Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

“…Onion and garlic contain a lot of organic sulfur compounds (Gibis, 2007), and these compounds may prevent the Maillard reactions (Nursten, 2005). Although the relation of PAHs formation and Maillard reactions is not fully understood, at longer residence times and higher temperatures, initial pyrolysis products of Maillard reaction can undergo additional reactions to form PAHs (Britt et al, 2004). was no significant (p > 0.05) difference between PAHs concentrations in basiceoilelemon juice and commercialetamarind marinated beef satay samples.…”

“…The reaction rate generally increases with increasing pH (Brien, Nursten, Crabbl, & Ames, 1998). Studies on the kinetics and mechanism of PAHs formation indicated that PAHs are contributing to the aroma products of Maillard reactions (Britt et al, 2004); however due to the complexity of the reactions, their relation to the mechanism of PAHs are still not fully understood. Nevertheless, Amadori compounds and other Maillard reaction products may be degraded into compounds that have the characteristic flavor and aroma of roasted and baked foods, in addition to producing the characteristic brown color of cooked food (Parliament, Morello, & McGorrin, 1994).…”

“…According to Britt, Buchanan, Clyde, Owens, & Skeen, 2004;McGrath, Sharma, and Hajaligol (2001) and Chen and Lin (1997), chemical composition of food is another factor to control and reduce PAHs formation. Marinating can reduce the formation of some carcinogen compounds such as heterocyclic aromatic amines (HCAs) during the cooking process (Gibis, 2007).…”

Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

“…Pyrolysis occurs well above 300°C. Britt et al (2004) proved by using a model system that glucose provides a pathway for decomposition of amino acid proline, which leads to formation of some nitrogen heterocyclic compounds (quinoline, acridine, carbazole). Addition of onion containing glucose could, theoretically, enhance the formation of azaarenes, but the decrease in their concentration was noticed in the investigated dishes with onion and garlic.…”

“…A pathway including condensation of creatinine with free radical intermediates (pyridine or dihydropyrazine cations) generated by the Maillard reaction of sugars and amino acids, has been proposed for imidazoquinoline and imidazoquinoxaline-type heterocyclic amines formation (Kikugawa, 1999(Kikugawa, , 2004. Azaarenes are products of pyrolysis of nitrogen containing organic matter, especially of aromatic amino acids, mainly tryptophan, however, at temperature of cooking, only small amounts of azaarenes are formed (Britt, Buchanan, Owens, & Skeen, 2004;Rivera, Curto, Pais, Galceran, & Puignou, 1996). The concentration of azaarenes determined in pan-fried pork samples was ten times lower than concentration of HAs in the same material (Błaszczyk & Janoszka, 2008;Janoszka, Błaszczyk, Damasiewicz-Bodzek, & Sajewicz, 2009).…”