Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products

Li, Xue-Nan; Pang, Yong; Wang, Shiyi; Liu, Hui; Yan, Haiyang; Yuan, Yuan

doi:10.1016/j.foodres.2021.110771

Cited by 5 publications

(3 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This study also confirms what was reported by Li et al . (2021), that in different food matrices was able to observe the development of MQ only after cooking for at least 15 min at 220–260 °C. Cocoa‐like MQ contents are finally found similarly in pork, and in any case decidedly low compared to the MRL set by law for cocoa.…”

Section: Resultsmentioning

confidence: 98%

“…The higher is the temperature, the higher the quantity synthetised; as a confirmation, both dark barley malts and coffee colour showed an excellent positive correlation with MQ content (Esparza et al ., 2009; Wermann et al ., 2014; Noestheden, 2015; Bessaire et al ., 2016; Yuan et al ., 2017). The possibility of the formation of MQ was also recently confirmed in potatoes, broccoli and meat (Li et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry

Nardin

Savastano

Franceschini

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Mepiquat (MQ) and chlormequat (CQ) are two main food contaminants that could be naturally present in various animal and plant foods due to heat treatments. Cocoa and its derivative products seem to be a matrix inclined, for both chemical characteristics and production technologies, to the formation of MQ and CQ. In this study, exploiting the selectivity and sensitivity of IC-HRMS, a new reliable analytical method was developed and validated for MQ and CQ quantification. The LOD of the method was set at 1.9 lg kg À1 for both CQ and MQ, and the linearity was defined from 6.25 to 625 lg kg À1 . Average recoveries, at 2 lg L À1 , were 96.5% and 97.5% for CQ and MQ, respectively, while precision as repeatability (RSDr%) was 2.3% and 5.1% respectively. Subsequently, a laboratory-scale experiment was conducted to assess, for the first time, the actual risk of MQ and CQ formation, confirming in cocoa products the presence of MQ at detectable concentration after 55 min at 180 °C, approximately 8 lg kg À1 for cocoa and 7 lg kg À1 for chips. However, the investigation of a wide variety of commercial cocoa and nuts products has fortunately ruled out the presence of such contaminants at detectable concentrations.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry

Nardin

Savastano

Franceschini

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…However, the parameters specified by Li et al . (2023), Selli et al . (2021), and Shariatifar et al .…”

Section: Methodsmentioning

confidence: 99%

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Erhan,

Proestos,

Manoharadas

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on the antioxidant activity (IC50). Benzo[a]anthracene (BaA) was detected in both raw and cooked mushroom samples, with no statistically significant difference in ∑PAH4 (BaA + Chry + BbF + BaP) content between samples. The ∑PAH4 content, initially 0.30 ng/g in raw samples, ranged from 0.34 to 3.50 ng/g across mushrooms cooked using different methods. Importantly, consumption of even 1 kg of pan‐fried mushrooms with the highest ∑PAH4 content remained within the limits defined by both the Turkish Food Codex Food Contaminants Regulation (TFC 2011) and the European Union Directive (EU 2011).

show abstract

Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey

Wang,

Cui,

et al. 2023

Food Measure

View full text Add to dashboard Cite

Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products

Cited by 5 publications

References 21 publications

Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry

Risk of de‐novo formation of chlormequat and mepiquat in industrial cocoa products assessed by ion chromatography coupled with high‐resolution mass spectrometry

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey

Contact Info

Product

Resources

About