Cooking effects on sulfonamide residues in chicken thigh muscle

Furusawa, Naoto; Hanabusa, Ryo

doi:10.1016/s0963-9969(01)00103-x

Cited by 32 publications

(25 citation statements)

References 6 publications

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“…Accordingly, in our work (Table 3), citrate buffer/MeOH (75:25 v/v) extraction was the selected procedure for extracting OTC and its degradation compounds from chicken muscle and pig muscle samples since that mixture gave the greatest recoveries for each of the analyzed compounds. The findings reported here are consistent with previous studies in which thermal treatments were shown to reduce the concentration of veterinary drug residues in foods; therefore decreasing the possible toxic effects of these compounds to consumers (Fedeniuk et al 1996;Kuhne et al 2001a, b;Gratacós-Cubarsí et al 2007;Furusawa and Hanabusa 2001;Javadi 2011;Lolo et al 2006). At the same time, the thermal treatments resulted in the formation of the corresponding apoOTCs in all treated meat samples.…”

Section: Discussionsupporting

confidence: 92%

“…Halling-Sorensen et al 2002 reported that the degradation products of OTC, such as 4-epi-oxytetracycline (EOTC), α-Apo-OTC and β-Apo-OTC exhibited greater toxicity (EC50) compared with the parent compound. Several studies indicate that thermal treatments reduce the concentration of various veterinary drug residues in foods and thus decrease the potential toxic effects of these compounds on the consumer (Furusawa and Hanabusa 2001;Javadi 2011;O'Brien et al 1981;Rose et al 1996;Kuhne et al 2001a, b;Lolo et al 2006). However, in these studies only the degradation of the parent drug was evaluated and the toxic effects of the degradation products of the parent drug was not studied.…”

Section: Introductionmentioning

confidence: 99%

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The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

Nguyen

2014

J Food Sci Technol

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The formation oxytetracycline (OTC) degradation products in chicken and pork under two different methods of cooking were studied. Samples of chicken and pig muscles previously dosed with OTC residues were subjected to boiling or microwave treatment, and the residues were extracted in a mixture of citrate buffer-MeOH (75:25 v/v), and then analyzed by high performance liquid chromatography with photodiode array detection using a XBridgeTM C18 reversephase chromatographic column. Thermal treatment resulted in the degradation of OTC and the concentrations of the degradation products α-apo-oxytetracycline (α-apo-OTC) and β-apo-oxytetracycline (β-apo-OTC) in muscle samples amounted to 0.7 to 1.2 % of the initial OTC content. The toxic effects of the degradation products of oxytetracycline, α-apo-OTC and β-apo-OTC were studied in rats. Male rats received oral doses of 10 mg/kg body weight/day of either α-apo-OTC, β-apo-OTC, 90 days. The results of this study suggest that the toxic effects of β-apo-OTC treatment could damage liver and kidney tissues of rats, as well as lead to the degeneration and necrosis in the hepatocytes.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

Nguyen

2014

J Food Sci Technol

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“…This result can related to the weak passing of this drug to the water, disintegration of the drug with the effect of water and heat or transforming of the drug into different metabolites. These results compatible of several studies [10,11,26] .…”

Section: Discussionsupporting

confidence: 94%

“…According the studies, cooking processes have no significant effect on SMZ residues in pork meat [23,24] ; ormethoprim and sulfadimethoxine residues decrease of fish meat [25] ; sulfadiazine, sulfamethoxazole, sulfamonometoxin reduce of chicken meat, sulfadimethoxine, sulfaquinoxaline and sulfadoxine reduce [3,10,11,26] . In this study, a significant reduction was seen in the level of SCP and TMP in grilled and boiled chest tissue and boiled water as compared to raw chest tissue (P<0.05).…”

Section: Discussionmentioning

confidence: 99%

Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues

Kanbur¹,

Liman²,

Eraslan³

et al. 2014

Kafkas Univ Vet Fak Derg

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SummaryThis study was conducted to determine the effects frying, boiling and freezing processes on the levels of sulfachlorpyridazine (SCP) and trimethoprim (TMP) in broiler chest meat and liver. Male broiler chicks were assigned to two groups as control and treatment groups. Animals were fed on commercial diet not containing SCP and TMP for 35 days. At 30 th day, experimental group received suspensions of SCP-TMP mixture (30 mg/kg SCP and 6 mg/kg TMP) via craw by gavage once daily for 5 days. At the end of 35 th day, the chickens were sacrified and right chest tissue and the liver were taken out. A portion of the tissues were stored in -20°C freezer for 30 and 45 days. After sacrifiying, the raw tissues were exposed to frying and boiling processes. SCP and TMP analysis of tissues were performed by HPLC-DAD detector and reverse phase column. In conclusion, it has been determined that boiled and grilled processes caused a reduction of SCP and TMP residues at different rates in broiler tissues; while storing in the deep freezer did not cause a significant change on SCP and TMP residues.Keywords: Sulfachlorpyridazine, Trimethoprim, Broiler meat, Liver, Cooking, Freezing, HPLC Sülfaklorpridazin-Trimetoprim Karışımının Broyler Dokularındaki Kalıntıları Üzerine Çeşitli Pişirme ve Dondurma İşlemlerinin Etkileri ÖzetBu araştırmayla kızartma, haşlama ve dondurma işlemlerinin piliç göğüs eti ve karaciğer dokularındaki sülfaklorpridazin (SCP) ve trimetoprim (TMP) kalıntılarına yönelik etkilerinin ortaya konulması amaçlandı. Erkek broyler civcivlerden kontrol ve deneme olmak üzere 2 çalışma grubu oluşturuldu. Hayvanlar 35 gün boyunca SCP ve TMP içermeyen yemle beslendi. Deneme grubundaki civcivlere otuzuncu günden itibaren SCP-TMP karışımı (30 mg/kg SCP, 6 mg/kg TMP) 5 gün boyunca günde 1 kez sonda ile kursağa verildi. 35. günün sonunda hayvanlar kesilerek sağ göğüs dokusu ve karaciğerleri alındı. Dokuların bir kısmı 30 ve 45 gün boyunca -20°C'lik derin dondurucuda saklandı. Kesim sonrası alınan çiğ dokulara kızartma ve haşlama işlemleri uygulandı. Dokuların SCP ve TMP analizleri DAD dedektör ve ters faz kolon ile HPLC'de gerçekleştirildi. Sonuç olarak, haşlama ve ızgara işlemlerinin broyler dokularında SCP ve TMP kalıntılarında değişik oranlarda azalmaya neden olduğu; derin dondurucuda bekletmenin ise SCP ve TMP kalıntıları üzerinde önemli bir değişime yol açmadığı belirlendi.

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“…3, 2011 technique of analysis. There are methods that use high performance liquid chromatography (HPLC) with fluorescence detector, [2][3][4][5][6] or with ultra-violet (UV) detector, [7][8][9][10] or else with diode array detector (DAD), [11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27] but mass spectrometer (MS) detectors are the most appropriate because they give enough information for molecular identification.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of analytical method for sulfonamide residues in eggs by liquid chromatography Tandem Mass Spectrometry based on the Comission Decision 2002/657/EC

Cruz¹,

Soares²,

Marques³

et al. 2011

J. Braz. Chem. Soc.

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A técnica de cromatografia líquida acoplada a um espectrômetro de massas com ionização "electrospray" (LC-ESI-MS/MS) foi usada para a determinação simultânea de resíduos de dez sulfonamidas (SAs: sulfacetamida, sulfatiazol, sulfamerazina, sulfametazina, sulfametoxipiridazina, sulfametazol, sulfacloropiridazina, sulfametoxazol, sulfadimetoxina e sulfaquinoxalina) em ovos. As amostras foram preparadas por precipitação das proteínas com acetonitrila seguida por extração em fase sólida. Após remoção do solvente e reconstituição, os extratos finais foram injetados no LC-ESI-MS/MS no modo positivo para todas as sulfonamidas. O método validado resultou em recuperação entre 87 e 116% com desvios padrão relativo entre 8,5 e 27,2%, CCa entre 101,0 e 122,1 ng g -1 e CCb entre 114,5 e 138,8 ng g -1 . O método analítico, no qual foram utilizadas amostras fortificadas, foi validado baseado na Decisão da Comissão 2002/657/CE.Liquid chromatography-electrospray ionization -tandem mass spectrometry (LC-ESI-MS/MS) was used to simultaneous determination of ten sulfonamide (SAs) residues (sulfacetamide, sulfathiazole, sulfamerazine, sulfamethazine, sulfamethoxypyridazine, sulfamethizole, sulfachloropyridazine, sulfamethoxazole, sulfadimethoxine and sulfaquinoxaline) in eggs. Samples were extracted with acetonitrile and the supernatants were cleaned up by solid phase extraction. After solvent evaporation and reconstitution, aliquots of the final extracts were injected into a LC-ESI-MS/MS in positive mode for all sulfonamides. The validated method resulted in recoveries ranging between 87 and 116% with relative standard deviations between 8.5 and 27.2%, CCa between 101.0 and 122.1 ng g -1 , and CCb between 114.5 and 138.8 ng g -1 . The analytical method, using fortified samples, was validated based on the Commission Decision 2002/657/EC.

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Cooking effects on sulfonamide residues in chicken thigh muscle

Cited by 32 publications

References 6 publications

The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

Effects of Various Cooking and Freezing Processes on the Residues of Sulfachlorpyridazine-Trimethoprim Combination in Broiler Tissues

Development and validation of analytical method for sulfonamide residues in eggs by liquid chromatography Tandem Mass Spectrometry based on the Comission Decision 2002/657/EC

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