Journal
FOOD CHEMISTRY
Volume 378, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132046
Keywords
Volatile N-nitrosamines; Non-volatile N-nitrosamines; Processed meat; Liquid chromatography-tandem mass spec-trometry; Atmospheric pressure chemical ionization; Electro spray ionisation
Funding
- Ministry of Foods, Agriculture and Fisheries of Denmark
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Several epidemiological studies have linked the consumption of processed meat products with an increased risk of colorectal cancer. This study aimed to quantify both volatile and non-volatile N-nitrosamines in a large selection of processed meat products. The results showed that N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected N-nitrosamine, and its concentrations varied widely in the samples.
Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non-volatile N-nitrosamines (NVNAs) is still limited. Therefore, this study focuses on quantification of both VNAs and NVNAs in a large selection of processed meat products. For this purpose, a robust, specific and sensitive method allowing analysis of seven VNAs and two NVNAs was optimized and validated using kassler, sausage, and salami. The limit of quantification achieved was 0.1-0.5 ng center dot g 1 for most of the VNA, and 2.3-4.2 ng center dot g 1 for the NVNA. In one hundred commercial samples N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected (97 samples) among all target NAs and it was found at concentrations ranging from 3.1 ng center dot g 1 to 1660 ng center dot g 1. The samples contained relatively low mean levels of the individual VNAs (<= 1 ng center dot g 1). The levels of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosopiperidine (NPIP) ranged from non-detectable to 3.8, 10.8 and 2.9 ng center dot g 1, respectively. A correlation between the detected residual levels of nitrite and/or nitrate and concentrations of individual NAs could not be demonstrated. Based on principle component analysis (PCA) some correlations between salami, sausage and bacon and NAs could be shown.
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