title: Reduction of carcinogenic 4(5)-methylimidazole in a caramel model system: influence of food additives.
abstract: The effect of various food additives on the formation of carcinogenic 4(5)-methylimidazole (4-MI) in a caramel model system was investigated. The relationship between the levels of 4-MI and various pyrazines was studied. When glucose and ammonium hydroxide were heated, the amount of 4-MI was 556 ± 1.3 μg/mL, which increased to 583 ± 2.6 μg/mL by the addition of 0.1 M of sodium sulfite. When various food additives, such as 0.1 M of iron sulfate, magnesium sulfate, zinc sulfate, tryptophan, and cysteine were added, the amount of 4-MI was reduced to 110 ± 0.7, 483 ± 2.0, 460 ± 2.0, 409 ± 4.4, and 397 ± 1.7 μg/mL, respectively. The greatest reduction, 80%, occurred with the addition of iron sulfate. Among the 12 pyrazines, 2-ethyl-6-methylpyrazine with 4-MI showed the highest correlation (r = -0.8239).
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul , 3-26 Pil-dong, Jung-gu, Seoul, 100-715, Korea.
authors.forename: Seulgi
authors.initials: S
authors.lastname: Seo
authors.forename: Mi-Hyun
authors.initials: MH
authors.lastname: Ka
authors.forename: Kwang-Geun
authors.initials: KG
authors.lastname: Lee
mesh_terms: D002182:Candy / Q000032:analysis*; D002241:Carbohydrates; D002273:Carcinogens / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D007093:Imidazoles / Q000737:chemistry*; D008954:Models, Biological; D008956:Models, Chemical; D010084:Oxidation-Reduction
chemical_list: D002241:Carbohydrates; D002273:Carcinogens; D005503:Food Additives; D007093:Imidazoles; C569050:caramel coloring; D005947:Glucose; C023439:4-methylimidazole