Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography - Nitrogen chemiluminescence detection

Kocak D., Ozel M. Z., Gogus F., Hamilton J. F., Lewis A. C.

FOOD CHEMISTRY, cilt.135, sa.4, ss.2215-2220, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 135 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodchem.2012.07.002
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2215-2220
  • Eskişehir Osmangazi Üniversitesi Adresli: Hayır

Özet

The grilling of meat may generate dangerous levels of mutagenic and carcinogenic nitrosamines (NAs). Meat and vegetable samples underwent a two-step solid-phase extraction before analysis by comprehensive gas chromatography with a nitrogen chemiluminescence detection system (GCxGC-NCD). The GCxGC-NCD method showed high selectivity, sensitivity and equimolarity in its response to six specific NAs. NA contamination of charcoal-grilled lamb at various stages of cooking and with various fat contents and also charcoal-grilled vegetables were investigated. The grilling of lamb on unready charcoal resulted in the formation of considerable quantities of NAs. Grilling lamb on properly prepared, ready charcoal resulted in an increase in total concentrations of six NAs from 0 to 4.51 mu g kg(-1) over a period of 16 min. Increasing the fat content of the grilled lamb from 5% to 20% caused a modest increase in total concentrations of the six investigated NAs from 4.51 to 5.30 mu g kg(-1). (C) 2012 Elsevier Ltd. All rights reserved.