Analysis and risk assessment of 4(5)-methylimidazole in brown colored foods and beverages

ABSTRACT

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 (1821.3 ng/g) was the highest level among the samples. The 4(5)-MI concentration in processed sauce (47.6 ng/g) was the lowest level among the samples. The levels of 4(5)-MI in various samples were found as follows: 47.6–1748.5 ng/g in processed sauces, 64.1–1821.3 ng/g in commercial coffee, 115.5–491.9 ng/g in caramel syrups, 91.0–854.1 ng/g in red ginseng juice and 137.6–587.4 ng/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 1256.8 ng/kg bw/day, respectively.

KEYWORDS:

• 4(5)-methylimidazole
• processed sauce
• coffee
• caramel syrup
• red ginseng juice
• Japanese apricot fruit juice
• risk assessment

Additional information

Funding

This research was supported by Basic Science Research Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education [grant number S-2014-A0434-00028] and the R&D Convergence Center Support Program, Ministry of Agriculture, Food, and Rural Affairs, Republic of Korea.