Experimental Design Optimization of Solid‐Phase Microextraction Conditions for the Determination of Heterocyclic Aromatic Amines by High‐Performance Liquid Chromatography

An overview of techniques and strategies for isolation of flavonoids from the genus Erythrina

Plants in the genus Erythrina is a potential source of chemical constituents, one of which is flavonoids, which have diverse bioactivities. To date, literature on the flavonoids from the genus Erythrina has only highlighted the phytochemical aspects, so this review article will discuss isolation techniques and strategies for the first time. More than 420 flavonoids have been reported in the Erythrina genus, which are grouped into 17 categories. These flavonoid compounds were obtained through isolation techniques and strategies using polar, semi-polar, and non-polar solvents. Various chromatographic techniques have been developed to isolate flavonoids using column flash chromatography, quick column chromatography, centrifugally accelerated thin-layer chromatography, radial chromatography, medium-pressure column chromatography, semi-preparative high-performance liquid chromatography, and preparative high-performance liquid chromatography. Chromatographic processes for isolating flavonoids can be optimized using multivariate statistical applications such as response surface methodology with central composite design, Box-Behnken design, Doehlert design, and mixture design.

Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

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.

Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef

The effect of beer or red wine marinades on the reduction of heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. The cooking experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HAs contents using solid-phase extraction and high-performance liquid chromatography-diode array detection/fluorescence detection. Unmarinated samples cooked in similar conditions provided reference HAs levels. Marinating with beer or with red wine resulted in decreased levels of HAs. The amount of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline reduced significantly, respectively, around 88 and 40% after 6 h of marinating with beer or with wine. High variations were observed for reductions of AalphaC, ranging between 7 and 77%. Only beer marinade significantly reduced the levels of 4,8-DiMeIQx at 1, 2, and 4 h of marinating. Multivariate statistical treatment of results indicated that beer can be more efficient on the reduction of some HAs formation. In addition, results from descriptive sensory analysis of unmarinated and 2 h marinated beef samples, tested for by two trained sensory panels, pointed to beer marinade as the most adequate for maintaining the usual overall appearance and quality of the pan-fried steaks.

A three-factor Doehlert matrix design in optimising the determination of octadecyltrimethylammonium bromide by cation-exchange chromatography with suppressed conductivity detection

A simple and effective chromatographic method with suppressed conductivity detection was developed and validated to determine dissolved samples of octadecyltrimethylammonium bromide (C18H37N+ Me3Br-, ODTAB) for purity testing. A response surface methodology generated with a Doehlert matrix design was applied to optimize the chromatographic and detection conditions in ion-exchange chromatography (IEC) with conductivity detection in the chemical suppression mode. A three-factor Doehlert design was performed to fit a second-order model and jointly optimize the peak intensity and shorten analysis time through a global desirability function. Regenerant flow rate, volume fraction of acetonitrile in the acidic eluent and its flow rate were studied at seven, five and three levels, respectively. The optimized separation and detection conditions were accomplished by using a cation-exchange column eluted at 0.5 mL min(-1) with an isocratic mobile phase composed of CH3CN and 25 mN H2SO4, 82/18 (v/v). Chemical suppression of ionic conductivity was performed by 100 mN tetrabutylammonium hydroxide (TBAOH) as a regenerant at a flow-rate of 4.0 mL min(-1). Remarkably good agreement was found between predicted and experimental values of signal intensity and chromatographic retention. With the developed method, a linear calibration curve of ODTA+ as bromide salt from 5 to 1000 ppm was obtained using hexadecyltrimethylammonium bromide as internal standard. The estimated limit of detection was 0.3 ppm (S/N=3). The effectiveness of electrochemically suppressed conductivity detection of ODTA+ was also demonstrated, thus making easier the whole detection operation and instrumental needs as well.

Statistical designs and response surface techniques for the optimization of chromatographic systems

This paper describes fundamentals and applications of multivariate statistical techniques for the optimization of chromatographic systems. The surface response methodologies: central composite design, Doehlert matrix and Box-Behnken design are discussed and applications of these techniques for optimization of sample preparation steps (extractions) and determination of experimental conditions for chromatographic separations are presented. The use of mixture design for optimization of mobile phases is also related. An optimization example involving a real separation process is exhaustively described. A discussion about model validation is presented. Some applications of other multivariate techniques for optimization of chromatographic methods are also summarized.

Determination of less polar heterocyclic amines in meat extracts

A procedure for the determination of less polar heterocyclic amines in meat extracts using solid phase microextraction (SPME) coupled to high-performance liquid chromatography (HPLC) with fluorescence detection is presented. Analytes were first extracted from the samples using methanol/NaOH by an ultrasound-assisted method, and then concentrated on a Carbowax-templated resin (CW-TPR) SPME fiber. The extraction conditions such as extractant mixture composition, extraction time and extractions number, were optimized and the need of an extract freezing step previous to SPME is discussed. The detection limits under optimal conditions are in the range of 0.28-1.1 ng g(-1). The method was applied to the determination of less polar heterocyclic amines in four commercial meat extracts. Recovery values obtained are higher than 60% for the majority of amines.