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Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron
Author(s) -
Oz Fatih,
Cakmak Isa Han,
Zikirov Eldos,
Kizil Mevlude,
Turhan Sadettin
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12264
Subject(s) - quinoxaline , chemistry , quinoline , heterocyclic amine , indole test , pyridine , cooked meat , carcinogen , food science , aromatic amine , amine gas treating , mutagen , copper , heterocyclic compound , organic chemistry
Kavurma is a traditional coarsely diced and cooked meat product in T urkey. Heterocyclic aromatic amines ( HCAs ), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were determined. Varying levels of 2‐amino‐3‐methylimidazo[4,5‐f]quinoline ( IQ ) (up to 0.07 ng/g), 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline ( M e IQ x) (up to 15.60 ng/g), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline ( MeIQ ) (up to 0.10 ng/g), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐ D i M e IQ x) (up to 0.36 ng/g) were detected in commercially cooked kavurma, whereas 2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline ( IQx ), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐ D i M e IQ x), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b] pyridine ( PhIP ), 2‐amino‐9 H ‐pyrido[2,3‐b]indole ( A α C ) and 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole ( M e A α C ) were not detected in any of the analyzed samples. Total HCA amounts in kavurma cooked in steam and copper cauldron were 16.01 and 12.56 ng/g, respectively. Practical Applications Heterocyclic aromatic amines ( HCAs ) are compounds that are formed naturally during cooking of proteinaceous foods such as meat. Epidemiologic studies have shown that most HCAs are highly mutagenic and almost all of them are also carcinogenic. Therefore, determination of the HCA content in cooked meat is very important to estimation of daily HCAs intake and furthermore to evaluate the relationship between nutrition and cancer. In this respect, kavurma is a commonly consumed meat dish in T urkey and this study provides valuable data that will help estimation of daily HCA intake and exposure.