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Shi L, Cui Z, Liu W. Effect of Chemical Refining on the Reduction of β-Carboline Content in Sesame Seed Oil. Molecules 2023; 28:molecules28114503. [PMID: 37298977 DOI: 10.3390/molecules28114503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/30/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
β-carbolines (harman and norharman) are potentially mutagenic and have been reported in some vegetable oils. Sesame seed oil is obtained from roasted sesame seeds. During sesame oil processing, roasting is the key procedure to aroma enhancement, in which β-carbolines are produced. Pressed sesame seed oils cover most market share, while leaching solvents are used to extract oils from the pressed sesame cake to improve the utilization of the raw materials. β-carbolines are nonpolar heterocyclic aromatic amines with good solubility in leaching solvents (n-hexane); therefore, the β-carbolines in sesame cake migrated to the leaching sesame seed oil. The refining procedures are indispensable for leaching sesame seed oil, in which some small molecules can be reduced. Thus, the critical aim is to evaluate the changes in β-carboline content during the refining of leaching sesame seed oil and the key process steps for the removal of β-carbolines. In this work, the levels of β-carbolines (harman and norharman) in sesame seed oil during chemical refining processes (degumming, deacidification, bleaching and deodorization) have been determined using solid phase extraction and high performance liquid chromatography-mass spectrometry (LC-MS). The results indicated that in the entire refining process, the levels of total β-carbolines greatly decreased, and the adsorption decolorization was the most effective process in reducing β-carbolines, which might be related to the adsorbent used in the decolorization process. In addition, the effects of adsorbent type, adsorbent dosage and blended adsorbent on β-carbolines in sesame seed oil during the decolorization process were investigated. It was concluded that oil refining can not only improve the quality of sesame seed oil, but also reduce most of the harmful β-carbolines.
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Affiliation(s)
- Lili Shi
- College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
| | - Ziyu Cui
- College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
| | - Wei Liu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
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2
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Batool Z, Xia W, Chen JH, Bi Y, Chen F, Wang M. Quantification of hetero-cyclic amines from different categories of braised beef by optimized UPLC-TQ-XS/ESI method. Food Chem 2023; 421:136191. [PMID: 37105122 DOI: 10.1016/j.foodchem.2023.136191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/08/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023]
Abstract
This research work has developed and optimized a sensitive analytical method for separation and quantification of heterocyclic amines (HCAs) mainly including PhIP, Harman, Norharman, IQ, MeIQ, AαC, MeAαC and Trp-P-2 by optimizing UPLC-TQ-XS using electrospray ionization source (ESI+) on ACQUITY UPLC® BEH C18 column in <7 min, from braised beef sample matrix. Meanwhile, modified HCAs extraction by modifying QuEChERS (quick, easy, cheap, efficient, rugged and safe) technique and revisited with solid phase extraction (SPE) for HCAs purification, instead using traditional QuEChERS salts. Moreover, optimized pH conditions of HCA extracts before purification, for better extraction recoveries. Furthermore, this method was validated in terms of method validation parameters. Lastly, simulation of real braised beef model provided the minimum formation of HCAs by optimizing cooking parameters and precursors in a cooking system. Therefore, this method could be applied simultaneously on braised beef matrix either marketed or home cooked for HCAs analysis.
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Affiliation(s)
- Zahra Batool
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Wang Xia
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Jie-Hua Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yuge Bi
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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3
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Determination of 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) and its precursors and possible intermediates in a chemical model system and roast pork. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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4
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Farag MA, Khalifa I, Gamal M, Bakry IA. The chemical composition, production technology, authentication, and QC analysis of dried milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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5
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Zhou YJ, Zhang YX, Dong XW. Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:617-627. [PMID: 34148237 DOI: 10.1002/jsfa.11391] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/21/2021] [Accepted: 06/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Cooked meat is a good source of high-quality protein. However, during long-term cooking of meat, radical-induced lipid and protein oxidation may lead to the formation of poisonous compounds, such as heterocyclic amines (HAs). This work investigated a testing method for HAs and it describes that cooking temperature, cooking time and repeated cooking times have influences on the overall quality of braised sauce beef and the effect of HAs formation. RESULTS The improved method has a good separation effect on nine kinds of HAs. The average recovery of HAs at two spiked levels is between 51.70% and 88.25% (n = 6). The detection limit is 0.025-0.060 ng g-1 , and the limit of quantitation is 0.070-0.160 ng g-1 . Only harman and norharman were detected in samples. Cooking time and cooking temperature will affect the quality and HA content of samples. When the braised sauce beef soup was cooked 20 times, the HA content was the highest - as high as 21.43 ng g-1 . The more times the beef was cooked repeatedly, the higher was the HA content. Under different cooking conditions, glucose has a significant effect on the formation of β-carboline. CONCLUSION We have established a detection method for HAs with good repeatability and accuracy. HAs were more easily formed in braised sauce beef by high temperature, long heating and repeated brine cooking. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ya Jun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yu Xia Zhang
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xue Wen Dong
- College of Food Science and Engineering, Jilin University, Changchun, China
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Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods. Food Chem 2021; 375:131905. [PMID: 34959138 DOI: 10.1016/j.foodchem.2021.131905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 12/09/2021] [Accepted: 12/17/2021] [Indexed: 11/21/2022]
Abstract
A method using UPLC-MS/MS and a core-shell C18 column was developed to simultaneously determine 21 heterocyclic amines (HAs) in 15 min. Appropriate QuEChERS conditions were also established to conveniently extract HAs from soy products cooked with various methods. These conditions presented good analytical performance; limit of detection, limit of quantification, recovery (%), repeatability (coefficient of variation (CV) %) and intermediate precision (CV%) were 0.008 ∼ 0.150 ng/g, 0.025 ∼ 0.500 ng/g, 62 ∼ 91%, ≤ 28% and ≤ 23% for tofu sample, and 0.003 ∼ 0.100 ng/g, 0.010 ∼ 0.350 ng/g, 64 ∼ 93%, ≤ 19% and ≤ 20% for soy milk sample, respectively. HAs contents in the samples increased with cooking temperature and time. The tofu samples cooked by frying had much higher HAs content than those cooked by boiling and roasting. Norharman and Harman mainly contributed HAs content in all samples. For the general population in Taiwan, the highest estimated level of HAs consumed from the samples is 373.67 ng/day.
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Liu W, Yang Z, Shi L, Cui Z, Li Y. Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating. Molecules 2021; 26:molecules26227018. [PMID: 34834111 PMCID: PMC8623535 DOI: 10.3390/molecules26227018] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/13/2021] [Accepted: 11/17/2021] [Indexed: 12/16/2022] Open
Abstract
The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.
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Affiliation(s)
- Wei Liu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.); (Z.C.)
- Correspondence: (W.L.); (Y.L.); Tel.: +86-371-67758022 (W.L.)
| | - Zhaoyu Yang
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.); (Z.C.)
| | - Lili Shi
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.); (Z.C.)
| | - Ziyu Cui
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.); (Z.C.)
| | - Yun Li
- Key Laboratory of Agro-Products Safety & Quality of the Ministry of Agriculture, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, No. 12, Zhongguancun South Street, Beijing 100081, China
- Correspondence: (W.L.); (Y.L.); Tel.: +86-371-67758022 (W.L.)
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Olalekan Adeyeye SA, Ashaolu TJ. Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review. J Food Prot 2021; 84:1868-1877. [PMID: 33956955 DOI: 10.4315/jfp-20-471] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 05/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence of HCA precursors such as water, lipids, and marinades. Additional factors that could affect HCA formation are pH, meat type, and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars, which promote production of HCAs. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino-3-methylimidazo-[4,5-f]quinoline, and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline are HCAs of importance because of their link to cancer in humans. More than 25 HCAs have been identified in processed foods. Of these, nine HCAs are possible human carcinogens (group 2B) and one is a probable human carcinogen (group 2A). To mitigate HCA generation during heat processing, various techniques have been used, including recipe variations, adjustments of thermal processing conditions, addition of flavorings, pretreatments such as microwave heating, and addition of naturally occurring and artificial antioxidants. HIGHLIGHTS
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Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science & Technology Development and Faculty of Environment and Labor Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development and Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang 550000, Vietnam
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Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107852] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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10
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Khan MR, Azam M. Shrimp as a substantial source of carcinogenic heterocyclic amines. Food Res Int 2021; 140:109977. [PMID: 33648212 DOI: 10.1016/j.foodres.2020.109977] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 11/16/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
In the present work, fifteen mutagenic/carcinogenic heterocyclicamines (HAs)were studied in cooked Caridean shrimp (pink) and Penaeid shrimp (tiger, white and brown). The cooking methods were used as stir-frying, broiling and steaming under controlled temperature and time, and HAs determination was performed by SPE/UPLC-ESI-MS/MS. HAs 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-Amino-1,6-dimethyl-imidazo[4,5-b]pyridine (DMIP), 1-Methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were identified (0.05-22.48 ng/g) in all stir-fried and broiled shrimp, whereas 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) was only found (0.08-0.35 ng/g) in stir-fried shrimp. HAs 2-Amino-3,7,8-trimethyl-imidazo[4,5-f]quinoxaline (7,8-DiMeIQx) and, α-carbolines 2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-Amino-3-methyl-9H-pyrido[2,3-b]indole (MeAαC), γ-carbolines 3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) and 3-Amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and δ-carbolines 2-Amino-6-methyldipyrido[1,2-α:3́,2́-d]imidazole (Glu-P-1) and 2-Aminodipyrido[1,2-α:3́,2́-d]imidazole (Glu-P-2) were not detected or found below quantification limit. Brown shrimp (stir-fried) appeared to be more contaminated which constitutes total HAs (81.93 ng/g) followed by pink (70.41 ng/g), tiger (53.02 ng/g) and white (33.57 ng/g). Steaming method does not yield any HAs, and the cause might be elucidate that shrimp were not directly in contact with cooking pan or fire which affect the HAs formation. Food precursors (protein, moisture, fat, creatine and glucose) were also measured in raw and cooked shrimp to investigate the influence on HAs formation. Creatine (3.85 mg/g) and glucose (0.43 mg/g) were found at higher concentrations in brown shrimp, generates high amounts of HAs. Our findings have illustrated that the cooking method, shrimp types and precursors are the main contributors to the formation of HAs. The outcomes from this work could be applied to estimate the HAs human intake globally and add to steaming cooking method in such types of food products that diminish the risk of HAs exposure, and thus to get healthier food quality and security.
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Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Mohammad Azam
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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Li Y, Quan W, Wang J, He Z, Qin F, Wang Z, Zeng M, Chen J. Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis. Food Chem 2021; 347:128996. [PMID: 33508588 DOI: 10.1016/j.foodchem.2020.128996] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 12/08/2020] [Accepted: 12/30/2020] [Indexed: 11/19/2022]
Abstract
Soybean oil (SBO), rapeseed oil (RSO), peanut oil (PO), corn oil (CO), olive oil (OO), sunflower oil (SFO), rice germ oil (RGO), walnut oil (WO), torreya seed oil (TSO), and grapeseed oil (GSO) were used to investigate the formation of heterocyclic amines (HAs) in roasted beef patties. Seven HAs, including 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethyl-3H-imidazo[4,5-f]quinolone (MeIQ), 2-amino-3-methyl-3H-imidazo[4,5-f]quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman), and 9H-pyrido[3,4-b]indole (norharman) were detected in control patties and patties with vegetable oils. GSO, SFO, and WO greatly reduced the content of PhIP and MeIQ. 1.25%TSO and 3.75% RGO showed higher inhibition effects on the more strongly mutagenic compounds (PhIP, MeIQ, IQx, 4,8-DiMeIQx, MeIQx). SBO, PO, and RSO promoted imidazoquin(ox)aline (MeIQ, MeIQx, 4,8-DiMeIQx, and IQx) and β-carboline (harman and norharman); 1.25% SBO had the most significant promoting effect on total HA. This could be useful for the reduction of HA by selecting oils during cooking.
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Affiliation(s)
- Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Junhui Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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Li Y, He J, Quan W, He Z, Qin F, Tao G, Wang Z, Zeng M, Chen J. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS. Food Chem 2020; 326:127016. [DOI: 10.1016/j.foodchem.2020.127016] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 05/07/2020] [Accepted: 05/07/2020] [Indexed: 12/15/2022]
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13
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Hsu KY, Chen BH. Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition. Food Res Int 2020; 131:109004. [DOI: 10.1016/j.foodres.2020.109004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 01/08/2020] [Accepted: 01/12/2020] [Indexed: 12/20/2022]
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14
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Dong H, Xian Y, Li H, Bai W, Zeng X. Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2020; 19:365-404. [DOI: 10.1111/1541-4337.12527] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 10/16/2019] [Accepted: 12/01/2019] [Indexed: 12/16/2022]
Affiliation(s)
- Hao Dong
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Yanping Xian
- Guangzhou Quality Supervision and Testing Institute Guangzhou China
| | - Haixia Li
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Weidong Bai
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
| | - Xiaofang Zeng
- College of Light Industry and Food SciencesZhongkai University of Agriculture and Engineering Guangzhou China
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15
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Linghu Z, Karim F, Taghvaei M, Smith JS. Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal‐Lipid Extraction and Liquid Chromatography–Tandem Mass Spectrometry. J Food Sci 2019; 84:1992-2002. [DOI: 10.1111/1750-3841.14674] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/06/2019] [Accepted: 05/08/2019] [Indexed: 12/01/2022]
Affiliation(s)
- Ziyi Linghu
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
| | - Faris Karim
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
| | - Mostafa Taghvaei
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
| | - J. Scott Smith
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
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Chang CC, Zhang D, Wang Z, Chen BH. Simultaneous determination of twenty heterocyclic amines in cooking oil using dispersive solid phase extraction (QuEChERS) and high performance liquid chromatography–electrospray-tandem mass spectrometry. J Chromatogr A 2019; 1585:82-91. [DOI: 10.1016/j.chroma.2018.11.050] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 11/16/2018] [Accepted: 11/20/2018] [Indexed: 12/18/2022]
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17
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Sepahpour S, Selamat J, Khatib A, Manap MYA, Abdull Razis AF, Hajeb P. Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1911-1927. [DOI: 10.1080/19440049.2018.1488085] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Shabnam Sepahpour
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, International Islamic Universiti Malaysia, Kuantan, Malaysia
| | - Mohd Yazid Abdul Manap
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Parvaneh Hajeb
- National Food Institute, Technical University of Denmark, Denmark
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18
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Application of QuEChERS Coupled with HPLC-DAD-ESI-MS/MS for Determination of Heterocyclic Amines in Commercial Meat Products. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1302-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Alam Shah S, Selamat J, Haque Akanda MJ, Sanny M, Khatib A. Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:870-881. [DOI: 10.1080/19440049.2018.1440639] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Syifaa Alam Shah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia
| | - Md. Jahurul Haque Akanda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Alfi Khatib
- Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia
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20
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Hsiao HY, Chen BH, Kao TH. Analysis of Heterocyclic Amines in Meat by the Quick, Easy, Cheap, Effective, Rugged, and Safe Method Coupled with LC-DAD-MS-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9360-9368. [PMID: 28972747 DOI: 10.1021/acs.jafc.7b03739] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The traditional way to analyze heterocyclic amines (HAs) is time-consuming and uses large amounts of solvents. The objective of this study is to develop a quick and simultaneous analysis method for multiple types of HAs contained in meat products. Results showed that 20 HAs and 1 internal standard (4,7,8-TriMeIQx) can be separated within 30 min using an Inspire C18 column and a gradient solvent system containing 10 mM ammonium acetate (pH 2.9) and acetonitrile. This process resulted in a high degree of separation. Using acetonitrile with 1% acetic acid as an extraction solvent, followed by primary and secondary amine, MgSO4, and C18EC as purified reagent, is highly suitable for extracting HAs using the quick, easy, cheap, effective, rugged, and safe method (QuEChERS). Tandem mass spectrometry with selected reaction monitoring mode were used for analysis, which indicated reasonable recovery (58.9-117.4%) for all 20 types of HAs along with limits of detection and quantification in the range of 0.003-0.05 and 0.01-0.05 ng/g, respectively.
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Affiliation(s)
- Han-Yin Hsiao
- Department of Food Science, Fu Jen University , Taipei, Taiwan 242
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen University , Taipei, Taiwan 242
| | - Tsai-Hua Kao
- Department of Food Science, Fu Jen University , Taipei, Taiwan 242
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21
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Wang P, Hong Y, Ke W, Hu X, Chen F. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3967-3978. [PMID: 28188647 DOI: 10.1002/jsfa.8259] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 12/05/2016] [Accepted: 02/05/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Heterocyclic aromatic amines (HAAs) are one type of neo-formed contaminants in protein-rich foods during heat processing. Recently, accumulative studies have focused on the formation of HAs in Western foods. However, there is little knowledge about the occurrence of HAAs in traditional Chinese foods. The objective of this study was to determinate the contents of main HAs in traditional marinated meat products by UPLC-MS/MS, and to investigate the effects of animal species and the ingredients (soy sauce, rock candy, and rice wine) on the formation of HAAs in marinated meats. RESULTS Five HAs - 2-amino-3-methylimidazo[4,5-f]-quinolone (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline (MeIQ), 9H-pyrido[3,4-b]indole (Norharman) and l-methyl-9H-pyrido[3,4-b]indole (Harman) - were detected in 12 marinated meats, but 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was only found in three chicken marinates. The animal species and ingredients (soy sauce, rock candy and rice wine) have significant influence on the formation of HAAs in meat marinates. Beef had the highest content of total HAAs compared with pork, mutton and chicken. Meanwhile, soy sauce contributed to the formation of HAAs more greatly than rock candy, soy sauce, and rice wine. CONCLUSION Choice of raw materials and optimisation of ingredients recipe should be become a critical point to control the HAAs formation in marinated meats. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Pan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanting Hong
- College of Light-textile Engineering, Liming Vocational University, Quanzhou, China
| | - Weixin Ke
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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22
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Cai L, Xu N, Xia S, Wang Y, Chen X. Preparation of arginine-modified reduced graphene oxide composite filled in an on-line solid-phase extraction disk and its application in the analysis of heterocyclic aromatic amines. J Sep Sci 2017; 40:2925-2932. [DOI: 10.1002/jssc.201700073] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 04/22/2017] [Accepted: 05/16/2017] [Indexed: 11/11/2022]
Affiliation(s)
- Lemei Cai
- Department of Chemistry and the MOE Key Laboratory of Spectrochemical Analysis and Instrumentation, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen China
| | - Na Xu
- Department of Chemistry and the MOE Key Laboratory of Spectrochemical Analysis and Instrumentation, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen China
| | - Shujun Xia
- Department of Chemistry and the MOE Key Laboratory of Spectrochemical Analysis and Instrumentation, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen China
| | - Yiru Wang
- Department of Chemistry and the MOE Key Laboratory of Spectrochemical Analysis and Instrumentation, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen China
| | - Xi Chen
- Department of Chemistry and the MOE Key Laboratory of Spectrochemical Analysis and Instrumentation, College of Chemistry and Chemical Engineering; Xiamen University; Xiamen China
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23
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Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia. Sci Rep 2017; 7:1707. [PMID: 28490740 PMCID: PMC5431862 DOI: 10.1038/s41598-017-01968-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Accepted: 04/05/2017] [Indexed: 11/20/2022] Open
Abstract
Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.
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24
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Khan MR, Naushad M, Alothman ZA, Algamdi MS, Alsohaimi IH, Ghfar AA. Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12819] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Mu Naushad
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Zeid Abdullah Alothman
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Mohammed Saad Algamdi
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Ibrahim Hotan Alsohaimi
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Ayman Abdul Ghfar
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
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25
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Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Compr Rev Food Sci Food Saf 2016; 15:269-302. [PMID: 33371602 DOI: 10.1111/1541-4337.12186] [Citation(s) in RCA: 224] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 12/29/2022]
Abstract
Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300 °C) and pyrolytic HAAs (>300 °C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.
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Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
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26
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Development of an Enzyme-Linked Immunosorbent Assay for the Detection of 2-Amino-3-Methylimidazo [4, 5-f] Quinoline (IQ) in Processed Foods. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0282-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Klimczak I, Gliszczyńska-Świgło A. Comparison of UPLC and HPLC methods for determination of vitamin C. Food Chem 2015; 175:100-5. [DOI: 10.1016/j.foodchem.2014.11.104] [Citation(s) in RCA: 100] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 10/25/2014] [Accepted: 11/18/2014] [Indexed: 11/28/2022]
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28
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Khan MR, Naushad M, Alothman ZA, Alsohaimi IH, Algamdi MS. Solid phase extraction and ultra performance liquid chromatography-tandem mass spectrometric identification of carcinogenic/mutagenic heterocyclic amines in cooked camel meat. RSC Adv 2015. [DOI: 10.1039/c4ra13967d] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In the present study, three kinds of camel (Mjahim, Mgatir and Humor) from Saudi Arabia have been studied for heterocyclic amines (HAs) contents in their cooked meat.
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Affiliation(s)
- Mohammad Rizwan Khan
- Advanced Materials Research Chair
- Department of Chemistry
- College of Science
- King Saud University
- Riyadh 11451
| | - Mu Naushad
- Advanced Materials Research Chair
- Department of Chemistry
- College of Science
- King Saud University
- Riyadh 11451
| | - Zeid Abdullah Alothman
- Advanced Materials Research Chair
- Department of Chemistry
- College of Science
- King Saud University
- Riyadh 11451
| | - Ibrahim Hotan Alsohaimi
- Advanced Materials Research Chair
- Department of Chemistry
- College of Science
- King Saud University
- Riyadh 11451
| | - Mohammad Saad Algamdi
- Advanced Materials Research Chair
- Department of Chemistry
- College of Science
- King Saud University
- Riyadh 11451
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29
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Yan Y, Zeng MM, Zheng ZP, He ZY, Tao GJ, Zhang S, Gao YH, Chen J. Simultaneous analysis of PhIP, 4'-OH-PhIP, and their precursors using UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11628-11636. [PMID: 25407701 DOI: 10.1021/jf503776e] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A novel method allowing simultaneous analysis of PhIP, 4'-OH-PhIP, and their precursors (phenylalanine, tyrosine, creatine, creatinine, glucose) has been developed as a robust kinetic study tool by using ultra high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). A direct hydrochloric acid (HCl) extraction was applied to achieve the simultaneous extraction of all seven analytes, with the mean recoveries ranging from 60% to 120% at two concentration levels. Then, an Atlantis dC18 column selected from four different chromatographic columns was ultimately used to separate these compounds within 15 min. The limits of detection range of allseven analytes were calculated as 0.14-325.00 μg L(-1). The intra- and interday precision of the proposed method were less than 15.4 and 19.9%, respectively. The proposed method was successfully applied to depict the kinetic profiles of PhIP, 4'-OH-PhIP, and their precursors in pork model, reducing the analysis time and cost in the kinetic study.
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Affiliation(s)
- Yan Yan
- Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, People's Republic of China
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30
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Cooper KM, Jankhaikhot N, Cuskelly G. Optimised extraction of heterocyclic aromatic amines from blood using hollow fibre membrane liquid-phase microextraction and triple quadrupole mass spectrometry. J Chromatogr A 2014; 1358:20-8. [DOI: 10.1016/j.chroma.2014.06.061] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/03/2014] [Accepted: 06/19/2014] [Indexed: 10/25/2022]
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31
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Zhao G, Wang S, Fu Y, Yu J, Wang B, Xie F, Xie J. Analysis of the Heterocyclic Aromatic Amines in Cigarette Smoke by Liquid Chromatography–Tandem Mass Spectrometry. Chromatographia 2014. [DOI: 10.1007/s10337-014-2687-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Kataoka H, Inoue T, Saito K, Kato H, Masuda K. Analysis of heterocyclic amines in hair by on-line in-tube solid-phase microextraction coupled with liquid chromatography−tandem mass spectrometry. Anal Chim Acta 2013; 786:54-60. [DOI: 10.1016/j.aca.2013.05.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 05/03/2013] [Accepted: 05/05/2013] [Indexed: 11/25/2022]
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33
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Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview. J Chromatogr A 2013; 1292:66-82. [DOI: 10.1016/j.chroma.2013.01.012] [Citation(s) in RCA: 124] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 12/17/2012] [Accepted: 01/04/2013] [Indexed: 12/22/2022]
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34
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Luna L, Coady K, McFadden J, Markham D, Bartels M. Quantification of Total Thyroxine in Plasma from Xenopus laevis. J Anal Toxicol 2013; 37:326-36. [DOI: 10.1093/jat/bkt029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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35
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Martínez-Villalba A, Vaclavik L, Moyano E, Galceran MT, Hajslova J. Direct analysis in real time high-resolution mass spectrometry for high-throughput analysis of antiparasitic veterinary drugs in feed and food. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2013; 27:467-475. [PMID: 23280979 DOI: 10.1002/rcm.6466] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 11/07/2012] [Accepted: 11/08/2012] [Indexed: 06/01/2023]
Abstract
RATIONALE Direct analysis in real time (DART) is a novel ionization technique that has been demonstrated in numerous applications as a useful tool for fast and convenient mass spectrometry (MS)-based analysis of complex samples. In this study, the feasibility of DART ionization coupled to a high-resolution mass spectrometer utilizing an orbitrap mass analyzer (orbitrap MS) for high-throughput analysis of antiparasitic veterinary drugs was explored. METHODS To obtain the best DART-orbitrap MS performance, stepwise optimization of instrumental parameter settings, such as ionization gas temperature and mass resolving power, was performed. The optimized method was applied to feed and bovine milk samples previously extracted following a QuEChERS-like strategy. RESULTS Most antiparasitic drugs could be analyzed following the described method. Positive DART ionization provided the protonated molecules [M+H](+); in negative DART ion mode, deprotonated molecules [M-H](-) were observed. As an exception, polyether ionophores could be observed as the sodiated adducts [M+Na](+). Samples of milk and feed were extracted using a modified QuEChERS method for the determination of benzimidazoles and coccidiostats respectively and quantification was carried out by matrix-matched calibration curves. CONCLUSIONS The combination of an analysis time of less than 1 min per sample and the possibility to acquire accurate masses under high mass resolving power (HR) makes the DART-HRMS technique an effective tool for rapid qualitative screening of antiparasitic veterinary drugs. Additionally, the results obtained in this study demonstrated the feasibility of this approach to quantify target analytes at levels down to 1 µg kg(-1) for benzimidazolic compounds in milk and 0.25 mg kg(-1) for coccidiostats in chicken feed.
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Affiliation(s)
- Anna Martínez-Villalba
- Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Nutrition, Technická 5, 16628, Prague 6, Czech Republic
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36
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Zaidi R, Kumar S, Rawat PR. Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography. Food Chem 2012; 135:2897-903. [DOI: 10.1016/j.foodchem.2012.07.065] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2011] [Revised: 04/12/2012] [Accepted: 07/10/2012] [Indexed: 02/06/2023]
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37
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Ito S, Kajihara C, Ogiso M, Kibune N, Watai M. [Analysis of heterocyclic amines in food by liquid chromatography-tandem mass spectrometry]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2012; 53:264-72. [PMID: 23470853 DOI: 10.3358/shokueishi.53.264] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A analytical method for simultaneous determination of 10 heterocyclic amines (HCAs) applicable to prepared foods on the market was studied. HCAs were extracted with acidic methanol, and then purified on a diatomaceous column and an ion-exchange column prior to LC-MS/MS. The method was validated within laboratory using three groups among the total diet samples (oils and fats, fish and shellfish, meat and eggs). The method showed good precision and trueness (as recovery) in duplicate analyses over 5 days, though there were some unsatisfactory results. Limits of detection (LOD) and quantification (LOQ) of the method were estimated from the deviation of the analytical results in samples spiked at a level of near 1 ng/g. In addition,13 groups of total diet samples, 27 items of retail food ready to eat and a few foods cooked in the laboratory were analyzed using this validated method. The results showed that the method is applicable to the foods tested in this study and provided information on the content of HCAs in some foods in Japan.
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Affiliation(s)
- Shihomi Ito
- Japan Food Research Laboratories, Tama Laboratory, Tama-shi, Tokyo, Japan.
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38
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Zhang Y, Lin C, Fang G, Mei J, Wang X, Wang S. Tandem solid phase extraction coupled to LC–ESI–MS/MS for the accurate simultaneous determination of five heterocyclic aromatic amines in processed meat products. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1624-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Lerma-García M, Simó-Alfonso E, Méndez A, Lliberia J, Herrero-Martínez J. Classification of extra virgin olive oils according to their genetic variety using linear discriminant analysis of sterol profiles established by ultra-performance liquid chromatography with mass spectrometry detection. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Sun L, Zhang F, Yong W, Chen S, Yang ML, Ling Y, Chu X, Lin JM. Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Liquid chromatography–mass spectrometry in food safety. J Chromatogr A 2010; 1217:4018-40. [DOI: 10.1016/j.chroma.2010.03.015] [Citation(s) in RCA: 236] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2009] [Revised: 02/23/2010] [Accepted: 03/12/2010] [Indexed: 11/18/2022]
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42
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Zheng H, Deng LG, Lu X, Zhao SC, Guo CY, Mao JS, Wang YT, Yang GS, Aboul-Enein HY. UPLC-ESI-MS-MS Determination of Three β2-Agonists in Pork. Chromatographia 2010. [DOI: 10.1365/s10337-010-1629-3] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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43
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Lerma-García MJ, Simó-Alfonso EF, Méndez A, Lliberia JL, Herrero-Martínez JM. Fast separation and determination of sterols in vegetable oils by ultraperformance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2771-2776. [PMID: 20146431 DOI: 10.1021/jf9043887] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A method for the determination of sterols in vegetable oils by ultraperformance liquid chromatography (UPLC) with atmospheric pressure chemical ionization mass spectrometry detection has been developed. The separation of sterols was optimized in terms of mobile phase composition, column temperature and flow rate. The optimal conditions were achieved using an Acquity UPLC BEH C18 column (50 x 2.1 mm, 1.7 microm) with a mobile phase consistent of acetonitrile/water (0.01% acetic acid) using a linear gradient, at a flow rate of 0.8 mL min(-1) and column temperature of 10 degrees C, giving a total analysis time below 5 min. The determination was performed in selective ion recording mode. The limits of detection were in all cases below 0.07 microg mL(-1), with relative standard deviation values of retention times and peak areas below 0.4 and 5%, respectively. The content of main sterols present in several vegetable oils with different botanical origins was also established.
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Affiliation(s)
- María Jesús Lerma-García
- Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, E-46100 Burjassot, Valencia, Spain
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Electrospray MS-based characterization of β-carbolines - mutagenic constituents of thermally processed meat. Mol Nutr Food Res 2009; 54:433-9. [DOI: 10.1002/mnfr.200900064] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Marques AYC, Valente TB, Rosa CSD. Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano. REV NUTR 2009. [DOI: 10.1590/s1415-52732009000200010] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A produção de alimentos envolve inúmeras reações químicas, durante as quais podem ser geradas substâncias tóxicas ao organismo humano. A produção destas substâncias pode ocorrer de diferentes maneiras, variando em quantidade e em grau de toxicidade. Este trabalho objetivou estudar a produção de toxinas no processamento de alimentos, assim como as conseqüências da ingestão dessas substâncias para o ser humano. O estudo foi realizado a partir de extensa pesquisa bibliográfica. As principais reações na formação de compostos tóxicos apresentadas no decorrer do estudo são: degradação de lipídios, hidrogenação, pirólise e defumação. Entre as substâncias formadas, destacam-se: peróxidos, ácidos graxos trans, aminas heterocíclicas e hidrocarbonetos aromáticos policíclicos. O profissional nutricionista necessita conhecer como ocorre a formação de toxinas durante os variados processamentos que envolvem alimentos, assim como os riscos para a saúde de quem consome essas substâncias. Também é preciso propor técnicas de processamento adequadas, visando ao bem-estar do consumidor e à manutenção das propriedades nutricionais do alimento.
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Polak T, Došler D, Žlender B, Gašperlin L. Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.09.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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Tamtam F, Mercier F, Eurin J, Chevreuil M, Le Bot B. Ultra performance liquid chromatography tandem mass spectrometry performance evaluation for analysis of antibiotics in natural waters. Anal Bioanal Chem 2009; 393:1709-18. [DOI: 10.1007/s00216-008-2576-9] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2008] [Revised: 12/02/2008] [Accepted: 12/09/2008] [Indexed: 11/24/2022]
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Suárez M, Macià A, Romero MP, Motilva MJ. Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil. J Chromatogr A 2008; 1214:90-9. [DOI: 10.1016/j.chroma.2008.10.098] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2007] [Revised: 10/13/2008] [Accepted: 10/15/2008] [Indexed: 10/21/2022]
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Zhang F, Chu X, Sun L, Zhao Y, Ling Y, Wang X, Yong W, Yang M, Li X. Determination of trace food-derived hazardous compounds in Chinese cooked foods using solid-phase extraction and gas chromatography coupled to triple quadrupole mass spectrometry. J Chromatogr A 2008; 1209:220-9. [DOI: 10.1016/j.chroma.2008.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2008] [Revised: 08/14/2008] [Accepted: 09/04/2008] [Indexed: 11/28/2022]
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50
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Jautz U, Gibis M, Morlock GE. Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4311-4319. [PMID: 18505265 DOI: 10.1021/jf800689h] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A recently developed HPTLC/UV-FLD method was compared to the routinely used HPLC/UV-FLD method for the quantification of heterocyclic aromatic amines (HAA) formed at trace levels during the heating process of meat. For formation of these process contaminants under normal cooking conditions, beef patties were fried in a double-contact grill at 230 degrees C for five different frying times and extracted by solid-phase extraction. The HAAs most frequently found, that is, 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5- f]quinoxaline (4,8-DiMeIQx), 9 H-pyrido[3,4- b]indole (norharman), and 1-methyl-9 H-pyrido[3,4- b]indole (harman), were quantified by two chromatographic methods, which were orthogonal to each other (normal versus reversed phase system). Both methods showed a similar performance and good correlation of the results ( R (2) between 0.8875 and 0.9751). The comparison of running costs and run time in routine analysis proved HPTLC/UV-FLD to be more economical (factor of 3) and faster (factor of 4) due to its capability of parallel chromatography. The HAA findings calculated by standard addition increased with the heating time from <1 to 33 microg/kg related to 3-6 min of frying time. The precision (RSD) was between 7 and 49% (HPTLC) and between 5 and 38% (HPLC) at these very low HAA levels formed.
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Affiliation(s)
- Ute Jautz
- Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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