Abstract
Organosulfur compounds and sodium bisulfite significantly inhibited (P < 0.05) heterocyclic aromatic amine (HAA) formation in model systems containing phenylalanine, creatinine, and glucose. There was, however, no inhibition by the same compounds in a model system containing only phenylalanine and creatinine. Diallyl disulfide (DAD) and dipropyl disulfide (DPD) concentrations in the model systems were significantly decreased (P < 0.05) after heating for 10 min at 180 °C. Only very low concentrations of sulfhydryl groups (4.19 and 4.00 μmol) were produced on heating DAD and DPD for 30 min. Reaction of glucose and DAD produced several sulfur-containing compounds. After 10 min of heating at 180 °C, HAA formation in the control model systems was increased significantly, and DAD was an effective inhibitor during this heating period. Tetrahydrothiophene-3-one (THT) and tetrahydrothiophene (THP); two products resulting from the interaction of glucose and DAD, had no direct influence on HAA formation in the model systems.
Original language | English |
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Pages (from-to) | 7684-7690 |
Number of pages | 7 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 50 |
Issue number | 26 |
DOIs | |
State | Published - 18 Dec 2002 |
Keywords
- Heterocyclic aromatic amine
- Model system
- Sulfur compound
- Tetrahydrothiophene
- Tetrahydrothiophene-3-one