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

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

Research output: Contribution to journal › Article › peer-review

17 Citations (Scopus)

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 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R²=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.

Original language	English
Pages (from-to)	351-355
Number of pages	5
Journal	Journal of Food Composition and Analysis
Volume	21
Issue number	4
DOIs	https://doi.org/10.1016/j.jfca.2008.01.003
Publication status	Published - Jun 2008
Externally published	Yes

Keywords

Acrylamide
Extraction pH
Food safety
Rye crisp bread
Storage
Toxic element in food
Water-extractable acrylamide contents

ASJC Scopus subject areas

Food Science

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10.1016/j.jfca.2008.01.003

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title = "Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread",

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 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R2=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.",

keywords = "Acrylamide, Extraction pH, Food safety, Rye crisp bread, Storage, Toxic element in food, Water-extractable acrylamide contents",

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

note = "Funding Information: This study was carried out with financial support from the Islamic Development Bank in Jeddah (Saudi Arabia), Lantm{\"a}nnen AB, Wasabr{\"o}d AB (Sweden), and the European Commission, Priority 5 on Food Quality and Safety (Contract noFOOD-CT-2003-506820 Specific Targeted Project), {\textquoteleft}Heat-generated food toxicants—identification, characterization and risk minimization{\textquoteright}. This publication reflects the authors{\textquoteright} views and not necessarily those of the EC. The information in this document is provided as is and no guarantee or warranty is given that the information is fit for any particular purpose. The user thereof uses the information at its sole risk and liability. ",

year = "2008",

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doi = "10.1016/j.jfca.2008.01.003",

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AU - Kamal-Eldin, Afaf

AU - Petersson, Erik V.

AU - Andersson, Roger

AU - Åman, Per

N1 - Funding Information: This study was carried out with financial support from the Islamic Development Bank in Jeddah (Saudi Arabia), Lantmännen AB, Wasabröd AB (Sweden), and the European Commission, Priority 5 on Food Quality and Safety (Contract noFOOD-CT-2003-506820 Specific Targeted Project), ‘Heat-generated food toxicants—identification, characterization and risk minimization’. This publication reflects the authors’ views and not necessarily those of the EC. The information in this document is provided as is and no guarantee or warranty is given that the information is fit for any particular purpose. The user thereof uses the information at its sole risk and liability.

PY - 2008/6

Y1 - 2008/6

N2 - 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 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R2=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.

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 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R2=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.

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KW - Storage

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KW - Water-extractable acrylamide contents

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

Abstract

Keywords

ASJC Scopus subject areas

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