Abstract
This project studied the effects of processing time and temperature on the formation of MeIQ X and DiMeIQ X , two of the most common aminoimidazoazaarenes (AIAs) found in food. Each model system containing threonine, glucose, and creatine (2 :1 :2 molar ratio) was processed for 2 h at a temperature between 125 and 250 °C. Neither MeIQ X nor DiMeIQ X was found at processing temperatures lower than 150 °C. At temperatures between 150 and 200 °C, AIA concentrations increased with processing time. However, at 225 and 250 °C the concentrations of the two products increased during the initial 15-30 min of processing and then decreased for the remainder of the processing run. MeIQ X and DiMeIQ X did not appear in the reaction mixture until almost all of the creatine was converted into creatinine. This systematic study suggests that maintaining cooking temperatures below 150 °C may reduce the formation of MeIQ X and DiMeIQ X in food.
Published Version
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