Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system

S.M. Monti, A. Ritieni, R. Sacchi, K. Skog, E. Borgen, V. Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

67 Citations (Scopus)

Abstract

Mutagenic heterocyclic amines (HAs) are formed at low levels during cooking of meat and fish, and some of them are considered to be possible human carcinogens. The formation of HAs may be affected by the presence of synthetic or naturally occurring antioxidants. In the present study the effect of virgin olive oil (VOO) phenolic compounds, identified and quantified by LC-MS, on the formation of HAs in a model system was evaluated. An aqueous solution of creatinine, glucose, and glycine was heated in the presence of two samples of VOO differing only in the composition of phenolic compounds. The addition of VOO to the model system inhibited the formation of 2-amino-3-methylimidazo [4,5-f] quinoxaline (IQx), 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), and 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) by between 30 and 50% compared with the control. Fresh-made olive oil, which contained a high amount of dihydroxyphenylethanol derivatives, inhibited HA formation more than a 1-year-old oil did. The inhibition of HA formation was also verified using phenolic compounds extracted from VOO.

Original languageEnglish
Pages (from-to)3969-3975
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number8
DOIs
Publication statusPublished - 1 Aug 2001
Externally publishedYes

Keywords

  • Antioxidants
  • Heterocyclic amines
  • LC-MS
  • Maillard reaction
  • Mutagen
  • Phenolic compounds
  • Virgin olive oil

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