhIP formation.
Keywords
HPSECACSLoPTBARSPhIPHASReactive carbonyls2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine2-amino-3,8-dimethylimidazo[4,5-f]quinoxalineHeterocyclic aminesHeterocyclic aromatic aminesinternal standardLipid oxidationthiobarbituric acid-reactive substancesMaillard reactionHigh-performance size-exclusion chromatography
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
![Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems](/preview/png/10539469.png "First Page Preview: Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems")
Authors
Rosario Zamora, Esmeralda Alcón, Francisco J. Hidalgo,