Tandem solid phase extraction coupled to LC–ESI–MS/MS for the accurate simultaneous determination of five heterocyclic aromatic amines in processed meat products

Inhibition of 2‐Amino‐1‐methyl‐6‐phenylimidazo [4,5‐b]pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their Quantitative Structure–Activity Relationship in a Model System

“…The concentration and purity of PhIP was measured by a tandem solid‐phase extraction (Si‐SCX‐2‐C18), together with HPLC gradient and ESI detection parameters, all methods are same as we described previously (Zhang and others ). HPLC separation was performed on an Agilent 1200 Series system (Calif., U.S.A.) with a Zorbax Eclipse Plus C 18 column (2.1 × 150 mm, 3.5‐Micron; Agilent).…”

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

“…The illustration for the overall overview of the topic of this review to be over 100 fold and 2000 fold more mutagenic than aflatoxin B1 and benzo[a]pyrene, respectively (Oz & Kaya, 2011b;Oz & Kotan, 2016;Oz & Zikirov, 2015;Oz, Kızıl, Zaman, & Turhan, 2016;Quelhas et al, 2010;Stavric, 1994). Several epidemiological studies have also indicated that the frequent consumption of heat-processed foodstuffs containing HAAs may result in an increased risk for several human cancers (Kondjoyan et al, 2016;Sugimura, Wakabayashi, Nakagama, & Nagao, 2005;Zhang et al, 2012). International Agency for Research on Cancer has thus stipulated more than 10 HAAs as possible (class 2B) human carcinogens and 2amino-3-methyl-3H-imidazo[4,5-F]quinoline (IQ) even as a probable (class 2A) human carcinogen (Jinap et al, 2013;Lu, Kuhnle, & Cheng, 2017b;Murkovic, 2004;Alaejos, Ayala, González, & Afonso, 2008;Szterk, 2015;Zhang et al, 2012).…”

“…The formation of HAAs in foodstuffs, especially heat‐processed meat and fish products, and their association with the increased risk of human cancer have been well elucidated (Chen et al., ; Gibis, ; Oz & Seyyar, ; Szterk, ). In addition, robust and sensitive methods for the analysis of HAAs in foodstuffs have been extensively established (Karpavičiūtė et al., ; Ni et al., ; Yan et al., ; Zeng et al., ; Zhang et al., ). Hence, scientists around the world have recently focused on the investigation about how to reduce HAAs in heat‐processed foods and attempted to find possible strategies to inhibit the formation of HAAs (Chen et al., ; Oz & Seyyar, ; Rahman, Sahar, Khan, & Nadeem, ; Tengilimoglu‐Metin & Kizil, ).…”

Development of an online-SPE-LC-MS method for the investigation of the intestinal absorption of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PHIP) and its bacterial metabolite PHIP-M1 in a Caco-2 Transwell system

“…The analytical performance of this online SPE method is comparable to direct LC-ESI-MS/MS methods described in the literature with a lower limit of quantification of 1.1 nM (20 fmol on column) for PHIP and 1.2 nM for N-OH-PHIP (23 fmol on column) and a working range of two orders of magnitude in plasma and urine. Nevertheless, Zhang et al (2012) reported a significantly lower LOD for PHIP of 0.36 fmol on column, which is explainable by using a more sensitive triple quadrupole mass spectrometer.…”