Evaluation and application of microwave-assisted extraction and dispersive liquid–liquid microextraction followed by high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger patties

Extraction and analytical approaches for the determination of post-food processing major carcinogens: A comprehensive review towards healthier processed food

Different food processing methods, e.g. fermentation, grilling, frying, etc., to improve food sensory attributes or shelf-stability are typically employed in different cuisines worldwide. These methods may illicit in-situ health-hazardous chemicals via thermal or enzymatic-mediated processes or chemical interactions with food preservatives. This review provides a comparative overview of the occurrence, extraction, and determination of the major food carcinogens such as nitrosamines (NAs), biogenic amines (BAs), heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), ethyl carbamate (EC), and malondialdehyde (MDA). Their carcinogenicity levels vary from group 1 (carcinogenic to humans) e.g. benzo[a]pyrene, group 2A (probably carcinogenic to humans) e.g. N-nitrosodiethylamine, group 2B (possibly carcinogenic to humans) e.g. chrysene or group 3 (non-classifiable as carcinogenic to humans) e.g. MDA. Chromatography-based methods are the most predominant techniques used for their analysis. LC-MS is widely used for both volatile/non-volatile NAs, HAAs, BAs, and EC, whereas GC-MS is applied more for volatile NAs, PAHs and MDA.

Three liquid phase membrane extraction method based on the electro-migration assisted by high-performance liquid chromatography for the analysis of carcinogenic heterocyclic aromatic amines in steak samples

A combination of microwave digestion and three-phase hollow fiber electromembrane extraction (HF-EME) with high-performance liquid chromatography (HPLC) was designed to determine carcinogenic heterocyclic aromatic amines (HAAs) in steak samples. The recorded fingers of merit (LOD: 1.4-1.6 ng/g, LOQ: 4.5-5.2 ng/g, RSD: 6.1-7.2 %, recovery: 91-95 % and EF: 107-112) underlines the adequacy of the proposed technique. The total of 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), 2-amino-3,4 dimethylimidazo[4,5-f] quinoline (MeIQ) and 2-amino-1-methyl-6-phenylimidazo[4'5-b] pyridine (PhIP) in steak samples were 93.46 ± 4.93-174.52 ± 10.91 ng/g, 31.65 ± 1.87-877.97 ± 56.19 ng/g, 10.08 ± 1.01-535.73 ± 18.93 ng/g, and 62.56 ± 1.89-341.23 ± 41.45 ng/g, respectively. Lamb steak contain highest amount of MeIQx (877.97 ± 56.19 ng/g) and beef steak showed lowest concentration of MeIQ (10.08 ± 1.07 ng/g). In conclusion, several interesting features such as great recovery, suitable enrichment factor, very low sample amount and organic solvent requirement and short extraction time make this novel method appropriate for the analysis of the negligible levels of HAAs in complex food matrices.

From detection methods to risk prevention: Control of N-nitrosamines in foods and the role of natural bioactive compounds

Food processing unavoidably introduces various risky ingredients that threaten food safety. N-Nitrosamines (NAs) constitute a class of food contaminants, which are considered carcinogenic to humans. According to the compiled information, pretreatment methods based on solid-phase extraction (SPE) were widely used before the determination of volatile NAs in foods. The innovation of adsorbents and hybridization of other methods have been confirmed as the future trends of SPE-based pretreatment methods. Moreover, technologies based on liquid chromatography and gas chromatography were popularly applied for the detection of NAs. Recently, sensor-based methods have garnered increasing attention due to their efficiency and flexibility. More portable sensor-based technologies are recommended for on-site monitoring of NAs in the future. The application of artificial intelligence can facilitate data processing during high-throughput detection of NAs. Natural bioactive compounds have been confirmed to be effective in mitigating NAs in foods through antioxidation, scavenging precursors, and regulating microbial activities. Meanwhile, they exhibit strong protective activities against hepatic damage, pancreatic cancer, and other NA injuries. Further supplementation of data on the bioavailability of bioactives can be achieved through encapsulation and clinical trials. The utilization of bioinformatics tools rooted in various omics technologies is suggested for investigating novel mechanisms and finally broadening their applications in targeted therapies.

Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products

A novel analytical strategy was proposed to simultaneously quantify two advanced glycation end products (AGEs) including Nε-(Carboxymethyl)lysine (CML), Nε-(Carboxyethyl)lysine (CEL) and eight heterocyclic amines (HAs) including IQ, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, Harman, and Norharman. The procedure was based on a two-step extraction, solid phase extraction (SPE) purification followed by ultra performance liquid chromatography tandem mass spectrometry. The established method showed a good linearity (R2 ≥ 0.9950), rapid processing time (8 min per sample), satisfactory recoveries (matrix spiked recoveries range from 72.2% to 119.6%) and precision (intra-day and inter-day RSDs were <19.3%). The limit of quantification (LOQ) and limit of detection (LOD) resulted to be between 0.05-15 ng/g and 0.2-50 ng/g, respectively. The validated technique was further applied to determine HAs and AGEs in eight stewed meat product samples consumed in Shanghai, with the amount of HAs and AGEs ranging from 2.851 to 18.289 ng/g and 118.158-543.493 ng/g, respectively.

Defective UiO-66/cellulose nanocomposite aerogel for the adsorption of heterocyclic aromatic amines

Heterocyclic aromatic amines (HAAs), arising as chemical derivatives during the high-temperature culinary treatment of proteinaceous comestibles, exhibit notable carcinogenic potential. In this paper, a composite aerogel (AGD-UiO-66) with high-capacity and fast adsorption of HAAs was made with anchoring defective UiO-66 (D-UiO-66) mediated by lauric acid on the backbone of cellulose nanofibers (CNF). AGD-UiO-66 with hierarchical porosity reduced the mass transfer efficiency for the adsorption of HAAs and achieved high adsorption amount (0.84-1.05 μmol/g) and fast adsorption (15 min). The isothermal adsorption model demonstrated that AGD-UiO-66 belonged to a multilayer adsorption mechanism for HAAs. Furthermore, AGD-UiO-66 was successfully used to adsorb 12 HAAs in different food (roasted beef, roasted pork, roasted salmon and marinade) with high recoveries of 94.65%-104.43%. The intrinsic potential of AGD-UiO-66 demonstrated that it could be widely applicable to the adsorption of HAAs in foods.

Understanding the heterocyclic aromatic amines: An overview and recent findings

Heterocyclic aromatic amines (HAAs) constitute a group of highly toxic organic compounds strongly associated with the onset of various types of cancer. This paper aims to serve as a valuable resource for food scientists working towards a better understanding of these compounds including formation, minimizing strategies, analysis, and toxicity as well as addressing existing gaps in the literature. Despite extensive research conducted on these compounds since their discovery, several aspects remain inadequately understood, necessitating further investigation. These include their formation pathways, toxic mechanisms, effective mitigation strategies, and specific health effects on humans. Nonetheless, recent research has yielded promising results, contributing significantly to our understanding of HAAs by proposing new potential formation pathways and innovative strategies for their reduction.

Preconcentration of Heterocyclic Aromatic Amines in Edible Fried Insects Using Surfactant-Assisted Hydrophobic Deep Eutectic Solvent for Homogeneous Liquid-Liquid Microextraction prior to HPLC

Thermal processing techniques are often accompanied by the production of many harmful compounds such as heterocyclic aromatic amines (HAAs). To protect human health, an efficient and environmentally friendly method, namely, homogeneous liquid-liquid microextraction (HLLME), was investigated. This method is based on a surfactant-assisted hydrophobic deep eutectic solvent for the determination of HAAs in edible fried insect samples prior to their analysis by high-performance liquid chromatography coupled with UV detection. A hydrophobic deep eutectic solvent (as extraction solvent) was synthesized using decanoic acid as a hydrogen bond donor and tetrabutylammonium bromide (TBABr) as a hydrogen bond acceptor and then characterized by Fourier transform infrared (FTIR) spectroscopy. The surfactant was used as the emulsifier and induces mass transfer, resulting in an increasing extraction efficiency of the proposed method. Various factors affecting the extraction performance were investigated and optimized. A matrix-match calibration method was used to analyze HAAs in high heat-treated edible fried insect samples. Under optimized conditions, the proposed method showed good linearity (R2 ≥ 0.99) with satisfactory limits of detection and satisfactory reproducibility with relative standard deviation of less than 10.0%. Furthermore, the procedure greenness was assessed using the Analytical Eco-Scale. This paper represents the first application of HLLME based on a surfactant-assisted hydrophobic deep eutectic solvent to analyze HAAs in edible fried insect samples.

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

Heterocyclic aromatic amines (HAAs) are detrimental substances can develop during the high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens and carcinogens linked to an increased risk of various cancers. HAAs have complex structures with nitrogen-containing aromatic rings and are formed through chemical reactions between amino acids, creatin(in)e, and sugars during cooking. The formation of HAAs is influenced by various factors, such as food type, cooking temperature, time, cooking method, and technique. HAAs exert their toxicity through mechanisms like DNA adduct formation, oxidative stress, and inflammation. The research on HAAs is important for public health and food safety, leading to risk assessment and management strategies. It has also led to innovative approaches for reducing HAAs formation during cooking and minimizing related health risks. Understanding HAAs' chemistry and formation is crucial for developing effective ways to prevent their occurrence and protect human health. The current review presents an overview about HAAs, their formation pathways, and the factors influencing their formation. Additionally, it reviews their adverse health effects, occurrence, and the analytical methods used for measuring them.

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review

This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.

Effect of Different Roasting Conditions and Coreopsis Extract on Heterocyclic Amine Formation in Roast Lamb Products

ABSTRACT

Heterocyclic amines (HCAs), which are known carcinogens in thermally processed foods, were investigated in roast lamb patties under various time and temperature conditions. HCAs in lamb products roasted at some temperatures increased with roasting time. An exponential model with a time factor fit well for the production of HCAs. The mean pH and cooking loss at various temperatures were also determined. The mean pH decreased as the temperature increased. Coreopsis extract was added to lamb patties roasted at 230°C for 15 min per side. The amount of coreopsis extract added had a significant effect on HCA development. A weak positive relationship was observed between the antioxidant activity of the lamb patty with the coreopsis extract and the inhibitory effect of coreopsis extract on various HCAs, with a correlation coefficient of 0.14 to 0.44 (P > 0.05). Coreopsis extract containing flavonoids can be a beneficial additive for production of barbecue meat.

HIGHLIGHTS

Hierarchical Porous Nanocellulose Aerogels Loaded with Metal-Organic Framework Particles for the Adsorption Application of Heterocyclic Aromatic Amines

This work overcomes the long-standing challenge of cumbersome pretreatment methods in the detection of heterocyclic aromatic amines (HAAs). A UiO-66/nanocellulose composite aerogel (CMC-CNC-UiO-66) with layered pores and low density prepared by a self-cross-linking method is applied as a simple and rapid adsorbent for capturing 14 HAAs via strong electrostatic interactions, van der Waals force, and the steric effect. The adsorption capacity of CMC-CNC-UiO-66 to 14 HAAs reached 98.00-188.00 nmol/mg at equilibrium within 10 min. The adsorption and desorption abilities of CMC-CNC-UiO-66 were retained with values of 93.36 and 97.34% after two cycles. In the meantime, the kinetics study demonstrated the chemisorption between HAA molecules and CMC-CNC-UiO-66 due to the excellent agreement with the pseudo-second-order adsorption models. The fit with the Freundlich isotherm models suggested a multilayer adsorption mechanism between HAA molecules and materials with heterogeneous surfaces. Moreover, coupled with the ultrahigh-performance liquid chromatography-tandem mass spectrometry detection, the CMC-CNC-UiO-66 extraction process can be completed with a high average recovery ranging from 86.68 to 115.33%, indicating a potential application of CMC-CNC-UiO-66 in HAA adsorption for further quantitative analysis.

Response Surface Methodology of Quantitative of Heterocyclic Aromatic Amines in Fried Fish Using Efficient Microextraction Method Coupled with High-Performance Liquid Chromatography: Central Composite Design

Meat and meat products are indispensable part of our diet. Heat processing of these tasty foods such as fried fish causes to form heterocyclic aromatic amines (HAAs). The sources of heating have directly affected on the level and type of HAAs. In this research, 2-amino-1-methyl-6-phenylimidazo [4'5-b] pyridine (PhIP), 2-amino-3-methylimidazo [4,5-f]quinolone (IQ), 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ) and 2-amino-3,4-dimethylimidazo [4,5-f] quinoxaline (MeIQx) were determined using an efficient analytical methodology coupled with high-performance liquid chromatography. The effective parameters were optimized by central composite design. The results of this survey demonstrated that rang of relative standard deviation were between 4.5 and 8.2, extraction recoveries were obtained 86-97% and limits of detection were between 0.40 and 0.63 for 4 HAAs. The amounts of HAAs found in 20 different fried fish samples were between 0 and 4.8 ng g-1. PhIP with 1.57 ng g-1 and MeIQ with 2.08 ng g-1 have the lowest and highest average level of HAAs, respectively.

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.

High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

Triple quadrupole mass spectrometry has been the main technique for HAAs analysis in recent decade, while it requires extensive optimization of compound-dependent parameters. A novel method based on HPLC-Q-Orbitrap-HRMS was developed firstly for simultaneous determination of eighteen HAAs. Extraction and purification conditions were optimized and the developed method was validated in terms of linearity, accuracy and precision. Results indicated eighteen HAAs and two internal standards could be separated in 12 min using a gradient elution program. The full MS/dd-MS² scan was adopted for analysis, which indicated favorable recoveries (71.3-114.8%) along with LODs and LOQs in the ranges of 0.02-0.6 and 0.05-2.0 μg/kg, respectively. Internal standards used for calibration could effectively reduce quantification errors produced by matrix effects. The validated method was successfully applied for HAAs analysis in roasted and pan-fried meat and was confirmed to be an alternative method when triple quadrupole mass spectrometry is absent in lab.

An Ultraperformance Liquid Chromatography Tandem-Mass Spectrometry Method for Determination of Multiclass Pharmaceuticals in Water Sample by Dispersive Liquid-Liquid Microextraction Combined with Ultrasound Assisted Reverse Extraction from Solidified Floating Organic Droplets

A novel, simple, and reliable ultraperformance liquid chromatography tandem-mass spectrometry (UPLC-MS/MS ) assay based on dispersive liquid-liquid microextraction followed by ultrasound-assisted reverse extraction from solidified floating organic droplets was established for determination of multiclass pharmaceuticals in the water sample. Six commonly used drugs of various therapeutic classes: ibuprofen, ketorolac, lamotrigine, propranolol, pantoprazole, and losartan were extracted from water samples by using 50 μL 1-undecanol as extracting solvent and 400 μL acetonitrile as dispersive solvent. After collecting the floating organic droplets by cold centrifugation, an ultrasound-assisted back extraction procedure was performed to make the sample compatible for UPLC-MS/MS analysis. Acquity BEH C₁₈ column (2.1 × 100; 1.7 μm) was used for separation of target analytes that were eluted by a gradient mobile phase composition of 15 mM ammonium acetate and acetonitrile at a flow rate of 0.25 mL/min. The sample ionization was performed by using electrospray ionization in positive mode, and multiple reaction monitoring was used for quantification of target analytes. After optimizing the assay conditions, all calibration curves were found to be linear with limit of detection and limit of quantification were ranged in between 0.06-0.15 and 0.16-0.41 ng/mL, respectively. The enrichment factor was found to be 172-192-fold and the relative recovery was ranged between 93.1 and 109.4% between target analytes. These satisfactory results confirmed that the proposed method is specific and reliable for application of trace analysis of target analytes in waste water samples.

Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

The effects of different frying temperatures (150, 175, 200, 225 and 250 °C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 °C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225-250 °C) and long frying time (2-2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 °C for 1.5-2 min was the most suitable condition for preparing roasted pork.

An accurate, rapid, and sensitive method for simultaneous determination of four typical heterocyclic amines in roasted pork patties: Application in the study of inhibitory effects of astaxanthin

Heterocyclic aromatic amines, as a group of mutagenic and carcinogenic compounds, have gained worldwide concern. In this study, an accurate, rapid, and sensitive confirmation and quantification method of four major heterocyclic aromatic amines in roasted pork was developed based on Q-Orbitrap along with Quick, Easy, Cheap, Effective, Rugged, and Safe extraction. The limit of detections and limit of quantitations were found to be 0.2-1.2 μg/kg and 0.6-3.5 μg/kg, respectively, revealing the high sensitivity of this method. Obtained results showed recoveries ranging from 78.1 to 97.4%, depending on the different heterocyclic aromatic amines and spiked levels. Precision was in the range of 2.6-4.5% for four heterocyclic aromatic amines at different levels. In addition, the developed method had been applied to investigate the inhibitory effects of astaxanthin on the above-mentioned heterocyclic aromatic amines in roasted pork. The amount of astaxanthin with the best inhibitory effects was 7.5 mg (0.0375%), which led to significant reduction in heterocyclic aromatic amines levels over 50%.

Functional Application of Sulfur-Containing Spice Compounds

Sulfur-containing spice compounds possess diverse biological functions and play an important role in food, chemicals, pharmaceuticals, and agriculture. The development of functional spices has become increasingly popular, especially for medicinal functions for dietary health. Thus, this review focuses on the properties and functions of sulfur-containing spice compounds, including antioxidant, anti-inflammatory, antiobesity, anticancer, antibacterial, and insecticidal functions, among others. Developments over the last five years concerning the properties of sulfur-containing spice compounds are summarized and discussed.

Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

Thermal processing is the most important and popular domestic cooking method. More than 30 heterocyclic aromatic amines have been identified in cooked meat using various methods. This review highlights preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic amines. Tea, coffee, fruits, vegetable, and spice extracts rich in polyphenols exerted significant inhibition against the formation of heterocyclic aromatic amines. Some polyphenols, such as naringenin and epigallocatechin 3‐O‐gallate, can actively participate into food chemistry reaction to trap Strecker aldehyde and lower the formation of heterocyclic aromatic amines. In addition, some polyphenols can lower the mutagenicity of heterocyclic aromatic amines. More specifically, polyphenols possessing two hydroxyl groups at the meta position of aromatic ring are the most efficient one, but the presence of carboxylic or alkyl groups as substituents in the aromatic ring slightly reduced the inhibitory effect.

Critical review of micro-extraction techniques used in the determination of polycyclic aromatic hydrocarbons in biological, environmental and food samples

Polycyclic Aromatic Hydrocarbons (PAHs) are ubiquitous environmental contaminants and their accurate determination is very important to human health and environment safety. In this review, sorptive-based micro-extraction techniques [such as Solid-Phase Micro-extraction (SPME), Stir Bar Sorptive Extraction (SBSE), Micro-extraction in Packed Sorbent (MEPS)] and solvent-based micro-extraction [Membrane-Mediated Liquid-Phase Micro-extraction (MM-LPME), Dispersive Liquid-Liquid Micro-extraction (DLLME), and Single Drop Micro-extraction (SDME)] developed for quantification of PAHs in environmental, biological and food samples are reviewed. Moreover, recent micro-extraction techniques that have been coupled with other sample extraction strategies are also briefly discussed. The main objectives of these micro-extraction techniques are to perform extraction, pre-concentration and clean up together as one step, and the reduction of the analysis time, cost and solvent following the green chemistry guidelines.

Determination of 14 heterocyclic aromatic amines in meat products using solid-phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry

A novel, simple, and sensitive method has been developed for simultaneous determination of 14 heterocyclic aromatic amines in meat product using solid-phase extraction combined with ultrahigh-performance supercritical fluid chromatography coupled to tandem quadrupole mass spectrometry. The analytes could be separated within 7 min and identified using their retention times and mass. The developed method was validated based on the linearity, limits of quantification, precision, and accuracy. The recovery ranged from 52.3 to 97.5% with an acceptable standard deviation, which is not higher than 6%. The limits of quantitation ranged from 0.03 to 0.17 µg/kg. The selectivity and sensitivity were satisfactory in multiple reaction monitoring mode. The method was applied to commercial meat products, and the results demonstrated that the novel method has potential for the analysis of the targets in food matrices. This is the first work reporting the simultaneous quantification of 14 heterocyclic aromatic amines by means of ultrahigh-performance supercritical fluid chromatography coupled to tandem quadrupole mass spectrometry.

Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography

The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high-performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%-97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient.

Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography-quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS)

Ultrahigh-performance liquid chromatography coupled to quadrupole Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS) was used for the screening and determination of 14 heterocyclic aromatic amines (HAAs) in Chinese traditional bacon and sausage. HAAs were extracted from samples using sodium hydroxide solution with acetonitrile, and purified by solid-phase extraction. UHPLC-Q-Orbitrap-HRMS acquired full MS data for quantification, and UHPLC-Q-Orbitrap-Full MS/dd-MS2 (i.e., data-dependent scan mode) obtained product ion spectra for identification. Quantification was achieved using matrix-matched standard calibration curves along with the use of isotope labeled standards as internal standards. Linearity was observed in the range of 0.2-500 μg/L for 14 HAAs, with determination coefficients (R²) greater than 0.997. Limits of detection and limits of quantification were in the ranges of 0.1-0.8 μg/kg and 0.3-2.5 μg/kg, respectively. UHPLC-Q-Orbitrap-HRMS demonstrated acceptable performance for quantification and confirmation of HAAs, while UHPLC-Q-Orbitrap-Full MS/dd-MS2 along with library matching showed great potential for screening and confirmation of unknown HAAs in meat products.

Metal-Organic Frameworks of MIL-100(Fe, Cr) and MIL-101(Cr) for Aromatic Amines Adsorption from Aqueous Solutions

MIL-100(Fe, Cr) and MIL-101(Cr) were synthesized by the hydrothermal method and applied to the adsorptions of five aromatic amines from aqueous solutions. These three metal-organic frameworks (MOFs) were well characterized by powder X-ray diffraction (PXRD), scanning electron microscope (SEM), transmission electron microscope (TEM), thermogravimetric analysis (TGA) and surface area analysis. The adsorption mechanism of three MOFs and the effects of the structures of MOFs on the adsorption of aromatic amines were discussed. The results show that the cavity system and suitable hydrogen bond acceptor were important factors for the adsorption for five aromatic amines of aniline, 1-naphthalamine, o-toluidine, 2-amino-4-nitrotoluene and 2-nitroaniline: (a) the saturated adsorption capacity of aniline, 1-naphthylamine and o-toluidine on MIL-100(Fe) were 52.0, 53.4 and 49.6 mg/g, respectively, which can be attributed to the intermolecular hydrogen bond interaction and cavity system diffusion. (b) The adsorption capacity of 2-nitroaniline and 2-amino-4-nitrotoluene on MIL-101(Cr) were 54.3 and 25.0 mg/g, respectively, which can be attributed to the more suitable pore size of MIL-101(Cr) than that of MIL-100(Fe, Cr). The MOFs of MIL-100(Fe) and MIL-101(Cr) can be potential materials for removing aromatic amines from aqueous solutions.

Central Composite Design for Dispersive Liquid-liquid Microextraction of 25-hydroxy-cholecalciferol in Human Serum

The human body's vitamin D levels are determined by measuring the level of 25-hydroxy-vitamin D3 (25-OH-vitamin D3) in human serum. In this research, a fast, simple, efficient and highly sensitive low-density solvent based on dispersive liquid-liquid microextraction (DLLME) was employed for the successful determination of 25-OH-vitamin D3 from complex human serum matrices. Reversed phase high-performance liquid chromatography was used as a powerful technique. The important parameters in the low-density solvent-DLLME method were optimized using response surface methodology based on central composite design. The calibration curves displayed a high level of linearity (R2 > 0.997) for 25-OH-vitamin D3 in the range of 2-500 ng mL-1. The limit of detection and limit of quantitation were 0.6 ng mL-1 and 1.9 ng mL-1, respectively. The relative standard deviation for the seven analyses was 7.1%. The relative recoveries of vitamin D3 in spiked human serum samples were between 85% and 97%. The amount of 25-OH-vitamin D3 in samples was determined using the proposed method and acceptable results were reported.

Determination of trace amounts of aromatic amines after magnetic solid-phase extraction using silver-modified Fe3 O4 /graphene nanocomposite

In this work, a fast and simple magnetic dispersive solid phase extraction methodology was developed utilizing Ag@magnetite nanoparticles@graphene nanocomposite as an efficient magnetic nanosorbent for preconcentration and determine of five aromatic amines in water samples. The sorbent was characterized by diverse characterization techniques. After the extraction, high-performance liquid chromatography with UV detection was utilized to analysis the aromatic amines. The effects of different factors on the extraction process were studied thoroughly via design of experiment and desirability function. Detection limits and linear dynamic ranges were obtained in the range of 0.10-0.20 and 0.3-300 μg/L, respectively. The relative standard deviations (n = 5) were in the range of 4.3-6.5%. Eventually, the method was employed for determination of target aromatic amines in various water samples.

Modified QuEChERS purification and Fe3O4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS

Based on QuEChERS dispersed purification, Fe₃O₄ nanoparticle decoloration and UHPLC-MS/MS, a robust and sensitive method was established for simultaneous analysis of 14 heterocyclic aromatic amines (HAAs) and acrylamide (AA) in coffee products. Sample was extracted by 90% acetonitrile water (v/v), dispersed with primary secondary amine (PSA) and further purified with Fe₃O₄ nanoparticle. Then, 15 analytes were detected using ESI positive ion under MRM mode. Good linearity was observed for all analytes in the range of 0.2-100 μg/L with the determination coefficients being above 0.996. Limits of detection (S/N ≥ 3) and limits of quantification (S/N ≥ 10) were in the range of 0.02-0.15 µg/L and 0.2-0.7 µg/L, respectively. The intra-day average recoveries were between 81.6% and 100%, and the intra-day precisions ranged from 4.3% to 9.0%. The inter-day average recoveries were in the range of 81.0-101% with precisions ranging from 5.0% to 7.8%. Results indicated that the combination of PSA and Fe₃O₄ exhibited superior purification and adsorption effects for removing pigments and acid compounds. Real samples analysis indicated that coffee products were widely contaminated with AA, harman and norharman.

Synthesis of Fe3O4@CuS@Ni2P-CNTs magnetic nanocomposite for sonochemical-assisted sorption and pre-concentration of trace Allura Red from aqueous samples prior to HPLC-UV detection: CCD-RSM design

A simple procedure based on ultrasound-assisted (UA) dispersive micro solid phase extraction (D-μ-SPE) was applied for sorption of trace amount Allura Red (AR) in fruit juice and water samples. After loading process by UA-D-μ-SPE, the concentrated AR was eluted and monitored using high-performance liquid chromatography-ultraviolet -visible detector (HPLC-UV). The best operational conditions were obtained as follows: pH = 3.0, 8 mg of the sorbent, sonication time of 4.5 min and 0.16 mL of THF as elution solvent. Under the optimum operational conditions, the present method was acceptable for AR quantification in the range of 1.0-5000 ng mL^-1. The repeatability based on RSD with the amount of 1.67-3.18%, low LOD (0.198 ng mL^-1) and LOQ (0.659 ng mL^-1) were obtained. The UA-D-μ-SPE-HPLC-UV method was successfully applied for trace quantification of AR from water and commercial fruit juice samples supplied from local supermarkets, and acceptable relative recoveries over the range of 97.7-105.4% with RSDs ≤5.50% were obtained.

Optimization of process parameters for determination of trace Hazardous dyes from industrial wastewaters based on nanostructures materials under ultrasound energy

In this study, ultrasound-assisted dispersive solid phase micro-extraction based on nanosorbent namely silver-zinc oxide nanoparticles loaded on activated carbon (Ag-ZnO-NP-AC) combined with derivative spectrophotometry method for the simultaneous pre-concentration and determination of Methyl Green (MG) and Rose Bengal (RB) dyes in water and industrial wastewater. Characterized sorbent by field emission scanning electron microscopy (FESEM), energy-dispersive X-ray spectroscopy (EDX), particle-size distribution (PSD), Fourier transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD) and Transmission electron microscopy (TEM) analysis with superior adsorption capacity was applied in ultrasound assisted dispersive-solid-phase micro-extraction (UA-DSPME) methodology. pH, sorbent mass, ultrasonication time, and eluent volume influence and contribution on response correspond to simultaneous pre-concentration and determination of MG and RB were optimized by response surface methodology (RSM) and results were compared with the experimental values. Under the optimal conditions (UA-DSPME), the enrichment factors (EFs) were 93.89 and 97.33 for the MG and RB dyes, respectively. The limits of detection were 2.14 and 2.73ngmL^-1 and the limit of quantification were 7.15 and 9.09ngmL^-1 for MG and RB, respectively. The analytes can be determined over 10-2000ngmL^-1 with recoveries between 90.8% to 97.7% and RSDs less than 3.6%. The developed method due to simplicity and rapidity is able successful for repeatable and accurate monitoring of under study analytes from complicated matrices.