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

Arwa Mustafa; Afaf Kamal-Eldin; E Petersson; Roger Andersson; Per Åman

doi:10.1016/j.jfca.2008.01.003

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

Arwa Mustafa
, Afaf Kamal-Eldin
, E Petersson
, Roger Andersson
, Per Åman

Publikation: Bidrag till tidskrift › Artikel i vetenskaplig tidskrift › Peer review

Sammanfattning

Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alkali-extractable AA in rye crisp bread 2 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R-2 = 0.99) indicated that they were formed from a common precursor(s). The storage of samples for 20 months lead to a decrease in the AA content but did not change the correlation between the AA yield from neutral and alkaline extraction. An experiment with labeled AA, added to the dough, ruled out the possibility that AA released by alkali extraction was bound to or entrapped in the matrix. (C) 2008 Elsevier Inc. All rights reserved

Originalspråk	Engelska
Sidor (från-till)	351-355
Antal sidor	5
Tidskrift	Journal of Food Composition and Analysis
Volym	21
Nummer	4
DOI	https://doi.org/10.1016/j.jfca.2008.01.003
Status	Publicerad - 2008

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abstract = "Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alkali-extractable AA in rye crisp bread 2 was on average 37\% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R-2 = 0.99) indicated that they were formed from a common precursor(s). The storage of samples for 20 months lead to a decrease in the AA content but did not change the correlation between the AA yield from neutral and alkaline extraction. An experiment with labeled AA, added to the dough, ruled out the possibility that AA released by alkali extraction was bound to or entrapped in the matrix. (C) 2008 Elsevier Inc. All rights reserved",

author = "Arwa Mustafa and Afaf Kamal-Eldin and E Petersson and Roger Andersson and Per {\AA}man",

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AU - Mustafa, Arwa

AU - Kamal-Eldin, Afaf

AU - Petersson, E

AU - Andersson, Roger

AU - Åman, Per

PY - 2008

Y1 - 2008

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AB - Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alkali-extractable AA in rye crisp bread 2 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R-2 = 0.99) indicated that they were formed from a common precursor(s). The storage of samples for 20 months lead to a decrease in the AA content but did not change the correlation between the AA yield from neutral and alkaline extraction. An experiment with labeled AA, added to the dough, ruled out the possibility that AA released by alkali extraction was bound to or entrapped in the matrix. (C) 2008 Elsevier Inc. All rights reserved

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DO - 10.1016/j.jfca.2008.01.003

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