The Experts below are selected from a list of 273 Experts worldwide ranked by ideXlab platform
Jinmao You - One of the best experts on this subject based on the ideXlab platform.
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gas purge microsyringe extraction coupled with liquid chromatography and fluorescence detection for the determination of aldehydes from Fried Meat
Food Analytical Methods, 2018Co-Authors: Shijuan Zhang, Qian Liu, Jinmao YouAbstract:In this study, a green, simple, and sensitive method was developed for the analysis of aliphatic aldehydes from Fried Meat by using a modified gas purge–microsyringe extraction (GP–MSE) system in combination with high-performance liquid chromatography (HPLC) with fluorescence detection. The modified GP–MSE system possessed two gas channels and showed better recoveries for compounds with diverse density in comparison with one gas channel GP–MSE system. Target compounds in Fried Meat were effectively extracted without the traditional solvent extraction and lipid removing process, while the HPLC sensitivity of aldehydes was enhanced by introducing 2-(12-benzo[b]acridin-5(12H)-yl)-acetohydrazide (BAAH) with excellent fluorescence property into the molecules. Parameters influencing the extraction efficiency and HPLC sensitivity were optimized. The limits of detection (LODs) ranged from 0.30 to 0.45 μg/kg, and the limits of quantification (LOQs) ranged from 1.0 to 1.5 μg/kg. The recoveries of the target compounds were in the range of 86.9 to 95.6%. The proposed method was successfully applied to the analysis of aldehydes in Fried Meat samples. Formaldehyde, acetaldehyde, pentanal, hexanal, heptanal, octanal, nonaldehyde, and decanal were all found in Fried Meat samples with concentrations ranging from 0.05 to 17.8 mg/kg.
C La Vecchia - One of the best experts on this subject based on the ideXlab platform.
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red Meat and cancer risk in a network of case control studies focusing on cooking practices
Annals of Oncology, 2013Co-Authors: M Di Maso, C Bosetti, F Levi, C La Vecchia, R Talamini, Maurizio Montella, A Zucchetto, Massimo Libra, Eva NegriAbstract:Abstract Background Consumption of red Meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. Methods We analyzed data from a network of case–control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. Results Daily intake of red Meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95% CI: 1.26–1.52), nasopharynx (OR = 1.29; 95% CI: 1.04–1.60), larynx (OR = 1.46; 95% CI: 1.30–1.64), esophagus (OR = 1.46; 95% CI: 1.23–1.72), colon (OR = 1.17; 95% CI: 1.08–1.26), rectum (OR = 1.22; 95% CI:1.11–1.33), pancreas (OR = 1.51; 95% CI: 1.25–1.82), breast (OR = 1.12; 95% CI: 1.04–1.19), endometrium (OR = 1.30; 95% CI: 1.10–1.55) and ovary (OR = 1.29; 95% CI: 1.16–1.43). Fried Meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95% CI: 2.02–3.89) and esophagus (OR = 4.52; 95% CI: 2.50–8.18). Risk of prostate cancer increased for Meat cooked by roasting/grilling (OR = 1.31; 95% CI: 1.12–1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed Meat also emerged for cancer of the nasopharynx (OR = 1.97; 95% CI: 1.30–3.00) and stomach (OR = 1.86; 95% CI: 1.20–2.87). Conclusions Our analysis confirmed red Meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries.
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Fried foods: a risk factor for laryngeal cancer?
British Journal of Cancer, 2002Co-Authors: C Bosetti, R Talamini, F Levi, E Negri, S Franceschi, L Airoldi, C La VecchiaAbstract:The role of Fried foods on laryngeal cancer risk was investigated in a case–control study from Italy and Switzerland on 527 cases and 1297 hospital controls. A significant increased risk was found for high consumption of Fried Meat, fish, eggs and potatoes, with odds ratios of 1.6, 3.1, 1.9 and 1.9, respectively.
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Fried foods: a risk factor for laryngeal cancer?
British Journal of Cancer, 2002Co-Authors: C Bosetti, R Talamini, F Levi, E Negri, S Franceschi, L Airoldi, C La VecchiaAbstract:The role of Fried foods on laryngeal cancer risk was investigated in a case–control study from Italy and Switzerland on 527 cases and 1297 hospital controls. A significant increased risk was found for high consumption of Fried Meat, fish, eggs and potatoes, with odds ratios of 1.6, 3.1, 1.9 and 1.9, respectively. British Journal of Cancer (2002) 87, 1230–1233. doi:10.1038/sj.bjc.6600639 www.bjcancer.com © 2002 Cancer Research UK
Shijuan Zhang - One of the best experts on this subject based on the ideXlab platform.
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gas purge microsyringe extraction coupled with liquid chromatography and fluorescence detection for the determination of aldehydes from Fried Meat
Food Analytical Methods, 2018Co-Authors: Yanxin Li, Shijuan Zhang, Fengli LuAbstract:In this study, a green, simple, and sensitive method was developed for the analysis of aliphatic aldehydes from Fried Meat by using a modified gas purge–microsyringe extraction (GP–MSE) system in combination with high-performance liquid chromatography (HPLC) with fluorescence detection. The modified GP–MSE system possessed two gas channels and showed better recoveries for compounds with diverse density in comparison with one gas channel GP–MSE system. Target compounds in Fried Meat were effectively extracted without the traditional solvent extraction and lipid removing process, while the HPLC sensitivity of aldehydes was enhanced by introducing 2-(12-benzo[b]acridin-5(12H)-yl)-acetohydrazide (BAAH) with excellent fluorescence property into the molecules. Parameters influencing the extraction efficiency and HPLC sensitivity were optimized. The limits of detection (LODs) ranged from 0.30 to 0.45 μg/kg, and the limits of quantification (LOQs) ranged from 1.0 to 1.5 μg/kg. The recoveries of the target compounds were in the range of 86.9 to 95.6%. The proposed method was successfully applied to the analysis of aldehydes in Fried Meat samples. Formaldehyde, acetaldehyde, pentanal, hexanal, heptanal, octanal, nonaldehyde, and decanal were all found in Fried Meat samples with concentrations ranging from 0.05 to 17.8 mg/kg.
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gas purge microsyringe extraction coupled with liquid chromatography and fluorescence detection for the determination of aldehydes from Fried Meat
Food Analytical Methods, 2018Co-Authors: Shijuan Zhang, Qian Liu, Jinmao YouAbstract:In this study, a green, simple, and sensitive method was developed for the analysis of aliphatic aldehydes from Fried Meat by using a modified gas purge–microsyringe extraction (GP–MSE) system in combination with high-performance liquid chromatography (HPLC) with fluorescence detection. The modified GP–MSE system possessed two gas channels and showed better recoveries for compounds with diverse density in comparison with one gas channel GP–MSE system. Target compounds in Fried Meat were effectively extracted without the traditional solvent extraction and lipid removing process, while the HPLC sensitivity of aldehydes was enhanced by introducing 2-(12-benzo[b]acridin-5(12H)-yl)-acetohydrazide (BAAH) with excellent fluorescence property into the molecules. Parameters influencing the extraction efficiency and HPLC sensitivity were optimized. The limits of detection (LODs) ranged from 0.30 to 0.45 μg/kg, and the limits of quantification (LOQs) ranged from 1.0 to 1.5 μg/kg. The recoveries of the target compounds were in the range of 86.9 to 95.6%. The proposed method was successfully applied to the analysis of aldehydes in Fried Meat samples. Formaldehyde, acetaldehyde, pentanal, hexanal, heptanal, octanal, nonaldehyde, and decanal were all found in Fried Meat samples with concentrations ranging from 0.05 to 17.8 mg/kg.
B. Janoszka - One of the best experts on this subject based on the ideXlab platform.
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hplc fluorescence analysis of polycyclic aromatic hydrocarbons pahs in pork Meat and its gravy Fried without additives and in the presence of onion and garlic
Food Chemistry, 2011Co-Authors: B. JanoszkaAbstract:Abstract The effect of onion and garlic on the formation of polycyclic aromatic hydrocarbons (PAHs) was evaluated by comparing the concentrations of PAHs in Meat and gravy samples coming from pork dishes prepared in the presence and absence of these spices. PAHs were analysed by high performance liquid chromatography with fluorescence detection. The clean-up procedure included alkaline hydrolysis, solid-phase extraction (on columns with diatomaceous earth and propyl sulphonic acid) and column chromatography on silica gel. Total concentrations of 6 PAHs (benzo[b]fluoranthne, benzo[k]fluoranthne, benzo[a]anthracene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene) were (in ng g −1 of cooked Meat) from 2.0 to 7.2 in Meat samples and from 0.05 to 0.6 in gravies. Concentration of B[a]P was from 0.38 to 1.61 in Meat and from 0.01 to 0.11 in gravy samples. Onion (30/100 g of Meat) caused on average decrease of 60% of the total content of PAHs in pan Fried Meat and of over 90% in gravies. Garlic (15/100 g of Meat) lowered the concentration of 54% in Meat on average and from 13.5–79% in gravies.
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heterocyclic amines and azaarenes in pan Fried Meat and its gravy Fried without additives and in the presence of onion and garlic
Food Chemistry, 2010Co-Authors: B. JanoszkaAbstract:Abstract The effect of onion and garlic on the formation of heterocyclic amines (HAs, aminoazaarenes) and azaarenes (aza-PAHs) was evaluated by comparing the concentrations of several compounds in Meat and gravy samples, obtained from three pork dishes prepared in the presence and absence of these spices. The concentrations of individual HAs (8-MeIQx, MeIQ, 4,8-DiMeIQx, PhIP) were from 0.5 ng g −1 to 10.5 ng g −1 of Meat and of azaarenes (benzo[ a ]acridine, benzo[ c ]acridine, dibenzo[ a , c ]acridine, dibenzo[ a , j ]acridine and dibenzo[ a , h ]acridine) – from 0.06 ng g −1 to 0.99 ng g −1 . The addition of onion (30 g/100 g of Meat) in the dishes investigated, caused a decrease in heterocyclic amines concentration (considering total contents in Meat and gravy) in the range of 31–49% and of azaarenes by 21–48%. Garlic (15 g/100 g of Meat) lowered the concentration of HAs by 26–36% and azaarenes by 33–40%; the changes in concentrations caused by these spices were different for particular compounds. Components of onion and garlic intensify the extraction of heterocyclic amines and azaarenes from Meat in gravy.
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Analysis of azaarenes in pan Fried Meat and its gravy by liquid chromatography with fluorescence detection.
Food chemistry, 2008Co-Authors: U. Błaszczyk, B. JanoszkaAbstract:A method for analysis of six azaarenes (benzo[h]quinoline, benzo[a]acridine, benzo[c]acridine, dibenzo[a,c]acridine, dibenzo[a,j]acridine and dibenzo[a,h]acridine) in thermally treated high-protein food has been described. The clean-up procedure used based on alkaline hydrolysis, tandem solid phase extraction on columns filled with Extrelut - diatomaceous earth and cation exchanger (propyl sulfonic acid), enabled a selective isolation of carcinogenic compounds belonging to benzoacridines and dibenzoacridines from samples of cooked Meat and its gravy. The isolated fractions of aza-PAHs were analysed by high-performance liquid chromatography with fluorescence detection. The detection limits for the azaarenes were between 0.0001ng and 0.005ng loaded on column. The recoveries for the four-ring and five-ring azaarenes were from 55% to 67%. Two types of dishes prepared from pork by pan-frying were investigated. Total contents of the benzoacridines and dibenzoacridines determined in cooked Meat were 1.57 and 2.50ng/g in collar and chop samples, respectively; their gravies contained 0.34 and 0.59ng of these azaarenes per g of cooked Meat.
Mark G. Knize - One of the best experts on this subject based on the ideXlab platform.
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inhibition of Fried Meat induced colorectal dna damage and altered systemic genotoxicity in humans by crucifera chlorophyllin and yogurt
PLOS ONE, 2011Co-Authors: Daniel T Shaughnessy, Mark G. Knize, Lisa M Gangarosa, Barbara Schliebe, David M Umbach, Beth A Macintosh, Peggy P Matthews, Adam Swank, Robert S Sandler, David M DemariniAbstract:Dietary exposures implicated as reducing or causing risk for colorectal cancer may reduce or cause DNA damage in colon tissue; however, no one has assessed this hypothesis directly in humans. Thus, we enrolled 16 healthy volunteers in a 4-week controlled feeding study where 8 subjects were randomly assigned to dietary regimens containing Meat cooked at either low (100°C) or high temperature (250°C), each for 2 weeks in a crossover design. The other 8 subjects were randomly assigned to dietary regimens containing the high-temperature Meat diet alone or in combination with 3 putative mutagen inhibitors: cruciferous vegetables, yogurt, and chlorophyllin tablets, also in a crossover design. Subjects were nonsmokers, at least 18 years old, and not currently taking prescription drugs or antibiotics. We used the Salmonella assay to analyze the Meat, urine, and feces for mutagenicity, and the comet assay to analyze rectal biopsies and peripheral blood lymphocytes for DNA damage. Low-temperature Meat had undetectable levels of heterocyclic amines (HCAs) and was not mutagenic, whereas high-temperature Meat had high HCA levels and was highly mutagenic. The high-temperature Meat diet increased the mutagenicity of hydrolyzed urine and feces compared to the low-temperature Meat diet. The mutagenicity of hydrolyzed urine was increased nearly twofold by the inhibitor diet, indicating that the inhibitors enhanced conjugation. Inhibitors decreased significantly the mutagenicity of un-hydrolyzed and hydrolyzed feces. The diets did not alter the levels of DNA damage in non-target white blood cells, but the inhibitor diet decreased nearly twofold the DNA damage in target colorectal cells. To our knowledge, this is the first demonstration that dietary factors can reduce DNA damage in the target tissue of Fried-Meat associated carcinogenesis.
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Characterization of mutagenic activity in cooked-grain-food products.
Food and Chemical Toxicology, 2002Co-Authors: Mark G. Knize, P.l. Cunningham, E. A. Griffin, A L Jones, James S. FeltonAbstract:Abstract Wheat gluten or flour from several plant sources heated at 210°C for 1 hr produced 0–1800 revertant colonies/g in the Ames/Salmonella test using strain TA98 with metabolic activation. Baked or toasted foods and a heated grain beverage showed a mutagenic response in all cases from 2 to 320 revertants/g, with higher values seen when overcooked. Fried Meat-substitute patties showed 0–23 revertants/g when Fried at 210°C. A greater mutagenic response in bacterial strain TA98 than in strain TA100 and a requirement for metabolic activation suggests that one or more aromatic amine mutagens are formed at normal cooking temperatures, but the mutagenic activity measured cannot be accounted for by the known heterocyclic amines commonly found in cooked Meats. We conclude that grain products form aromatic amine chemicals during heating that are mutagenic in bacterial mutation tests.
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experimental and simulation studies of heat flow and heterocyclic amine mutagen carcinogen formation in pan Fried Meat patties
Food and Chemical Toxicology, 2002Co-Authors: N L Tran, Mark G. Knize, Cynthia P Salmon, M E ColvinAbstract:Heterocylic amine (HA) compounds formed in the cooking of certain foods have been shown to be bacterial mutagens and animal carcinogens, and may be a risk factor for human cancer. To help explain the variation observed in HA formation under different cooking conditions, we have performed heat-flow simulations and experiments on the pan-frying of beef patties. The simulations involve modeling the heat flow within a Meat patty using empirically derived thermal transport coefficients for the Meat. The predicted temperature profiles are used to integrate the Arrhenius rate equation to estimate the concentration of HAs formed in the Meat. We find that our simulations accurately model experimentally determined temperature profiles, cooking times, HA spatial distributions and total HA formation in patties that are flipped once during the pan-frying process. For patties flipped every 60 s, the simulations qualitatively agree with experiment in predicting reduced cooking times and HA formation relative to the singly-flipped patties. However, the simulations overestimate the effect of rapid flipping on cooking times and underestimate the effect of flipping on total HAs formed. These results suggest that the dramatic reductions in HA formation due to rapid flipping may be due to factors other than the heating process or that there is a critical feature of the flipping process that is not captured in our model.
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Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-Fried Meat patties.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2002Co-Authors: N L Tran, Mark G. Knize, Cynthia P Salmon, M E ColvinAbstract:Heterocylic amine (HA) compounds formed in the cooking of certain foods have been shown to be bacterial mutagens and animal carcinogens, and may be a risk factor for human cancer. To help explain the variation observed in HA formation under different cooking conditions, we have performed heat-flow simulations and experiments on the pan-frying of beef patties. The simulations involve modeling the heat flow within a Meat patty using empirically derived thermal transport coefficients for the Meat. The predicted temperature profiles are used to integrate the Arrhenius rate equation to estimate the concentration of HAs formed in the Meat. We find that our simulations accurately model experimentally determined temperature profiles, cooking times, HA spatial distributions and total HA formation in patties that are flipped once during the pan-frying process. For patties flipped every 60 s, the simulations qualitatively agree with experiment in predicting reduced cooking times and HA formation relative to the singly-flipped patties. However, the simulations overestimate the effect of rapid flipping on cooking times and underestimate the effect of flipping on total HAs formed. These results suggest that the dramatic reductions in HA formation due to rapid flipping may be due to factors other than the heating process or that there is a critical feature of the flipping process that is not captured in our model.
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Mutagenic activity and heterocyclic amine content of the human diet.
Princess Takamatsu symposia, 1995Co-Authors: Mark G. Knize, P.l. Cunningham, F.a. Dolbeare, James S. FeltonAbstract:The mutagenic activity and the mass amount of heterocyclic amines responsible for the mutagenic activity have been measured in some cooked foods. Cooked Meats are the predominant source of mutagenic activity in the diet with values ranging from 0 to 10,000 revertants per gram reported in the Ames/Salmonella test with strain TA98. Several heterocyclic amines are present and have been quantified using solid-phase extraction followed by HPLC. Frying at higher temperatures and for longer times produces the greatest mutagenic response, and concomitantly, the largest amounts of heterocyclic amines. Most of the mutagenic activity in Fried Meat samples can be accounted for by MeIQx(2-amino-3,8-dimethylimidazo[4,5-b]quinoxaline), DiMeIQx (2-amino-3,4,8-dimethylimidazo [4,5-f]quinoxaline) and IQ (2-amino-3-methylimidazo [4,5-f]quinoline), although other heterocyclic amines are present and PhIP (2-amino-3-methyl-6-phenylimidazo[4,5-b]pyridine) mutagenic activity becomes significant at higher temperatures. Non-Meat products such as baked breads can also form significant mutagenic activity, particularly when overcooked. Commercially prepared hamburgers made from Meat substitutes such as tofu, wheat gluten or tempeh and Fried at 210 degrees C have up to 10% of the mutagenic activity of a Fried beef patty cooked under the same conditions. When detected, amounts of heterocyclic amines in Fried beef patties range from a total of 0.35 ng/g for commercial beef hamburgers to 142 ng/g for a beef patty cooked over a barbecue. Dietary intake is expected to have a large range, from less than one microgram per day to over 50 micrograms per day based on current knowledge of known heterocyclic amine chemicals and heterocyclic amine-containing foods.
