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

• Type: Article in International Scientific Journal
• Date: 2008

Authors

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

Journal

Title: Journal of Liquid Chromatography and Related Technologies

Vol. 31

Pages: 772-787

ISSN: 1082-6076

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 14 Citations

ISI Web of Science

Scopus - 17 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

CORDIS: Health sciences

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16