Date of Award
3-28-2016
Document Type
Honors Thesis
Department
Chemistry & Biochemistry
First Advisor
Ryan T. Hayes
Abstract
Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in the peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-HCAs.
Recommended Citation
Reichert, Zachary, "Synthesis, Isolation, and Characterization of Potentially Carcinogenic Arginine-Based Heterocyclic Amines" (2016). Honors Theses. 141.
https://dx.doi.org/10.32597/honors/141/
https://digitalcommons.andrews.edu/honors/141
Presentation Record URL
Creative Commons License
This work is licensed under a Creative Commons Attribution-No Derivative Works 4.0 International License.
DOI
https://dx.doi.org/10.32597/honors/141/