Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

Mustafa, Arwa; Kamal‐Eldin, Afaf; Petersson, Erik V.; Andersson, Roger; Åman, Per

doi:10.1016/j.jfca.2008.01.003

Cited by 17 publications

(14 citation statements)

References 26 publications

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“…Concentration and dietary intake of food have significant variations, which depends upon cooking methods [21,[34][35][36][37][38][39][40][41][42]. Factors such as difference in food composition, high temperature (more than 120°C), and high carbohydrate, free asparagine, reducing sugars, pH, water content, ammonium bicarbonate and high concentration of competing amino acids could be the sources for variation in acrylamide level [43][44][45][46][47]. Dietary acrylamide intake may increase the risks of kidney and breast cancer [48,49].…”

Section: Occurrence and Dietary Intakementioning

confidence: 99%

Acrylamide in Food Products: A Review

R¹

2014

J Food Process Technol

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Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during heating under high temperature and low moisture conditions. The main aim of this review is to summarize the results of academic and industrial research on occurrence, dietary exposure, formation mechanism and mitigation measures of acrylamide in bakery, cereal and potato food products.

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Section: Occurrence and Dietary Intakementioning

confidence: 99%

Acrylamide in Food Products: A Review

R¹

2014

J Food Process Technol

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“…High ACR contents were found in fried potatoes and potato chips, breakfast cereals, or coffee. International Agency for Research on Cancer classified ACR as a probable human carcinogen . Its high consumption ranging from 23.86 to 56.83 μg/day has been reported in European countries and in the United States .…”

Section: Introductionmentioning

confidence: 99%

“…Numerous reports indicate the involvement of free radicals in ACR neurotoxicity . The mechanism of redox imbalance induced by ACR seems to be related to reactions with nucleophilic compounds and lipid peroxidation . Lipid peroxidation can lead to the loss of membrane integrity and neuronal cell death.…”

Section: Introductionmentioning

confidence: 99%

Acrylamide Influence on Activity of Acetylcholinesterase, Thiol Groups, and Malondialdehyde Content in the Brain of Swiss Mice

Kopańska

Lukáč²,

Kapusta

et al. 2015

J Biochem & Molecular Tox

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Acrylamide is a neurotoxin inhibiting neurotransmission in peripheral nerves. Less is known about acrylamide influence on the central nervous system. Here we measured acrylamide influence on the acetylcholinesterase activity in brain stem, hemispheres, and cerebellum of mice (males, Swiss strain) in relation to the thiol groups and malondialdehyde concentration. Acrylamide was injected intraperitoneally (20 and 40 mg/kg, i.e. 0.52 and 1.04 mg per animal). The brain structures were taken 24, 48, and 192 h after the injection. Acetylcholinesterase activity was significantly lower (p < 0.001 to p < 0.05) in all the structures. It was accompanied by the statistically significant (p < 0.001 to p < 0.05) increase in malondialdehyde concentrations in most of the studied structures time periods and ACR doses. –SH groups concentrations were significantly depleted in the right hemisphere (p < 0.01) after 24 h and in brain stem (p < 0.05) after 48 h. We suggest that neurotoxicity of acrylamide in brain is related to acetylcholinesterase inhibition and redox imbalance.

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“…A growing concern about acrylamide was triggered by a publication of Swedish researchers who reported on high concentrations of this compound in numerous foods containing amino acids and reducing sugars, and its apparent negative impact on human health (Mustafa et al 2008). Thermal processing of foods gives rise to a plethora of transformations generating high molecular weight polymers and copolymers known as melanoidins as well as low molecular weight compounds like furfural, acrolein and acrylamide.…”

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confidence: 99%

Formation of acrylamide during baking of shortcrust cookies derived from various flours

2012

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Miśkiewicz K., Nebesny E., Oracz J. (2012): Formation of acrylamide during baking of shortcrust cookies derived from various flours. Czech J. Food Sci., 30: 53-66.Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznań flour and flours from spelt-wheat, rice, chickpea, and amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheat Poznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180°C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 μg/kg) compared to those derived from the wheat Poznań flour only (41.9 μg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest.

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Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

Cited by 17 publications

References 26 publications

Acrylamide in Food Products: A Review

Acrylamide in Food Products: A Review

Acrylamide Influence on Activity of Acetylcholinesterase, Thiol Groups, and Malondialdehyde Content in the Brain of Swiss Mice

Formation of acrylamide during baking of shortcrust cookies derived from various flours

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