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Li X, Liu B, Liu H, Xing T, Cui C, Yan H, Yuan Y. Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms. Food Chem 2023; 425:136488. [PMID: 37295210 DOI: 10.1016/j.foodchem.2023.136488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/31/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023]
Abstract
In the present study, new methylating agents for the formation of N,N-dimethylpiperidinium (mepiquat) were evaluated in both model and mushroom systems. Mepiquat levels were monitored using five model systems; alanine (Ala)/pipecolic acid (PipAc), methionine (Met)/PipAc, valine (Val)/PipAc, leucine (Leu)/PipAc, and isoleucine (Ile)/PipAc. The highest level of mepiquat was 1.97% at 260 °C for 60 min (Met/PipAc model system). Piperidine can actively combine with methyl groups in thermal reactions to form N-methylpiperidine and mepiquat. Additionally, mushrooms rich in amino acids were oven baked, pan cooked, and deep fried, respectively, to investigate the formation of mepiquat. Oven baking led to the highest mepiquat content of 63.22 ± 0.88 μg/kg. In summary, food constituents are the main source of precursors for mepiquat formation, the mechanism of which has been presented in both model systems and mushroom matrices rich in amino acids.
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Affiliation(s)
- Xuenan Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Bin Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Hui Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tianyang Xing
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Congcong Cui
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiyang Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yuan Yuan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products. Food Res Int 2021; 150:110771. [PMID: 34865786 DOI: 10.1016/j.foodres.2021.110771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 09/24/2021] [Accepted: 10/18/2021] [Indexed: 11/21/2022]
Abstract
N,N-dimethylpiperidinium (mepiquat) is an important food contaminant formed from natural ingredients during thermal processing. In this study, mepiquat formation in meat (pork and beef) and vegetables (potatoes and broccoli) was investigated via HPLC-MS/MS; the investigated cooking methods were oven baking, pan cooking, deep frying, and microwaving. The results showed that, among all foods, oven-baked potatoes showed the highest mepiquat level of 1064 μg/kg, which appeared after 20 min at 240 °C. The residual rates of mepiquat precursors, pipecolic acid (PipAc), betaine, choline, and trigonelline, were determined in oven-baked potatoes to investigate their correlation with mepiquat formation. The PipAc levels reduced by 99.8% at 260 °C after 30 min of oven baking, exhibiting a significantly high decomposition rate. Therefore, PipAc could be used as a marker of quality for the detection of mepiquat in thermally processed foodstuffs.
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Garcia EJ, McDowell T, Ketola C, Jennings M, Miller JD, Renaud JB. Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season. PLoS One 2020; 15:e0235787. [PMID: 32817615 PMCID: PMC7444596 DOI: 10.1371/journal.pone.0235787] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Accepted: 06/20/2020] [Indexed: 12/15/2022] Open
Abstract
Maple syrup, made by boiling the sap of Acer saccharum, is an important agriculture commodity in eastern Canada and New England. Although the collection season is relatively short, a rich progression in the sensory qualities of maple syrup can occur throughout the season. A risk associated with maple syrup production at the end of a season is the development of off-flavors that result in syrup with little to no commercial value. Maple syrup producers in Canada and the USA call this ‘buddy syrup’. In this study, sugar maple (Acer saccharum) sap was collected in sequential samples through the harvest season from stands across Ontario. Metabolomics analysis of the sap samples was performed by high-resolution mass spectrometry. This revealed an evolution of the chemical composition, mainly occurring 30 days prior to leaf emergence. The major chemical constituent of maple syrup, sucrose, decreased sharply in late season sap, driven by microbial activity. The alditol mannitol increased in late season sap to concentrations ≥2 mg/mL and is likely an indicator of the start of photosynthesis. Amino acids, notably methionine and asparagine were present in higher amounts in late season sap. Non-targeted analysis revealed a series of related compounds that contained quaternary ammonium moieties including choline, hercynine, trigonelline, glycine betaine and carnitine increased in late season sap. These classes of compounds could act as methyl donors during the heating/evaporation of sap into syrup, affecting taste. Based on descriptions of the nature of buddy syrup and an extensive literature on flavors in foods, the amino acids methionine and asparagine were found as likely precursors to the compounds responsible for buddy syrup.
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Affiliation(s)
- E. Jose Garcia
- Fanshawe College, School of Applied Science and Technology, London, ON, Canada
| | - Tim McDowell
- London Research and Development Centre, Agriculture and Agri-Food Canada, London, ON, Canada
| | - Cheryl Ketola
- Fanshawe College, School of Applied Science and Technology, London, ON, Canada
| | - Michael Jennings
- Fanshawe College, School of Applied Science and Technology, London, ON, Canada
| | - J. David Miller
- Department of Chemistry, Carleton University, Ottawa, ON, Canada
| | - Justin B. Renaud
- London Research and Development Centre, Agriculture and Agri-Food Canada, London, ON, Canada
- * E-mail:
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Sun CQ. Aqueous charge injection: solvation bonding dynamics, molecular nonbond interactions, and extraordinary solute capabilities. INT REV PHYS CHEM 2018. [DOI: 10.1080/0144235x.2018.1544446] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Chang Q. Sun
- EBEAM, Yangtze Normal University, Chongqing, People's Republic of China
- NOVITAS, EEE, Nanyang Technological University, Singapore, Singapore
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Fang H, Liu X, Sun CQ, Huang Y. Phonon Spectrometric Evaluation of the Solute-Solvent Interface in Solutions of Glycine and Its N-Methylated Derivatives. J Phys Chem B 2018; 122:7403-7408. [PMID: 29965768 DOI: 10.1021/acs.jpcb.8b05373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
From the perspective of O:H-O bond cooperativity, we analyzed the solute capability of transiting the O:H-O bond from the mode of ordinary water to the hydration state and its consequence on the solution viscosity and surface stress. Phonon spectrometric results suggest that glycine and its N-methyl derivatives strongly affect the surrounding solvent molecules through H ↔ H repulsion and dipolar polarization. The H ↔ H interproton repulsion disrupts the surface stress, and the polarization enhances the solution viscosity.
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Affiliation(s)
- Hengxin Fang
- School of Materials Science and Engineering , Xiangtan University , Xiangtan 411105 , China
| | - Xinjuan Liu
- CBME, College of Materials Science and Engineering , China Jiliang University , Hangzhou 310018 , China
| | - Chang Q Sun
- NOVITAS, Nanyang Technological University , 639798 Singapore
| | - Yongli Huang
- School of Materials Science and Engineering , Xiangtan University , Xiangtan 411105 , China
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Yuan Y, Li X, Liu H, Qu Y, Zhang W, Yu H, Zhang J, Zhuang H. Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5907-5912. [PMID: 29783845 DOI: 10.1021/acs.jafc.8b01084] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Carnitine is demonstrated as an effective methyl donor in the formation of the plant growth regulator N, N-dimethylpiperidinium (mepiquat), encompassing either N-methylation/decarboxylation of pipecolic acid, or Maillard pathways followed by transmethylation reactions. The formation of mepiquat and the intermediate compounds was monitored (180-300 °C, up to 180 min) using HPLC-MS/MS in different binary or ternary model systems composed of (i) lysine/fructose/carnitine, (ii) lysine/glucose/carnitine, or (iii) pipecolic acid (PipAc)/carnitine. The highest yield of mepiquat was 2.4% after 120 min incubation at 290 °C (PipAc/carnitine model system). The highest yield was recorded in fructose and glucose (Maillard) systems after 180 min at 230 °C. The full-scan mode was used to monitor the formation of the corresponding intermediates (piperidine and N-methylpiperidine, the demethylated intermediates of carnitine). The new pathways of mepiquat formation indicate that the occurrence of low levels of this thermally induced compound is potentially more widespread in some selected cooked foodstuffs. For the first time, mepiquat was detected in oven-cooked beef, reaching up to 82.5 μg/kg. These amounts are not expected to significantly contribute to the overall exposure via different foodstuffs, as reported in previous studies.
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Affiliation(s)
- Yuan Yuan
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Xuenan Li
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Huangyou Liu
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Yating Qu
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Wantong Zhang
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Huilin Yu
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Jiaojiao Zhang
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
| | - Hong Zhuang
- College of Food Science and Engineering , Jilin University , 130062 Changchun , China
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Bessaire T, Tarres A, Stadler RH, Wermann S, Hofmann J, Theurillat V, Combremont R, Delatour T. Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1185-1190. [PMID: 26805918 DOI: 10.1021/acs.jafc.5b05418] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Mepiquat, a growth regulator widely used in agriculture, is also known as a process-induced byproduct formed in coffee from natural constituents during heat treatments such as roasting. This study examines mepiquat formation in cereal-based foodstuffs treated at sufficiently high temperature to trigger methyl transfer reactions that involve glycine betaine and choline naturally present in cereals. Color measurements of roasted barley grains revealed a correlation between thermal treatment and mepiquat content. Trials at industrial scale on instant beverages composed of roasted cereals demonstrated significant increases in mepiquat during the thermal process (in the range of 140-205 μg/kg in final products). A targeted survey of commercial products showed mepiquat in the range 69-381 μg/kg in powdered cereal instant drinks and 42-168 μg/kg in mugicha tea, a roasted barley infusion. These findings will not significantly affect the exposure of consumers to mepiquat due to the low amounts detected.
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Affiliation(s)
- Thomas Bessaire
- Nestlé Research Center , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
| | - Adrienne Tarres
- Nestlé Research Center , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
| | - Richard H Stadler
- Nestlé Corporate Quality Management , Avenue Nestlé 55, 1800 Vevey, Switzerland
| | - Silke Wermann
- Nestle Quality Assurance Centre , Menningerstrasse 1, 84570 Polling, Germany
| | - Jocelyne Hofmann
- Nestle Quality Assurance Centre , Menningerstrasse 1, 84570 Polling, Germany
| | | | | | - Thierry Delatour
- Nestlé Research Center , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland
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Noestheden MR. Evaluation of mepiquat in malted barley and beer using LC-MS/MS. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.266] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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