Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system

Huei Lee, Chyr Yir Jiaan, Shun Jen Tsai

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMelQx) were formed in a glycine/creatine/glucose model system. Addition of flavone into this model mixture gave a dose-related inhibition of mutagen formation. Furthermore, the major mutagenic fractions of basic extracts from the heated model mixture, with or without flavone, were purified and analysed by high-performance liquid chromatography. The 10-μmol flavone was present during heating in the model mixture and the mutagenic activities of MelQx and 7,8-DiMelQx were lowered by 31.3 and 27.8%, respectively. The inhibitory effects of flavone in the heated model system are possibly attributable to the reduction of the formation of Maillard reaction products. The findings may be a useful means for reducing the formation of mutagens of the 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) type during food processing.

Original languageEnglish
Pages (from-to)235-238
Number of pages4
JournalFood Chemistry
Volume45
Issue number4
DOIs
Publication statusPublished - 1992
Externally publishedYes

Fingerprint

flavone
creatine
Creatine
Mutagens
flavones
Heating
Glycine
heat
Glucose
glucose
2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline
2-amino-3-methylimidazo(4,5-f)quinoline
quinoxalines
Maillard Reaction
Food Handling
quinoline
Maillard reaction products
Food processing
High performance liquid chromatography
Reaction products

ASJC Scopus subject areas

  • Food Science

Cite this

Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system. / Lee, Huei; Jiaan, Chyr Yir; Tsai, Shun Jen.

In: Food Chemistry, Vol. 45, No. 4, 1992, p. 235-238.

Research output: Contribution to journalArticle

Lee, Huei ; Jiaan, Chyr Yir ; Tsai, Shun Jen. / Flavone inhibits mutagen formation during heating in a glycine/creatine/glucose model system. In: Food Chemistry. 1992 ; Vol. 45, No. 4. pp. 235-238.
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