Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples

Nitrosamines (NAs), which are catalogued as carcinogenic compounds, may be present in meat products due to the conversion of nitrites and as result of migration from elastic rubber nettings used. A method based on ultrasonic assisted extraction coupled with dispersive liquid–liquid microextraction a...

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Autores principales:	Claudia Giménez-Campillo, Marta Pastor-Belda, Natalia Campillo, Juan de Dios Hernández, Isidro Guillén, Pascuala Vizcaíno, Ignacio López-García, Manuel Hernández-Córdoba, Natalia Arroyo-Manzanares, Pilar Viñas
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	nitrosamines elastic rubber nettings ham dispersive liquid–liquid microextraction gas chromatography-mass spectrometry Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/dff587a11f1d405bbc70b9edbf83b370
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spelling	oai:doaj.org-article:dff587a11f1d405bbc70b9edbf83b3702021-11-25T17:32:40ZUltrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples10.3390/foods101125642304-8158https://doaj.org/article/dff587a11f1d405bbc70b9edbf83b3702021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2564https://doaj.org/toc/2304-8158Nitrosamines (NAs), which are catalogued as carcinogenic compounds, may be present in meat products due to the conversion of nitrites and as result of migration from elastic rubber nettings used. A method based on ultrasonic assisted extraction coupled with dispersive liquid–liquid microextraction as sample treatment and gas chromatography-mass spectrometry as separation and detection technique was proposed for the determination of twelve NAs in cooked ham samples. The method was validated by evaluating linearity (0.5–1000 ng g<sup>−1</sup>), matrix effect, sensitivity (detection limits were between 0.15 and 1.4 ng g<sup>−1</sup>) and precision, which was below 12%. Five NAs were found in the samples with levels ranging from not quantifiable to 40 ng g<sup>−1</sup>. The effect of the elastic rubber nettings on the nitrosamine content of meat was evaluated by comparing the levels found in products made with several plastics or thread in the presence of additives.Claudia Giménez-CampilloMarta Pastor-BeldaNatalia CampilloJuan de Dios HernándezIsidro GuillénPascuala VizcaínoIgnacio López-GarcíaManuel Hernández-CórdobaNatalia Arroyo-ManzanaresPilar ViñasMDPI AGarticlenitrosamineselastic rubber nettingshamdispersive liquid–liquid microextractiongas chromatography-mass spectrometryChemical technologyTP1-1185ENFoods, Vol 10, Iss 2564, p 2564 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nitrosamines elastic rubber nettings ham dispersive liquid–liquid microextraction gas chromatography-mass spectrometry Chemical technology TP1-1185
spellingShingle	nitrosamines elastic rubber nettings ham dispersive liquid–liquid microextraction gas chromatography-mass spectrometry Chemical technology TP1-1185 Claudia Giménez-Campillo Marta Pastor-Belda Natalia Campillo Juan de Dios Hernández Isidro Guillén Pascuala Vizcaíno Ignacio López-García Manuel Hernández-Córdoba Natalia Arroyo-Manzanares Pilar Viñas Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples
description	Nitrosamines (NAs), which are catalogued as carcinogenic compounds, may be present in meat products due to the conversion of nitrites and as result of migration from elastic rubber nettings used. A method based on ultrasonic assisted extraction coupled with dispersive liquid–liquid microextraction as sample treatment and gas chromatography-mass spectrometry as separation and detection technique was proposed for the determination of twelve NAs in cooked ham samples. The method was validated by evaluating linearity (0.5–1000 ng g<sup>−1</sup>), matrix effect, sensitivity (detection limits were between 0.15 and 1.4 ng g<sup>−1</sup>) and precision, which was below 12%. Five NAs were found in the samples with levels ranging from not quantifiable to 40 ng g<sup>−1</sup>. The effect of the elastic rubber nettings on the nitrosamine content of meat was evaluated by comparing the levels found in products made with several plastics or thread in the presence of additives.
format	article
author	Claudia Giménez-Campillo Marta Pastor-Belda Natalia Campillo Juan de Dios Hernández Isidro Guillén Pascuala Vizcaíno Ignacio López-García Manuel Hernández-Córdoba Natalia Arroyo-Manzanares Pilar Viñas
author_facet	Claudia Giménez-Campillo Marta Pastor-Belda Natalia Campillo Juan de Dios Hernández Isidro Guillén Pascuala Vizcaíno Ignacio López-García Manuel Hernández-Córdoba Natalia Arroyo-Manzanares Pilar Viñas
author_sort	Claudia Giménez-Campillo
title	Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples
title_short	Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples
title_full	Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples
title_fullStr	Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples
title_full_unstemmed	Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples
title_sort	ultrasound assisted extraction approach to test the effect of elastic rubber nettings on the n-nitrosamines content of ham meat samples
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/dff587a11f1d405bbc70b9edbf83b370
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Ultrasound Assisted Extraction Approach to Test the Effect of Elastic Rubber Nettings on the N-Nitrosamines Content of Ham Meat Samples

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