Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine

Abstract

The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the main precursors, intermediate products, catalysts and inhibitors in the reaction of their formation. It is believed that HAAs are formed in foods in the course of the Maillard reaction. Amino acids, carbohydrates and creatin(in)e are assigned to the main precursors in the reaction of their formation. In this work, therefore, investigations of experimental matrices were carried out. The experimental matrices consisted of amino acids (eight essential, glutamic acid and aspartic acid), carbohydrates (glucose, fructose, saccharose, lactose) and creatine. The performed investigations have shown that carbohydrates can behave differently (both as catalysts and inhibitors) in the reaction of HAA formation. Among all studied matrices, the highest quantity of PhIP was found in the samples with phenylalanine; its content varied in a range from 7,159.79 to 27,837.79 ng/g. Based on this result, it is reasonable to suggest that among all amino acids, phenylalanine is the main precursor in the reaction of PhIP formation. High concentrations of PhIP were also observed in the samples with tryptophan in a range from 1,791.19 to 4,891.36 ng/g. The results obtained show that the use of certain sources of carbohydrates upon thermal processing of meat can theoretically lead to a reduction in the quantity of formed HAA.

Keywords

• heterocyclic aromatic amines
• haa
• carbohydrates
• amino acids
• maillard reaction