Chemical state of heterocyclic aromatic amines in grilled beef: Evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction

Food and Chemical Toxicology

Volumn 62, Issue , 2013, Pages 653-660

  Szterk, Arkadiusz ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Beef; Cancinogens in food; HAA; Heterocyclic aromatic amines; In vitro digestion; Mutagens in food

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3 METHYL 3H IMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3 METHYL ALPHA CARBOLINE; 2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4,7,8 TETRAMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,4,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,7,8 TRIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 2 AMINO 5 PHENYLPYRIDINE; 2 AMINO ALPHA CARBOLINE; 3 AMINO 1 METHYL 5H PYRIDO[4,3 B]INDOLE; 3 AMINO 1,4 DIMETHYL 5H PYRIDO[4,3 B]INDOLE; AROMATIC AMINE; BETA CARBOLINE; CHYMOTRYPSIN; ELASTASE; HARMAN; HETEROCYCLIC AMINE; INDOLE DERIVATIVE; PANCREATIN; PROTEINASE; PYRIDINE DERIVATIVE; QUINOXALINE DERIVATIVE; TRYPSIN; UNCLASSIFIED DRUG;

ALKALINITY; ANIMAL TISSUE; ARTICLE; BEEF; CHEMICAL ANALYSIS; CHEMICAL BINDING; CHEMICAL BOND; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; CONTROLLED STUDY; COOKING; DIGESTION; FOOD ANALYSIS; GRILLING; HYDROLYSIS; IN VITRO STUDY; NONHUMAN; PHYSICAL CHEMISTRY; PHYSICAL MODEL; PROTEIN INTERACTION; SOLVENT EXTRACTION; TEMPERATURE SENSITIVITY;

1-METHYL-9H-PYRIDO[3,4-B]INDOLE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE; 2-AMINO-3,4,7,8-TETRAMETHYL-3H-IMIDAZO[4,5-F]QUINOXALINE; 2-AMINO-3,4,8-TRIMETHYL-3H-IMIDAZO[4,5-F]QUINOXALINE; 2-AMINO-3,4-DIMETHYL-3H-IMIDAZO[4,5-F]QUINOLINE; 2-AMINO-3,7,8-TRIMETHYL-3H-IMIDAZO[4,5-F]QUINOXALINE; 2-AMINO-3,8-DIMETHYLIMIDAZO[4,5-F]QUINOXALINE; 2-AMINO-3-METHYL-9H-PYRIDO[2,3-B]INDOLE; 2-AMINO-3-METHYLIMIDAZO[4,5-F]QUINOXALINE; 2-AMINO-4-METHYLIMIDAZO[4,5-F]QUINOLINE; 2-AMINO-5-PHENYLPYRIDINE; 2-AMINO-9H-PYRIDO[2,3-B]INDOLE; 3-AMINO-1,4-DIMETHYL-5H-PYRIDO[4,3-B]INDOLE; 3-AMINO-1-METHYL-5H-PYRIDO[4,3-B]INDOLE; 4,7,8-TRIMEIQX; 4,8-DIMEIQX; 7,8-DIMEIQX; 9H-PYRIDO[3,4-B]INDOLE; AΑC; BEEF; CANCINOGENS IN FOOD; DIMETHYL SULFOXIDE; DIMETHYLFORMAMIDE; DMF; DMSO; HAA; HARMANE; HETEROCYCLIC AROMATIC AMINES; IN VITRO DIGESTION; IQ; IQX; ME-OH; MEAΑC; MEIQ; MEIQX; METHANOL; MUTAGENS IN FOOD; ND; NORHARMANE; NOT DETECTED; PHE-P 1; PHIP; SD; STANDARD DEVIATION; TETRAHYDROFURAN; THF; TRP-P 1; TRP-P 2;

AMINES; ANIMALS; CARBOLINES; CATTLE; COOKING; DIGESTION; HUMANS; HYDROLYSIS; IMIDAZOLES; MALE; MEAT; MUTAGENS; QUINOLINES; QUINOXALINES; SOLVENTS;

EID: 84886255773     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.09.036     Document Type: Article

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