Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat

Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes

“…Nonetheless, the overall HAs content in samples investigated throughout this study (Table 4) is considerably higher than that reported by other authors previously [30,[33][34][35]. Moreover, only a few investigators have found the presence of IQ and MeIQ in examined meat [31,34,[36][37][38][39] while PhIP content was, as a rule, higher [18,29,37] than that in our samples ( Table 4).…”

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

“…It was also not detected in chop and steak samples by Knize et al (1995Knize et al ( , 1998, and in cooked roast and steak with different cooking methods (pan-fried, oven-broiled, and grilled-barbecued) and to a doneness of rare, medium, well done, and very well done by Sinha et al(1998). Rivera, Curto, Pais, Galceran, and Puignou (1996) found 7 ng/g IQ and 8 ng/g MeIQ in grilled beef, while Zimmerli, Rhyn, Zoller, and Schlatter (2001) showed that there was no amount of IQ in grilled pork chop while the content of MeIQ was 1.4 ng/g. In our study, 0.18 ng/g MeIQ was detected in meatball with black pepper fried only at 200 C. However, the reduction of black pepper on the formation of MeIQ in meatball was up to 100%.…”

Heterocyclic amines and azaarenes in pan-fried meat and its gravy fried without additives and in the presence of onion and garlic

“…A pathway including condensation of creatinine with free radical intermediates (pyridine or dihydropyrazine cations) generated by the Maillard reaction of sugars and amino acids, has been proposed for imidazoquinoline and imidazoquinoxaline-type heterocyclic amines formation (Kikugawa, 1999(Kikugawa, , 2004. Azaarenes are products of pyrolysis of nitrogen containing organic matter, especially of aromatic amino acids, mainly tryptophan, however, at temperature of cooking, only small amounts of azaarenes are formed (Britt, Buchanan, Owens, & Skeen, 2004;Rivera, Curto, Pais, Galceran, & Puignou, 1996). The concentration of azaarenes determined in pan-fried pork samples was ten times lower than concentration of HAs in the same material (Błaszczyk & Janoszka, 2008;Janoszka, Błaszczyk, Damasiewicz-Bodzek, & Sajewicz, 2009).…”