Mevlude  Kizil, Fatih  Oz, Derya  Dikmen, M. Fatih  Uyar, H. Tanju  Besler, 
    Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball 
  Dishes,
    Journal of Animal and Veterinary Advances,
    Volume 12,Issue 6,
    2013,
    Pages 705-711,
    ISSN 1680-5593,
    javaa.2013.705.711,
    (https://makhillpublications.co/view-article.php?doi=javaa.2013.705.711)
    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)<SUB>, </SUB>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 (A&#945;C) and 2-amino-3-methyl-9H-pyrido 
  [2,3-b] indole (MeA&#945;C) were determined in commonly consumed meatball dishes 
  in Turkey. MeIQ, IQ, MeIQx, PhIP and A&#945;C 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<SUP>-1</SUP>, 
  respectively. On the other hand, IQx, 7,8-DiMeIQx, 4,8-DiMeIQx and MeA&#945;C 
  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<SUP>-1</SUP>. Meatball is 
  commonly consumed meat dish in Turkey and this study provides valuable data 
  that will help estimation of daily HCA intake and exposure.
    Keywords: Heterocyclic aromatic amines;meatball;solid phase extraction;High Performance Liquid Chromatography (HPLC);Turkey