Extraction and analytical approaches for the determination of post-food processing major carcinogens: A comprehensive review towards healthier processed food

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 chem...

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Bibliographic Details
Published in:Food chemistry 2025-02, Vol.464 (Pt 2), p.141736, Article 141736
Main Authors: Mansour, Somaia T., Ibrahim, Hany, Zhang, Jiachao, Farag, Mohamed A.
Format: Article
Language:English
Subjects:
Animals
Biogenic amines
carcinogenicity
Carcinogens - analysis
diethylnitrosamine
Ethyl carbamate
fermentation
Food carcinogens
food chemistry
Food Contamination - analysis
Food Handling
Food, Processed
Gas Chromatography-Mass Spectrometry
Heterocyclic aromatic amines
heterocyclic compounds
Humans
Malondialdehyde
Nitrosamines
Polycyclic aromatic hydrocarbons
Polycyclic Aromatic Hydrocarbons - analysis
processed foods
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Summary: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. [Display omitted] •Recapitulate 6 potential classes of post-processing food carcinogens and their health hazards.•Insight on the occurrence of food carcinogens and their production action mechanism upon processing.•A comprehensive overview on sample preparation strategies targeting eco-friendly multi-class extraction.•Outline the advantages and limitations of the reported analytical approaches with emphasis on needed future development.•New perspectives for tracing food carcinogens for healthier processed food are presented.
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.141736