Evaluation of the Formation, Concentration, and Mitigation of Heterocyclic Amines in Selected Nigerian Proteinaceous Delicacies

Year : 2026 | Volume : 15 | Issue : 02 | Page : 1 11
    By

    Jimah Abdulrahman,

  • Oregbemhe Henry,

  • Suleiman Mohammed,

  1. Lecturer, Department of Food Technology, Auchi Polytechnic, Auchi, Edo State, Nigeria
  2. Lecturer, Department of Science Laboratory Technology, Auchi, Edo State, Nigeria
  3. Lecturer, Department of Department of Food Technology, Auchi Polytechnic, AuchiDairy Technology, SMC College of Dairy Science, Kamdhenu University, Anand, Edo State, Nigeria

Abstract

This study characterised the kinetics and concentration profiles of six HCA congeners — 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 1-Methyl-9H-pyrido[3,4-b]indole (harman), and 9H-pyrido[3,4-b]indole (norharman) — in six Nigerian food preparations (grilling of popular delicacies — including suya, kilishi, asun, and smoked catfish (eja aro)) using validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) under three cooking modalities (charcoal grilling, pan-frying, oven-roasting). The inhibitory potential of five natural marinade formulations — beer, red wine, herb-and-garlic, lemon juice, and turmeric-black pepper — was also quantified under standardised grilling conditions (230°C, 20 min). Kilishi generated the highest total HCA burden (109.5 ± 8.5 ng/g) owing to its highly concentrated creatine matrix (820 mg/100g), followed by pan-fried chicken (96.3 ± 7.6 ng/g) and charcoal-grilled suya beef (85.3 ± 6.6 ng/g). PhIP formation in suya beef followed a second-order polynomial kinetic model (R² = 0.97, p < 0.001; Ea = 68.4 kJ/mol). Turmeric-black pepper marinade achieved the greatest HCA suppression (61.1%), strongly correlated with total polyphenol content (r = −0.83, p < 0.001) and DPPH radical scavenging capacity (r = −0.86, p 0.05). These findings establish a mechanistic and practically applicable basis for locally adaptable HCA mitigation strategies relevant to Nigerian and West African food contexts.

Keywords: Heterocyclic amines, LC-MS/MS, Suya, Kilishi, Asun, Eja Aro, charcoal grilling, marinade, mitigation

[This article belongs to Research & Reviews : Journal of Food Science & Technology ]

How to cite this article:
Jimah Abdulrahman, Oregbemhe Henry, Suleiman Mohammed. Evaluation of the Formation, Concentration, and Mitigation of Heterocyclic Amines in Selected Nigerian Proteinaceous Delicacies. Research & Reviews : Journal of Food Science & Technology. 2026; 15(02):1-11.
How to cite this URL:
Jimah Abdulrahman, Oregbemhe Henry, Suleiman Mohammed. Evaluation of the Formation, Concentration, and Mitigation of Heterocyclic Amines in Selected Nigerian Proteinaceous Delicacies. Research & Reviews : Journal of Food Science & Technology. 2026; 15(02):1-11. Available from: https://journals.stmjournals.com/rrjofst/article=2026/view=249936


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Regular Issue Subscription Original Research
Volume 15
Issue 02
Received 12/03/2026
Accepted 28/04/2026
Published 16/07/2026
Publication Time 126 Days
49

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