Asparagine and sweeteners – how they influence acrylamide formation in wheat flour biscuits?

Mustățea, Gabriel; Popa, Mona Elena; Negoiţă, M.; Roming, Florentina Israel

doi:10.1016/j.jbiotec.2015.06.252

Cited by 3 publications

(4 citation statements)

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“…The current analyses are in line with the hypothesis that the raw materials are the major factors influencing the formation of AA, in particular the asparagine content of cereal flours [44][45][46][47]. The highest value obtained for Biscuit D (average 2373 µg kg −1 ) can be justified by its composition, since one of its raw materials is the wheat bran.…”

Section: Correlation Between Acrylamide Content and Biscuit Coloursupporting

confidence: 84%

“…Of more concern is the fact that Biscuits C and D contain AA in concentration clearly above (average 2056 and 2373 μg kg −1 , respectively) the indicative value reported by European Food Safe Authority (dashed line in Figure 2), confirming the pressure of establishing mitigation measures for the reduction of the presence of AA in these matrices. The current analyses are in line with the hypothesis that the raw materials are the major factors influencing the formation of AA, in particular the asparagine content of cereal flours [44][45][46][47]. The highest value obtained for Biscuit D (average 2373 μg kg −1 ) can be justified by its composition, since one of its raw materials is the wheat bran.…”

Section: Acrylamide Content In Biscuitssupporting

confidence: 84%

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Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Fernandes

Carvalho

Guido

2019

Foods

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Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers, and breakfast cereals, at temperatures above 120 °C. Thus, the need to detect and quantify the AA content in processed foodstuffs is eminent, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MS with electrospray ionization and Orbitrap as the mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 and 11.8 μg kg−1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color, and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing to putting in place effective mitigation strategies.

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Section: Correlation Between Acrylamide Content and Biscuit Coloursupporting

confidence: 84%

Section: Acrylamide Content In Biscuitssupporting

confidence: 84%

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Fernandes

Carvalho

Guido

2019

Foods

View full text Add to dashboard Cite

show abstract

“…Of more concern is the fact that biscuits C and D contain AA in concentration clearly above (average 2056 and 2373 g kg -1 , respectively) the indicative value reported by European Food Safe Agency (dashed line in Figure 2), confirming the pressure of establishing mitigation measures for the reduction of the presence of AA in these matrices. The current analyses are in line with the hypothesis that the raw materials are the major factors influencing the formation of AA, in particular the asparagine content of cereal flours [44][45][46][47] with higher concentrations of asparagine, the amino acid responsible for the major pathway of AA formation. Another type of raw material that may increase the concentration of AA in biscuits is that undergoing heat treatment, such as cocoa.…”

Section: Acrylamide Content In Biscuitssupporting

confidence: 82%

Determination of Acrylamide in Biscuits by High-Resolution <em>Orbitrap</em> Mass Spectrometry: Validation and Application

Fernandes¹,

Carvalho²,

Guido³

2019

Preprint

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Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers and breakfast cereals, at temperatures above 120 °C. Thus, it is eminent the need to detect and quantify the AA content in processed foodstuffs, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MSn with electrospray ionization and Orbitrap as mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 μg kg-1 and 11.8 μg kg-1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Results for AA concentration obtained vary between 323.7 and 2056.1 μg kg-1. During baking an increase in AA concentration was observed, as well as between samples taken from different areas of the baking oven. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing for putting in place effective mitigation strategies.

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“…The difference in biscuits composition and in the processing conditions applied can easily explain the observed variability between samples. Studies showed that AA formation is dependent on the type and concentration of sugars and revealed that fructose contribute to the formation of a higher level of AA compared to glucose (Mustățea et al, 2015, Nguyen et al, 2016, Nguyen et al, 2017. Also, the type of fat and wheat flour used influences the AA level of biscuits (Negoiță et al, 2017b).…”

Section: Aa Content Of Biscuits and Wafersmentioning

confidence: 99%

Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Mihai

Negoiţă

Horneț

2020

Ann.UDJG.FoodTechnology

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This study reports the acrylamide (AA) content of some cereal-based products purchased from different Romanian suppliers. The AA level was determined by using gas chromatography tandem mass spectrometry (GC-MS/MS) in SRM mode. The analytical method was characterized by a high degree of sensitivity (limit of detection (LOD) = 1.23 μg/kg, and limit of quantification (LOQ) = 3.70 μg/kg). A total of 46 food samples of bread, biscuits, and similar products (doughnuts, cakes, cookies etc.) were analysed. The results showed that the AA level varied between food samples, for soft bread (5.63-85.05 µg/kg), biscuits (8.55-548.80 µg/kg), crackers (13.92-167.58 µg/kg) and for similar products (12.57-99.01 µg/kg) which were lower than the benchmark levels set by the Commission Regulation (EU) 2017/2158. The highest AA content (548.80 µg/kg) was found for biscuits, while the lowest AA content (5.63 µg/kg) was obtained for wheatbased bread. From the analysed products, 4 biscuit samples exceeded the benchmark levels of 350 µg/kg established by European Union.

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Asparagine and sweeteners – how they influence acrylamide formation in wheat flour biscuits?

Cited by 3 publications

References 0 publications

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Determination of Acrylamide in Biscuits by High-Resolution <em>Orbitrap</em> Mass Spectrometry: Validation and Application

Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

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