Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives
PBN-AR
Instytucja
Wydział Matematyki, Fizyki i Chemii (Uniwersytet Śląski w Katowicach)
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN
1438-2377
EISSN
Wydawca
URL
Rok publikacji
2014
Numer zeszytu
3
Strony od-do
477-484
Numer tomu
238
Identyfikator DOI
Liczba arkuszy
0,4
Autorzy
(liczba autorów: 7)
Pozostali autorzy
+ 5
Autorzy przekładu
(liczba autorów przekładu: 0)
Słowa kluczowe
EN
Accelerated solvent extraction
N-nitrosopiperidine
Nitrite curing mixtures
Piperidine
Piperyol-piperidine
Spices
Streszczenia
Język
EN
Treść
The N-nitrosopiperidine (NPIP) formation in blends of spices and nitrite curing salt was investigated in relation with the piperine and piperidine contents in spices. Firstly, two analytical methods were developed. Piperine was extracted with dichloromethane by means of accelerated solvent extraction (ASE) and determined by high-performance liquid chromatography (HPLC)–diode array detector (λ = 343 nm). A selective hydroextraction of piperidine using ASE and its quantification by HPLC–ELSD was applied. Both methods were sufficiently sensitive and accurate (limit of detection, limit of quantification, and recovery: 0.28, 0.84 μg, and 98.9 ± 2.6 % for piperine, and 5.76, 17.45 μg, and 95.9 ± 2.9 % for piperidine, respectively). Secondly, both compounds were quantified in commercial samples (black and white pepper, paprika, chili pepper, allspice, and nutmeg). The maximum amount of piperine (21.12 mg g−1) was found in pepper, while the other spices contained only traces. Piperidine was detected mainly in the pepper samples, whereby the highest concentration was found in the white pepper extract (11.42 mg g−1). Thirdly, during the storage of spices blended with nitrite curing salt, the NPIP content was determined, using a gas chromatograph coupled with a thermal energy analyzer. Against our expectations, no NPIP formation was observed in the curing mixture which contained white pepper extract. This result remains in contrast with the white pepper mixture, in which the NPIP content significantly increased from not detected to 9.80 ± 0.41 ng g−1 after the 2 months storage period. In conclusion, high amounts of piperine or piperidine in spices do not systematically result in the formation of NPIP, when blended with nitrite curing salt .
Inne
System-identifier
0192500105432
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