Department of Chemistry, College of Science, Jouf University, Sakaka, Saudi Arabia.
Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia.
Food Chem Toxicol. 2019 Oct;132:110677. doi: 10.1016/j.fct.2019.110677. Epub 2019 Jul 13.
In the current investigation, five most potential HAs (MeIQx, 4,8-DiMeIQx, IQ, MeIQ and PhIP) were analyzed in traditional Saudi chicken dishes (shawaya, Ala Al-Faham, kebab, saleeg, mandi, kabsa and madhbi) prepared from local restaurants. The aims of the present study were to identify the presence of HAs in cooked chicken dishes, and to conclude how the levels and types of HAs could be affected by cooking methods and food ingredients. In control samples, HAs were found at higher levels ranged from not quantified to 33.72 ng/g. Nonetheless, in chicken dishes, the HAs (MeIQx, 4,8-DiMeIQx and PhIP) amounts are varied at higher range and relatively detected at lower levels from not quantified to 16.35 ng/g, IQ and MeIQ were not identified in any of the studied chicken dishes except shawaya where found to be not quantified. The HAs reduction rates were obtained at higher values in all of the studied samples, among them mandi sample demonstrates the reduction rates higher than 70%, whereas saleeg sample shows the reduction rates almost 100% except PhIP (~95%). The obtained outcomes have markedly showed that HAs occurrence in thermally processed chicken dishes is extremely affected from both cooking methods and addition of food ingredients.
在当前的研究中，分析了传统沙特鸡肉菜肴（shawaya、Ala Al-Faham、烤肉串、saleeg、mandi、kabsa 和 madhbi）中 5 种最具潜在危害的杂环胺（MeIQx、4,8-DiMeIQx、IQ、MeIQ 和 PhIP）。本研究的目的是确定熟鸡肉菜肴中杂环胺的存在，并得出杂环胺的水平和类型如何受到烹饪方法和食物成分的影响。在对照样品中，发现杂环胺的含量从未定量到 33.72ng/g 不等。然而，在鸡肉菜肴中，杂环胺（MeIQx、4,8-DiMeIQx 和 PhIP）的含量在较高范围内变化，相对较低水平检测到未定量至 16.35ng/g，除了在 shawaya 中未定量检测到 IQ 和 MeIQ 外，其他鸡肉菜肴中均未检测到。所有研究样品中的杂环胺还原率均较高，其中 mandi 样品的还原率高于 70%，而 saleeg 样品的还原率几乎为 100%，除了 PhIP（约 95%）。研究结果表明，热加工鸡肉菜肴中杂环胺的存在受到烹饪方法和食物成分添加的极大影响。
