Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS

Although safety delays are established in the introduction into the market of the products derived from medicated animals, residues of drugs and their metabolites may remain in the edible meat and reach the food chain. In this context, the aim of this work is to evaluate the effect of common domesti...

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Autores: Esposito, Paola, Tomás-Gascó, Anna, Nazir, Kenneth, Minguillón Llombart, Cristina, Barrón Bueno, Dolores
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/214732
Acceso en línea:http://hdl.handle.net/2445/214732
Access Level:acceso abierto
Palabra clave:Carn d'aviram
Metabòlits
Cuina
Poultry as food
Metabolites
Cooking
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spelling Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MSEsposito, PaolaTomás-Gascó, AnnaNazir, KennethMinguillón Llombart, CristinaBarrón Bueno, DoloresCarn d'aviramMetabòlitsCuinaPoultry as foodMetabolitesCookingAlthough safety delays are established in the introduction into the market of the products derived from medicated animals, residues of drugs and their metabolites may remain in the edible meat and reach the food chain. In this context, the aim of this work is to evaluate the effect of common domestic cooking procedures, such as boiling (100 °C) and grilling (250 °C), on the fate of enrofloxacin (ENR) residues and its metabolites, present in liver and muscle tissues of chicken previously medicated with enrofloxacin. Although it is generally accepted a thermal degradation for enrofloxacin when cooking, a decrease in content, unaffected or even increased content is observed depending on the considered metabolite. This latter observation can be the result of either the actual thermal degradation of a structurally close precursor or an artifact resulting from the thermal modification of the matrix (muscle or liver). Nevertheless, it is clear that their global content is considerably low with respect to the remaining content of the administered ENR.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2024202420222024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion11 p.application/pdfhttp://hdl.handle.net/2445/214732http://hdl.handle.net/2445/214732reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1021/acsfoodscitech.2c00232Food Science and Technology, 2022, vol. 2, p. 1639-1649https://doi.org/10.1021/acsfoodscitech.2c00232(c) A. Tomás-Gascó et al., 2022info:eu-repo/semantics/openAccessoai:recercat.cat:2445/2147322026-05-29T05:05:01Z
dc.title.none.fl_str_mv Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
title Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
spellingShingle Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
Esposito, Paola
Carn d'aviram
Metabòlits
Cuina
Poultry as food
Metabolites
Cooking
title_short Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
title_full Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
title_fullStr Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
title_full_unstemmed Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
title_sort Effect of diverse cooking treatments on enrofloxacin residues and its metabolites in chicken tissues by LC-MS
dc.creator.none.fl_str_mv Esposito, Paola
Tomás-Gascó, Anna
Nazir, Kenneth
Minguillón Llombart, Cristina
Barrón Bueno, Dolores
author Esposito, Paola
author_facet Esposito, Paola
Tomás-Gascó, Anna
Nazir, Kenneth
Minguillón Llombart, Cristina
Barrón Bueno, Dolores
author_role author
author2 Tomás-Gascó, Anna
Nazir, Kenneth
Minguillón Llombart, Cristina
Barrón Bueno, Dolores
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carn d'aviram
Metabòlits
Cuina
Poultry as food
Metabolites
Cooking
topic Carn d'aviram
Metabòlits
Cuina
Poultry as food
Metabolites
Cooking
description Although safety delays are established in the introduction into the market of the products derived from medicated animals, residues of drugs and their metabolites may remain in the edible meat and reach the food chain. In this context, the aim of this work is to evaluate the effect of common domestic cooking procedures, such as boiling (100 °C) and grilling (250 °C), on the fate of enrofloxacin (ENR) residues and its metabolites, present in liver and muscle tissues of chicken previously medicated with enrofloxacin. Although it is generally accepted a thermal degradation for enrofloxacin when cooking, a decrease in content, unaffected or even increased content is observed depending on the considered metabolite. This latter observation can be the result of either the actual thermal degradation of a structurally close precursor or an artifact resulting from the thermal modification of the matrix (muscle or liver). Nevertheless, it is clear that their global content is considerably low with respect to the remaining content of the administered ENR.
publishDate 2022
dc.date.none.fl_str_mv 2022
2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/2445/214732
http://hdl.handle.net/2445/214732
url http://hdl.handle.net/2445/214732
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1021/acsfoodscitech.2c00232
Food Science and Technology, 2022, vol. 2, p. 1639-1649
https://doi.org/10.1021/acsfoodscitech.2c00232
dc.rights.none.fl_str_mv (c) A. Tomás-Gascó et al., 2022
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) A. Tomás-Gascó et al., 2022
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11 p.
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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