Class separation of mutagenic polycyclic organic material in grilled and smoked foods

Bonny Larsson, Heikki Pyysalo, Marketta Sauri

Research output: Contribution to journalArticleScientificpeer-review

36 Citations (Scopus)

Abstract

A method for class separation of mutagenic polycyclic organic material in grilled and smoked foods is described.
The procedure involves an initial extraction with acetone, removal of fat and proteins by precipitation at −55 °C, and an acid-base extraction. Further fractionation was carried out by gel filtration and silica gel chromatography. In four samples of grilled sausages, 80%–90% of the extracted mutagenicity (TA98 + S9) was contained in the basic fractions.
Flame-grilled sausages showed higher mutagenicity than charcoal-grilled ones. In a smoked fish sample, the mutagenicity was low and evenly distributed between the basic and the neutral/acidic fractions. A few samples showed a weak direct-acting mutagenicity in the neutral/acidic fractions.
The presence of nitrite in grilled sausages did not influence the mutagenicity markedly. Gas chromatography-selected ion monitoring was used to successfully identify a number of polycyclic aromatic hydrocarbons (PAHs) and tentatively identify several nitro-PAHs and oxygenated compounds.
However, the identification of mutagens in the basic fractions was complicated by peak tailing and the presence of co-eluting material.
Original languageEnglish
Pages (from-to)546-551
JournalZeitschrift fur Lebensmittel-Untersuchung und -Forschung
Volume187
Issue number6
DOIs
Publication statusPublished - 1988
MoE publication typeA1 Journal article-refereed

Fingerprint

smoked foods
mutagenicity
Polycyclic Aromatic Hydrocarbons
Polycyclic aromatic hydrocarbons
Gel Chromatography
Mutagens
Food
sausages
Charcoal
Silica Gel
Tailings
Silica gel
Fractionation
Nitrites
Acetone
Chromatography
Oils and fats
Gas chromatography
Gas Chromatography
Fish

Cite this

Larsson, Bonny ; Pyysalo, Heikki ; Sauri, Marketta. / Class separation of mutagenic polycyclic organic material in grilled and smoked foods. In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 1988 ; Vol. 187, No. 6. pp. 546-551.
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title = "Class separation of mutagenic polycyclic organic material in grilled and smoked foods",
abstract = "A method for class separation of mutagenic polycyclic organic material in grilled and smoked foods is described. The procedure involves an initial extraction with acetone, removal of fat and proteins by precipitation at −55 °C, and an acid-base extraction. Further fractionation was carried out by gel filtration and silica gel chromatography. In four samples of grilled sausages, 80{\%}–90{\%} of the extracted mutagenicity (TA98 + S9) was contained in the basic fractions. Flame-grilled sausages showed higher mutagenicity than charcoal-grilled ones. In a smoked fish sample, the mutagenicity was low and evenly distributed between the basic and the neutral/acidic fractions. A few samples showed a weak direct-acting mutagenicity in the neutral/acidic fractions. The presence of nitrite in grilled sausages did not influence the mutagenicity markedly. Gas chromatography-selected ion monitoring was used to successfully identify a number of polycyclic aromatic hydrocarbons (PAHs) and tentatively identify several nitro-PAHs and oxygenated compounds. However, the identification of mutagens in the basic fractions was complicated by peak tailing and the presence of co-eluting material.",
author = "Bonny Larsson and Heikki Pyysalo and Marketta Sauri",
year = "1988",
doi = "10.1007/BF01042387",
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journal = "European Food Research and Technology",
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Class separation of mutagenic polycyclic organic material in grilled and smoked foods. / Larsson, Bonny; Pyysalo, Heikki; Sauri, Marketta.

In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, Vol. 187, No. 6, 1988, p. 546-551.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Class separation of mutagenic polycyclic organic material in grilled and smoked foods

AU - Larsson, Bonny

AU - Pyysalo, Heikki

AU - Sauri, Marketta

PY - 1988

Y1 - 1988

N2 - A method for class separation of mutagenic polycyclic organic material in grilled and smoked foods is described. The procedure involves an initial extraction with acetone, removal of fat and proteins by precipitation at −55 °C, and an acid-base extraction. Further fractionation was carried out by gel filtration and silica gel chromatography. In four samples of grilled sausages, 80%–90% of the extracted mutagenicity (TA98 + S9) was contained in the basic fractions. Flame-grilled sausages showed higher mutagenicity than charcoal-grilled ones. In a smoked fish sample, the mutagenicity was low and evenly distributed between the basic and the neutral/acidic fractions. A few samples showed a weak direct-acting mutagenicity in the neutral/acidic fractions. The presence of nitrite in grilled sausages did not influence the mutagenicity markedly. Gas chromatography-selected ion monitoring was used to successfully identify a number of polycyclic aromatic hydrocarbons (PAHs) and tentatively identify several nitro-PAHs and oxygenated compounds. However, the identification of mutagens in the basic fractions was complicated by peak tailing and the presence of co-eluting material.

AB - A method for class separation of mutagenic polycyclic organic material in grilled and smoked foods is described. The procedure involves an initial extraction with acetone, removal of fat and proteins by precipitation at −55 °C, and an acid-base extraction. Further fractionation was carried out by gel filtration and silica gel chromatography. In four samples of grilled sausages, 80%–90% of the extracted mutagenicity (TA98 + S9) was contained in the basic fractions. Flame-grilled sausages showed higher mutagenicity than charcoal-grilled ones. In a smoked fish sample, the mutagenicity was low and evenly distributed between the basic and the neutral/acidic fractions. A few samples showed a weak direct-acting mutagenicity in the neutral/acidic fractions. The presence of nitrite in grilled sausages did not influence the mutagenicity markedly. Gas chromatography-selected ion monitoring was used to successfully identify a number of polycyclic aromatic hydrocarbons (PAHs) and tentatively identify several nitro-PAHs and oxygenated compounds. However, the identification of mutagens in the basic fractions was complicated by peak tailing and the presence of co-eluting material.

U2 - 10.1007/BF01042387

DO - 10.1007/BF01042387

M3 - Article

VL - 187

SP - 546

EP - 551

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 6

ER -