Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines

Khan, Mohammad Rizwan; Mila, Agustin; Busquets, Rosa; Santos, F.J.; Puignou, L.

doi:10.1016/j.jchromb.2009.05.016

Cited by 12 publications

(11 citation statements)

References 30 publications

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“…PhIP is usually found at higher concentrations in such types of meat, and the concentrations found in the current study were in good agreement with those reported by previous studies 34 , 42 . Nonetheless, in other high-protein foods, such as cooked chicken and fish (swordfish), PhIP was found in very high concentrations (>100 ng/g), especially in swordfish 43 , 44 . The HCA levels in such foods are higher than those detected in the present study and these food products are typically defined as being extremely HCA contaminated 43 , 44 .…”

Section: Resultsmentioning

confidence: 99%

“…Nonetheless, in other high-protein foods, such as cooked chicken and fish (swordfish), PhIP was found in very high concentrations (>100 ng/g), especially in swordfish 43 , 44 . The HCA levels in such foods are higher than those detected in the present study and these food products are typically defined as being extremely HCA contaminated 43 , 44 . In addition, PhIP could also be the main HCA in the human diet.…”

Section: Resultsmentioning

confidence: 99%

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Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Khan¹,

Naushad²,

ALOthman³

2017

Sci Rep

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Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Khan¹,

Naushad²,

ALOthman³

2017

Sci Rep

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“…The classes and quantities of HCAs formed can be attributed to parameters for instance temperature, time and cooking methods as well as on the composition of the uncooked proteinaceous foods (Khan el al. 2009a;Busquets et al 2004;Busquets et al 2008;Khan et al 2008;Khan et al 2009b). HCAs belong to two foremost classes of substances: aminoimidazoazaarenes and aminocarbolines, the aminoimidazoazaarenes being produced from precursors such as free amino acids, glucose and creatine/creatinine at normal cooking temperatures (Arvidsson et al 1999;Arvidsson et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

Khan

2015

Food Additives & Contaminants: Part A

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Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g(-1), whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g(-1); harman and norharman were detected at higher concentrations up to 17.77 ng g(-1) while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.

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“…On the other hand HAs MeIQx and 4,8‐DiMeIQx are usually occurred at concentration (>0.1 ng/g) at cooking temperatures from 200C to 210C (Khan et al . ). Relating to the HAs PhIP, it is normally detected at concentration (>5.0 ng/g) which were found in the comparable range to the concentration identified in the earlier studied cooked meats (Puangsombat et al .…”

Section: Resultsmentioning

confidence: 97%

“…These amounts are superior to those usually indentified in cooked chicken meat (27.5 ng/g), which is characteristically described as one of the most contaminated food item (Khan et al . ). The PhIP has been assumed to be as one of the major exposure to the intake of HAs in our daily life (Keating and Bogen ).…”

Section: Resultsmentioning

confidence: 97%

Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

Khan

Naushad

ALOthman

et al. 2016

Journal of Food Processing and Preservation

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In the present study, the effect of various natural food condiments (garlic, ginger, pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in cooked camel meat was studied. In control sample, the amount of HAs MeIQx, 4,8‐DiMeIQx and PhIP were obtained between 2.10 and 5.22 ng/g, while, MeIQ and IQ were found less than quantification limit. The camel meat cooked with different food condiments, the HAs were found in lesser amounts. MeIQx, 4,8‐DiMeIQx and PhIP were detected from 0.42 to 2.83 ng/g, however, MeIQ and IQ were not indentified in any analyzed samples. Consequently, camel meat cooked by various food condiments illustrates the capability to reduce the HAs formation. Such information may be elucidated because of the presence of antioxidants in such condiments which might have pro‐oxidative effects with the subsequent formation of peroxyl radicals or by the scavenging of oxygen or free radicals. Practical Applications This is the first study relating to the inhibition of HAs by means of some common food condiments in cooked camel meat. In this work, five HAs such as MeIQx, 4,8‐DiMeIQx, PhIP, MeIQ and IQ have been studied in camel meat samples thermally processed with or without food condiments. Our results evidently demonstrate that the formation of HAs in cooked camel meat is highly affected by using food condiments. The current study also illustrates that the concentrations of HAs can be kept at low levels by cooking the meat that include food condiments. The obtained results could be used to estimate the human intake of HAs either in Saudi Arabia or global and supplied to the search of good food condiments that reduce the threat of exposure to HAs, and thus to advance the food security and quality.

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Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines

Cited by 12 publications

References 30 publications

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS

Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

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