Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs

Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies

“…Then, the determination and quantification were carried out in combination with GC‐MS, LC‐MS and ultra performance liquid chromatography‐tandem mass spectrometry (UPLC‐MS/MS), and LOD was found to be even lower than 0.05 µg/kg. The SPE technique using various sorbents such as Oasis MCX cartridge, benzenesulfonic‐SCX bonded silica cartridge, Si‐SCX‐2‐C 18 coupled cartridge was also applied for the determination of HAAs in other meat products including meatballs (Özdestan et al., ), meat‐based infant foods (Calbiani, Careri, Elviri, Mangia, & Zagnoni, ; Martin‐Calero, Ayala, Gonzalez, & Afonso, ), sausages (Yan et al., ; Yan et al., ), camel meats (Khan et al., ), beef sauce, beef steak, and beef jerky (Kamal, Selamat, & Sanny, ; Cai, Xu, Xia, Wang, & Chen, ; Zhang et al., ). Apart from meat products, Karpavičiūtė et al.…”

“…HPLC is the most common technique applied for the analysis of HAAs because it does not require derivatization process and requires minimal preparation. Over the last two decades, a number of LC‐based studies (summarized in Table ) by coupling with different kinds of detectors have been reported for the analysis of HAAs in foodstuffs including LC‐DAD (Agudelo Mesa et al., ; Cai et al., ; Cárdenes et al., ; Janoszka, Blaszczyk, Damasiewicz‐Bodzek, & Sajewicz, ; Melo et al., ; Özdestan et al., ; Tan et al., ), LC‐ECD (Bermudo, Ruiz‐Calero, Puignou, & Galceran, ; Martin‐Calero et al., ), LC‐FLD (Basheer, ; Jautz et al., ; Martín‐Calero et al., ; Martin‐Calero, Tejral, Ayala, Gonzalez, & Afonso, ; Ristic, Cichna, & Sontag, ), LC‐UVD (Aeenehvand et al., ; Yao et al., ; Zhang et al., ; Zhang et al., ), LC‐PDA (Vichapong et al., ; Vichapong, Srijaranai, Santaladchaiyakit, Kanchanamayoon, & Burakham, ), LC‐amperometric detector (Maria Bueno, Angel Marin, Maria Contento, & Rios, ), and HPLC‐coulometric electrode array detection (Gerbl, Cichna, Zsivkovits, Knasmüller, & Sontag, ).…”

“…Özdestan et al. () have applied HPLC‐DAD to determine six HAAs in cooked meatballs (Özdestan et al., ). The result of the established method showed recoveries ranged from 68.9% to 87.8%, and the LODs and LOQs ranged from 0.04 to 1.40 µg/kg and 0.13 to 4.40 µg/kg, respectively.…”

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

“…The extraction of HAs from reaction systems was performed according to the literature [22] with slight modifications. After cooling, 4 mL of reaction solution was added with 1 mL of 2 mol/L HCl solution for adjusting the pH, and then add 15 mL of 0.1 mol/L HCl solution for extraction.…”

Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

“…HCAs contents of samples were determined by the method of Özdestan et al [25] Samples were homogenized before the analyses. Four grams of the sample was homogenized in 25 mL 0.2 M HCl, suspension was taken into a 100 mL conical flask, and shaken for 1 h. The mixture was clarified by Carrez I and Carrez II solutions and filtered through a Whatman (40) filter paper.…”