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Moradi S, Shariatifar N, Akbari-adergani B, Molaee Aghaee E, Arbameri M. Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:1361-1371. [PMID: 34900272 PMCID: PMC8617244 DOI: 10.1007/s40201-021-00692-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 06/09/2021] [Indexed: 05/05/2023]
Abstract
The aim of study was evaluate of the concentration and health risk of nitrosamines in 150 meat products samples by using gas chromatography coupled with mass spectrometry (GC/MS), with the chemometric approach. Among the identified nitrosamines, the levels of N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), and total nitrosamines in meat sausages samples were significantly higher than chicken sausages (p < 0.05). Principal component analysis and heat map visualization confirmed meat percentage and sausages type (meat or chicken) which had significant effects on nitrosamines content. The NPIP and NPYR intake was 1.17E-07 and 2.12E-07 mg/kg bw/day, respectively. The Monte Carlo simulation results indicated that the 95th percentile from NPIP and NPYR based on ILCR index were 9.07E-07 and 4.72E-07, respectively. In conclusion, the carcinogenic risk of nitrosamines was considerably lower than the safe risk limit (CR > 1E-4) recommended by United States Environmental Protection Agency for Iranian population.
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Affiliation(s)
- Samin Moradi
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Akbari-adergani
- Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Ebrahim Molaee Aghaee
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Arbameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
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Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples. Foods 2021; 10:foods10112564. [PMID: 34828845 PMCID: PMC8618317 DOI: 10.3390/foods10112564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/06/2021] [Accepted: 10/19/2021] [Indexed: 12/02/2022] Open
Abstract
Nitrosamines (NAs), which are catalogued as carcinogenic compounds, may be present in meat products due to the conversion of nitrites and as result of migration from elastic rubber nettings used. A method based on ultrasonic assisted extraction coupled with dispersive liquid–liquid microextraction as sample treatment and gas chromatography-mass spectrometry as separation and detection technique was proposed for the determination of twelve NAs in cooked ham samples. The method was validated by evaluating linearity (0.5–1000 ng g−1), matrix effect, sensitivity (detection limits were between 0.15 and 1.4 ng g−1) and precision, which was below 12%. Five NAs were found in the samples with levels ranging from not quantifiable to 40 ng g−1. The effect of the elastic rubber nettings on the nitrosamine content of meat was evaluated by comparing the levels found in products made with several plastics or thread in the presence of additives.
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Alikord M, Mohammadi A, Kamankesh M, Shariatifar N. Food safety and quality assessment: comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS). Crit Rev Food Sci Nutr 2021; 62:4833-4866. [PMID: 33554631 DOI: 10.1080/10408398.2021.1879003] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Ion mobility spectrometry (IMS) is an analytical separation and diagnostic technique that is simple and sensitive and a rapid response and low-priced technique for detecting trace levels of chemical compounds in different matrices. Chemical agents and environmental contaminants are successfully detected by IMS and have been recently considered to employ in food safety. In addition, IMS uses stand-alone or coupled analytical diagnostic tools with chromatographic and spectroscopic methods. Scientific publications show that IMS has been applied 21% in the pharmaceutical industry, 9% in environmental studies and 13% in quality control and food safety. Nevertheless, applications of IMS in food safety and quality analysis have not been adequately explored. This review presents the IMS-related analysis and focuses on the application of IMS in food safety and quality. This review presents the important topics including detection of traces of chemicals, rate of food spoilage and freshness, food adulteration and authenticity as well as natural toxins, pesticides, herbicides, fungicides, veterinary, and growth promoter drug residues. Further, persistent organic pollutants (POPs), acrylamide, polycyclic aromatic hydrocarbon (PAH), biogenic amines, nitrosamine, furfural, phenolic compounds, heavy metals, food packaging materials, melamine, and food additives were also examined for the first time. Therefore, it is logical to predict that the application of the IMS technique in food safety, food quality, and contaminant analysis will be impressively increased in the future. HighlightsCurrent status of IMS for residues and contaminant detection in food safety.To assess all the detected contaminants in food safety, for the first time.Identified IMS-related parameters and chemical compounds in food safety control.
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Affiliation(s)
- Mahsa Alikord
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- Cellular and Molecular Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.,Halal Research Center of the Islamic Republic of Iran, Tehran, Iran
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Scheeren MB, Sabik H, Gariépy C, Terra NN, Arul J. Determination ofN-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1436-47. [DOI: 10.1080/19440049.2015.1066037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Chienthavorn O, Subprasert P, Insuan W. Nitrosamines Extraction from Frankfurter Sausages by using Superheated Water. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2013.863338] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chienthavorn O, Ramnut N, Subprasert P, Sasook A, Insuan W. Effective and reusable monolith capillary trap of nitrosamine extraction by superheated water from frankfurter sausage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1240-1246. [PMID: 24437966 DOI: 10.1021/jf4036645] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A novel, simple, rapid, and inexpensive method of extraction and cleanup of nitrosamines from frankfurter sausage was achieved with a capillary filled with monolith of either polystyrene-co-divinylbenzene (PS-DVB), Polydivinylbenzene (P-DVB), or silica that had been fabricated. The study of capability in trapping nonpolar matrix and monolith capillaries with varied lengths revealed that a silica monolith gave the best result for nitrosamine determination. With an online coupling between superheated water extraction (SWE) and silica monolith capillary connected to a 5% phenyl-methylpolysiloxane column, factors affecting the extraction and determination, namely, sensitivity with and without the monolith, reusability, injection-injection repeatability, capillary-capillary precision, and chromatographic separation, were investigated. This confirmed the feasibility of the method. The optimal length of silica monolith capillary was 30 mm, offering reuse more than 20 times. Separation and quantification of selected volatile nitrosamines were carried out using gas chromatography (GC) coupled with either a flame ionization detector (FID) or mass spectrometer (MS). The overall extraction and determination method determined by GC-MS allowed for a recovery of 75-88% with a <5% relative standard deviation (RSD) and detection limit of 2-5 ng of injected nitrosamine.
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Affiliation(s)
- Orapin Chienthavorn
- Department of Chemistry and the Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University , Post Office Box 1011, Chatuchak, Bangkok 10903, Thailand
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Wen Y, Li J, Ma J, Chen L. Recent advances in enrichment techniques for trace analysis in capillary electrophoresis. Electrophoresis 2012; 33:2933-52. [PMID: 23019127 DOI: 10.1002/elps.201200240] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 06/06/2012] [Accepted: 06/28/2012] [Indexed: 01/25/2023]
Abstract
CE is gaining great popularity as a well-established separation technique for many fields such as pharmaceutical research, clinical application, environmental monitoring, and food analysis, owing to its high resolving power, rapidity, and small amount of samples and reagents required. However, the sensitivity in CE analysis is still considered as being inferior to that in HPLC analysis. Diverse enrichment methods and techniques have been increasingly developed for overcoming this issue. In this review, we summarize the recent advances in enrichment techniques containing off-line preconcentration (sample preparation) and on-line concentration (sample stacking) to enhancing sensitivity in CE for trace analysis over the last 5 years. Some relatively new cleanup and preconcentration methods involving the use of dispersive liquid-liquid microextraction, supercritical fluid extraction, matrix solid-phase dispersion, etc., and the continued use and improvement of conventional SPE, have been comprehensively reviewed and proved effective preconcentration alternatives for liquid, semisolid, and solid samples. As for CE on-line stacking, we give an overview of field amplication, sweeping, pH regulation, and transient isotachophoresis, and the coupling of multiple modes. Moreover, some limitations and comparisons related to such methods/techniques are also discussed. Finally, the combined use of various enrichment techniques and some significant attempts are proposed to further promote analytical merits in CE.
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Affiliation(s)
- Yingying Wen
- Key Laboratory of Coastal Zone Environmental Processes, Yantai Institute of Coastal Zone Research-YIC, Chinese Academy of Sciences-CAS, Shandong Provincial Key Laboratory of Coastal Zone Environmental Processes, YICCAS, Yantai, P. R. China
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Campillo N, Viñas P, Martínez-Castillo N, Hernández-Córdoba M. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry. J Chromatogr A 2011; 1218:1815-21. [DOI: 10.1016/j.chroma.2011.02.010] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2010] [Revised: 02/06/2011] [Accepted: 02/07/2011] [Indexed: 11/24/2022]
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Asensio-Ramos M, Hernández-Borges J, Rocco A, Fanali S. Food analysis: A continuous challenge for miniaturized separation techniques. J Sep Sci 2009; 32:3764-800. [DOI: 10.1002/jssc.200900321] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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García-Cañas V, Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis. Electrophoresis 2008; 29:294-309. [DOI: 10.1002/elps.200700438] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Jurado-Sánchez B, Ballesteros E, Gallego M. Gas chromatographic determination of N-nitrosamines in beverages following automatic solid-phase extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9758-9763. [PMID: 17960883 DOI: 10.1021/jf071437u] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
A semiautomatic method for the determination of seven N-nitrosamines in beverages by gas chromatography with nitrogen-phosphorus detection is proposed. Beverage samples are aspirated into a solid-phase extraction module for preconcentration and cleanup. The influence of the experimental conditions was examined by using various sorbents among which LiChrolut EN was found to provide quantitative elution and the highest preconcentration factors of all. The proposed method is sensitive, with limits of detection between 7 and 33 ng/kg, and precise, with relative standard deviations from 4.3% to 6.0%. The recoveries of N-nitrosamines from beverage samples spiked with 0.5 or 1 microg/kg concentrations of these compounds ranged from 95% to 102%. The method was successfully applied to the determination of residues of the studied N-nitrosamines in beverages including beer, wine, liquor, whisky, cognac, rum, vodka, grape juice, cider, tonic water, and soft drinks. The analytes were only detected in beer samples, positives being confirmed by gas chromatography coupled with impact ionization mass spectrometry.
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Affiliation(s)
- Beatriz Jurado-Sánchez
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain
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Boyce MC. Determination of additives and organic contaminants in food by CE and CEC. Electrophoresis 2007; 28:4046-62. [DOI: 10.1002/elps.200700280] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Li R, Jiang Z. A Solid‐phase Spectrophotofluorimetry for the Determination of Trace Amount of Nitrite in Food Samples with Rhodamine B. ANAL LETT 2007. [DOI: 10.1080/00032710701585586] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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