Artículos de Revistas

URI permanente para esta colección

https://repositorio.uft.cl/handle/20.500.12254/2470

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Examinando Artículos de Revistas por Autor "Caro-Cabarcas, Angye D."

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  • Miniatura
    Ítem
    Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
    (Elsevier, 2025-03-28) Caro-Cabarcas, Angye D.; Alcon, Esmeralda; Mariotti-Celis, María Salomé; Pedreschi, Franco; Hidalgo, Francisco J.; Zamora, Rosario
    The comparative inhibition of the formation of 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in both model systems and beef patties was studied to better understand the protective role of these compounds. Model systems were selected to produce PhIP and MeIQx by carbonyl-amine reactions. Obtained results showed that their formation was inhibited up to 100 % by assayed phenolics. Among simple phenolics, m-diphenols were usually more effective than o-diphenols, and MeIQx was better inhibited than PhIP because m-diphenols both produce the Strecker degradation of amino acids to a lower extent than o-diphenols, and trap acrolein (responsible for MeIQx formation) better than phenylacetaldehyde (responsible for PhIP formation). When complex phenolics were assayed, other groups also contributed to the observed protective function. However, relative inhibitions of both compounds in model systems and beef patties were correlated, therefore suggesting that the formation of PhIP and MeIQx also occurs in beef patties by carbonyl-amine reactions.
  • Miniatura
    Ítem
    Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents
    (Taylor & Francis, 2025-07-24) Caro-Cabarcas, Angye D.; Pedreschi, Franco; Mariotti-Celis, María Salomé
    This review presents significant advances in the study of heterocyclic aromatic amines (HAAs), potentially carcinogenic compounds formed during the cooking of meat products. The main implicated precursors and carbonyl-amine formation pathways associated with the most common HAAs in highly cooked meats are analyzed: PhIP, IQ, MeIQ, and MeIQx. Furthermore, the use of nucleophilic compounds as a mitigation strategy is evaluated, detailing their proposed mechanisms of action and their efficacy in reducing these compounds. Emphasis is placed on the toxicology of HAAs and the importance of reducing both their toxicity and dietary exposure. urthermore, the review identifies critical gaps in knowledge, such as the need to investigate alternative formation pathways and potentially implicated biomolecules, as well as the limited exploration of certain inhibitors, such as amino acids and thiols. Overall, this work offers an updated perspective that can guide future research and foster the development of safer food technologies.