Journal
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
Volume 9, Issue 1, Pages 59-65Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19393210.2015.1127294
Keywords
4(5)-methylimidazole; coffee; Japanese apricot fruit juice; caramel syrup; red ginseng juice; processed sauce; risk assessment
Funding
- Basic Science Research Program of the National Research Foundation of Korea (NRF) - Ministry of Education [S-2014-A0434-00028]
- R&D Convergence Center Support Program, Ministry of Agriculture, Food, and Rural Affairs, Republic of Korea
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In this study, the 4(5)-methylimidazole (4(5)-MI) levels in various 144 brown coloured foods and beverages were determined. The brown coloured foods and beverages were 62 processed sauces, 40 coffee, 9 caramel syrups, 18 red ginseng juice and 15 Japanese apricot fruit juice. The amount of 4(5)-MI in brewed coffee (1821.3ng/g) was the highest level among the samples. The 4(5)-MI concentration in processed sauce (47.6ng/g) was the lowest level among the samples. The levels of 4(5)-MI in various samples were found as follows: 47.6-1748.5ng/g in processed sauces, 64.1-1821.3ng/g in commercial coffee, 115.5-491.9ng/g in caramel syrups, 91.0-854.1ng/g in red ginseng juice and 137.6-587.4ng/g in Japanese apricot fruit juice. Based on the 4(5)-MI levels, the estimated daily intake (EDI) and chronic daily intake (CDI) were calculated. EDI and CDI of red ginseng juice was the highest among all samples, and they were 1618.6 and 1256.8ng/kgbw/day, respectively.
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