Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

“…In this study, the amount of polar HAs was found to increase significantly with an increase of fat ratio, while the increase in the amount of fat did not significantly promote the formation of non‐polar HAs because non‐polar HAs are generally produced by tryptophan cleavage and are not directly related to fat. These results were in agreement with previous reports that increasing fat ratio leads to an increase in MeIQx content 67 . There may be two reasons for this result.…”

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

“…In this study, the amount of polar HAs was found to increase significantly with an increase of fat ratio, while the increase in the amount of fat did not significantly promote the formation of non‐polar HAs because non‐polar HAs are generally produced by tryptophan cleavage and are not directly related to fat. These results were in agreement with previous reports that increasing fat ratio leads to an increase in MeIQx content 67 . There may be two reasons for this result.…”

Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties

“…In addition, the surface was exposed to more lipids such that more HCAs would be formed as free radicals were produced through lipid oxidation during frying; this phenomenon has been reported in previous research. 51 PhIP was found in the interior of the meat patties only in a very few samples. However, small amounts of β-carbolines, ranging from 0.38–0.62 ng g −1 for norharman and 0.06–0.12 ng g −1 for harman, were detected in the internal parts of all the samples.…”

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

“…The contribution of lipid oxidation products to the formation of either PhIP or other HAs is unknown at present, although some studies have found increases in the formation of HAs when fats are present and these increases could not been explained by a more efficient heat transfer in the presence of fat (Johansson & Jägerstad, 1993). Therefore these increases should be a consequence of, at present, unknown chemical reactions involving the fats.…”

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

“…In this study, the amount of polar HAs was found to increase significantly with an increase of fat ratio, while the increase in the amount of fat did not significantly promote the formation of non‐polar HAs because non‐polar HAs are generally produced by tryptophan cleavage and are not directly related to fat. These results were in agreement with previous reports that increasing fat ratio leads to an increase in MeIQx content 67 . There may be two reasons for this result.…”

Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties

“…In addition, the surface was exposed to more lipids such that more HCAs would be formed as free radicals were produced through lipid oxidation during frying; this phenomenon has been reported in previous research. 51 PhIP was found in the interior of the meat patties only in a very few samples. However, small amounts of β-carbolines, ranging from 0.38–0.62 ng g −1 for norharman and 0.06–0.12 ng g −1 for harman, were detected in the internal parts of all the samples.…”

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

“…The contribution of lipid oxidation products to the formation of either PhIP or other HAs is unknown at present, although some studies have found increases in the formation of HAs when fats are present and these increases could not been explained by a more efficient heat transfer in the presence of fat (Johansson & Jägerstad, 1993). Therefore these increases should be a consequence of, at present, unknown chemical reactions involving the fats.…”

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

“…In this study, the amount of polar HAs was found to increase significantly with an increase of fat ratio, while the increase in the amount of fat did not significantly promote the formation of non‐polar HAs because non‐polar HAs are generally produced by tryptophan cleavage and are not directly related to fat. These results were in agreement with previous reports that increasing fat ratio leads to an increase in MeIQx content 67 . There may be two reasons for this result.…”

Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties

“…In addition, the surface was exposed to more lipids such that more HCAs would be formed as free radicals were produced through lipid oxidation during frying; this phenomenon has been reported in previous research. 51 PhIP was found in the interior of the meat patties only in a very few samples. However, small amounts of β-carbolines, ranging from 0.38–0.62 ng g −1 for norharman and 0.06–0.12 ng g −1 for harman, were detected in the internal parts of all the samples.…”

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

“…The contribution of lipid oxidation products to the formation of either PhIP or other HAs is unknown at present, although some studies have found increases in the formation of HAs when fats are present and these increases could not been explained by a more efficient heat transfer in the presence of fat (Johansson & Jägerstad, 1993). Therefore these increases should be a consequence of, at present, unknown chemical reactions involving the fats.…”