The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Carotenoids from tomatoes inhibit heterocyclic amine formation

På svenska

Author

  • P Vitaglione
  • SM Monti
  • P Ambrosino
  • Kerstin Skog
  • V Fogliano

Summary, in English

Tomatoes are a rich source of antioxidants; and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of IQx and MeIQx formation respectively in the chemical system and of 13% of MeIQx and of 5% of 4,8-DiMeIQx in the meat juice system was observed. The effect of the main tomato flavonoid, quercetin, was investigated using the meat juice system. Quercetin gave an inhibition of MeIQx formation between 9% and 57% with a maximum effect of 67% at 10 ppm.

Publishing year

2002

Language

English

Pages

108-113

Publication/Series

European Food Research and Technology

Volume

215

Issue

2

Document type

Journal article

Publisher

Springer

Topic

  • Nutrition and Dietetics

Keywords

  • carotenoids
  • Maillard reaction
  • tomato
  • heterocyclic amines
  • IQx

Status

Published

ISBN/ISSN/Other

  • ISSN: 1438-2377