Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes
Özet
In this present study, 2-amino-3-methylimidazo [4,5-f] quinoxaline (lQx), 2-amino-3-methylimidazo [4,54] quinoline (IQ), 2-amino-3,8-dimethylimidazo [4,5-f] quirtoxaline (MeIQx), 2-amino-3,4-dimethylimidazo [4,54] quinoline (MeIQ), 2-arnino-3,4,8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMefQx), 2-amino-3,7,8trimethylimidazo [4,54] quinoxaline (7,8-DiMeIQx), 2-amino-1-inethyl-6-phenylimidazo [4,5-b] Pyridine (Ph1P), 2-amino-9H-pyrido [2,3-b] indole (AaC) and 2-amino-3-methyl-9H-pyrido [2,3-1)] indole (MeAaC) were determined in commonly consumed meatball dishes in Turkey. MeIQ, IQ, MeIQx, PhIP and AaC were the major HCAs and these compounds were found in amounts up to 2.45, 1.91, 1.68, 1.61 and 0.75 rig respectively. On the other hand, IQx, 7,8-DiMeIQx, 4,8-DiMeIQx and MeAaC were detected at low or under detectable amounts. It was also determined that total HCA amount changed between 0.43 and 6.88 ng g. Meatball is commonly consumed meat dish in Turkey and this study provides valuable data that will help estimation of daily HCA intake and exposure.
Anahtar kelimeler
Atıf için künye
KIZIL, M., Öz, F., DİKMEN, D., Uyar, M. F., & BESLER, H. T. (2013). Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes. Journal Of Animal And Veterinary Advances, 12(6), 705–711. https://doi.org/10.3923/javaa.2013.705.711
BibTeX
@article{kizil2013-270064,
author = {KIZIL, MEVLÜDE and Öz, Fatih and DİKMEN, DERYA and Uyar, M. Fatih and BESLER, HALİT TANJU},
title = {Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes},
journal = {Journal Of Animal And Veterinary Advances},
year = {2013},
volume = {12},
number = {6},
pages = {705--711},
issn = {1680-5593},
doi = {10.3923/javaa.2013.705.711},
url = {https://akademik.atauni.edu.tr/yayinlar/270064-determination-of-heterocyclic-aromatic-amine-content-in-turkish-meatball-dishes}
}