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SHAD 2018 Chemical Composition Project
Analyzing Carcinogen Levels in Burnt and Charred Food Cooked Using Emergency Survival Methods
www.usask.ca
Acknowledgement
We acknowledge the University of Saskatchewan for providing the facilities without which we could not succeed. The university is situated on Treaty 6 Territory and the Homeland of the Métis. We pay our respects to the First Nations and Métis ancestors of this area and reaffirm our relationship with one another.
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Who we are
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What is SHAD?
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SHAD Theme
“How can we help Canadian communities be more resilient in a natural disaster?”
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Literature Search
Previous Research
Our research ideas
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Situation
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Research Questions
How does the degree of burn affect the presence and amount of carcinogens? What kind(s) of carcinogens are present?
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Hypothesis
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Sample Preparation
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Sample Preparation - continued
Naming System:
POT → Potato Sample (Solanum tuberosum)
SAR → Sardine Sample (Clupea harengus)
A → Cooked Sample (no burn/slight burn)
B → Burnt Sample (Visible moderate burn)
C → Charred Sample (Completely blackened/charred)
Z → Control Sample (Raw)
Number → Sample Iteration
I.E. SAR - A - 1 → Sardine - Cooked - First Iteration
For Potatoes Only:
I → Interior Sample (Potato Flesh)
S → Skin Sample (Potato Peel)
I.E. POT - A - 1 - S → Potato - Cooked - First Iteration - Skin
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NMR - Nuclear Magnetic Resonance
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How does NMR work?
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Figure 1
A comparison of potato samples using NMR analysis - visible Aldehydes and PAHs (likely Benzene or Pyrene)
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Colour code:
Figure 2
A comparison of sardine samples using NMR analysis. There are no significant differences or changes found.
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Colour code:
Data Analysis
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FTIR - Fourier-Transform Infrared Spectroscopy
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FTIR - How does it work?
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FTIR - Data Collection Procedure
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What the y-axis/intensity means
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Y-axis meaning - continued
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Acrylamide chemical structure and its relevant functional groups
C = O C - N = C - H C = C
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Blue: 1% intensity
Green: 5% intensity
Red: 100% intensity
Figure 3
Raman analysis of sardine samples - Raman spectroscopy is one of the vibrational spectroscopic techniques used to provide information on molecular vibrations and crystal structures.
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Z1 - control
B1 - burned
C1 - charred
Figure 4
FTIR analysis of potato flesh - showed almost no difference when comparing the results between the samples
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 5
FTIR analysis of potato skins - showed to have several differences when comparing all of the samples to the most charred C sample
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Aldehyde
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 6
Potato Skin FTIR first discrepancy - 2850 peak indicates aldehyde
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 7
FTIR analysis of potato skins - showed to have several differences when comparing all of the samples to the most charred C sample
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Carboxylic acids
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 8
FTIR analysis of potato skins - showed to have several differences when comparing all of the samples to the most charred C sample
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Amine
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 9
Potato Skin FTIR second discrepancy - 1320 peak indicates amine
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 10
FTIR analysis of potato skins - showed to have several differences when comparing all of the samples to the most charred C sample
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Alkene
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Z1 - control
A1 - cooked
B1 - burned
C1 - charred
Figure 11
Potato Skin FTIR third discrepancy - 885 peak indicates alkenes
What does this all mean?
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XPS - Axis Sapra
What is it?
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Why was it important in this experiment?
XPS - Axis Sapra
Procedure
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XPS - Axis Sapra
Issues/Holdbacks
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Amide
XPS - Axis Sapra
Results:
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Figure 12:
XPS analysis of potato skins - showed to have several differences when comparing all of the samples to the most charred C sample
XPS - Axis Sapra
Results:
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Figure 13:
XPS analysis of potato flesh - showed significant differences when comparing the results between the samples
XPS - Axis Sapra
Analysis
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XPS - Axis Sapra
Analysis
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Gas Chromatography Mass Spectrometry (GC-MS)
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Steps we took:
Step 1: Sample Preparation
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Step 1: Sample Preparation - continued
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Extraction Process:
Step 2: GC-MS Data Collection
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How it works:
Step 3: Data Analysis
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Overview
Figure 14
Chromatogram view of POT-C sample.
Boxes show peak intensities of certain compounds:
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Figure 15
Chromatogram view of all POT samples at around time 9.50.
Each peak is an increase in intensity of benzene measured.
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Peak ~9.50
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Spectrum view and library search of POT-C sample at time 9.50.
Red spectrum is experimental, blue spectrum is library theoretical
Many isomers of benzene matched - above had a match score of 924/1000.
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Figure 17
Chromatogram view of all POT samples with atomic mass within spectrum of 202.2 amu - 202.3 amu (mass of pyrene = 202.25 amu).
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Figure 18
Chromatogram view of SAR-C sample.
Boxes show peak intensities of certain compounds:
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Figure 19
Chromatogram view of all SAR samples at around time 19.44.
The middle red peak indicates pyrene.
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Figure 20
Spectrum view and library search of SAR-C sample at time 19.44.
Red spectrum is experimental, blue spectrum is library theoretical
Many variations of pyrene matched - above had a match score of 700/1000.
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Intensity of Carcinogens Across Samples
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Sample | Ion Intensity at Time 9.50 (Benzene) |
POT - A | 200 000 |
POT - B | 600 000 |
POT - C | 510 000 |
Sample | Ion Intensity at Time 19.44 (Pyrene) |
SAR - A | 170 |
SAR - B | 160 |
SAR - C | 360 |
Conclusion
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If we were to replicate this experiment, we would...
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Next Steps
With the CLS:
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Thank You
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Thank You
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Questions?
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References
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Carcinogenic factors in food with relevance to colon cancer development. (2003, January 10). Retrieved from https://www.sciencedirect.com/science/article/pii/002751079390031A