@article{MAKHILLJAVA20131264080,
    title = {Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball 
  Dishes},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {12},
    number = {6},
    pages = {705-711},
    year = {2013},
    issn = {1680-5593},
    doi = {javaa.2013.705.711},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2013.705.711},
    author = {Mevlude,Fatih,Derya,M. Fatih and},
    keywords = {Heterocyclic aromatic amines,meatball,solid phase extraction,High Performance Liquid Chromatography (HPLC),Turkey},
    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.}
    }