Abstract
Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.
Highlights
Humans are incessantly exposed to unpredictable levels of hazardous chemicals in food, water, and air[1]
It can be seen that good ultra-performance liquid chromatography (UPLC)-MS/MS sensitivity was attained during Heterocyclic amines (HCAs) determination, while six selected reaction monitoring (SRM) transitions from the triple quadrupole instrument were acquired at identical times
The concentrations of five potential HCAs were identified for the first time in camel meat burgers, either homecooked or from fast-food outlets in Saudi Arabia
Summary
Humans are incessantly exposed to unpredictable levels of hazardous chemicals in food, water, and air[1]. Published studies have reported positive relationships between a high cooked-meat intake and the development of several cancers, such as bladder[16], colorectal[17, 18], breast[19], colon, rectum, kidney[20], and prostate cancer[21] Based on such findings, the International Agency for Research on Cancer (IARC) has categorized 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) as possible human carcinogens, whereas 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) has been categorized as a probable human carcinogen[22]. IQ MeIQ nq nq nd nd nd nd have been quantified in a number of investigations in Sweden[31], USA32–34, Thailand[34], Canada[35], and the United Kingdom[36] These studies have produced valuable data relating to the HCA levels in meat products and can act as important markers from a community health perspective. The objectives of the present investigation were to determine, for the first time, the formation of HCAs in camel meat burgers, to reveal new potential sources of HCAs, and to determine how the concentrations and kinds of HCA could be affected by the addition of food additives typically used in cooking methods in Saudi Arabia
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