Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

Abstract Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for th...

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Autores principales:	Mohammad Rizwan Khan, Mu Naushad, Zeid Abdullah Alothman
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/28ee1dafe4be4c4aab51e7c1bc7ac888
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spelling	oai:doaj.org-article:28ee1dafe4be4c4aab51e7c1bc7ac8882021-12-02T11:41:00ZPresence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia10.1038/s41598-017-01968-x2045-2322https://doaj.org/article/28ee1dafe4be4c4aab51e7c1bc7ac8882017-05-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-01968-xhttps://doaj.org/toc/2045-2322Abstract Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.Mohammad Rizwan KhanMu NaushadZeid Abdullah AlothmanNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-7 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mohammad Rizwan Khan Mu Naushad Zeid Abdullah Alothman Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia
description	Abstract Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.
format	article
author	Mohammad Rizwan Khan Mu Naushad Zeid Abdullah Alothman
author_facet	Mohammad Rizwan Khan Mu Naushad Zeid Abdullah Alothman
author_sort	Mohammad Rizwan Khan
title	Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia
title_short	Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia
title_full	Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia
title_fullStr	Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia
title_full_unstemmed	Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia
title_sort	presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in saudi arabia
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/28ee1dafe4be4c4aab51e7c1bc7ac888
work_keys_str_mv	AT mohammadrizwankhan presenceofheterocyclicaminecarcinogensinhomecookedandfastfoodcamelmeatburgerscommonlyconsumedinsaudiarabia AT munaushad presenceofheterocyclicaminecarcinogensinhomecookedandfastfoodcamelmeatburgerscommonlyconsumedinsaudiarabia AT zeidabdullahalothman presenceofheterocyclicaminecarcinogensinhomecookedandfastfoodcamelmeatburgerscommonlyconsumedinsaudiarabia
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Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia

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