Porous boronate affinity monolith for on-line extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic aromatic amines in food samples

Zhang, Qian-Chun; Cheng, Yingyi; Li, Gongke; Xiao, Xiaohua

doi:10.1016/j.cclet.2015.10.023

Cited by 18 publications

(12 citation statements)

References 37 publications

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“…Zhang et al. () recently reported a detection method for the analysis of five HAAs in roast beef and roast lamb samples based on SPME procedure (Zhang et al., ). A novel poly(vinylphenylboronic acid‐ co ‐ethylene glycol dimethacrylate [VPBA‐ co ‐EGDMA]) polymer monolith was prepared and coated on the SPME fiber as adsorbent for online efficient extraction.…”

Section: Extraction and Clean‐up Methods For Haasmentioning

confidence: 99%

“…Zhang et al. () synthesized acrylamide‐modified grapheme as an efficient adsorbent for HAAs analysis in food samples. The enrichment factors of acrylamide‐modified grapheme‐based μ‐SPE could reach 78 to 166 for six HAAs (Zhang et al., ).…”

Section: Extraction and Clean‐up Methods For Haasmentioning

confidence: 99%

“…() synthesized acrylamide‐modified grapheme as an efficient adsorbent for HAAs analysis in food samples. The enrichment factors of acrylamide‐modified grapheme‐based μ‐SPE could reach 78 to 166 for six HAAs (Zhang et al., ). In addition, QuEChERS is a novel technique applied in the extraction and clean‐up of HAAs in foodstuffs (Hsiao et al., ).…”

Section: Extraction and Clean‐up Methods For Haasmentioning

confidence: 99%

“…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, ).…”

Section: Instrumental Analytical Methodsmentioning

confidence: 99%

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

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

115

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During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major groups based on the heating temperature, which are thermic HAAs generally formed in 150 to 300 °C and pyrolytic HAAs produced above 300 °C. This review focuses on the formation mechanisms of HAAs and identifies different mechanisms of the formation of HAAs in foodstuffs. Moreover, an overview of the available extraction, purification methods, and instrumental analytical methods in the last two decades is shown to determine the HAAs in various foodstuffs. Finally, based on the factors that affect the formation of HAAs in heat‐processed foodstuffs, such as the cooking method, food type, the recipe, and the content of substances with enhancing or inhibiting effects on the formation of HAAs, this review also highlights the most promising strategies for mitigating HAAs, which include adjusting cooking methods or process conditions, adding natural product extracts, antioxidants or other compounds, or reasonable selection of types of foodstuff. The review intends to provide a broad but comprehensive understanding of the formation, extraction, purification, analytical methods, and possible mitigation strategies for isolated and identified HAAs.

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Section: Extraction and Clean‐up Methods For Haasmentioning

confidence: 99%

Section: Extraction and Clean‐up Methods For Haasmentioning

confidence: 99%

Section: Extraction and Clean‐up Methods For Haasmentioning

confidence: 99%

Section: Instrumental Analytical Methodsmentioning

confidence: 99%

See 2 more Smart Citations

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

Dong

Xian

et al. 2020

Comp Rev Food Sci Food Safe

115

View full text Add to dashboard Cite

show abstract

“…The miniaturized SPE (m‐SPE) has the advantage of being easily on‐line coupled with a separation and detection instrument, presenting high permeability and extraction capacity when compared to conventional μ‐SPE. This technique is the on‐line version of μ‐SPE .…”

Section: Instrumentationmentioning

confidence: 99%

Recent trends in sorption‐based sample preparation and liquid chromatography techniques for food analysis

2018

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The accelerated rising of the world's population increased the consumption of food, thus demanding more rigors in the control of residue and contaminants in food-based products marketed for human consumption. In view of the complexity of most food matrices, including fruits, vegetables, different types of meat, beverages, among others, a sample preparation step is important to provide more reliable results when combined with HPLC separations. An adequate sample preparation step before the chromatographic analysis is mandatory in obtaining higher precision and accuracy in order to improve the extraction of the target analytes, one of the priorities in analytical chemistry. The recent discovery of new materials such as ionic liquids, graphene-derived materials, molecularly imprinted polymers, restricted access media, magnetic nanoparticles, and carbonaceous nanomaterials, provided high sensitivity and selectivity results in an extensive variety of applications. These materials, as well as their several possible combinations, have been demonstrated to be highly appropriate for the extraction of different analytes in complex samples such as food products. The main characteristics and application of these new materials in food analysis will be presented and discussed in this paper. Another topic discussed in this review covers the main advantages and limitations of sample preparation microtechniques, as well as their off-line and on-line combination with HPLC for food analysis.

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Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

et al. 2020

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Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines. Tea, coffee, fruits, vegetable, and spice extracts rich in polyphenols exerted significant inhibition against the formation of heterocyclic aromatic amines. Some polyphenols, such as naringenin and epigallocatechin 3-O-gallate, can actively participate into food chemistry reaction to trap Strecker aldehyde and lower the formation of heterocyclic aromatic amines. In addition, some polyphenols can lower the mutagenicity of heterocyclic aromatic amines. More specifically, polyphenols possessing two hydroxyl groups at the meta position of aromatic ring are the most efficient one, but the presence of carboxylic or alkyl groups as substituents in the aromatic ring slightly reduced the inhibitory effect.

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Porous boronate affinity monolith for on-line extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic aromatic amines in food samples

Cited by 18 publications

References 37 publications

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

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

Recent trends in sorption‐based sample preparation and liquid chromatography techniques for food analysis

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

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