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Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives

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Abstract

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 .

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Acknowledgments

This work was performed in the framework of the MeCagrO2 project “Safe products, sustainable processes and employment increased attractiveness for companies from the 2 Seas agro food Area”. Note: “The document reflects the authors’ views. The interreg IVA 2 Seas Programme Authorities are not liable for any use that may be made of the information contained therein.”

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Gebr. Desmetstraat 1, 9000, Ghent, Belgium

    Eveline De Mey, Hannelore De Maere, Lore Dewulf, Hubert Paelinck & Ilse Fraeye

  2. Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001, Leuven, Belgium

    Eveline De Mey, Hannelore De Maere, Lore Dewulf, Hubert Paelinck & Ilse Fraeye

  3. Food Quality Laboratory, ISA, Boulevard Vauban 48, 59046, Lille Cedex, France

    Hannelore De Maere

  4. Institute of Chemistry, University of Silesia, 9 Szkolna Street, 40 006, Katowice, Poland

    Mieczysław Sajewicz & Teresa Kowalska

Authors
  1. Eveline De Mey
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  2. Hannelore De Maere
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  3. Lore Dewulf
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  4. Hubert Paelinck
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  5. Mieczysław Sajewicz
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  6. Ilse Fraeye
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  7. Teresa Kowalska
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Correspondence to Eveline De Mey.

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De Mey, E., De Maere, H., Dewulf, L. et al. Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives. Eur Food Res Technol 238, 477–484 (2014). https://doi.org/10.1007/s00217-013-2125-4

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  • DOI: https://doi.org/10.1007/s00217-013-2125-4

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