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The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors
Author(s) -
Elbir Zeynep,
Oz Fatih
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14666
Subject(s) - chemistry , quinoxaline , creatine , creatinine , aromatic amino acids , food science , amino acid , aromatic amine , biochemistry , chromatography , organic chemistry
Summary Herein, the assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines (HAAs) and some of their precursors was evaluated. Creatine and creatinine levels were ranged between 0.57–0.80 and 0.28–0.94 mg g −1 , respectively. Glutamic acid was found to be the most abundant amino acid in both bouillons. 2‐amino‐3,7,8‐trimethylimidazo[4,5‐ƒ]quinoxaline (7,8‐DiMeIQx, up to 0.03 ng g −1 ) was the only quantified analyte in beef bouillons, whereas it (up to 0.08 ng g −1 ) was determined in addition to 2‐amino‐3‐methylimidazo[4,5‐ƒ]quinoxaline (IQx, up to 0.08 ng g −1 ) in chicken bouillons. Creatine, creatinine and free amino acid composition did not have the capacity to initiate the formation of HAAs. Therefore, bouillons do not pose risk in terms of HAAs. However, it should be noted that multiple factors, such as the substrate amount and production conditions, may affect the results. Glutamic acid content is remarkable in commercial bouillons sold in Turkey.