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.
Highlights
IntroductionImidazoles, including 4(5)-methylimidazole (4(5)MEI), are important building blocks in organic synthesis [1,2] and are used in the production process of pharmaceuticals, agrochemicals, and as curing agents in a variety of epoxy resins [3,4,5]. 4(5)-Methylimidazole is a simple molecule with a molecular weight of 82.1 and solubility in water and ethanol [6].When it is in a neutral-to-basic pH aqueous solution, 4(5)MEI exists in a tautomeric equilibrium of 4 and 5 MEI (Figure 1) [7,8].4(5)-Methylimidazole occurs in food matrices as a result of the Maillard reaction that takes place between amino acids and sugars when food is thermally processed [9,10].Ammonia caramel colorant additives constitute a significant source of 4(5)MEI in food products [11]
The aim of this review is to provide an overview of the methods that have been as Scopus, Web of Science, and PubMed
The presence of 4(5)MEI in food matrices is ascribed to the use of ammonia caramel colorants in foods and beverages, and to its production through the Maillard reaction where methylglyoxal, a Maillard reaction by-product, is considered an important precursor of
Summary
Imidazoles, including 4(5)-methylimidazole (4(5)MEI), are important building blocks in organic synthesis [1,2] and are used in the production process of pharmaceuticals, agrochemicals, and as curing agents in a variety of epoxy resins [3,4,5]. 4(5)-Methylimidazole is a simple molecule with a molecular weight of 82.1 and solubility in water and ethanol [6].When it is in a neutral-to-basic pH aqueous solution, 4(5)MEI exists in a tautomeric equilibrium of 4 and 5 MEI (Figure 1) [7,8].4(5)-Methylimidazole occurs in food matrices as a result of the Maillard reaction that takes place between amino acids and sugars when food is thermally processed [9,10].Ammonia caramel colorant additives constitute a significant source of 4(5)MEI in food products [11]. 4(5)-Methylimidazole is a simple molecule with a molecular weight of 82.1 and solubility in water and ethanol [6]. When it is in a neutral-to-basic pH aqueous solution, 4(5)MEI exists in a tautomeric equilibrium of 4 and 5 MEI (Figure 1) [7,8]. Ammonia caramel colorant additives constitute a significant source of 4(5)MEI in food products [11]. In the process of creating ammonia caramel and sulfite ammonia caramel color, the caramelization procedure causes ammonia to interact with reducing sugars, producing 4(5)MEI [9,10,11].
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