Reactivity of acrylamide with coffee melanoidins in model systems

Abstract

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.

Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips

“…In addition to the investigation of the mechanisms responsible for the formation of acrylamide in foods, numerous studies have also been directed to finding reaction conditions and additives that minimize acrylamide content (Mulla, Bharadwaj, Annapure, & Singhal, 2011;Pastoriza, Rufian-Henares, & Morales, 2012;Pedreschi, Mariotti, Granby, & Risum, 2011). Among them, the role of antioxidants on acrylamide formation in foods is still controversial and both positive (Ciesarová, Suhaj, & Horváthová, 2008;Napolitano, Morales, Sacchi, & Fogliano, 2008) and negative or null effects (Acar & Gökmen, 2009;Rydberg et al, 2003) have been described.…”

Acrylamide in Coffee and Coffee Substitutes

“…This has been also confirmed by the results of the CONTAM survey [12] showing average concentrations of acrylamide of 374, 266, and 187 μg/kg in light, medium, and dark roasted coffee, respectively. Recently, Pastoriza et al [32] stated that acrylamide may react with coffee melanoidins during roasting, leading to a net decrease in acrylamide content. Recently, Pastoriza et al [32] stated that acrylamide may react with coffee melanoidins during roasting, leading to a net decrease in acrylamide content.…”

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

“…[ [138][139][140][141][142] Acrylamide formation can be decreased when carbohydrate rich food is covered (e.g. with egg) during frying.…”