Journal of Animal and Veterinary Advances

Year: 2013
Volume: 12
Issue: 6
Page No. 705 - 711

Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes

Authors : Mevlude Kizil, Fatih Oz, Derya Dikmen, M. Fatih Uyar and H. Tanju Besler

Abstract: In this present study, 2-amino-3-methylimidazo [4,5-f] quinoxaline (IQx), 2-amino-3-methylimidazo [4,5-f] quinoline (IQ), 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx), 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo [4,5-f] quinoxaline (7,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo [4,5-b] Pyridine (PhIP), 2-amino-9H-pyrido [2,3-b] indole (AαC) and 2-amino-3-methyl-9H-pyrido [2,3-b] indole (MeAαC) were determined in commonly consumed meatball dishes in Turkey. MeIQ, IQ, MeIQx, PhIP and AαC were the major HCAs and these compounds were found in amounts up to 2.45, 1.91, 1.68, 1.61 and 0.75 ng g-1, respectively. On the other hand, IQx, 7,8-DiMeIQx, 4,8-DiMeIQx and MeAαC were detected at low or under detectable amounts. It was also determined that total HCA amount changed between 0.43 and 6.88 ng g-1. Meatball is commonly consumed meat dish in Turkey and this study provides valuable data that will help estimation of daily HCA intake and exposure.

How to cite this article:

Mevlude Kizil, Fatih Oz, Derya Dikmen, M. Fatih Uyar and H. Tanju Besler, 2013. Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes. Journal of Animal and Veterinary Advances, 12: 705-711.

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