Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Abstract

Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination.

Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran

“…Rydberg and coworkers reported similar results for the effect of baking temperature on acrylamide formation, and heating temperature and acrylamide formation exhibited an exponential correlation from 160 to 230°C, while prolonging the thermal treatment over 20 min acrylamide concentration decreased as a consequence of polymerization and Michael addition reaction. [32] Moreover, the presence of free amino groups can influence the elimination of acrylamide as a consequence of the Michael addition [35,36].…”

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

“…HMF determination was based on the method described by Troise et al (2018) with some modifications. Briefly, 9 mL of 0.1% formic acid water solution and 0.5 mL each of Carrez I and Carrez II were added to 0.5 g of fried vegetable powder.…”

Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

“…Only the impact of cold pressed RPC, RPC fiber isolate, and RPC alkaline extract on the generation of acrylamide and 5-hydroxymethylfurfural in cookies was investigated. The cookies with RPC had a higher concentration of 5hydroxymethylfurfural, while the alkaline extract from RPC caused a decrease of acrylamide content in the supplemented cookies [16].…”

“…Rapeseed is the third most abundant oil plant worldwide (after palm and soya) and the primary oil seed crop in Poland. During rapeseed processing, several wastes are generated, and RPC is one of the major types of residual biomass from the rapeseed oil industry [16,17]. The RPC can provide a viable and economical source of bioactive compounds, because the varieties grown in Poland have an improved nutritional profile (low amounts of erucic acid and glucosinolates).…”