02361naa a2200397 a 450000100080000000500110000800800410001902400340006010000180009424501540011226000090026652012250027565000210150065000170152165000120153865000160155065000150156665000200158165000250160165000160162665300260164265300080166865300200167665300150169665300250171165300160173665300090175270000210176170000170178270000230179970000190182270000140184170000170185570000160187277300750188821139492019-11-06       2019    bl uuuu     u00u1 u    #d7 a10.1021/acs.jafc.9b022592DOI1 aBACILA, D. M.  aDetection of p-nitroaniline released from degradation of 4,4 - dinitrocarbanilide in chicken breast during thermal processing.h[electronic resource]  c2019  aAbstract: 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.  aBroiler chickens  aChicken meat  aCooking  aFood safety  aNicarbazin  aFrango de Corte  aSegurança Alimentar  aTemperatura  aCozimento de alimento  aDNC  aFilé de frango  aLC-MS / MS  aMétodo de cozimento  aNicarbazina  aP-NA1 aCUNHA JUNIOR, A.1 aGRESSLER, V.1 aSCHEUERMANN, G. N.1 aCOLDEBELLA, A.1 aCARON, L.1 aMAFRA, L. I.1 aFEDDERN, V.  tJournal of Agricultural and Food Chemistrygv. 67, p. 9002-9008, 2019.