Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat

Current Research in Food Science - Tập 5 - Trang 491-497 - 2022
Abu Tareq Mohammad Abdullah1, Tanzir Ahmed Khan1, Miskat Sharif1, Reaz Mohammad Mazumdar1, Mohammad Mahfuzur Rahman1
1Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh

Tài liệu tham khảo

AOAC, 2002, International Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals, AOAC International, 12 Bedale, 2016, Dietary nitrate and nitrite: benefits, risks, and evolving perceptions, Meat Sci., 120, 5, 10.1016/j.meatsci.2016.03.009 Biaudet, 1994, Mean daily intake of nitrosodimethylamine from foods and beverages in France in 1987–1992, Food Chem. Toxicol., 32, 417, 10.1016/0278-6915(94)90039-6 Cintya, 2018, The influence of fertilizer on nitrate, nitrite and vitamin C contents in vegetables, Orient. J. Chem., 34, 2614, 10.13005/ojc/340552 Domanska, 2003, Occurrence of volatile N nitrosamines in Polish processed meat products, Bull. Vet. Inst. Pulawy, 47, 507 Eurachem, 2014 Eveline, 2015, Volatile N-nitrosamines in meat products:potential precursors, influence of processing and mitigation strategies, Crit. Rev. Food Sci. Nutr., 1549 Gough, 1978, Estimate of the volatile nitrosamine content of UK food, Nature, 272, 161, 10.1038/272161a0 Heine, 2008, Quantification of protease inhibitors and non-nucleoside reverse transcriptase inhibitors in dried blood spotsby liquid chromatography-triple quadrupole mass spectrometry, J. Chromatogr. B Anal. Technol. Biomed Life Scicence., 867, 205, 10.1016/j.jchromb.2008.04.003 Herrmann, 2015, Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark, Food Chem. Toxicol., 80, 137, 10.1016/j.fct.2015.03.008 Hotchkiss, 1990, Toxic compounds produced during cooking and meat processing, 105 1998, Some N-nitroso compounds 2005, ICH harmonized tripartite guideline validation of analytical procedures: text and methodology Q2 (R1), Guidance, 1, 1 IKEDA, 1990, Analysis of nitrosamines in cosmetics, J. Soc. Cosmet. Chem., 41, 283 2009 Kaseem, 2013, Rapid and simple extraction method for volatile N-nitrosamines in meat products, Pharmacol. Pharm., 4, 611, 10.4236/pp.2013.48087 Kataoka, 1997, Determination of volatile N-nitrosamines in combustion smoke samples, Bull. Environ. Contam. Toxicol., 59, 570, 10.1007/s001289900517 Lijinsky, 1999, N-Nitroso compounds in the diet, Mut. Res., 443, 129, 10.1016/S1383-5742(99)00015-0 Lopez, 2016, Development and validation of an ionic chromatography method for the determination of nitrate, nitrite and chloride in meat, Food Chem., 194, 687, 10.1016/j.foodchem.2015.08.017 Mottram, 1977, The preferential formation of volatile N-nitrosamines in the fat of fried bacon, J. Sci. Food Agric., 28, 1025, 10.1002/jsfa.2740281112 Nakamura, 1976, Pathways of formation of N-nitrosopyrrolidine in fried bacon, J. Food Sci., 41, 874, 10.1111/j.1365-2621.1976.tb00742_41_4.x Österdahl, 1988, Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake, Food Addit. Contam., 5, 587, 10.1080/02652038809373722 Park, 2015, Distribution of seven N-nitrosamines in food, Toxicol. Res., 31, 279, 10.5487/TR.2015.31.3.279 Pokrovskii, 1978, Determination of the N-nitrosamine content in meat and meat products, Vopr. Pitan., 2, 65 Sanches, 2003, Determination of nitrosamines in preserved sausages by solid-phase extraction-micellar electrokinetic chromatography, J. Chromatogr. A, 985, 503, 10.1016/S0021-9673(02)01825-3 Scanlan, 2003, NITROSAMINES, 4142 Sen, 1986, Origin of N‐nitrosomorpholine contamination in margarine, J. Food Sci., 51, 216, 10.1111/j.1365-2621.1986.tb10873.x Sen, 1993, Nitrosamines in cured pork products packaged in elastic rubber nettings : an update, Food Chem., 47, 387, 10.1016/0308-8146(93)90182-F Sen, 1974, Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite, J. Agric. Food Chem., 22, 1125, 10.1021/jf60196a054 Sen, 1974, The effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried bacon, J. Agric. Food Chem., 22, 540, 10.1021/jf60193a018 Shaheen, 2013 Stephany, 1978, 151 1996 Tricker, 1991, Carcinogenic N-nitrosamines in the diet: occurrence, formation, mechanisms and carcinogenic potential, Mutat. Res., 259, 277, 10.1016/0165-1218(91)90123-4 2019 Worlddatainfo Yamamoto, 1984, Determination of volatile nitrosamine levels in food and estimation of their daily intake in Japan, Food Chem. Toxicol., 22, 61, 10.1016/0278-6915(84)90054-1 Yuan, 2015, Determination of eight volatile nitrosamines in meat products by ultrasonic solvent extraction and gas chromatography-mass spectrometry method, Int. J. Food Prop., 18, 1181, 10.1080/10942912.2014.898652 Yurchenko, 2005, The occurrence of volatile N-nitrosamines in Estonian meat products, Food Chem., 100, 1713, 10.1016/j.foodchem.2005.10.017 Zhukova, 1999, N-nitrosamines and nitrites in meat and meat products, Vopr. Pitan., 68, 32