Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages

Autores
Mandelli Roubineau, Alejandro Luis; Bochetto, Adriana Noemi; Guiñez, María Evangelina; Cerutti, Estela Soledad
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Heterocyclic aromatic amines (HAAs) are mutagenic and potentially carcinogenic compounds formed during the thermal processing of protein- and sugar-rich foods, yet their occurrence in plant-based milk alternatives remains largely unexplored. To the best of our knowledge, this is the first study to report on the presence of HAAs in plant-based milk beverages. The aim of this study was to develop a robust and environmentally friendly µSPE–UHPLC–MS/MS method for the quantification of ten HAAs in plant-based milk beverages and to assess the potential health risks associated with their formation under varying thermal treatment conditions. A novel analytical method was applied to both commercially available and homemade beverages prepared from almonds, soy, cashews, and peanuts, including pasteurized and unpasteurized variants with and without added sugar. Chemometric tools were used to optimize retention and enrichment strategies. Detection limits ranged from 0.01 to 0.04 µg L−1, while quantification limits ranged from 0.01 to 0.05 µg L−1. Recovery rates ranged between 84% and 100%, with enrichment factors spanning 43 to 50. HAA concentrations varied from 0.09 to 13.66 µg L−1, with significantly higher levels observed in beverages subjected to thermal treatment, particularly those with added sugar and higher protein content. The health risk assessment indicated that the cumulative incremental lifetime cancer risk (ILCR) values were below the unacceptable threshold (10−4), though some scenarios approached 10−5, suggesting a moderate risk for frequent consumers of plant-based milk alternatives.
Fil: Mandelli Roubineau, Alejandro Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Bochetto, Adriana Noemi. Universidad Nacional de San Luis. Facultad de Ingeniería y Ciencias Agropecuarias; Argentina
Fil: Guiñez, María Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Cerutti, Estela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Materia
heterocyclic aromatic amines
plant-based milk
µSPE
thermal processing
cancer risk assessment
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282029
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/282029
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk BeveragesMandelli Roubineau, Alejandro LuisBochetto, Adriana NoemiGuiñez, María EvangelinaCerutti, Estela Soledadheterocyclic aromatic aminesplant-based milkµSPEthermal processingcancer risk assessmenthttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Heterocyclic aromatic amines (HAAs) are mutagenic and potentially carcinogenic compounds formed during the thermal processing of protein- and sugar-rich foods, yet their occurrence in plant-based milk alternatives remains largely unexplored. To the best of our knowledge, this is the first study to report on the presence of HAAs in plant-based milk beverages. The aim of this study was to develop a robust and environmentally friendly µSPE–UHPLC–MS/MS method for the quantification of ten HAAs in plant-based milk beverages and to assess the potential health risks associated with their formation under varying thermal treatment conditions. A novel analytical method was applied to both commercially available and homemade beverages prepared from almonds, soy, cashews, and peanuts, including pasteurized and unpasteurized variants with and without added sugar. Chemometric tools were used to optimize retention and enrichment strategies. Detection limits ranged from 0.01 to 0.04 µg L−1, while quantification limits ranged from 0.01 to 0.05 µg L−1. Recovery rates ranged between 84% and 100%, with enrichment factors spanning 43 to 50. HAA concentrations varied from 0.09 to 13.66 µg L−1, with significantly higher levels observed in beverages subjected to thermal treatment, particularly those with added sugar and higher protein content. The health risk assessment indicated that the cumulative incremental lifetime cancer risk (ILCR) values were below the unacceptable threshold (10−4), though some scenarios approached 10−5, suggesting a moderate risk for frequent consumers of plant-based milk alternatives.Fil: Mandelli Roubineau, Alejandro Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Bochetto, Adriana Noemi. Universidad Nacional de San Luis. Facultad de Ingeniería y Ciencias Agropecuarias; ArgentinaFil: Guiñez, María Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Cerutti, Estela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaMPDI2025-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282029Mandelli Roubineau, Alejandro Luis; Bochetto, Adriana Noemi; Guiñez, María Evangelina; Cerutti, Estela Soledad; Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages; MPDI; Foods; 14; 19; 9-2025; 1-242304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/14/19/3295info:eu-repo/semantics/altIdentifier/doi/10.3390/foods14193295info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-31T15:07:15Zoai:ri.conicet.gov.ar:11336/282029instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-31 15:07:15.678CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
title Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
spellingShingle Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
Mandelli Roubineau, Alejandro Luis
heterocyclic aromatic amines
plant-based milk
µSPE
thermal processing
cancer risk assessment
title_short Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
title_full Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
title_fullStr Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
title_full_unstemmed Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
title_sort Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages
dc.creator.none.fl_str_mv Mandelli Roubineau, Alejandro Luis
Bochetto, Adriana Noemi
Guiñez, María Evangelina
Cerutti, Estela Soledad
author Mandelli Roubineau, Alejandro Luis
author_facet Mandelli Roubineau, Alejandro Luis
Bochetto, Adriana Noemi
Guiñez, María Evangelina
Cerutti, Estela Soledad
author_role author
author2 Bochetto, Adriana Noemi
Guiñez, María Evangelina
Cerutti, Estela Soledad
author2_role author
author
author
dc.subject.none.fl_str_mv heterocyclic aromatic amines
plant-based milk
µSPE
thermal processing
cancer risk assessment
topic heterocyclic aromatic amines
plant-based milk
µSPE
thermal processing
cancer risk assessment
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Heterocyclic aromatic amines (HAAs) are mutagenic and potentially carcinogenic compounds formed during the thermal processing of protein- and sugar-rich foods, yet their occurrence in plant-based milk alternatives remains largely unexplored. To the best of our knowledge, this is the first study to report on the presence of HAAs in plant-based milk beverages. The aim of this study was to develop a robust and environmentally friendly µSPE–UHPLC–MS/MS method for the quantification of ten HAAs in plant-based milk beverages and to assess the potential health risks associated with their formation under varying thermal treatment conditions. A novel analytical method was applied to both commercially available and homemade beverages prepared from almonds, soy, cashews, and peanuts, including pasteurized and unpasteurized variants with and without added sugar. Chemometric tools were used to optimize retention and enrichment strategies. Detection limits ranged from 0.01 to 0.04 µg L−1, while quantification limits ranged from 0.01 to 0.05 µg L−1. Recovery rates ranged between 84% and 100%, with enrichment factors spanning 43 to 50. HAA concentrations varied from 0.09 to 13.66 µg L−1, with significantly higher levels observed in beverages subjected to thermal treatment, particularly those with added sugar and higher protein content. The health risk assessment indicated that the cumulative incremental lifetime cancer risk (ILCR) values were below the unacceptable threshold (10−4), though some scenarios approached 10−5, suggesting a moderate risk for frequent consumers of plant-based milk alternatives.
Fil: Mandelli Roubineau, Alejandro Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Bochetto, Adriana Noemi. Universidad Nacional de San Luis. Facultad de Ingeniería y Ciencias Agropecuarias; Argentina
Fil: Guiñez, María Evangelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Cerutti, Estela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
description Heterocyclic aromatic amines (HAAs) are mutagenic and potentially carcinogenic compounds formed during the thermal processing of protein- and sugar-rich foods, yet their occurrence in plant-based milk alternatives remains largely unexplored. To the best of our knowledge, this is the first study to report on the presence of HAAs in plant-based milk beverages. The aim of this study was to develop a robust and environmentally friendly µSPE–UHPLC–MS/MS method for the quantification of ten HAAs in plant-based milk beverages and to assess the potential health risks associated with their formation under varying thermal treatment conditions. A novel analytical method was applied to both commercially available and homemade beverages prepared from almonds, soy, cashews, and peanuts, including pasteurized and unpasteurized variants with and without added sugar. Chemometric tools were used to optimize retention and enrichment strategies. Detection limits ranged from 0.01 to 0.04 µg L−1, while quantification limits ranged from 0.01 to 0.05 µg L−1. Recovery rates ranged between 84% and 100%, with enrichment factors spanning 43 to 50. HAA concentrations varied from 0.09 to 13.66 µg L−1, with significantly higher levels observed in beverages subjected to thermal treatment, particularly those with added sugar and higher protein content. The health risk assessment indicated that the cumulative incremental lifetime cancer risk (ILCR) values were below the unacceptable threshold (10−4), though some scenarios approached 10−5, suggesting a moderate risk for frequent consumers of plant-based milk alternatives.
publishDate 2025
dc.date.none.fl_str_mv 2025-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282029
Mandelli Roubineau, Alejandro Luis; Bochetto, Adriana Noemi; Guiñez, María Evangelina; Cerutti, Estela Soledad; Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages; MPDI; Foods; 14; 19; 9-2025; 1-24
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282029
identifier_str_mv Mandelli Roubineau, Alejandro Luis; Bochetto, Adriana Noemi; Guiñez, María Evangelina; Cerutti, Estela Soledad; Quantitative Analysis and Health Risk Assessment of Heterocyclic Aromatic Amines in Plant-Based Milk Beverages; MPDI; Foods; 14; 19; 9-2025; 1-24
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/14/19/3295
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods14193295
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MPDI
publisher.none.fl_str_mv MPDI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.822162

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