Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples

Analytical Methodologies to Detect N-Nitrosamine Impurities in Active Pharmaceutical Ingredients, Drug Products and Other Matrices

Since 2018, N-nitrosamine impurities have become a widespread concern in the global regulatory landscape of pharmaceutical products. This concern arises due to their potential for contamination, toxicity, carcinogenicity, and mutagenicity and their presence in many active pharmaceutical ingredients, drug products, and other matrices. N-Nitrosamine impurities in humans can lead to severe chemical toxicity effects. These include carcinogenic effects, metabolic disruptions, reproductive harm, liver diseases, obesity, DNA damage, cell death, chromosomal alterations, birth defects, and pregnancy loss. They are particularly known to cause cancer (tumors) in various organs and tissues such as the liver, lungs, nasal cavity, esophagus, pancreas, stomach, urinary bladder, colon, kidneys, and central nervous system. Additionally, N-nitrosamine impurities may contribute to the development of Alzheimer's and Parkinson's diseases and type-2 diabetes. Therefore, it is very important to control or avoid them by enhancing effective analytical methodologies using cutting-edge analytical techniques such as LC-MS, GC-MS, CE-MS, SFC, etc. Moreover, these analytical methods need to be sensitive and selective with suitable precision and accuracy, so that the actual amounts of N-nitrosamine impurities can be detected and quantified appropriately in drugs. Regulatory agencies such as the US FDA, EMA, ICH, WHO, etc. need to focus more on the hazards of N-nitrosamine impurities by providing guidance and regular updates to drug manufacturers and applicants. Similarly, drug manufacturers should be more vigilant to avoid nitrosating agents and secondary amines during the manufacturing processes. Numerous review articles have been published recently by various researchers, focusing on N-nitrosamine impurities found in previously notified products, including sartans, metformin, and ranitidine. These impurities have also been detected in a wide range of other products. Consequently, this review aims to concentrate on products recently reported to contain N-nitrosamine impurities. These products include rifampicin, champix, famotidine, nizatidine, atorvastatin, bumetanide, itraconazole, diovan, enalapril, propranolol, lisinopril, duloxetine, rivaroxaban, pioglitazones, glifizones, cilostazol, and sunitinib.

New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods

The potent two-phase hollow fiber electromembrane extraction technique coupled to gas chromatography mass spectrometry (HF-EME/GC-MS) was proposed for the determination of six types of carcinogen nitrosamines in sausages samples. Two steps of sample digestion were accomplished for the complete removal of fat globules and efficient release of target analytes. The extraction principle was based on electro-migration of target analytes via specific fiber to extraction solvent. 2-Nitrophenyl octyl ether (NPOE) was dexterously employed as both supported liquid membrane and extraction solvent, which is compatible with GC-MS. After the extraction process, the NPOE containing nitrosamines was directly injected to GC-MS without extra steps requirement to reduce analysis time. The consequences revealed that N-nitrosodiethylamine (NDEA) as the most potent carcinogen has the highest concentration in fried and oven-cooked sausages with 70% of red meat. The meat type and amount and also cooking process could significantly effect on nitrosamines formation.

Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems

Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.