Data/hora: 25/05/2024 11:59:35

Biblioteca(s): 	Embrapa Suínos e Aves.	
Data corrente: 	06/11/2019	
Data da última atualização: 	06/11/2019	
Autoria: 	BACILA, D. M.; CUNHA JUNIOR, A.; GRESSLER, V.; SCHEUERMANN, G. N.; COLDEBELLA, A.; CARON, L.; MAFRA, L. I.; FEDDERN, V.	
Afiliação: 	DANNIELE MIRANDA BACILA, UFPR; ANILDO CUNHA JUNIOR, CNPSA; VANESSA GRESSLER, CNPSA; GERSON NEUDI SCHEUERMANN, CNPSA; ARLEI COLDEBELLA, CNPSA; LUIZINHO CARON, CNPSA; LUCIANA IGARASHI MAFRA, UFPR; VIVIAN FEDDERN, CNPSA.	
Título: 	Detection of p-nitroaniline released from degradation of 4,4 - dinitrocarbanilide in chicken breast during thermal processing.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Journal of Agricultural and Food Chemistry, v. 67, p. 9002-9008, 2019.	
DOI: 	10.1021/acs.jafc.9b02259	
Idioma: 	Inglês	
Conteúdo: 	Abstract: The diphenylurea 4,4?-dinitrocarbanilide (DNC) is the residue of concern left in edible tissues of broilers fed diets containing the anticoccidial nicarbazin. When chicken meat is submitted to thermal processing, p-nitroaniline (p-NA) is expected from DNC degradation. This work aimed at evaluating whether thermal processing of DNC-containing chicken meat induces p-NA appearance. First, a hydrolysis assay was performed in aqueous solutions at 100 °C in different pH, confirming that DNC cleavage yields p-NA. Then a novel LC-MS/MS method was used to detect traces of this aromatic amine in DNCcontaining chicken breast fillets subjected to cooking methods. Our evidence showed p-NA occurrence in such chicken meat samples, which corroborated results from hydrolysis assay. The p-NA appearance in fillets was rather discrete during boiling treatment, but its concentration became pronounced over time for grilling, frying, and roasting, achieving respectively 326.3, 640.0, and 456.9 ?g/kg. As far as we are concerned, no other research identified degradation products from DNC residue in heat-processed chicken fillets. Therefore, this study leads to additional approaches to assess impacts on food safety.	
Palavras-Chave: 	Cozimento de alimento; DNC; Filé de frango; LC-MS / MS; Método de cozimento; Nicarbazina; P-NA.	
Thesagro: 	Frango de Corte; Segurança Alimentar; Temperatura.	
Thesaurus Nal: 	Broiler chickens; Chicken meat; Cooking; Food safety; Nicarbazin.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Suínos e Aves (CNPSA)	
Exemplares: 	CNPSA - (21697-1) - UPC - AP - DD -  -  -  - DIS