In an article, author is Khan, Mohammad Rizwan, once mentioned the application of 120202-71-3, HPLC of Formula: C16H18ClNO6S2, Name is (R)-Methyl 2-(2-chlorophenyl)-2-(6,7-dihydrothieno[3,2-c]pyridin-5(4H)-yl)acetate sulfate, molecular formula is C16H18ClNO6S2, molecular weight is 419.9, MDL number is MFCD17215518, category is pyridine-derivatives. Now introduce a scientific discovery about this category.
Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats
Heterocyclic amines (HCAs) are toxic products from the Maillard reaction that form from the reaction of sugars, amino acids and creatine/creatinine when cooking protein rich food. In this work, commonly consumed meats in Saudi Arabia (camel, beef and chicken) were fried under conditions resembling home cooking. The effect of marinades made of blueberry, raspberry and strawberry were tested separately on meat at different marinating times (1, 6, 12, 24h, at 4 degrees C) before frying. The marinades caused an overall reduction of HCAs. The decrease was more noticeable with long marination time >= 6h. The reduction of individual HCAs, after 24h marinades, was 91-100% for pyridines; 40-67% for beta-carbolines; and 100% for quinoxalines, quinolines, alpha-carbolines and gamma-carbolines, although the latter three were seldomly detected in this study. An increase, up to 2 times, on the formation of the studied quinoxalines was observed in every meat and marination for no more than 1h. Therefore, longer marinating times with berry extracts, from 6h, are recommended over those below (1h).
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Reference:
Pyridine – Wikipedia,
,Pyridine | C5H5N – PubChem