title: Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs.
abstract: Mepiquat, a growth regulator widely used in agriculture, is also known as a process-induced byproduct formed in coffee from natural constituents during heat treatments such as roasting. This study examines mepiquat formation in cereal-based foodstuffs treated at sufficiently high temperature to trigger methyl transfer reactions that involve glycine betaine and choline naturally present in cereals. Color measurements of roasted barley grains revealed a correlation between thermal treatment and mepiquat content. Trials at industrial scale on instant beverages composed of roasted cereals demonstrated significant increases in mepiquat during the thermal process (in the range of 140-205 μg/kg in final products). A targeted survey of commercial products showed mepiquat in the range 69-381 μg/kg in powdered cereal instant drinks and 42-168 μg/kg in mugicha tea, a roasted barley infusion. These findings will not significantly affect the exposure of consumers to mepiquat due to the low amounts detected.
authors.affiliation: Nestlé Research Center , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
authors.forename: Thomas
authors.initials: T
authors.lastname: Bessaire
authors.affiliation: Nestlé Research Center , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
authors.forename: Adrienne
authors.initials: A
authors.lastname: Tarres
authors.affiliation: Nestlé Corporate Quality Management , Avenue Nestlé 55, 1800 Vevey, Switzerland.
authors.forename: Richard H
authors.initials: RH
authors.lastname: Stadler
authors.affiliation: Nestle Quality Assurance Centre , Menningerstrasse 1, 84570 Polling, Germany.
authors.forename: Silke
authors.initials: S
authors.lastname: Wermann
authors.affiliation: Nestle Quality Assurance Centre , Menningerstrasse 1, 84570 Polling, Germany.
authors.forename: Jocelyne
authors.initials: J
authors.lastname: Hofmann
authors.affiliation: Nestlé Product Technology Center Orbe , 1350 Orbe, Switzerland.
authors.forename: Viviane
authors.initials: V
authors.lastname: Theurillat
authors.affiliation: Nestlé Product Technology Center Orbe , 1350 Orbe, Switzerland.
authors.forename: Raphaël
authors.initials: R
authors.lastname: Combremont
authors.affiliation: Nestlé Research Center , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
authors.forename: Thierry
authors.initials: T
authors.lastname: Delatour
mesh_terms: D001622:Betaine / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D003296:Cooking; D002523:Edible Grain / Q000737:chemistry*; D001467:Hordeum / Q000737:chemistry; D006358:Hot Temperature; D010880:Piperidines / Q000032:analysis*
chemical_list: D010880:Piperidines; D001622:Betaine; C049449:mepiquat
keywords: cereals; choline; glycine betaine; mepiquat; roasted food; thermal treatment