The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Elbir Z., Öz F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.56, sa.1, ss.504-513, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/ijfs.14666
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.504-513
  • Anahtar Kelimeler: Beef bouillon, chicken bouillon, creatine, creatinine, glutamic acid, heterocyclic aromatic amine, COOKED FOODS, GLUTAMIC-ACID, MODEL SYSTEMS, CHROMATOGRAPHY, MUTAGENS
  • Atatürk Üniversitesi Adresli: Evet

Özet

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-integral]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-integral]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.