Predicting the formation of 2-amino-3-methyl-imidazole[4, 5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions. (15th February 2023)

• Record Type: Journal Article
• Authors: Wang, Haijie; He, Feng; He, Hongjun; Du, Pengfei; Liu, Yaobo; Wang, Weiting; Wang, Shoujing; Ma, Yanli; Chu, Xiaoran; Wang, Yuanshang; Mu, Xiaoyi; Abd El-Aty, A.M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 176(2023)
• Publication Date: 2023-02-15
• Subjects: IQ -- Formation mechanism -- Maillard reaction model system -- Crotonaldehyde -- Heterocyclic aromatic amines; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2023.114551
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The 2-amino-3-methyl-imidazole [4, 5-f] quinoline (IQ) is a compound generated during the Maillard reaction while heating protein-rich foods and has been classified as a class 2A possible human carcinogen that has attracted ongoing public concern. However, the formation mechanism of IQ remains unknown. Herein, we investigated the formation mechanism of IQ in the Maillard reaction model system under various reaction conditions (temperature, time, and pH). The results showed that various conditions significantly influenced the precursors, reactive carbonyl species, and IQ formation (P < 0.05). There was regularity between IQ and various conditions, and the R 2 in the fitting curves were between 0.90 and 0.99. To further explore the relationship between IQ and various conditions, a partial least squares (PLS) prediction model was constructed. The model indicates that temperature is a significant contributor to the formation of IQ during the Maillard reaction. Further analysis indicated that crotonaldehyde plays a vital role. Crotonaldehyde could promote IQ formation at low addition levels but inhibit its formation at high addition levels. Possible effects of crotonaldehyde on the formation of IQ were proposed. Overall, this research will help to identify more effective ways to reduce the formation of IQ in meat products, which can improve their safety for human consumption. Graphical abstract: Image 1 Highlights: The formation of IQ in the Maillard reaction model system was studied. The regularity between the formation of IQ and various conditions was proposed. The partial least squares (PLS) model was constructed for the prediction of IQ formation. The effects of crotonaldehyde during the formation of IQ were illustrated.