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

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3969-3975

  Monti, S M ^a,b   Ritieni, A ^a   Sacchi, R ^a   Skog, K ^c   Borgen, E ^c   Fogliano, V ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

^c LUND UNIVERSITY   (Sweden)

Author keywords

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

Indexed keywords

AMINE; ANTIOXIDANT; CARCINOGEN; CREATININE; GLUCOSE; GLYCINE; HETEROCYCLIC AMINE; HETEROCYCLIC COMPOUND; MUTAGENIC AGENT; OLIVE OIL; PHENOL DERIVATIVE; QUINOXALINE DERIVATIVE; VEGETABLE OIL;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL MODEL; COOKING; FISH; GLYCATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; METABOLISM; MUTAGEN TESTING;

AMINES; ANTIOXIDANTS; CHROMATOGRAPHY, LIQUID; HETEROCYCLIC COMPOUNDS; MAILLARD REACTION; MODELS, CHEMICAL; MUTAGENICITY TESTS; MUTAGENS; PHENOLS; PLANT OILS;

EID: 0034850548     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010240d     Document Type: Article

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