Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography—Electrospray tandem mass spectrometry (HPLC-ESI-MS-MS)

“…This loss of analytes can be avoided by using SPE methods where the purified HAs are collected in a single extract. Regarding the quantification strategy, the decrease of the slope of the calibration curve due to the presence of matrix indicates that standard addition is a suitable way to measure HAs in meat samples, as described in previous works [31,32,39].…”

Section: Analysis Of Hasmentioning

confidence: 75%

Quantification of heterocyclic amines from thermally processed meats selected from a small‐scale population‐based study

Busquets

Mitjans

Puignou

et al. 2008

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Heterocyclic amines (HAs) are potent mutagens that form at high temperatures in cooked, protein-rich food. Due to their frequent intake, these compounds are considered a risk factor for human cancer. Cooking conditions and eating habits strongly influence the level of HA exposure. Thus, it is difficult to assess the intake of HAs in a large population. Food-frequency questionnaires (FFQs), designed to provide data on parameters that affect HA formation, were used to survey a small population (459 persons) from Barcelona (NE Spain). Subsequently, the most-consumed food items named were cooked according to the preferences of the population surveyed and analyzed for HAs using SPE and LC-MS/MS. In the population studied, the estimated intake via consumption of 13 meat dishes was 285.6 ng of mutagenic HAs per capita and day. PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) was the HA to which the population was most exposed, mainly from fried chicken and griddled beef. When the co-mutagens norharman and harman are included, the mean daily intake of HAs rises to 475.6 ng per capita and day. A novel putative DMIP regioisomer was detected in the cooked meats, which was analyzed in the present study by multistage MS

show abstract

“…Ristic, et al reported on their HAA analysis of several home-cooked and commercially-prepared meats typical of those consumed by Austrians (Ristic et al 2004). Restaurant foods have been analyzed for HAA content in several studies including the United States (Knize et al 1995;Knize et al 1998;Pais et al 2000), Germany (Richling et al 1998) andCanada (Klassen 2002). Additionally, Solyakov and Skog reported on HAA in commercially barbecued chicken purchased in supermarkets in Sweden .…”

Section: Introductionmentioning

confidence: 99%

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Salmon

Knize

Felton

et al. 2006

Food and Chemical Toxicology

View full text Add to dashboard Cite

Abstract--Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05).This study provides new information on HAA content in the Singapore Chinese diet.

show abstract

Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography—Electrospray tandem mass spectrometry (HPLC-ESI-MS-MS)

Cited by 35 publications

References 18 publications

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics

Quantification of heterocyclic amines from thermally processed meats selected from a small‐scale population‐based study

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Contact Info

Product

Resources

About