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Determination and Characterization of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Food Products

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Determination and Characterization of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Food Products Kurdistan Regional Government-Iraq Ministry of Higher Education & Scientific Research Salahaddin University-Erbil College of Science Department of Chemistry Review: determination and characterization of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in food Products A Review Article in Analytical Chemistry In Partial Fulfillment of the Requirements for the Degree of Ph. D Prepared by: Yousif Taha Maaroof, [email protected] Supervised by: Asst. Prof. Dr. Media Noori Abdullah, [email protected] (2020 – 2021) Review: determination and characterization of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in food Products Abstract This review article was studies to produce, effects, and analyzing of heterocyclic amines, and polycyclic aromatic hydrocarbons in cooked food. Heterocyclic amine compounds are produce in the resulting high temperatures of cooking of amino acids reacts with creatine. As well as, polycyclic aromatic hydrocarbons are produce in cooking of meat, when fat pyrolysis and form intermediate products when, cooking at high temperatures. As a results of cooking methods Heterocyclic amines and polycyclic aromatic hydrocarbons will be form especially foods can be contaminated at high temperatures cooking methods such as, at grilling, smoking of chicken, barbecuing meat, and smoking steak. When fish and/or meat is smoked, or grilled, or barbecued in open fire at high temperatures higher polycyclic aromatic hydrocarbons production. Heterocyclic amines are generally carcinogenic compounds and causes to colon cancer, breast cancer, with prostate cancer, but polycyclic aromatic hydrocarbons do not effect to cancer once, although different polycyclic aromatic hydrocarbons as a mixture linked together effects to cancer. The main four polycyclic aromatic hydrocarbons which more effects on the carcinogenic in human body, due tobenzo[a]pyrene, and bennz[a]anthracene, and benzo[b]fluoranthene, and chrysene. Some of the organizations working to evaluation occurrence polycyclic aromatic hydrocarbons as well as, to evaluation toxicity of polycyclic aromatic hydrocarbons in different foods, and beverages. Contents 1-Introduction ................................................................................................................................. 3 2. Carcinogenic effect of PAHs with HCAs ................................................................................... 6 3. Formation of HCAs and polycyclic aromatic hydrocarbons in cooking foods .......................... 6 4. Reducing HCA and PAH ............................................................................................................ 8 5. Analysis of PAHs with HCAs in foods....................................................................................... 8 5.1. HPLC analysis of PAHs with HCAs in foods ......................................................................... 9 5.1.1. Determination of PAHs....................................................................................................... 10 5.1.2. Determination of HCAs ...................................................................................................... 10 5.2. Gas chromatography .............................................................................................................. 11 6. Conclusions ............................................................................................................................... 11 7. References ................................................................................................................................. 12 Keywords: Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, smoke, meat 1-Introduction In recent years, the publication most discussed and focused on the risks from food hazards (Adams, Moss et al. 1995, Amos-Tautua, Inengite et al. 2013). Nowadays, Food safety is a global phenomenon which continuously shown that is an increase levels of chemical contaminants like Polycyclic Aromatic Hydrocarbons (PAHs) and Heterocyclic amines (HCAs) in cooking food processing. Heterocyclic amines detected in cooked meats by a group of mutagenic compounds form, like meats. Heterocyclic amine compounds are produce in the resulting high temperatures of cooking of amino acids reacts with creatine (Knize and Felton 2005, Felton, Knize et al. 2007). As well as the amounts of heterocyclic amine produce in meats cooking depend upon at higher temperatures and time periods of cooking (Zheng and Lee 2009). Although, another factor related to heterocyclic amine produce, is type of meats with cooking method was used (Cross and Sinha 2004). In some studies described and detected most available heterocyclic amines in cooking meat such as, 2amino-1-metthyl-6-phennylimidazo (4, 5 -b) pyridine (PhIP) and 2-amino-3,8- dimmethylimidazo(4, 5 f)quinnoxaline (MeIQx). Moreover, described and detected other carcinogens in cooking meats, like 2-amino-3,4,8-trimmethylimidazo(4,5-f)quinnoxaline (DiMeIQx) (Cross and Sinha 2004, Knize and Felton 2005, Felton, Knize et al. 2007). Heterocyclic amines are generally very harmful chemicals which produce in cooked meat by the Maillard reaction, which Maillard reaction occurs between amino acids and reducing sugars that gives browned food almost foods undergo this reaction. When meat or fish broiled, smoked, or barbecued the amounts of amino acids dispersed in air which causes to forming of heterocyclic amines, which depend on the chemical structures of amino acids, for example creatine grouped into amino carboline group, or amino-imidazo-azaarene group. The pyrolytic heterocyclic amines is amino carboline group formed by pyrolysis of amino acids reactions at higher temperature > 300 degree centigrade (Felton, Knize et al. 2007). There are also, aminoimmidazo-azaarrene are referred to heterocyclic amines, the imidazo is functional group which attached to quinolone, or pyridine, or quinoxaline. Pyridine ( IQ ) and pyrazine ( IQx ) are produced by Maillard reaction which occurs between hexose sugar and free amino acid (Hollman and Katan 1999). On the other hand, transformation of aldehyde and creatine, degradation of Imidazoquuinoline and imidazoquinnoxaline which causes to free amino acid will be form. Heterocyclic amines formation in food, depend on the some points like types of amino acids, types of sugars, creatine with temperature degree, and moisture, and cooking type process, and time of cooking, and presence of antioxidant (Ohgaki, Takayama et al. 1991). Heterocyclic amines are organic chemical compounds which forming at cooking meats from high temperatures with longer time, in hotplate and when surfaces of meat brown occurs(Humans 1993). Polycyclic Aromatic Hydrocarbons are generally products by pyrolysis of fat at coking meat and fish when smoked or grilled. When directly meat and fish added on over an open fire, then fat drip onto the fire, Polycyclic Aromatic Hydrocarbons are flames and break the fat into intermediate products, after it is back to the surface of the meat and fish. Polycyclic Aromatic Hydrocarbons qualitative and quantitative detect in foods, smoke of cigarette, silencers in car exhaust fumes , crude oil industrial ,and petrochemicals industrial (Cross and Sinha 2004). Polycyclic Aromatic Hydrocarbons and Heterocyclic amines formed are affected by causes food type, and cooking method, and time of cooking (Jaegerstad and Skog 2005). HCAs and PAHs have been reported that about bioactivation, which DNA damage capacity and Cancer risks occurred, then specific enzymes worked to metabolism process in the body (Sinha, Rothman et al. 1995, Moonen, Engels et al. 2005). Polycyclic aromatic hydrocarbons are one types of organic chemical, which consist of two fused aromatic rings or more containing carbon atoms and hydrogen atoms. Polycyclic aromatic hydrocarbons are detection in cooking foods process, as well as major source of Polycyclic aromatic hydrocarbon is smoking of fish in foods (Guillen, Sopelana et al. 1997). Fats in foods occurs when fat pyrolysis or incomplete thermal decomposition, which causes to PAHs are production, when meat or fish are grilled, roasted, smoked or barbecued (Hydrocarbons 2006). When fats in the meat or fats in the fish combustion incompletely, which causes to produce chemical compounds intermediate as known Polycyclic aromatic hydrocarbons that deposited on the food surfaces. Polycyclic aromatic hydrocarbon Produce in meat and fish surfaces, when smoking, barbecued, grilled meat over charcoal is based on the fat content in meat or fish as well as depend on distance to heat source (Kazerouni, Sinha et al. 2001). Several PAHs in fish roasted, grilled, smoked or barbecued are formed such as benzo[a]pyrene, anthracene, chrysene, benzo[a]anthracene, indeno[1,2,3- c,d]pyrene (Guillén and Sopelana 2005, Akpambang, Purcaro et al. 2009, Palm, Carboo et al. 2011)(Alonge 1988, Lijinsky 1991). In the three area of smoked fish shop and smoked meat shop from Nigeria detect large quantities of benzo[a]anthrracene and benzo[a]pyrene as a Polycyclic aromatic hydrocarbons (Borokovcova, Dofkova et al. 2005). Research works showed by period exposure to Polycyclic Aromatic Hydrocarbons and Heterocyclic amines causes to increases cancer risks from animal laboratory (Emerole 1980). HCAs which causes to increasing level of tumors in the body like breast cancer, colon cancer, liver cancer, skin cancer, lung cancer, and prostate cancer(Ohgaki, Hasegawa et al. 1986, Kato, Ohgaki et al. 1988, Sugimura, Wakabayashi et al. 2004).
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