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Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs |
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| Authors: | Özgül Özdestan Esra Kaçar Hasan Keşkekoğlu Ali Üren |
| Affiliation: | 1. Engineering Faculty, Food Engineering Department, Ege University, Bornova, Izmir, 35100, Turkey 2. Medical Faculty, Ege University, Bornova, Izmir, 35100, Turkey 3. Faculty of Engineering and Architecture, Food Engineering Department, Avrasya University, Yomra, Trabzon, 61250, Turkey |
| Abstract: | Heterocyclic aromatic amines (HCAs) are mutagenic and carcinogenic compounds that are produced in meats cooked at high temperature. In this study, 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-phenylimidazo[4,5-b]pyridine (PhIP), 9H-pyrido[3,4-b]indole (norharman), and 1-methyl-9H-pyrido[3,4-b]indole (harman) were studied. A new extraction method was developed for the determination of heterocyclic amines with high-performance liquid chromatography (HPLC). Linearity for each HCA was observed with a high regression coefficient (r?=?0.9999, P?r?=?0.9990, P?r?=?0.9989, P?r?=?0.9934, P?r?=?1.000, P?r?=?0.9991, P? |
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