Determination of nitrosamines in preserved sausages by solid-phase extraction–micellar electrokinetic chromatography

Filho, Pedro José Sanches; Ríos, Ángel; Valcárcel, Miguel; Zanin, Kelen Daiane; Caramão, Elina Bastos

doi:10.1016/s0021-9673(02)01825-3

Cited by 43 publications

(31 citation statements)

References 17 publications

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“…In most cases each reference reported analyses devoted to a specific food component and one or more N-nitroso compounds. More recent assays and reports were conducted in the 2000s (Groves et al, 2002; Mirvish et al, 2002; Mirvish et al, 2003; Sanches Filho et al, 2003; Zhou et al, 2006). Sen et al have focused on N-nitroso food analyses, advancing our understanding with improvements in methodology and experimental procedures (Sen et al, 1990; Sen, 1991; Sen et al, 1997; Sen et al, 2000b; Sen et al, 2000a; Sen et al, 2001; Zhou et al, 2006).…”

Section: Methodsmentioning

confidence: 99%

Construction of an N-nitroso database for assessing dietary intake

Stuff

Goh

Barrera

et al. 2009

Journal of Food Composition and Analysis

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Dietary N-nitroso compounds are carcinogens synthesized during food processing from two main classes of precursors, oxides of nitrogen and amines or amides. Quantification of the dietary intake of N-nitroso compounds is significant to human cancers, including those of the stomach and upper gastro-intestinal tract, colon, and brain. Previous studies investigating these cancers primarily used proxy estimates of N-nitroso intake and not a full and complete database. In this report, we describe the development of a database to be used in conjunction with a food frequency questionnaire (FFQ) or twenty-four hour dietary records. Published analytical data for N-nitroso compounds were compiled and evaluated for inclusion in the database. The final database consisted of 23 different Nnitroso compounds for 500 foods from 39 different food subgroups. Next, database foods were matched to foods in a standard FFQ by imputation, or calculated value, or assumed zero. Using the FFQ modified with N-nitroso values, we evaluated the ability to compute N-nitroso intakes for a sample of healthy control subjects of cancer epidemiological studies. N-nitroso content of food items ranged from <0.01μg/100 g. to 142 μg/100 g and the richest sources were sausage, smoked meats, bacon, and luncheon meats. The database is useful to quantify N-nitroso intake for observational and epidemiological studies.

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Section: Methodsmentioning

confidence: 99%

Construction of an N-nitroso database for assessing dietary intake

Stuff

Goh

Barrera

et al. 2009

Journal of Food Composition and Analysis

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“…Therefore, fast and sensitive analytical procedures are required by the analytical laboratories to face this important demand. In this sense, CE has mostly been applied to detect different type of pesticides in foods [120][121][122][123][124][125][126][127][128][129][130][131], although some other interesting applications as detection of veterinary drugs [132][133][134], toxins [135][136][137] and bacteria [138,139] have also been carried out by CE.…”

Section: Toxins Contaminants Pesticides and Residuesmentioning

confidence: 99%

“…Thus, nitrosamines are considered human carcinogens and they could be formed in cured meats because meats contain amines and sodium nitrite (a source of nitrosating agents) that is added as a preservative. A new methodology for extraction, preconcentration and MEKC analysis of nitrosamines in meat derived products was developed, allowing the detection of these compounds at trace levels in preserved sausages [135]. CE has also been used to analyze mycotoxin moniliformin in corn [136] and organotin compounds [137].…”

Section: Toxins Contaminants Pesticides and Residuesmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis

García‐Cañas

Cifuentes

2007

Electrophoresis

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“…Sanches Filho et al [99] developed an MEKC method using UV-Vis detection for determination of nitrosamines which are formed due to the reaction of nitrite (which is often added to canned meat to prevent formation of toxins from clostridium botulinum) with amines. As well as being neutral they are also relatively hydrophilic and a high concentration of SDS (80 mM) was necessary to get the analytes to partition sufficiently into the micellar phase.…”

Section: Food Processingmentioning

confidence: 99%

Determination of additives and organic contaminants in food by CE and CEC

Boyce¹

2007

Electrophoresis

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The application of CE to the analysis of additives and organic contaminants in food since 2001 has been reviewed. Additives included in the review are dyes, preservatives, antioxidants and sweeteners. Organic contaminants included in the review are pesticides, antibiotics and those produced during processing or cooking food. The review highlights the strategies and approaches adopted in making CE suitable for the determination of analytes at residue level and in complicated matrices.

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Determination of nitrosamines in preserved sausages by solid-phase extraction–micellar electrokinetic chromatography

Cited by 43 publications

References 17 publications

Construction of an N-nitroso database for assessing dietary intake

Construction of an N-nitroso database for assessing dietary intake

Recent advances in the application of capillary electromigration methods for food analysis

Determination of additives and organic contaminants in food by CE and CEC

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