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The partitioning behavior of a series of hydroxybenzoic acids and their derivatives was determined in biphasic water-oil systems, emulsifier solutions, and oil-in-water (O/W) emulsions. The effect of gradually decreasing polarity on partitioning behavior and antioxidant efficiency in O/W emulsions was investigated by using gallic acid and its esters as antioxidants. Sodium dodecyl sulfate (SDS), cetyltrimethylammonium bromide (CTAB), polyoxyethylene 20 cetyl ether (Brij 58), and partially hydrolyzed soybean lecithin (PHLC, Emultop ® ) were used to investigate the influence of different classes of emulsifiers on the partitioning behavior. The antioxidant activity of gallic acid and its methyl, ethyl, propyl, butyl, and octyl esters showed markedly different trends in O/W emulsions depending on the emulsifier used. The results are discussed with respect to the properties of the emulsifiers, such as hydrogen bond basicity, hydrophobic interactions, and structural properties.

Metabolic pathways of the mutagen 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) remain incompletely characterized in humans. In this study, the metabolism of MeIQx was investigated in primary human hepatocytes. Six metabolites were characterized by UV and mass spectroscopy. Novel metabolites were additionally characterized by 1H NMR spectroscopy. The carcinogenic metabolite, 2-(hydroxyamino)-3,8-dimethylimidazo[4,5-f]quinoxaline, which is formed by cytochrome P450 1A2 (P450 1A2), was found to be transformed into the N(2)-glucuronide conjugate, N(2)-(beta-1-glucosiduronyl)-2-(hydroxyamino)-3,8-dimethylimidazo[4,5-f]quinoxaline. The phase II conjugates N(2)-(3,8-dimethylimidazo[4,5-f]quinoxalin-2-yl)sulfamic acid and N(2)-(beta-1-glucosiduronyl)-2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, as well as the 7-oxo derivatives of MeIQx and N-desmethyl-MeIQx, 2-amino-3,8-dimethyl-6-hydro-7H-imidazo[4,5-f]quinoxalin-7-one (7-oxo-MeIQx), and 2-amino-6-hydro-8-methyl-7H-imidazo[4,5-f]quinoxalin-7-one (N-desmethyl-7-oxo-MeIQx), thought to be formed exclusively by the intestinal flora, were also identified. A novel metabolite was characterized as 2-amino-3-methylimidazo[4,5-f]quinoxaline-8-carboxylic acid (IQx-8-COOH), and it was the predominant metabolite formed in hepatocytes exposed to MeIQx at levels approaching human exposure. IQx-8-COOH formation is catalyzed by P450 1A2. This metabolite is a detoxication product and does not induce umuC gene expression in Salmonella typhimurium strain NM2009. IQx-8-COOH is also the principal oxidation product of MeIQx excreted in human urine [Turesky, R., et al. (1998) Chem. Res. Toxicol. 11, 217-225]. Thus, P450 1A2 is involved in both the metabolic activation and detoxication of this procarcinogen in humans. Analogous metabolism experiments were conducted with hepatocytes of untreated rats and rats pretreated with the P450 inducer 3-methylcholanthrene. Unlike human hepatocytes, the rat cell preparations did not produce IQx-8-COOH but catalyzed the formation of 2-amino-3,8-dimethyl-5-hydroxyimidazo[4,5-f]quinoxaline as a major P450-mediated detoxication product. In conclusion, our results provide evidence of a novel MeIQx metabolism pathway in humans through P450 1A2-mediated C(8)-oxidation of MeIQx to form IQx-8-COOH. This biotransformation pathway has not been detected in experimental animal species. Considerable interspecies differences exist in the metabolism of MeIQx by P450s, which may affect the biological activity of this mutagen and must be considered when assessing human health risk.

The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 degrees C, the formation of 2-butyl-2-octenal was found, which increased with time. This enal was generated by crotonization of hexanal as demonstrated in model experiments. The formation of 2-butyl-2-octenal was also detected in Longjing tea infusions and Longjing tea leaves upon storage at 50 degrees C. The presence of nonvolatiles induced a strong decrease in aroma release. These effects were mainly due to catechins, major constituents of green tea infusion. Free amino acids, that is, glycine, contributed only to significantly decrease alpha,beta-unsaturated carbonyl aroma compounds, that is, 1-octen-3-one and geranial. Model reaction containing a mixture of 1-octen-3-one and glycine indicated on the basis of NMR and MS data the formation of the tentatively identified N-1-(3-oxo-octyl)glycine resulting from a 1,4-addition. The perceived aroma of green tea infusion is very likely to be affected by the formation of new aroma compounds and the changes in aroma release affected by interactions with tea nonvolatile components. This deserves further investigations on the sensory level.