Chemistry Department, American University in Cairo, New Cairo, Egypt.
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Egyptian Russian University, Cairo 11829, Egypt.
Food Chem. 2025 Feb 1;464(Pt 2):141736. doi: 10.1016/j.foodchem.2024.141736. Epub 2024 Oct 21.
Different food processing methods, e.g. fermentation, grilling, frying, etc., to improve food sensory attributes or shelf-stability are typically employed in different cuisines worldwide. These methods may illicit in-situ health-hazardous chemicals via thermal or enzymatic-mediated processes or chemical interactions with food preservatives. This review provides a comparative overview of the occurrence, extraction, and determination of the major food carcinogens such as nitrosamines (NAs), biogenic amines (BAs), heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), ethyl carbamate (EC), and malondialdehyde (MDA). Their carcinogenicity levels vary from group 1 (carcinogenic to humans) e.g. benzo[a]pyrene, group 2A (probably carcinogenic to humans) e.g. N-nitrosodiethylamine, group 2B (possibly carcinogenic to humans) e.g. chrysene or group 3 (non-classifiable as carcinogenic to humans) e.g. MDA. Chromatography-based methods are the most predominant techniques used for their analysis. LC-MS is widely used for both volatile/non-volatile NAs, HAAs, BAs, and EC, whereas GC-MS is applied more for volatile NAs, PAHs and MDA.
不同的食品加工方法，如发酵、烧烤、油炸等，旨在改善食品的感官属性或货架稳定性，这些方法通常应用于世界各地不同的烹饪中。这些方法可能会通过热或酶介导的过程或与食品防腐剂的化学相互作用，在原位产生健康危害的化学物质。本综述比较全面地概述了主要食品致癌物的发生、提取和测定，如亚硝胺（NAs）、生物胺（BAs）、杂环芳香胺（HAAs）、多环芳烃（PAHs）、氨基甲酸乙酯（EC）和丙二醛（MDA）。它们的致癌性水平从第 1 组（对人类致癌），如苯并[a]芘，到第 2A 组（可能对人类致癌），如 N-亚硝基二乙胺，到第 2B 组（可能对人类致癌），如䓛，再到第 3 组（非人类致癌），如 MDA。基于色谱的方法是分析这些物质最主要的技术。LC-MS 广泛应用于挥发性/非挥发性 NAs、HAAs、BAs 和 EC 的分析，而 GC-MS 则更多地应用于挥发性 NAs、PAHs 和 MDA 的分析。
