Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography
Abstract The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2‐amino‐3,4‐dimethylimidazo[4,5‐f]q...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1262 |
| _version_ | 1797221356804243456 |
|---|---|
| author | Abdorreza Mohammadi Fatemeh Barzegar Marzieh Kamankesh Amin Mousavi Khaneghah |
| author_facet | Abdorreza Mohammadi Fatemeh Barzegar Marzieh Kamankesh Amin Mousavi Khaneghah |
| author_sort | Abdorreza Mohammadi |
| collection | DOAJ |
| description | Abstract The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (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), and 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high‐performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%–97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient. |
| first_indexed | 2024-04-24T13:04:08Z |
| format | Article |
| id | doaj.art-90274a73a25f4f4c94c9e5c789c85e9c |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T13:04:08Z |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-90274a73a25f4f4c94c9e5c789c85e9c2024-04-05T09:16:02ZengWileyFood Science & Nutrition2048-71772020-01-0181889610.1002/fsn3.1262Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatographyAbdorreza Mohammadi0Fatemeh Barzegar1Marzieh Kamankesh2Amin Mousavi Khaneghah3Department of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran IranDepartment of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran IranDepartment of Food Science and Technology Faculty of Nutrition Science Food Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran IranDepartment of Food Science Faculty of Food Engineering University of Campinas (UNICAMP) Campinas São Paulo BrazilAbstract The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (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), and 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high‐performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%–97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient.https://doi.org/10.1002/fsn3.1262central composite designdoner kebabHeterocyclic aromatic aminesinstrumental analysismeat productmicroextraction |
| spellingShingle | Abdorreza Mohammadi Fatemeh Barzegar Marzieh Kamankesh Amin Mousavi Khaneghah Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography Food Science & Nutrition central composite design doner kebab Heterocyclic aromatic amines instrumental analysis meat product microextraction |
| title | Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography |
| title_full | Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography |
| title_fullStr | Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography |
| title_full_unstemmed | Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography |
| title_short | Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography |
| title_sort | heterocyclic aromatic amines in doner kebab quantitation using an efficient microextraction technique coupled with reversed phase high performance liquid chromatography |
| topic | central composite design doner kebab Heterocyclic aromatic amines instrumental analysis meat product microextraction |
| url | https://doi.org/10.1002/fsn3.1262 |
| work_keys_str_mv | AT abdorrezamohammadi heterocyclicaromaticaminesindonerkebabquantitationusinganefficientmicroextractiontechniquecoupledwithreversedphasehighperformanceliquidchromatography AT fatemehbarzegar heterocyclicaromaticaminesindonerkebabquantitationusinganefficientmicroextractiontechniquecoupledwithreversedphasehighperformanceliquidchromatography AT marziehkamankesh heterocyclicaromaticaminesindonerkebabquantitationusinganefficientmicroextractiontechniquecoupledwithreversedphasehighperformanceliquidchromatography AT aminmousavikhaneghah heterocyclicaromaticaminesindonerkebabquantitationusinganefficientmicroextractiontechniquecoupledwithreversedphasehighperformanceliquidchromatography |