Novel nanohybrids for effervescence enhanced magnetic solid-phase microextraction of wide-polarity organic pollutants in roasted meat samples.

To simultaneously and efficiently extract pollutants with differential polarities, we herein fabricated and characterized a multifunctional nanocomposite. The novel nanohybrids used NiFe2 O4 as magnetic cores, and NH2 -MIL-101(Al), ß-cyclodextrin and graphene oxide as functional components combined with magnetic cores. With the aid of graphene oxide's large π-conjugated system, NH2 -MIL-101(Al)'s strong adsorption to moderately/strongly polar chemicals, and ß-cyclodextrin's specific recognition effect, the nanohybrids realized synergistically efficient extraction of polyaromatic hydrocarbons and bisphenols with a logKow range of 3-6. Combined with acidic and alkaline sources, the nanohybrids-based effervescent tablets were prepared. Based on effervescent reaction-enhanced nanohybrids-based efficient adsorption/extraction and high performance liquid chromatography and fluorescence detection, we successfully developed an excellent microextraction method for the simultaneous determination of both polyaromatic hydrocarbons and bisphenols in roasted meat samples. Several important variables were optimized as follows: Na2 CO3 and tartaric acid as acidic and alkaline sources, 900 µLof the mixed solvent (acetone and hexane at 2:1 by v/v) as the eluent, 5 min of elution time. Under optimized conditions, the novel method gave low limits of detection (0.07-0.30 µg kg-1 ), satisfactory recoveries (86.9-103.9%), and high precision (relative standard deviations of 1.9-6.7%) in roasted lamb, beef, pork, chicken, and sausage samples.

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC.

Lipids are the key aroma formation substrates and retainers relevant to the flavor quality. The lipids in the roasted mutton were investigated by UPLC-ESI-MS/MS and Orbitrap Exploris GC. The results showed that a total of 2488 lipids from 24 subclasses were identified in the roasted mutton, including 28.21% triglyceride (TG), 14.87% phosphatidylcholine (PC), and 11.03% phosphatidylethanolamine (PE). TG (16:0_18:1_18:1) and TG (18:0_18:0_18:1) might be the predominant lipids for binding aroma compounds. 488 Differential lipids from 20 subclasses were observed based on VIP > 1 and p < 0.05. The 61 out of 488 differential lipids, especially PC and PE, might predominantly contribute to the formation of aroma compounds. A total of 13 aroma compounds were determined as the characteristic odorants in the roasted mutton, including hexanal, heptanal, and 1-octen-3-ol. PC (30: 6) and PC (28: 3) were the potential markers for the discrimination of roasted mutton.

Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag.

Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (azaarenes) in roasted pork loin was elucidated. Two hundred grams of fruit per 1 kg of meat were used as stuffing. Carbolines, derivatives of pyridoimidazole and pyridoindole, and azaarenes (benzoacridines and dibenzoacridines) were determined by means of high-performance liquid chromatography with fluorescence detection. The total concentration of six δ-, γ- and α-carbolines in roasted pork loin was 1.3 ng/g. This content decreased by 64%, 58%, and 54% in pork loin stuffed with prunes, apricots, and cranberries, respectively. Concentrations of ß-carbolines (harmane and norharmane) increased under the influence of added fruits. The norharmane content increased the most, from 2.2 ng/g in the control sample to 12.3 ng/g in meat prepared with cranberries. The harmane content increased from 1.0 ng/g to 3.6 ng/g in meat with prunes. The total concentration of azaarenes (two benzoacridines and dibenzo[a,c]acridine), which was close to 0.1 ng/g, decreased in dishes with prunes and apricots by 54% and 12%, respectively. Azaarenes were not found in samples of meat stuffed with cranberries.

Mass spectrometry-based detection and risk assessment of mycotoxin contamination of 'kankankan' used for roasted meat consumption in Abidjan, Côte d'Ivoire.

'Kankankan' is a popular spice powder used to season roasted meat in Côte d'Ivoire. However, produced in a traditional way, the conditions of production and storage of kankankan favour the proliferation of mycotoxin-producing fungal strains. The aim of this study was to carry out an inventory of mycotoxin contamination of this spice powder and to assess risk exposure to consumers. In total, 75 samples of kankankan were collected from wholesalers (6), sellers of kankankan in the markets (35) and sellers of roasted meat (34) across three municipalities of Abidjan, the economic capital of Côte d'Ivoire. Ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to detect and quantify nine different mycotoxins. Dietary exposure was calculated by using estimated daily intake (EDI), whereas risk characterisation was assessed using the margin of exposure (MOE) approach. Aflatoxins and fumonisins were found in 99% of samples assessed, while contamination with beauvericin was proportionally lowest (28%). At all the three types of actors within the food production chain (wholesalers, kankankan sellers and roasted meat sellers) the mean concentrations of aflatoxin B1 (AFB1) in samples exceeded the European standard for spice mixtures, with concentrations reaching up to 502 µg/kg. The estimated daily intakes of aflatoxins observed in the different populations were above the recommended level of 0.017 ng kg-1 b.w. day-1. The MOES values for adolescents and adults were 8.10 and 12.78, respectively, well below the safe margin of 10,000. The co-occurrence of mycotoxins in kankankan samples together with high aflatoxin exposure to consumers represent a potential risk to public health, calling for immediate risk management and education of kankankan producers and consumers.