Reduction of carcinogenic 4(5)-methylimidazole in a caramel model system: Influence of food additives

Seulgi Seo, Mi Hyun Ka, Kwang Geun Lee

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20 Scopus citations

Abstract

The effect of various food additives on the formation of carcinogenic 4(5)-methylimidazole (4-MI) in a caramel model system was investigated. The relationship between the levels of 4-MI and various pyrazines was studied. When glucose and ammonium hydroxide were heated, the amount of 4-MI was 556 ± 1.3 μg/mL, which increased to 583 ± 2.6 μg/mL by the addition of 0.1 M of sodium sulfite. When various food additives, such as 0.1 M of iron sulfate, magnesium sulfate, zinc sulfate, tryptophan, and cysteine were added, the amount of 4-MI was reduced to 110 ± 0.7, 483 ± 2.0, 460 ± 2.0, 409 ± 4.4, and 397 ± 1.7 μg/mL, respectively. The greatest reduction, 80%, occurred with the addition of iron sulfate. Among the 12 pyrazines, 2-ethyl-6-methylpyrazine with 4-MI showed the highest correlation (r = -0.8239).

Original languageEnglish
Pages (from-to)6481-6486
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number27
DOIs
StatePublished - 9 Jul 2014

Keywords

  • caramel model system
  • carcinogenic 4(5)-methylimidazole
  • food additives

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