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

Abstract

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.

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

“…Thus, several HPLC‐ESI‐MS/MS methods have been recently reported for the analysis of several HAAs in commercial meat products (Chang et al., 2019; Hsiao, Chen, & Kao, 2017; Jian, Yeh, Wang, Chen, & Chen, 2019) as well as roasted coffee (Xian et al., 2019) with good recoveries and sensitivity. LC methods couplet to high‐resolution mass spectrometry (HRMS) such as quadrupole time‐of‐flight mass spectrometry (q‐TOF‐MS) (Barceló‐Barrachina, Moyano, & Galceran, 2004), ion‐trap time‐of‐flight‐MS (LC‐IT‐TOF‐MS) (Ouyang, Li, Tang, Jin, & Li, 2015), and quadrupole‐Orbitrap HRMS (Q‐Orbitrap HRMS) (Dong, Xian, Li, Wu et al., 2020) allow obtaining accurate HRMS data for quantification operating in full MS mode, and product ion spectra for identification operating in data‐dependent or independent scan mode.…”

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

“…Cooking meat at high temperatures may cause the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbon (PAHs) in addition to advanced glycation end products (AGEs), which are associated with various potential health hazards, such as the increased risk of chronic diseases and several types of cancer. These contaminant compounds are traditionally extracted, identified, and characterised using chromatographic methods and mass spectrometry (Dong et al 2020;Sobral et al 2018;Zhang et al 2020b;Zhu et al 2020). Numerous studies have indicated that HAA, PAH, and AGE contents vary according to, among others, the heating method used for cooking meat, and that higher temperatures result in higher amounts of these compounds.…”

“…Numerous studies have indicated that HAA, PAH, and AGE contents vary according to, among others, the heating method used for cooking meat, and that higher temperatures result in higher amounts of these compounds. Roasting, grilling, frying, and smoking are generally known to generate higher amounts of these contaminants compared to milder cooking methods (Dong et al 2020;Sobral et al 2018;Zhang et al 2020b).…”

Measurement and Correlation of Liquid-Liquid Equilibrium Data of Mesityl oxide-Diethoxymethane-Water System

“…As an effective separation method, solvent extraction has been widely used in various industries, including wastewater treatment [5][6][7][8], pharmaceuticals [8][9][10] and food engineering [11,12]. Reliable liquid-liquid balance data plays an important role in the extraction and separation process and equipment design.…”