1
|
Jung MY, Baek CH, Ma Y, Lee HW. Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars. Food Sci Biotechnol 2024; 33:2333-2342. [PMID: 39145120 PMCID: PMC11319545 DOI: 10.1007/s10068-024-01633-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 08/16/2024] Open
Abstract
Acrylamide is a well-recognized hazardous compound with known carcinogenic, genotoxic, neurotoxic, and reproductive toxic effects. This research aimed to investigate how different legume species and roasting durations influence acrylamide formation during air-fryer roasting. The study also examined the relationship between acrylamide formation and the levels of free asparagine and free sugars in different bean species. Asparagine content varies substantially across different bean species. Sucrose was the predominant sugar across all bean species, with smaller amounts of galactose and glucose. Air-fryer-roasted Wandu kong (garden pea) showed the highest acrylamide formation, followed by Ultari kong (kidney bean) and Heoktae (black soybean), in that order. Beans roasted for longer periods in an air fryer contained significantly higher levels of acrylamide. This study revealed a strong positive correlation between acrylamide formation and the level of free asparagine in the beans, highlighting the risks associated with certain legume species and air-fryer roasting durations.
Collapse
Affiliation(s)
- Mun Yhung Jung
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| | - Chung Hun Baek
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| | - Yongzhe Ma
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| | - Hee Won Lee
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| |
Collapse
|
2
|
Lee HW, Baek CH, Ma Y, Lee J, Moon B, Lee KW, Jung MY. Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. J Food Sci 2024; 89:1473-1484. [PMID: 38258947 DOI: 10.1111/1750-3841.16939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 12/11/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024]
Abstract
This study was conducted to identify high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre-seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre-seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air-frying lotus root chips without considering these factors. This study also provides proper air-frying parameters and pretreatment strategies for minimizing acrylamide formation in air-fried lotus chips.
Collapse
Affiliation(s)
- Hee Won Lee
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| | - Chung Hun Baek
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| | - Yongzhe Ma
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, Anseong, Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul, Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| |
Collapse
|
3
|
Su R, Xiao X, Li G. Thermosensitive poly(N-isopropylacrylamide) hydrogel/highly internal phase emulsion porous polymer tube tip solid-phase extraction for the determination of methylimidazoles in beverage. J Chromatogr A 2023; 1712:464476. [PMID: 37924617 DOI: 10.1016/j.chroma.2023.464476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/06/2023]
Abstract
Poly(N-isopropylacrylamide) thermosensitive hydrogel tube tip solid-phase extraction/ultra-high liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for analysis of methylimidazoles in beverages. Thermosensitive poly(N-isopropylacrylamide) (PNIPA) hydrogel solid-phase extraction (SPE) medium was prepared on the surface of highly internal phase emulsion (HIPE) porous polymer by thermally initiated polymerization in a tube tip. The temperature sensitive SPE medium has the characteristics of high porosity and high specific surface area. When the temperature is higher than 30.0℃, it can well adsorb polar molecular, and could quickly desorb polar molecular when the temperature was less than 20.0℃. The tube tip SPE coupled with UPLC-MS/MS method was established for the determination of three polar molecules including 1-methylimidazole, 4-methylimidazole and 2-methylimidazole, with linear ranges of 2.50 - 240 μg/L, and detection limits of 1.20, 1.20 and 0.65 μg/L, respectively. The method was applied to the determination of three methylimidazoles in beverages with the spiked recoveries of 81.5%-115.5% and the RSD of 0.6%-5.0%, and the relative errors of the results with the national standard UPLC-MS/MS method were in the range of -8.5%-8.9%.
Collapse
Affiliation(s)
- Rihui Su
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China
| | - Xiaohua Xiao
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China.
| | - Gongke Li
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China.
| |
Collapse
|
4
|
Akbari N, Shafaroodi H, Jahanbakhsh M, Sabah S, Molaee- aghaee E, Sadighara P. 4-Methylimidazole, a carcinogenic component in food, amount, methods used for measurement; a systematic review. Food Chem X 2023; 18:100739. [PMID: 37397204 PMCID: PMC10314196 DOI: 10.1016/j.fochx.2023.100739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/25/2023] [Accepted: 06/02/2023] [Indexed: 07/04/2023] Open
Abstract
4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in food, drinks and caramel coloring. The possible mechanism for the formation of this compound in food is the Maillard reaction. In order to estimate the amount of substance 4-MEI in food, a systematic study was conducted. The selected keywords were 4-methylimidazole, 4-MEI, beverage, drink, meat, milk, and coffee. 144 articles were obtained from the initial search. The articles were evaluated and finally, the data of 15 manuscripts were extracted. Based on the data extracted from selected articles, the highest amount is reported in caramel color, coffee, and cola drinks. In 70% of the selected studies, the analytical method was based on liquid chromatography. In this method, there is no need for derivatization. SPE columns were used to extract samples in most manuscripts. According to per capita consumption, the most exposure to 4-MEI is through coffee. In high risk food products, regular monitoring with analytical methods with high sensitivity is recommended. Furthermore, most of the selected studies were about the validation method, so few samples were selected. It is recommended to design more studies with a high sample size to accurately evaluate this carcinogenic compound in food.
Collapse
Affiliation(s)
- Nader Akbari
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hamed Shafaroodi
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahdi Jahanbakhsh
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Samireh Sabah
- Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Ebrahim Molaee- aghaee
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| |
Collapse
|
5
|
Kobets T, Smith BPC, Williams GM. Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk. Foods 2022; 11:foods11182828. [PMID: 36140952 PMCID: PMC9497933 DOI: 10.3390/foods11182828] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Commonly consumed foods and beverages can contain chemicals with reported carcinogenic activity in rodent models. Moreover, exposures to some of these substances have been associated with increased cancer risks in humans. Food-borne carcinogens span a range of chemical classes and can arise from natural or anthropogenic sources, as well as form endogenously. Important considerations include the mechanism(s) of action (MoA), their relevance to human biology, and the level of exposure in diet. The MoAs of carcinogens have been classified as either DNA-reactive (genotoxic), involving covalent reaction with nuclear DNA, or epigenetic, involving molecular and cellular effects other than DNA reactivity. Carcinogens are generally present in food at low levels, resulting in low daily intakes, although there are some exceptions. Carcinogens of the DNA-reactive type produce effects at lower dosages than epigenetic carcinogens. Several food-related DNA-reactive carcinogens, including aflatoxins, aristolochic acid, benzene, benzo[a]pyrene and ethylene oxide, are recognized by the International Agency for Research on Cancer (IARC) as causes of human cancer. Of the epigenetic type, the only carcinogen considered to be associated with increased cancer in humans, although not from low-level food exposure, is dioxin (TCDD). Thus, DNA-reactive carcinogens in food represent a much greater risk than epigenetic carcinogens.
Collapse
Affiliation(s)
- Tetyana Kobets
- Department of Pathology, Microbiology and Immunology, New York Medical College, Valhalla, NY 10595, USA
- Correspondence: ; Tel.: +1-914-594-3105; Fax: +1-914-594-4163
| | - Benjamin P. C. Smith
- Future Ready Food Safety Hub, Nanyang Technological University, Singapore 639798, Singapore
| | - Gary M. Williams
- Department of Pathology, Microbiology and Immunology, New York Medical College, Valhalla, NY 10595, USA
| |
Collapse
|
6
|
Rapid quantification and screening of nitrogen-containing rocket fuel transformation products by vortex assisted liquid-liquid microextraction and gas chromatography – high-resolution Orbitrap mass spectrometry. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106821] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
7
|
A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices. CHEMOSENSORS 2021. [DOI: 10.3390/chemosensors9110322] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
4(5)-Methylimidazole (4(5)MEI) is a product of the Maillard reaction between sugars and amino acids, which occurs during the thermal processing of foods. This compound is also found in foods with caramel colorants additives. Due to its prevalence in foods and beverages and its potent carcinogenicity, 4(5)MEI has received federal and state regulatory agency attention. The aim of this review is to present the extraction procedures of 4(5)MEI from food matrices and the analytical methods for its determination. Liquid and gas chromatography coupled with mass spectrometry are the techniques most commonly employed to detect 4(5)MEI in food matrices. However, the analysis of 4(5)MEI is challenging due to the high polarity, water solubility, and the absence of chromophores. To overcome this, specialized sample pretreatment and extraction methods have been developed, such as solid-phase extraction and derivatization procedures, increasing the cost and the preparation time of samples. Other analytical methods for the determination of 4(5)MEI, include capillary electrophoresis, paper spray mass spectrometry, micellar electrokinetic chromatography, high-performance cation exchange chromatography, fluorescence-based immunochromatographic assay, and a fluorescent probe.
Collapse
|
8
|
Xu ML, Gao Y, Wang X, Han XX, Zhao B. Comprehensive Strategy for Sample Preparation for the Analysis of Food Contaminants and Residues by GC-MS/MS: A Review of Recent Research Trends. Foods 2021; 10:2473. [PMID: 34681522 PMCID: PMC8535889 DOI: 10.3390/foods10102473] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 01/19/2023] Open
Abstract
Food safety and quality have been gaining increasing attention in recent years. Gas chromatography coupled to tandem mass spectrometry (GC-MS/MS), a highly sensitive technique, is gradually being preferred to GC-MS in food safety laboratories since it provides a greater degree of separation on contaminants. In the analysis of food contaminants, sample preparation steps are crucial. The extraction of multiple target analytes simultaneously has become a new trend. Thus, multi-residue analytical methods, such as QuEChERs and adsorption extraction, are fast, simple, cheap, effective, robust, and safe. The number of microorganic contaminants has been increasing worldwide in recent years and are considered contaminants of emerging concern. High separation in MS/MS might be, in certain cases, favored to sample preparation selectivity. The ideal sample extraction procedure and purification method should take into account the contaminants of interest. Moreover, these methods should cooperate with high-resolution MS, and other sensitive full scan MSs that can produce a more comprehensive detection of contaminants in foods. In this review, we discuss the most recent trends in preparation methods for highly effective detection and analysis of food contaminants, which can be considered tools in the control of food quality and safety.
Collapse
Affiliation(s)
- Meng-Lei Xu
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, China;
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yu Gao
- College of Plant Protection, Jilin Agricultural University, Changchun 130118, China;
| | - Xiao Wang
- Jilin Institute for Food Control, Changchun 130103, China;
| | - Xiao Xia Han
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, China;
| | - Bing Zhao
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, China;
| |
Collapse
|
9
|
Multigenerational reproductive assessment of 4-methylimidazole administered in the diet to Hsd:Sprague Dawley SD rats. Reprod Toxicol 2020; 98:13-28. [DOI: 10.1016/j.reprotox.2020.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 02/11/2020] [Accepted: 03/11/2020] [Indexed: 02/07/2023]
|
10
|
Combination of solid-phase extraction with microextraction techniques followed by HPLC for simultaneous determination of 2-methylimidazole and 4-methylimidazole in beverages. Food Chem 2020; 305:125389. [PMID: 31520918 DOI: 10.1016/j.foodchem.2019.125389] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 07/14/2019] [Accepted: 08/17/2019] [Indexed: 11/22/2022]
Abstract
A sensitive analytical method for the monitoring 2-methylimidazole and 4-methylimidazole (2-MI and 4-MI) is desirable due to their carcinogenic property. Here, we propose a highly sensitive method basing on the combination of solid-phase extraction and dispersive liquid-liquid microextraction techniques followed by high-performance liquid chromatography to simultaneously determine 2-MI and 4-MI in beverages. Dansyl chloride was used as a derivatizing reagent. Microextraction parameters were optimized by Plackett-Burman design and response surface methodology. Results show that derivatization led to significant improvements in chromatographic behavior for 2-MI and 4-MI due to increased hydrophobicity. The method shows good linearity (R2 ≥ 0.9985), satisfactory precision (%RSD ≤ 8.3%) and low limit of quantification (20 ng/mL), and was successfully applied to determine 2-MI and 4-MI in carbonated drinks, beers and energy drinks, achieving satisfactory recoveries (85-101%). This method provides a potential for routine analysis of 2-MI and 4-MI at the nanogram per milliliter level in beverages.
Collapse
|
11
|
Analyzing 2-acetyl-4(5)-(1,2,3,4-tetrahydroxybutyl)-imidazole in beverages by dispersive micro-solid phase extraction using polymer cation exchange sorbent followed by ion chromatography and liquid chromatography coupled with tandem mass spectrometry. Food Chem 2019; 292:260-266. [DOI: 10.1016/j.foodchem.2019.04.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 03/11/2019] [Accepted: 04/06/2019] [Indexed: 11/18/2022]
|
12
|
Wu C, Wang L, Li H, Yu S. Determination of 4(5)-methylimidazole in foods and beverages by modified QuEChERS extraction and liquid chromatography-tandem mass spectrometry analysis. Food Chem 2018; 280:278-285. [PMID: 30642498 DOI: 10.1016/j.foodchem.2018.12.065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 11/14/2018] [Accepted: 12/13/2018] [Indexed: 10/27/2022]
Abstract
The determination of carcinogenic 4(5)-methylimidazole (4-MeI) in complex matrices at trace levels is a challenge because of its higher polarity and weaker column retention capability. Here, we proposed a novel method for the quantification of 4-MeI in various foods and beverages using modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) extraction with liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. The evaluated QuEChERS extraction with LC-MS/MS method showed excellent linearity (1-200 μg/L, with correlation coefficient (R2) > 0.999), trueness (91-113%), and precision (relative standard deviation (RSD) ≤ 12.3%), but low matrix effect (92-108%) for cola, tea, beer, coffee beverage, bread, biscuit and instant coffee. The expanded measurement uncertainty was less than 34.4% at 95% confidence level. The proposed method can be successfully applied to determine 4-MeI in 28 commercial foods and beverages purchased from local market. Therefore, we believe this method is likely to provide a potential for 4-MeI determination in practical application.
Collapse
Affiliation(s)
- Chunjian Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Li Wang
- Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China
| | - He Li
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China.
| |
Collapse
|
13
|
Jung MY, Kang JH, Choi YS, Lee DY, Lee JY, Park JS. Analytical features of microwave plasma-atomic emission spectrometry (MP-AES) for the quantitation of manganese (Mn) in wild grape (Vitis coignetiae) red wines: Comparison with inductively coupled plasma-optical emission spectrometry (ICP-OES). Food Chem 2018; 274:20-25. [PMID: 30372927 DOI: 10.1016/j.foodchem.2018.08.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 08/01/2018] [Accepted: 08/24/2018] [Indexed: 10/28/2022]
Abstract
The analytical features of MP-AES for the determination of Mn in wine were studied as compared with ICP-OES. The optimum spectral line (403.076 nm) of MP-AES was different from that (259.373 nm) of ICP-OES. Significant matrix effect was observed with MP-AES, but not with ICP-OES. A simple and cost-effective MP-AES for the quantitation of Mn in wild grape (Vitis coignetiae) red wines were developed and validated. A standard addition method was used to compensate the matrix effects. The sensitivity of MP-AES was comparable to that of ICP-OES. MP-AES was sensitive, precise, accurate and reliable. The Mn concentration in the wild grape wines was in the range of 502-3627 μg L-1. MP-AES had a distinct drawback of low matrix tolerance. However, MP-AES had a clear advantage of the low running cost due to the use of nitrogen gas generated from air with a nitrogen generator.
Collapse
Affiliation(s)
- Mun Yhung Jung
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea; Agricultural and Food Product Safety Analysis Center, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea.
| | - Ju Hui Kang
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Yun Seo Choi
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Da Young Lee
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Ju Yeon Lee
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea
| | - Ji Su Park
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun, Jeonbuk Province 55338, Republic of Korea; Analytical Center, Korea Food Research Institute, Wanju, Jeonbuk, Republic of Korea
| |
Collapse
|
14
|
Folmer DE, Doell DL, Lee HS, Noonan GO, Carberry SE. A U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing caramel colour and from formation of 4-MEI through the thermal treatment of food. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1890-1910. [PMID: 30130454 DOI: 10.1080/19440049.2018.1508892] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
4-Methylimidazole (4-MEI) is formed in caramel colours produced using ammonium compounds (Class III and Class IV caramel colours). 4-MEI can also form in food through Maillard reactions between reducing sugars and amino acids during cooking, roasting or dry-heating. The USFDA has analysed over 700 food and beverage samples collected from 2013 to 2015 for the presence of 4-MEI. These samples include foods containing added caramel colour and foods that are not labelled as containing added caramel colour, but which may contain 4-MEI resulting from thermal treatment. The 4-MEI levels in all food samples were quantified using LC-MS/MS. These data were used to develop a comprehensive dietary exposure assessment for 4-MEI for the U.S. population aged 2 years or more and several sub-populations, using two non-consecutive days of food consumption data from the combined 2009-2012 National Health and Nutrition Examination Survey and 10-14-day food consumption survey data for 2009-2012 from the NPD Group, Inc. National Eating Trends-Nutrient Intake Database. Dietary exposure estimates were prepared for each category of foods labelled as containing added caramel colour and of foods not labelled as containing added caramel colour, but which may contain 4-MEI from thermal treatment. Exposure to 4-MEI from consumption of foods containing added caramel colour was higher than that from foods that contain 4-MEI from thermal treatment for all population groups. Cola-type carbonated beverages were the highest contributors for most populations from foods containing added caramel colour. Coffee was the highest contributor for most populations from foods in which 4-MEI could be formed from thermal treatment. An overall combined exposure to 4-MEI was also estimated that included all foods identified as containing added caramel colour and foods in which 4-MEI could be formed by thermal treatment.
Collapse
Affiliation(s)
- Daniel E Folmer
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Diana L Doell
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Hyoung S Lee
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Gregory O Noonan
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| | - Susan E Carberry
- a U.S. Food and Drug Administration , Center for Food Safety and Applied Nutrition , College Park , Maryland , USA
| |
Collapse
|