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 mu g/mL, which increased to 583 +/- 2.6 mu g/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 mu g/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).