Determination of less polar heterocyclic aromatic amines in standardised beef extracts and cooked meat consumed in Austria by liquid chromatography and fluorescence detection

Ristić, Andjelka; Cichna, Margit; Sontag, Gerhard

doi:10.1016/j.jchromb.2003.09.028

Cited by 36 publications

(32 citation statements)

References 20 publications

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“…These numbers compare favorably with HAA values measured in many similar surveys of home-or commercially-prepared foods from other parts of the world. Using PhIP in fried chicken as an example, since it is generally the most mass abundant HAA measured in cooked meats, reported values range from 2.3 to 46.9 ng/g in Spain (Busquets et al 2004); 0.2 to 2.1 ng/g in Canada (Klassen 2002); 1.3 to 11.1 ng/g in Austria; (Ristic et al 2004) and non-detectable levels to 1.44 ng/g in the United States (Knize et al 1998). (It should be noted that the cooking conditions, sampling techniques, and methods of analysis varied somewhat among these surveys, however.)…”

Section: Discussionmentioning

confidence: 99%

“…A large survey of meats cooked at home by members of a cohort within the United States yielded valuable information about HAA concentrations (Keating et al 2000;Knize et al 2002), as did a study of commonly consumed home-cooked meats obtained from households in Spain (Busquets et al 2004). Ristic, et al reported on their HAA analysis of several home-cooked and commercially-prepared meats typical of those consumed by Austrians (Ristic et al 2004). Restaurant foods have been analyzed for HAA content in several studies including the United States (Knize et al 1995;Knize et al 1998;Pais et al 2000), Germany (Richling et al 1998) andCanada (Klassen 2002).…”

Section: Introductionmentioning

confidence: 99%

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Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Salmon

Knize

Felton

et al. 2006

Food and Chemical Toxicology

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Abstract--Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05).This study provides new information on HAA content in the Singapore Chinese diet.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Salmon

Knize

Felton

et al. 2006

Food and Chemical Toxicology

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“…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.…”

Section: Levels Of Hcas In Foodmentioning

confidence: 99%

Food Borne Carcinogens: A Dead End?

Busquets¹

2012

Carcinogen

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“…The lowest recovery rates were for PhIP, which has frequently been detected in human urine. 67,68 The ion suppression problem was revealed by UV chromatograms at 213 nm for each step of the SPE method. The chromatogram in Figure 6b shows that applying the MCX process after the HLB SPE (Fig.…”

Section: Each Characteristic Ion [M+h-ch3] + For Imidazoazarenes Andmentioning

confidence: 99%

“…The recovery rate of HCAs has commonly been measured at 50%, 41,42 and the recovery rate of PhIP is generally lower than that of other HCAs. [38][39][40]67,68 The analytical procedure, optimized using tandem SPEs, is summarized in Figure 2.…”

Section: Each Characteristic Ion [M+h-ch3] + For Imidazoazarenes Andmentioning

confidence: 99%

Analysis of Heterocyclic Amines in Human Urine Using Multiple Solid-Phase Extraction by Liquid Chromatography/Mass Spectrometry

Cha

Kim²,

Jeong³

et al. 2010

Bulletin of the Korean Chemical Society

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A multiple solid-phase extraction (SPE) method was used with liquid chromatography, coupled with mass spectrometry (LC/MS), for the analysis of heterocyclic amines (HCAs) in human urine. Separation efficiencies based on the pH of the mobile phase and the types of columns were compared. An amide column showed better baseline separation and narrower HCA peak widths at pH 5.0 for the mobile phase than a C8 column. Each SPE step, HLB, MCX, and HybridSPE, was optimized by controlling the pH conditions. The combined method with the three SPEs effectively removed interfering species that cause ion-suppression during HCA detection. Validation of the method, performed with SIM and SRM detection, showed correlation coefficients above 0.991 in the range 0.3 -16.7 ng/mL. Recovery rates were 45.4 -97.3% on the C8 column and 71.8 -101.4% on the amide column, and method detection limits were 0.11 -0.65 ng/mL on the C8 column and 0.12 -0.48 ng/mL on the amide column. This method using multiple SPEs offers significant benefits for high-throughput determination of HCAs in urine.

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Determination of less polar heterocyclic aromatic amines in standardised beef extracts and cooked meat consumed in Austria by liquid chromatography and fluorescence detection

Cited by 36 publications

References 20 publications

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households

Food Borne Carcinogens: A Dead End?

Analysis of Heterocyclic Amines in Human Urine Using Multiple Solid-Phase Extraction by Liquid Chromatography/Mass Spectrometry

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