The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid.

Gallic Acid Mutagens Quinoxalines / metabolism Decapodiformes / chemistry Cooking
2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) Gallic acid (GA) Oil-frying Squid Ultraviolet (UV)

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Aug 2023
Historique:
received: 14 11 2022
revised: 22 02 2023
accepted: 13 03 2023
medline: 19 4 2023
pubmed: 30 3 2023
entrez: 29 3 2023
Statut: ppublish

Résumé

The inhibitory effect of ultraviolet-gallic acid (UV-GA) on carbonyl valence and intermediates and precursors of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) was investigated to futher clarify the inhibitory mechanism for safety control the quality of oil-fried squid. Ultraviolet C-treated gallic acid (UVC-GA) and ultraviolet B-treated gallic acid (UVB-GA) were produced by ultraviolet 225 nm of band C and 300 nm of band B, respectively. The MeIQx contents in oil-fried squid were significantly higher, and UVC-GA and UVB-GA could significantly inhibit the MeIQx formation and the formation rates of carbonyl valence and precursors (threonine (Thr), creatinine, and glucose). The UVB-GA inhibited formaldehyde formation, while UVC-GA significantly reduced the formaldehyde, acetaldehyde, and 2,5-dimethyl pyrazine contents. In conculsion, UV-GA reduced carbonyl produced from the lipid oxidation to further weaken the catalysis of carbonyl, rendering the MeIQx precursor degrading into the intermediates during Strecker degradation. Thus, the MeIQx formation was inhibited.

Identifiants

DOI: 10.1016/j.foodchem.2023.135957 PMID: 36989649
pubmed: 36989649
pii: S0308-8146(23)00574-5
doi: 10.1016/j.foodchem.2023.135957
pii:
doi:

Substances chimiques

Gallic Acid 632XD903SP
Mutagens 0
Quinoxalines 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

135957

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Huawei Ma (H)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China; Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.

Weijie Chen (W)

Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.

Min Lv (M)

Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.

Xiaobao Qi (X)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China.

Qiufeng Ruan (Q)

Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.

Chuanyan Pan (C)

Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.

Ailing Guo (A)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China. Electronic address: ailingguo234@163.com.

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Classifications MeSH

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questionsmedicales.fr › Actions chimiques et utilisations › Actions toxiques › Noxas › Mutagènes › The inhibitory mechanism of...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérobicycliques › Quinoxalines › The inhibitory mechanism of...
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