Table 3.
Concentrations of methylamines (μmol/L) in spiked and non-spiked food samples and the calculated average
| Compound | Csample | Cadded | Cfound | Recovery (%) | Average recovery (%±RSD) |
|---|---|---|---|---|---|
| (mg/100g FW) | |||||
| Meatball | |||||
| TMA | 0 | 1.1 | 1.1 | 100.3±0.1 | 97.9±4.9 |
| 2.8 | 2.6 | 95.4±6.8 | |||
| TMAO | 0 | 1.8 | 1.2 | 83.3±5.6 | 82.4±3.6 |
| 3.5 | 2.9 | 81.5±2.9 | |||
| Choline | 31.5 | 19.8 | 53.1 | 109.6±3.3 | 101.6±11.5 |
| 48.7 | 76.8 | 93.7±11.5 | |||
| Betaine | 9.7 | 4.4 | 14.5 | 105.9±4.8 | 100.6±11.1 |
| 10.9 | 20.2 | 95.5±15.5 | |||
| Total carnitine | 11.3 | 6.1 | 17.9 | 107.2±0.1 | 97.8±12.4 |
| 15.1 | 24.6 | 88.5±10.7 | |||
| Egg | |||||
| TMA | 0 | 0.7 | 0.68 | 93.1±2.7 | 94.7±2.8 |
| 1.3 | 1.27 | 96.4±2.4 | |||
| TMAO | 0 | 0.9 | 0.7 | 71.8±3.2 | 75.8±7.1 |
| 1.7 | 1.3 | 79.8±0.9 | |||
| Betaine | 1.2 | 1.5 | 2.6 | 98.1±5.2 | 96.1±5.5 |
| 2.6 | 3.5 | 93.9±6.8 | |||
| Choline | 260.6 | 64.7 | 320.3 | 92.2±4.3 | 95.5±4.8 |
| 116.5 | 375.9 | 98.9±2.2 | |||
| l-Carnitine | 0 | 2.0 | 1.6 | 79.6±5.9 | 82.1±4.7 |
| 3.6 | 3.1 | 84.7±1.9 | |||
| Creatinine | 0 | 1.4 | 1.0 | 71.5±9.5 | 79.8±10.7 |
| 2.5 | 2.2 | 88.1±7.7 | |||
TMA, trimethylamine; TMAO, trimethylamine N-oxide. Cfound, mean content in the spiked sample; Csample, mean content in the sample without spiking; Cadded, content added to the sample. Contents are means of duplicate samples (± relative percentage difference). Further details are described in “Quality control of analytical method” section
Recovery (R)=(Cfound−Csample)/Cadded