Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms

Li, Xue-Nan; Liu, Bin; Liu, Hui; Xing, Tieling; Cui, Congcong; Yan, Haiyang; Yuan, Yuan

doi:10.1016/j.foodchem.2023.136488

Cited by 1 publication

(1 citation statement)

References 28 publications

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“…However, the parameters specified by Li et al . (2023), Selli et al . (2021), and Shariatifar et al .…”

Section: Methodsmentioning

confidence: 99%

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Erhan,

Proestos,

Manoharadas

et al. 2023

Int J of Food Sci Tech

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SummaryThe effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on the antioxidant activity (IC50). Benzo[a]anthracene (BaA) was detected in both raw and cooked mushroom samples, with no statistically significant difference in ∑PAH4 (BaA + Chry + BbF + BaP) content between samples. The ∑PAH4 content, initially 0.30 ng/g in raw samples, ranged from 0.34 to 3.50 ng/g across mushrooms cooked using different methods. Importantly, consumption of even 1 kg of pan‐fried mushrooms with the highest ∑PAH4 content remained within the limits defined by both the Turkish Food Codex Food Contaminants Regulation (TFC 2011) and the European Union Directive (EU 2011).

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“…However, the parameters specified by Li et al . (2023), Selli et al . (2021), and Shariatifar et al .…”

Section: Methodsmentioning

confidence: 99%

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Erhan,

Proestos,

Manoharadas

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms

Cited by 1 publication

References 28 publications

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

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