Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

Abstract

Kavurma is a traditional coarsely diced and cooked meat product in Turkey. Heterocyclic aromatic amines (HCAs), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were determined. Varying levels of 2-amino-3-methylimidazo [4,5-f]quinoline (IQ) (up to 0.07 ng/g), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) (up to 15.60 ng/g), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) (up to 0.10 ng/g), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) (up to 0.36 ng/g) were detected in commercially cooked kavurma, whereas 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3,4,8-trimethylimidazo[4,5 -f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9Hpyrido[2,3-b]indole (MeAαC) were not detected in any of the analyzed samples. Total HCA amounts in kavurma cooked in steam and copper cauldron were 16.01 and 12.56 ng/g, respectively. PRACTICAL APPLICATIONSHeterocyclic aromatic amines (HCAs) are compounds that are formed naturally during cooking of proteinaceous foods such as meat. Epidemiologic studies have shown that most HCAs are highly mutagenic and almost all of them are also carcinogenic. Therefore, determination of the HCA content in cooked meat is very important to estimation of daily HCAs intake and furthermore to evaluate the relationship between nutrition and cancer. In this respect, kavurma is a commonly consumed meat dish in Turkey and this study provides valuable data that will help estimation of daily HCA intake and exposure.

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

“…LOQ values were: IQx ¼ 0.013 ng g À1 , IQ ¼ 0.029 ng g À1 , MeIQx ¼ 0.081 ng g À1 , MeIQ ¼ 0.047 ng g À1 , 7,8-DiMeIQx ¼ 0.018 ng g À1 , 4,8-DiMeIQx ¼ 0.025 ng g À1 , PhIP ¼ 0.085 ng g À1 , AaC ¼ 0.039 ng g À1 , and MeAaC ¼ 0.035 ng g À1 . These values are comparable with those in the related literature (Messner & Murkovic, 2004;Oz, 2011;Oz et al, 2015;Oz & Kaya, 2011c;Pais et al, 1999;Skog et al, 1998).…”

“…The gradient programme was as follows: 0% B, 0e10 min; 0e23% B, 11e20 min; 23% B, 21e30 min; 0% B, 31e45 min. The injection volume was 10 ml (Oz et al, 2015). The identification of HCAs was carried out by comparing the retention time, UV spectra recorded for standards and HCAs standards spiked samples.…”

“…HCA content of the samples was determined by the method described by Messner and Murkovic (2004), with minor modifications (Oz, Cakmak, Zikirov, Kızıl, & Turhan, 2015). According to the method, 1 g sample was dissolved in 12 mL 1 M NaOH.…”

The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

“…International Agency for Research on Cancer (IARC) demonstrated that HCAs in class 2B such as 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3, 8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole (AaC), 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC), 3-amino-1,4-dimethyl-5H-pyrido [4,3-b]indole (TrpePe1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (TrpePe2) and 2-amino-6-methyldipyrido[1,2-a:3 0 ,2 0 -d]imidazole (GluePe1) are possible human carcinogens and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), in class 2A, is a probable human carcinogen (Skog, 2004). To date, more than 25 different mutagenic and/or carcinogenic HCAs have been isolated and identified (Oz, Cakmak, Zikirov, Kızıl, & Turhan, 2015). The formation and amounts of the HCAs are dependent on many factors such as meat type, cooking duration, cooking temperatures, cooking equipment and methods, pH, water activity, carbohydrates, free amino acids, and creatine (Oz & Kaya, 2011a;Pais, Salmon, Knize, & Felton, 1999).…”

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

“…In addition, International Agency for Research on Cancer (IARC) has classified MeIQ, MeIQx, PhIP, AαC, MeAαC, Trp‐P‐1, Trp‐P‐2, and Glu‐P‐1 in class 2B as “possible human carcinogens” and IQ in class 2A as “probable human carcinogens” (IARC, ). HCA species and levels in heat‐treated meat and meat products depend on the presence and concentrations of various factors such as meat type, cooking temperature, cooking time, cooking equipment and method, pH, water activity, level of carbohydrates, free amino acids, creatine, fats, lipid oxidation, and antioxidants and heat and mass transfer levels (Oz, ; Oz, Cakmak, Zikirov, Kizil, & Turhan, ; Oz, Kizil, Zaman, & Turhan, b; Oz, Kizil, & Çelik, ; Oz & Kaya, ; Pais, Salmon, Knize, & Felton, ). HCAs are classified into two main chemical classes as aminoimidazoazoarenes and aminocarbolines (Skog & Solyakov, ).…”