Heterocyclic aromatic amines in food as mutagenesis factors

Abstract

The present work is devoted to studying the amount of heterocyclic aromatic amines in meat products during their heat treatment in order to determine potential mutagens for the human body. Beef meat samples under study showed the presence of 2-amino-3-methylimidazo [4,5-f] quinoxaline (IQx), 3,5,6-trimethylimidazopyridine (3,5,6-TMIP), 2-amino-1.6-dimethylimidazo[4,5-b]pyridine (DMIP), and 1,5,6- trimethylimidazopyridine (1,5,6-TMIP). It has been shown that meat cooked and delivered in supermarkets contains 4–5 times more IQx than meat products grilled on propane gas at 150°C under laboratory conditions. The same trends are observed in the ratio of 1,5,6-TMIP, the amount of which exceeds that of the grill by about 10 times. Therefore, the subsequent studies will be aimed at improving the analysis of determining high amounts of aromatic amines and developing a methodology for purification of heterocycle samples under study, which will contribute to the basis for correcting the consumption of mutagens by the population. Novelty impact statement Food analysis requires reliable methods to determine the amount of heterocyclic amines carcinogens. Considering that the existing method of solid-phase extraction is quite effective, as well as the new method under development, can provide the analysis necessary to support research on the causes of human diseases and contribute to their reduction.