Inhibitory effect of culinary herbs Za'atar (blend of thyme, sesame seeds and sumac) marinades on the formation of polar and non-polar heterocyclic amines carcinogen in fried beef patties: Determination by SPE/UPLC-MS/MS
| Autor: | Mohammad Rizwan Khan, Mohammad Shahzad Samdani, Mohd Gulfam Alam, Ahmed Moid Alammari, Maged A. Azzam, Hazim M. Ali, Ibrahim Hotan Alsohaimi, Mohammad Azam, Mohamed Ouladsmane, Pravej Alam |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Journal of King Saud University: Science, Vol 34, Iss 2, Pp 101821- (2022) |
| Druh dokumentu: | article |
| ISSN: | 1018-3647 97855278 |
| DOI: | 10.1016/j.jksus.2022.101821 |
| Popis: | Objectives: In the present work, the inhibitory effect of culinary herbs Za'atar (blend of thyme, sesame seeds and sumac) marinades on the formation of polar (quinoxalines, quinolines and pyridines) and non-polar (α-carbolines, β-carbolines, γ-carbolines and δ-carbolines) heterocyclic amines (HCAs) in cooked beef patties were investigated. Methods: The beef patties were subjected to pan-frying under controlled temperature and time, HCAs analysis was carried out by solid-phase extraction (SPE) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results: The amounts of HCAs quinoxalines (0.74–2.88 ng/g), quinolines (0.54–0.75 ng/g), pyridines (1.66–6.32 ng/g), α-carbolines ( |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|