Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems

Vleeschouwer, Kristel De; Plancken, Iesel Van der; Loey, Ann Van; Hendrickx, Marc

doi:10.1021/jf0611264

Cited by 54 publications

(61 citation statements)

References 29 publications

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“…Table 2 summarized the effect of pH on the decrease of ACR mediated by melanoidins. As expected, ACR formation is reduced at low pH and enhanced at higher pH levels (De Vleeschouwer, van der Plancken, van Loey, & Hendrickx, 2006). Increased proton concentration at lower pH will results in a higher amount of protonated amino groups of asparagine.…”

Section: Resultssupporting

confidence: 65%

Reactivity of acrylamide with coffee melanoidins in model systems

Pastoriza

Rufián-Henares

Morales

2012

LWT - Food Science and Technology

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Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in large extent during coffee roasting. Model systems composed of ACR (elimination studies) or glucose-asparagine (ACR formation/elimination studies) with/without melanoidins was heated at 180 _C. Washed sea sand and cellulose microcrystalline were used as matrix. Coffee melanoidins had a direct influence on the fate of ACR under heating, while the effect was not observed at room temperature. In addition, ACR decrease was also related to the reaction time and the initial amount of melanoidins in the media, where clearly a dose-response was observed. In contrast, pH (from 3.5 to 7.0) had no significant effect on ACR reactivity towards melanoidins. It is hypothesized that nucleophilic amino groups of amino acids from the proteinaceous backbone of melanoidins react via the Michael addition reaction with ACR, although the exact mechanism is unknown. Then, melanoidins could modulate the reaction pathways of ACR formation and elimination during coffee roasting and serve as acrylamide-mitigation substance.

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Section: Resultssupporting

confidence: 65%

Reactivity of acrylamide with coffee melanoidins in model systems

Pastoriza

Rufián-Henares

Morales

2012

LWT - Food Science and Technology

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“…This was due to the increased pH, since no significant difference was assessed with the control mixture at the same pH. In a previous study, it was suggested that phosphate ions exerted an inhibiting effect on acrylamide formation, apart from the pH effect (De Vleeschouwer et al, 2006). This could however not be confirmed in the current model system at the applied concentration level.…”

Section: Influence Of Additives On Acrylamide Formation In Potato Modmentioning

confidence: 54%

“…Comparing the acrylamide contents with the control mixture at the same pH, no significant additional decrease or increase could be detected. The additional acrylamide lowering effect of citric acid, as suggested earlier (De Vleeschouwer et al, 2006), appeared not to be significant and could thus not be confirmed. Similarly, also the other organic acids mitigated acrylamide formation only due to their impact on the product pH, at the applied concentration levels.…”

Section: Influence Of Additives On Acrylamide Formation In Potato Modmentioning

confidence: 70%

“…It can thus be questioned whether the acrylamide mitigating effect in potatoes is not merely due to a decrease in pH. Besides, De Vleeschouwer, Van der Plancken, Van Loey, and Hendrickx (2006) found that an increasing citrate and phosphate buffer concentration seemed to reduce the final acrylamide content, at constant pH. This effect was ascribed to the sterical hindrance caused by the high amount of buffer ions which hinder an effective reaction between the acrylamide precursors.…”

Section: Introductionmentioning

confidence: 99%

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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

et al. 2008

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The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, L-lysine and L-cysteine also lowered acrylamide, while keeping the pH at its original level. L-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or L-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system.

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“…Glycemic index is lowered when vinegar dressing is added after cooking (Leeman et al 2005). Acrylamide development is reduced in potato products processed at lower pH (Yuan et al 2007;De Vleeschouwer et al 2006) but may be increased if low tissue pH is associated with more reducing sugars.…”

Section: Introductionmentioning

confidence: 99%

Survey of Tuber pH Variation in Potato (Solanum) Species

Kiszonas

Bamberg

2009

Am. J. Pot Res

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Variation in tuber pH has been previously reported in cultivated potato and shown to be associated with economic traits. We here report a broad survey of potato germplasm for tuber pH, including wild Solanum species. Cultivar pH ranged from about 5.5 to 6.2, while six wild species were significantly lower. Solanum microdontum had the lowest pH average of the wild species examined at 5.17 with the lowest observed reading of 4.99. This species also exhibited a strong environmental effect, in which field tubers (5.28) were much lower than greenhouse tubers (5.63). Long storage generally did not have a significant effect on wild species tubers, except for S. jamesii, which reduced from 5.78 to 5.54. Various types of sampling were tested. Skins were generally lower than flesh, with a high correlation between the tissues. Samples that were frozen, cooked, or reconstituted from dried powder had different absolute pH values, but these were highly correlated, so germplasm would be ranked for pH similarly regardless of method. Although not tested here, physiological links between pH and economic traits like disease resistance, nutrition and tuber quality are plausible. If so, pH testing might serve as a rapid and inexpensive screening tool in breeding programs. The association of pH and useful traits might also provide clues for exploring underlying genetic and physiological mechanisms in potatoes.Resumen Se ha reportado con anterioridad la variación en el pH del tubérculo en papa cultivada y se ha demostrado su asociación con indicadores económicos. Aquí reportamos un amplio estudio de germoplasma de papa para pH del tubérculo, incluyendo especies silvestres de Solanum. El pH de las variedades fluctuó desde cerca de 5.5 a 6.2, mientras que para seis especies silvestres fue significativamente más bajo. Solanum microdontum tuvo el promedio mas bajo de las especies silvestres examinadas, con 5.17, con la lectura observada mas baja de 4.99. Esta especie también exhibió un efecto ambiental fuerte, en el cual los tubérculos de campo lo tuvieron mas bajo (5.28) que los de invernadero (5.63). El almacenamiento prolongado generalmente no tuvo efecto significativo en tubérculos de especies silvestres, excepto para S. famesii, que lo redujo de 5.78 a 5.54. Se probaron varios tipos de muestreos. La piel fue generalmente más baja que la pulpa, con una alta correlación entre tejidos. Las muestras congeladas, cocinadas, o reconstruidas de polvo deshidratado, tuvieron valores absolutos diferentes de pH, pero altamente correlacionados, de manera que el germoplasma sería clasificado por similitud de pH independientemente del método. Aún cuando no se probó aquí, es posible que existan enlaces fisiológicos entre el pH e indicadores económicos, como resistencia a enfermedades, nutrición y calidad de tubér-culo. De ser así, las pruebas del pH pudieran servir como una herramienta rápida y barata de evaluación en los programas de mejoramiento. La asociación del pH con indicadores útiles pudiera también proporcionar pistas para explotar mecanismo...

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Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems

Cited by 54 publications

References 29 publications

Reactivity of acrylamide with coffee melanoidins in model systems

Reactivity of acrylamide with coffee melanoidins in model systems

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Survey of Tuber pH Variation in Potato (Solanum) Species

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