TY  - JOUR
T1  - Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball 
  Dishes
AU - Kizil, Mevlude AU - Oz, Fatih AU - Dikmen, Derya AU - Uyar, M. Fatih AU - Besler, H. Tanju 
JO  - Journal of Animal and Veterinary Advances
VL  - 12
IS  - 6
SP  - 705
EP  - 711
PY  - 2013
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2013.705.711
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2013.705.711
KW  - Heterocyclic aromatic amines
KW  -meatball
KW  -solid phase extraction
KW  -High Performance Liquid Chromatography (HPLC)
KW  -Turkey
AB  - 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.
ER  -