Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system

Ainaatul Asmaa' Ishak; Selamat Jinap; Rashidah Sukor; Rabiha Sulaiman; Emilia Abdulmalek; Ahmad Kamal Nor Hasyimah

doi:10.1016/j.foodchem.2022.132372

Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system

Food Chem. 2022 Aug 1:384:132372. doi: 10.1016/j.foodchem.2022.132372. Epub 2022 Feb 10.

Authors

Ainaatul Asmaa' Ishak¹, Selamat Jinap², Rashidah Sukor³, Rabiha Sulaiman⁴, Emilia Abdulmalek⁵, Ahmad Kamal Nor Hasyimah⁶

Affiliations

¹ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: aina17ain@gmail.com.
² Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: jinap@upm.edu.my.
³ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: rashidah@upm.edu.my.
⁴ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: rabiha@upm.edu.my.
⁵ Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: emilia@upm.edu.my.
⁶ Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: cimatocis@gmail.com.

PMID: 35217459
DOI: 10.1016/j.foodchem.2022.132372

Abstract

A combination of chemical model system with kinetics study was used to investigate the simultaneous formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Heating a mixture of phenylalanine, creatinine, and glucose at a commonly practiced household cooking time and temperature successfully differentiated the rate formation (k) of HCAs and PAHs. The good fit suggested that the simultaneous formation was an endothermic bimolecular reaction, and followed the first-order model. The rate formation (k) of HCAs and PAHs significantly increased with increasing heating time and temperature. Only 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) showed degradation rate (k) at higher heating temperatures of 210 °C and 240 °C respectively. Increasing phenylalanine concentration increased the possibility of higher HCAs and PAHs formation. The activation energy (Ea) showed that heating phenylalanine mixture resulted in higher rate of formation of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and benzo[b]fluoranthen (BbF).

Keywords: Chemical model system; First-order model; Heterocyclic amines; Phenylalanine; Polycyclic aromatic hydrocarbons; Rate formation.

MeSH terms

Amines / chemistry
Carcinogens
Cooking / methods
Heterocyclic Compounds* / chemistry
Kinetics
Phenylalanine
Polycyclic Aromatic Hydrocarbons* / analysis

Substances

Amines
Carcinogens
Heterocyclic Compounds
Polycyclic Aromatic Hydrocarbons
Phenylalanine