Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode array

• Tipo: Artigo em Revista Científica Internacional
• Data: 2008

Autores

Melo, A (Autor) Outra; Viegas, O (Autor) Outra; Eca, R (Autor) Outra; Petisca, C (Autor) Outra; Pinho, O (Autor) FCNAUP; Ferreira, IMPLVO (Autor) FFUP

Revista

Título: Journal of Liquid Chromatography and Related Technologies

Vol. 31

Páginas: 772-787

ISSN: 1082-6076

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 14 Citações

ISI Web of Science

Scopus - 17 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-004-3WB

DOI: 10.1080/10826070701855987

Abstract (EN): The present paper describes the results obtained in the analyses of heterocyclic aromatic amines (HAs) in bovine meat dishes prepared by three different coking methods; usually ingredients such as, salt, garlic, wine, olive oil, onion, and tomato were added. Control meat samples (cooked without ingredients) were also prepared. Analyses were performed by HPLC/diode array and detection of the eluted HAs was performed at 263nm. The calibration graphs for fourteen amines injected into the column were linear up to approximately 2.0ng/mu L and the detection limits (signal-to-noise ratio 3:1) ranged from 0.06 to 0.4ng injected. Nine HAs, namely 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazol[4,5]pyridine (PhIP), 3-amino-1,4-dimethyl-5H-Pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-Pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-Pyrido [2,3-b]indole (AC) 2-amino-3-methyl-9H-Pyrido [2,3-b]indole (MeAC), 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1) were encountered in meat samples. A paired Student's t-test showed no significant differences on HAs levels (p > 0.05) of control meat samples (cooked without ingredients) and meat samples cooked with ingredients usually in the Portuguese diet and rich in antioxidants. Changes in cooking habits are needed to make possible the use of ingredients not only as flavoring but also as protective agents against HAs formation during domestic cooking.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 16