Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure

Food Borne Carcinogens: A Dead End?

“…8 (Ahn et al 2005;Bermudo et al, 2005 ;Borgen et al, 2004;Busquets et al, 2004Busquets et al, , 2006Busquets et al, , 2008Casal et al, 2004;Cheng et al, 2007;Gerbl et al, 2004;Khan et al, 2008;Lan et al, 2004;Melo et al, 2008;Ni et al, 2008;Oz et al, 2007;Persson et al, 2004;Ristic et al 2004;Salmon et al, 2006;Toribio et al, 2007;Tsen et al, 2006;Warzecha et al, 2004;Wong et al, 2005). The average concentrations of several HCAs in meats cooked using different methods shows that chicken presents the highest concentration of HCAs, and in particular of the amines called DMIP and PhIP, which are structurally related, and the comutagens and neurotoxic amines harman and norharman, which were also found at relative high concentrations in venison.…”

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

“…Many purification techniques have been described (Toribio, Busquets, Puignou, & Galceran, 2007;Toribio, Puignou, & Galceran, 2000;Vollenbröker & Eichner, 2000), mainly followed by chromatographic methods including liquid chromatography with ultraviolet (LC/UV) (Vollenbröker & Eichner, 2000), electrochemical (LC/ ECD) (Bermudo et al, 2005;Martìn-Calero, Pino, Ayala, González, & Afonso, 2007) or fluorescence detection (Martín-Calero et al, 2007), or gas chromatography with nitrogen-phosphorus selective detection (GC/NPD) (Kataoka & Kijima, 1997). However, in recent years a large number of works based on the use of either liquid chromatography or gas chromatography in combination with mass spectrometry (MS) have been published (Barceló-Barrachina, Moyano, & Galceran, 2004;Barceló-Barrachina, Santos, Puignou, & Galceran, 2005;Barceló-Barrachina et al, 2006;Casal, Mendes, Fernandes, Oliveira, & Ferreira, 2004;Toribio, Moyano, Puignou, & Galceran, 2002;Turesky, Taylor, Schnackenberg, Freeman, & Holland, 2005;Zhang et al, 2008), especially liquid chromatography coupled to mass spectrometry (LC/MS) have been widely used for HAAs analysis in these complex samples (Toribio et al, 2002;Barceló-Barrachina et al, 2004, 2006Turesky et al, 2005).…”

Use of a Human–Derived Liver Cell Line for the Detection of Protective Effect of Dietary Antioxidants against Food Mutagens

“…To date, more than 20 different heterocyclic amines (HCAs) have been identified in cooked foods and they can be classified into two main groups called carbolines and aminoimidazoazaarenes (AIAs) (Toribio et al, 2007). AIAs are formed at the normal cooking temperatures of 100-225°C while heating 358 foodstuffs in the presence of creatinine, amino-acids and sugars, involving Maillard reaction (Ristic et al, 2004).…”