1
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Drabińska N, Marcinkowska MA, Wieczorek MN, Jeleń HH. Application of Sorbent-Based Extraction Techniques in Food Analysis. Molecules 2023; 28:7985. [PMID: 38138475 PMCID: PMC10745519 DOI: 10.3390/molecules28247985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.
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Affiliation(s)
| | | | | | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (N.D.); (M.A.M.); (M.N.W.)
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2
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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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3
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Yu J, Yu X, Shi L, Liu W. Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process. Molecules 2023; 28:7012. [PMID: 37894490 PMCID: PMC10608810 DOI: 10.3390/molecules28207012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl intermediates in common peanut (C-peanut) and high-oleic acid peanut (HO-peanut) was studied simultaneously for the first time. In general, with the increase in roasting temperature (160-200 °C) and time, the contents of AGEs, HAs and active carbonyl intermediates (i.e., glyoxal (GO) and methylglyoxal (MGO)) significantly increased in peanuts. Four kinds of HAs (i.e., AαC, DMIP, Harman and Norharman) were observed in roasted peanuts, of which Harman and Norharman accounted for about 93.0% of the total HAs content after roasting for 30 min at 200 °C. Furthermore, a correlation analysis among AGEs (i.e., Nε-(1-Carboxymethyl)-L-lysine (CML) and Nε-(1-Carboxyethyl)-L-lysine (CEL)), HAs, GO and MGO was conducted. Most of these compounds showed an excellent positive linear relationship (p ≤ 0.001) with each other. The evident increase in GO and MGO contents implied an increase in not only the content of AGEs but also HAs. However, contents of AGEs and HAs showed no significant difference between roasted HO-peanut and C-peanut. This study would provide a theoretical basis for simultaneously controlling the levels of AGEs and HAs in thermal processed peanut foods.
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Affiliation(s)
- Jingjing Yu
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China
| | - Xiaohui Yu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (X.Y.); (L.S.)
| | - Lili Shi
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (X.Y.); (L.S.)
| | - Wei Liu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (X.Y.); (L.S.)
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4
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Cheng XR, Ma JH, Amadou I, Zhao W, Chen YY, Zhang CX, Guan B. Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. Food Chem 2023; 404:134561. [DOI: 10.1016/j.foodchem.2022.134561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 09/27/2022] [Accepted: 10/07/2022] [Indexed: 11/22/2022]
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5
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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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6
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Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb. Meat Sci 2023; 195:108999. [DOI: 10.1016/j.meatsci.2022.108999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/29/2022] [Accepted: 10/04/2022] [Indexed: 11/09/2022]
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7
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Bazié BSR, Bougma A, Séré A, Ouilly JT, Sangaré H, Kabré E, Savadogo A, Hounhouigan DJ, Scippo ML, Bassole IHN. Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso. PLoS One 2022; 17:e0278712. [PMID: 36584044 PMCID: PMC9803208 DOI: 10.1371/journal.pone.0278712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 11/21/2022] [Indexed: 12/31/2022] Open
Abstract
The nutritional status of meat is tarnished by its association with the induced cooking contaminants. The aim of this study was to assess the heterocyclic aromatic amines profile and contents in processed chicken in Burkina Faso. Eight polar and apolar heterocyclic aromatic amines (HAAs) including 2-mino-3-methylimidazo[4,5-f]quinolone (IQ), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P2), 2-mino-9H-pyrido-[2,3-b]indole (AαC), 2-amino-1-methyl-6-phenylimidazo[4, 5- ]pyridine (PhIP), 2-amino-3-methyl-9H-pyrido[2,3-b] indole (MeAαC), 2-amino-3,4,8-rimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,8-imethylimidazo[4,5-]quinoxaline (MeIQx) were screened by high performance liquid chromatography from 29 samples of flamed chicken and 66 samples of braised chicken collected in Ouagadougou city. Apolar HAAs and polar HAAs were respectively 12 and 3 times more abundant in flamed chickens (32.66±10 and 3.48±10.39 ng/g, respectively) than in braised chickens (2.70±9.67 and 0.92 ng/g, respectively). The maximum levels of AαC were in the same proportions in flamed (12.01 ng/g) and braised chickens (14.13 ng/g). Flamed chicken had the highest Trp-P1 content (530.31 ng/g). The 4,8-DiMeIQx was not detected in braised chicken. The AαCs were more abundant in flamed than in braised chicken. The profile and the contents of the HAAs in processed chicken are related to cooking methods. Because of the high variability observed on the obtained concentrations, investigations on the contents of precursors in raw chicken, the effect of marinating ingredients on the formation of HAAs are needed.
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Affiliation(s)
- Bazoin Sylvain Raoul Bazié
- Laboratoire de Biologie Moléculaire d’Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, École Doctorale Sciences et Technologies, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
- Laboratoire National de Santé Publique, Ouagadougou, Burkina Faso
- * E-mail:
| | - Adjima Bougma
- Laboratoire de Biologie Moléculaire d’Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, École Doctorale Sciences et Technologies, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Aminata Séré
- Laboratoire de Biologie Moléculaire d’Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, École Doctorale Sciences et Technologies, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Judicael Thomas Ouilly
- Laboratoire de Biologie Moléculaire d’Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, École Doctorale Sciences et Technologies, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Hassane Sangaré
- Laboratoire de Biologie Moléculaire d’Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, École Doctorale Sciences et Technologies, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Elie Kabré
- Laboratoire National de Santé Publique, Ouagadougou, Burkina Faso
| | - Aly Savadogo
- Laboratoire de Biochimie et d’Immunologie Appliquée, Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
| | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey, Cotonou, Benin
| | - Marie-Louise Scippo
- Département des Sciences des Denrées alimentaires, Centre de recherche FARAH–Secteur Santé Publique Vétérinaire, Liège, Belgique
| | - Imaël Henri Nestor Bassole
- Laboratoire de Biologie Moléculaire d’Épidémiologie et de Surveillance des agents Transmissibles par les Aliments (LABESTA), Unité de Formation et de la Recherche en Sciences de la Vie et de la Terre, École Doctorale Sciences et Technologies, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
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8
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Kang HJ, Lee SY, Lee DY, Kang JH, Kim JH, Kim HW, Jeong JW, Oh DH, Hur SJ. Study on the reduction of heterocyclic amines by marinated natural materials in pork belly. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:1245-1258. [PMID: 36812002 PMCID: PMC9890326 DOI: 10.5187/jast.2022.e86] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/28/2022] [Accepted: 10/17/2022] [Indexed: 12/14/2022]
Abstract
This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For short-term toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.
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Affiliation(s)
- Hea Jin Kang
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ji Hyeop Kang
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Hyeon Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyun Woo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Won Jeong
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dong Hoon Oh
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea,Corresponding author: Sun Jin Hur,
Department of Animal Science and Technology, Chung-Ang University, Anseong
17546, Korea. Tel: +82-31-670-4673, E-mail:
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9
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Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase
EME
coupled with
RP‐HPLC. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Determination of Heterocyclic Aromatic Amines in Various Fried Food by HPLC–MS/MS Based on Magnetic Cation-Exchange Resins. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02337-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Sun L, Wang Z, Hou J, Fang G, Liu J, Wang S. Detection of heterocyclic amine (PhIP) by fluorescently labelled cucurbit[7]uril. Analyst 2022; 147:2477-2483. [DOI: 10.1039/d2an00495j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A “host–guest” system for 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) detection was designed. This method might be the first quick measurement technique for HCA and may find wide application in food safety detection.
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Affiliation(s)
- Lili Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Zejiang Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Juan Hou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Guozhen Fang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Jifeng Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science and Technology, College of Food Science and Engineering, Tianjin, 300457, PR China
- Research Center of Food Science and Human Health, School of Medicine, Nankai University, Tianjin, 300071, PR China
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12
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Wang S, Zhuo W, Dan Y, Qin Z, Zhang C, Xi J, Liu H, Ma Y, Wang X. Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15409] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Shou‐Tao Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Wen‐Ling Zhuo
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Ya‐Qian Dan
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Zhao Qin
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Chen‐Xia Zhang
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Jun Xi
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Hua‐Min Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Yu‐Xiang Ma
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
| | - Xue‐De Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou Henan Province 450001 China
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13
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Kang HJ, Lee SY, Lee DY, Kang JH, Kim JH, Kim HW, Oh DH, Jeong JW, Hur SJ. Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials. Meat Sci 2021; 183:108663. [PMID: 34481233 DOI: 10.1016/j.meatsci.2021.108663] [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: 07/27/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 12/14/2022]
Abstract
Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for HCA formation in meat and the control of HCA formation are not known. In this review, we provide an overview of the main cause of HCA formation in cooked meat, fundamental data on natural materials to inhibit HCA carcinogenicity, and methods to analyze HCA in cooked meat. Related past studies has shown that natural substances contain various components that act as antioxidants, and these antioxidants can prevent HCA and mutagenic factors. Free radicals and DNA adducts produced by HCA metabolism have carcinogenic properties. Antioxidants have been found to inhibit oxidative stress caused by free radicals and DNA adducts. Therefore, we can be hypothesized that various natural materials can inhibit HCA carcinogens and mutagens.
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Affiliation(s)
- Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Ji Hyeop Kang
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Jae Hyeon Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Hyun Woo Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Dong Hoon Oh
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Jae Won Jeong
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea.
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14
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KOTANI A, MIYAGUCHI Y, MIYASHITA N, KUSU F, TAKAMURA K, HAKAMATA H. HPLC with Electrochemical Detection Systems for Quantitative Analysis of Functional Components in Foods. BUNSEKI KAGAKU 2021. [DOI: 10.2116/bunsekikagaku.70.415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Akira KOTANI
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Yuji MIYAGUCHI
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Naoto MIYASHITA
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Fumiyo KUSU
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Kiyoko TAKAMURA
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Hideki HAKAMATA
- Department of Analytical Chemistry, School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
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15
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Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, Jooste L, Hano C, Aadil RM. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods 2021; 10:foods10071466. [PMID: 34202792 PMCID: PMC8307633 DOI: 10.3390/foods10071466] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 02/01/2023] Open
Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
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Affiliation(s)
- Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Tariq Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino, PU, Italy;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Muhammad Modassar Ali Nawaz Ranjha
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Leonie Jooste
- Environmental Health Sciences, Faculty of Communication, Arts and Sciences, Canadian University Dubai, Dubai 117781, United Arab Emirates;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRA USC1328 Université ď Orléans, CEDEX 2, 45067 Orléans, France;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
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16
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Wang Y, Liu Y, Huang X, Xiao Z, Yang Y, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yuxuan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Xiaohong Huang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Zihan Xiao
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yifang Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Qinxin Yu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
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17
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Comparative study on the formation of heterocyclic aromatic amines in different sugar smoking time. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107905] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Wang B, Li H, Huang Z, Kong B, Liu Q, Wang H, Xu M, Xia X. Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time. Meat Sci 2021; 176:108457. [PMID: 33618127 DOI: 10.1016/j.meatsci.2021.108457] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 12/21/2020] [Accepted: 02/04/2021] [Indexed: 01/14/2023]
Abstract
The effects of different frying temperatures (150, 175, 200, 225 and 250 °C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 °C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225-250 °C) and long frying time (2-2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 °C for 1.5-2 min was the most suitable condition for preparing roasted pork.
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Affiliation(s)
- Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Zhibo Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ming Xu
- Shimadzu (China) CO.LTD, Shenyang 110016, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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19
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Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Praveena SM, Khatib A. The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay. Molecules 2020; 25:E3874. [PMID: 32858787 PMCID: PMC7504569 DOI: 10.3390/molecules25173874] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 11/26/2022] Open
Abstract
Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.
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Affiliation(s)
- Sharina Shamsudin
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia
| | - Jinap Selamat
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nuzul Noorahya Jambari
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rashidah Sukor
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sarva Mangala Praveena
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Alfi Khatib
- Pharmacognosy Research Group, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia;
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20
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Shou M, Qiu H. Development of a rapid GC-FID method to simultaneously determine triethylamine, diisopropylamine, and 1,1,3,3-tetramethylguanidine residues in an active pharmaceutical ingredient. J Pharm Anal 2020; 11:251-256. [PMID: 34012701 PMCID: PMC8116200 DOI: 10.1016/j.jpha.2020.06.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 06/23/2020] [Accepted: 06/28/2020] [Indexed: 11/17/2022] Open
Abstract
A rapid GC-FID method was developed to simultaneously determine residual levels of triethylamine (TEA), 1,1,3,3-tetramethylguanidine (TMG), and diisopropylamine (DIPA) in the synthetic route of an active pharmaceutical ingredient (API). Due to the severe absorption of amines on GC stationary phases, GC columns with various stationary phases were evaluated for optimal peak shape and reproducibility. The final conditions used the Agilent CP-Volamine column to resolve the three amines in 12 min. Various inlet liners were also screened to further improve the sensitivity of the analysis. The Restek Siltek® liner was selected to achieve the desired detectability for the method. The quantitation limits were 4, 3, and 4 μg/mL for TEA, DIPA, and TMG in the presence of API, respectively. All three amines showed good linearity (r > 0.999) and recoveries (> 90%) over the concentration range of 3 to 16 μg/mL. The testing of residual amines was initially performed at the penultimate stage of the synthesis. However, this work demonstrates that TMG can act as a proton sponge to react with salicylic acid, the counter ion of the penultimate, to form a volatile component that elutes at a different retention time. Consequently, in the final method, these three amines were monitored in the final API to circumvent the matrix interference. Key parameters of the method were qualified per method validation requirements in ICH guidelines. The method was successfully applied for batch testing during development and implemented as an in-process control procedure at manufacturing sites. A fast and sensitive GC-FID method was developed to monitor the residue of three volatile amines in an API. The detection of 1,1,3,3-Tetramethylguanidine (TMG) at trace level is reported the first time. The method circumvented the interference of sample matrix since TMG can react with carboxylic acid in penultimate. The method was qualified per ICH guideline and implemented as an in-process-control procedure.
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Affiliation(s)
- Minshan Shou
- Analytical Research and Development, Abbvie Inc., North Chicago, IL, 60064, USA
| | - Haixiao Qiu
- Analytical Research and Development, Abbvie Inc., North Chicago, IL, 60064, USA
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21
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Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef. Food Chem 2020; 316:126327. [DOI: 10.1016/j.foodchem.2020.126327] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/14/2020] [Accepted: 01/28/2020] [Indexed: 12/25/2022]
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22
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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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23
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Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market. Food Chem Toxicol 2020; 135:110931. [DOI: 10.1016/j.fct.2019.110931] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/22/2019] [Accepted: 10/28/2019] [Indexed: 11/19/2022]
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24
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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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25
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Barzegar F, Kamankesh M, Mohammadi A. Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques. Food Chem 2019; 280:240-254. [DOI: 10.1016/j.foodchem.2018.12.058] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/24/2018] [Accepted: 12/11/2018] [Indexed: 12/24/2022]
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26
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Hou C, Wang Z, Wu L, Chai J, Song X, Wang W, Zhang D. Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13557] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Chengli Hou
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Zhenyu Wang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Liguo Wu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Jiali Chai
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Xuan Song
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Wenting Wang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Dequan Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing 100193 China
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27
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Canales R, Guiñez M, Bazán C, Reta M, Cerutti S. Determining heterocyclic aromatic amines in aqueous samples: A novel dispersive liquid-liquid micro-extraction method based on solidification of floating organic drop and ultrasound assisted back extraction followed by UPLC-MS/MS. Talanta 2017; 174:548-555. [PMID: 28738621 DOI: 10.1016/j.talanta.2017.06.065] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/23/2017] [Accepted: 06/24/2017] [Indexed: 11/25/2022]
Abstract
A novel dispersive liquid-liquid microextraction based on solidification of floating organic droplet combined with ultrasound assisted back extraction for the determination of four heterocyclic aromatic amines in natural water samples prior ultra high-performance liquid chromatography-tandem mass spectrometry was developed. The analytes were extracted from the water samples by a dispersive liquid-liquid microextraction procedure based on solidification of floating organic drop, which was performed by a mixture composed by a less dense than water extraction solvent, 1-undecanol, and a dispersive solvent, methanol. After that, a novel ultrasound assisted back extraction step was performed in order to make the clean-up/enrichment procedure compatible with the detection requirements. Under optimum conditions, linearity ranged from 2.2 to 50ngmL-1, with enrichment factors from 130 to 136-folds. Thus limits of detection between 0.7 and 2.9ngmL-1 were obtained. Precision of the method was evaluated in terms of repeatability, relative standard deviations varied from 4.3% to 6.7%. Relative recoveries ranged from 92% to 106% for all analytes. The satisfactory performance demonstrated that the proposed methodology has a strong potential for application in the multi-residue analysis of heterocyclic aromatic amines present in complex environmental matrices.
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Affiliation(s)
- Romina Canales
- Instituto de Química de San Luis, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia Bloque III, Avda. Ejército de los Andes 950, San Luis CP: 5700, Argentina
| | - María Guiñez
- Instituto de Química de San Luis, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia Bloque III, Avda. Ejército de los Andes 950, San Luis CP: 5700, Argentina
| | - Cristian Bazán
- Instituto de Química de San Luis, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia Bloque III, Avda. Ejército de los Andes 950, San Luis CP: 5700, Argentina
| | - Mario Reta
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA) y División Química Analítica, Facultad de Ciencias Exactas, UNLP, CONICET, Calle 47 esq. 115, La Plata B1900AJL, Argentina
| | - Soledad Cerutti
- Instituto de Química de San Luis, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de San Luis, Facultad de Química, Bioquímica y Farmacia Bloque III, Avda. Ejército de los Andes 950, San Luis CP: 5700, Argentina.
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28
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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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29
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Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 2017; 99:586-595. [PMID: 28784521 DOI: 10.1016/j.foodres.2017.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12-100% and 19-97% in chicken breast, respectively, and 42-100% and 20-35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.
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Affiliation(s)
| | - Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Vural Gokmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey.
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30
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Forss J, Lindh MV, Pinhassi J, Welander U. Microbial Biotreatment of Actual Textile Wastewater in a Continuous Sequential Rice Husk Biofilter and the Microbial Community Involved. PLoS One 2017; 12:e0170562. [PMID: 28114377 PMCID: PMC5256951 DOI: 10.1371/journal.pone.0170562] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Accepted: 01/08/2017] [Indexed: 11/18/2022] Open
Abstract
Textile dying processes often pollute wastewater with recalcitrant azo and anthraquinone dyes. Yet, there is little development of effective and affordable degradation systems for textile wastewater applicable in countries where water technologies remain poor. We determined biodegradation of actual textile wastewater in biofilters containing rice husks by spectrophotometry and liquid chromatography mass spectrometry. The indigenous microflora from the rice husks consistently performed >90% decolorization at a hydraulic retention time of 67 h. Analysis of microbial community composition of bacterial 16S rRNA genes and fungal internal transcribed spacer (ITS) gene fragments in the biofilters revealed a bacterial consortium known to carry azoreductase genes, such as Dysgonomonas, and Pseudomonas and the presence of fungal phylotypes such as Gibberella and Fusarium. Our findings emphasize that rice husk biofilters support a microbial community of both bacteria and fungi with key features for biodegradation of actual textile wastewater. These results suggest that microbial processes can substantially contribute to efficient and reliable degradation of actual textile wastewater. Thus, development of biodegradation systems holds promise for application of affordable wastewater treatment in polluted environments.
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Affiliation(s)
- Jörgen Forss
- Faculty of Technology, Linnæus University, Växjö, Sweden
- * E-mail:
| | - Markus V. Lindh
- Centre for Ecology and Evolution in Microbial model Systems, Linnæus University, Kalmar, Sweden
| | - Jarone Pinhassi
- Centre for Ecology and Evolution in Microbial model Systems, Linnæus University, Kalmar, Sweden
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31
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Oz F, Kotan G. Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Jamali MA, Zhang Y, Teng H, Li S, Wang F, Peng Z. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures. Molecules 2016; 21:173. [PMID: 26840288 PMCID: PMC6274236 DOI: 10.3390/molecules21020173] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/17/2016] [Accepted: 01/22/2016] [Indexed: 11/16/2022] Open
Abstract
In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160 °C or 220 °C. RTE is rich in phenolic compounds and capable of inhibiting the formation of free radicals. The pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyrido[3,4-b]indole (harman) contents were significantly (p < 0.05) decreased in RTE-treated patties at 220 °C. 9H-3-Amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) and 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole acetate (Trp-P-1) were not detected at 160 °C and were statistically (p < 0.01) reduced at 220 °C compared to the control. RTE remarkably inhibited the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) at 220 °C (p < 0.001) and at 160 °C (p < 0.05). 2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]-indole (MeAαC) were only detected in the control group at 160 °C but were comparatively (p > 0.05) similar in the control and treated groups at 220 °C. 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) were not detected in any sample. Total HCAs were positively correlated with cooking loss. In the RTE-treated groups, 75% of the total HCAs were decreased at 160 °C and 46% at 220 °C, suggesting that RTE is effective at both temperatures and can be used during cooking at high temperatures to lessen the amount of HCAs formed.
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Affiliation(s)
- Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Hui Teng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Shun Li
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Fulong Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
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Onuki S, Koziel JA, Jenks WS, Cai L, Rice S, van Leeuwen JH. Optimization of extraction parameters for quantification of fermentation volatile by-products in industrial ethanol with solid-phase microextraction and gas chromatography. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.297] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shinnosuke Onuki
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
| | - Jacek A. Koziel
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Department of Civil, Construction, and Environmental Eng.; Iowa State University; Ames IA 50011 USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA 50011 USA
- Interdepartmental Toxicology Graduate Program; Iowa State University; Ames IA 50011 USA
| | - William S. Jenks
- Department of Chemistry; Iowa State University; Ames IA 50011 USA
| | - Lingshuang Cai
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
| | - Somchai Rice
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Interdepartmental Toxicology Graduate Program; Iowa State University; Ames IA 50011 USA
| | - J. Hans van Leeuwen
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Department of Civil, Construction, and Environmental Eng.; Iowa State University; Ames IA 50011 USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA 50011 USA
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The Role of β-Carboline Alkaloids in the Pathogenesis of Essential Tremor. THE CEREBELLUM 2015; 15:276-84. [DOI: 10.1007/s12311-015-0751-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Oz F, Kizil M, Cakmak I, Aksu M. The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12533] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- F. Oz
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M. Kizil
- Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
| | - I.H. Cakmak
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M.I. Aksu
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
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Dennis C, Karim F, Smith JS. Evaluation of Maillard Reaction Variables and Their Effect on Heterocyclic Amine Formation in Chemical Model Systems. J Food Sci 2015; 80:T472-8. [DOI: 10.1111/1750-3841.12737] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Accepted: 11/07/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Cara Dennis
- Dept. of Animal Sciences and Industry, Food Science Inst; 208 Call Hall, Kansas State Univ; Manhattan KS 66506 U.S.A
| | - Faris Karim
- Dept. of Animal Sciences and Industry, Food Science Inst; 208 Call Hall, Kansas State Univ; Manhattan KS 66506 U.S.A
| | - J. Scott Smith
- Dept. of Animal Sciences and Industry, Food Science Inst; 208 Call Hall, Kansas State Univ; Manhattan KS 66506 U.S.A
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Pereira L, Mondal PK, Alves M. Aromatic Amines Sources, Environmental Impact and Remediation. POLLUTANTS IN BUILDINGS, WATER AND LIVING ORGANISMS 2015. [DOI: 10.1007/978-3-319-19276-5_7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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39
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Microwave-assisted synthesis of carbon dots and its potential as analysis of four heterocyclic aromatic amines. Talanta 2014; 132:845-50. [PMID: 25476386 DOI: 10.1016/j.talanta.2014.10.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 09/30/2014] [Accepted: 10/08/2014] [Indexed: 11/22/2022]
Abstract
Fluorescent water soluble carbon nanoparticles, in short carbon dots (CDs), was synthesized from lactose by microwave assisted hydrochloric acid method. Characterized by TEM and DLS to obtain the morphology shape (average 10nm in size), with a higher negative surface charge supported by the composition was obtained by XPS spectroscopy. The maximum of the emission was centered at 450 nm with a lifetime of 2.1 ns. Without further functionalization of the CDs a nanosensor was obtained that responded exponentially to HAAs in the 0.35-0.45 mg L(-1) concentration range by fluorescence static quenching, demonstrated by the lifetime analysis of the CDs in presence of HAAs. Some amino compounds were selected as model for interferences to evaluate the selectivity of this method, showing a notorious added value, with recoveries around 98%. The accuracy of the method was in terms of RSD about 2.5%. The results suggest their promising applications in chemical sensing.
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Haskaraca G, Demirok E, Kolsarıcı N, Öz F, Özsaraç N. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0101-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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42
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Tan C, Wang Y, Deng Z, Xu N, Song X, Liu H, Rong M, Chen X. A nanocomposite disk prepared from reduced graphene oxide and gold nanoparticles for the preconcentration of heterocyclic aromatic amines prior to their determination by HPLC. Mikrochim Acta 2013. [DOI: 10.1007/s00604-013-1137-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Analysis of non-polar heterocyclic aromatic amines in beefburguers by using microwave-assisted extraction and dispersive liquid–ionic liquid microextraction. Food Chem 2013; 141:1694-701. [DOI: 10.1016/j.foodchem.2013.04.076] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 03/20/2013] [Accepted: 04/21/2013] [Indexed: 11/22/2022]
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44
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Yao Y, Peng Z, Wan K, Shao B, Shi J, Zhang Y, Wang F, Hui T. Determination of heterocyclic amines in braised sauce beef. Food Chem 2013; 141:1847-53. [DOI: 10.1016/j.foodchem.2013.05.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Revised: 04/15/2013] [Accepted: 05/05/2013] [Indexed: 10/26/2022]
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Application of an ampholine-functionalized hybrid organic-inorganic silica material for the SPE of aromatic amines. J Sep Sci 2013; 37:143-50. [DOI: 10.1002/jssc.201300964] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 10/27/2013] [Accepted: 10/27/2013] [Indexed: 11/07/2022]
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46
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Yao Y, Peng Z, Shao B, Wan K, Wang F, Zhang Y, Li J, Hui T. Effects of frying and boiling on the formation of heterocyclic amines in braised chicken. Poult Sci 2013; 92:3017-25. [DOI: 10.3382/ps.2013-03216] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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47
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Kataoka H, Inoue T, Ikekita N, Saito K. Development of exposure assessment method based on the analysis of urinary heterocyclic amines as biomarkers by on-line in-tube solid-phase microextraction coupled with liquid chromatography–tandem mass spectrometry. Anal Bioanal Chem 2013; 406:2171-8. [DOI: 10.1007/s00216-013-7420-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2013] [Revised: 09/21/2013] [Accepted: 10/04/2013] [Indexed: 10/26/2022]
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48
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Determination of 14 heterocyclic aromatic amines in wine by liquid chromatography-ion trap-time of flight tandem mass spectrometry. Se Pu 2013. [DOI: 10.3724/sp.j.1123.2012.02041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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49
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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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50
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Dundar A, Sarıçoban C, Yılmaz MT. Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties. Meat Sci 2012; 91:325-33. [DOI: 10.1016/j.meatsci.2012.02.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2011] [Revised: 02/10/2012] [Accepted: 02/13/2012] [Indexed: 10/28/2022]
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