Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems

Abstract

BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems – asparagine (Asn)/glucose (Glc), Asn/GalA, and Asn/Glc/GalA – during heating under different pH values (pH 3.8–7.8), Glc concentration (0–0.1 mol L−1), molar ratio of substrates (Asn/Glc = 1:1, 0.025–0.5 mol L−1) and temperature (120–180 °C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L−1 GalA strongly accelerated AA formation in a manner dependent on pH value and temperature (P < 0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine‐5‐one were identified as the intermediates formed in the Asn/GalA model system using ultra‐performance liquid chromatography–quadrupole‐time‐of‐flight–mass spectrometry. CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant in elucidating the contribution of interaction between components for AA formation in fruit products. © 2022 Society of Chemical Industry.

The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread

“…This effect occurs due to the metabolism of such microorganisms as yeast and lactic acid bacteria, which utilize this amino acid for their growth [93]. Moreover, the reduction in pH during fermentation is also important because it lowers the reactivity of free asparagine (increases protonation of the amino acid) and further inhibits the formation of Schiff base, a precursor of acrylamide [94,95].…”