Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 23, 2006, Pages 8968-8976

  Claus, Achim ^a   Schreiter, Pat ^b   Weber, Albrecht ^a   Graeff, Simone ^a   Herrmann, Wilfried ^a   Claupein, Wilhelm ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Chemisches und Veterinäruntersuchungsamt Stuttgart ^*  (Germany)

Author keywords

Acrylamide; Asparagine; Bread; Cereal; Enzyme activity; Extraction rate; Fertilization; Flour; Harvest year; Reducing sugars; Sprouting; Variety

Indexed keywords

ACRYLAMIDE; AMYLASE; ASPARAGINE; CARBOHYDRATE; PEPTIDE HYDROLASE;

ARTICLE; BREAD; CHEMISTRY; ENZYMOLOGY; FLOUR; GLYCATION; MASS FRAGMENTOGRAPHY; RYE; WHEAT;

ACRYLAMIDE; ALPHA-AMYLASE; ASPARAGINE; BREAD; CARBOHYDRATES; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAILLARD REACTION; PEPTIDE HYDROLASES; SECALE CEREALE; TRITICUM;

SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 33751261204     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061936f     Document Type: Article

References (55)

1. Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Törnqvist, M. Acrylamide: A cooking carcinogen? Chem. Res. Toxicol. 2000, 13, 517-522.
2. Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Törnqvist, M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 2002, 50, 4998-5006.
3. Konings, E. J. M.; Baars, A. J.; van Klaveren, J. D.; Spanjer, M. C.; Rensen, P. M.; Hiemestra, M.; van Kooij, J. A.; Peters, P. W. J. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food Chem. Toxicol. 2003, 41, 1569-1579.
4. Erdreich, L. S.; Friedman, M. A. Epidemiological evidence for assessing the carcinogenicity of acrylamide. Regul. Toxicol. Pharmacol. 2004, 39, 150-157.
5. Stadler, R. H.; Blank, I.; Varga, N.; Robert, F.; Hau, J.; Guy, P. A.; Robert, M.-C.; Riediker, S. Acrylamide from Maillard reaction products. Nature 2002, 419, 449-450.
6. Mottram, D. S.; Wedzicha, B. L.; Dodson, A. T. Acrylamide is formed in the Maillard reaction. Nature 2002, 419, 448.
7. Zyzak, D. V.; Sanders, R. A.; Stojanovic, M.; Tallmadge, D. H.; Eberhardt, B. L.; Ewald, D. K.; Gruber, D. C.; Morsch, T. R.; Strothers, M. A.; Rizzi, G. P.; Villagran, M. D. Acrylamide formation mechanism in heated foods. J. Agric. Food Chem. 2003, 51, 4782-4787.
8. Weisshaar, R.; Gutsche, B. Formation of acrylamide in heated potato products - model experiments pointing to asparagine as precursor. Dtsch. Lebensm. - Rundsch. 2002, 98, 397-400.
9. Yaylayan, V. A.; Wnorowski, A.; Perez-Locas, C. Why asparagine needs carbohydrates to generate acrylamide. J. Agric. Food Chem. 2003, 51, 1753-1757.
10. Claus, A.; Weisz, G. M.; Schieber, A.; Carle, R. Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls. Mol. Nutr. Food Res. 2006, 49, 87-93.
11. Buhlert, J.; Carle, R.; Majer, Z.; Spitzner, D. Thermal degradation of peptides and formation of acrylamide. Lett. Org. Chem. 2006, 3, 356-357.
12. Gertz, C.; Klostermann, S. Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur. J. Lipid Sci. Technol. 2002, 104, 762-771.
13. Yaylayan, V. A.; Perez, L. C.; Wnorowski, A.; O'Brien, J. The role of creatine in the generation of N-methylacrylamide: a new toxicant in cooked meat. J. Agric. Food Chem. 2004, 52, 5559-5565.
14. Friedman, M. Chemistry, biochemistry, and safety of acrylamide. A review. J. Agric. Food Chem. 2003, 51, 4504-4526.
15. Rudén, C. Acrylamide and cancer risk-expert risk assessments and the public debate. Food Chem. Toxicol. 2004, 42, 335-349.
16. Biederman, M.; Noti, A.; Biederman-Brem, S.; Mozzetti, V.; Grob, K. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitt. Lebensmittelunters. Hyg. 2002, 93, 668-687.
17. Taeymans, D.; Wood, J.; Ashby, P.; Blank, I.; Studer, A.; Stadler, R. H.; Gondé, P.; Van Eijck, P.; Lalljie, S.; Lingnert, H.; Lindblom, M.; Matissek, R.; Müller, D.; Tallmadge, D.; O'Brien, J.; Thompson, S.; Silvian, D.; Whitmore, T. A review of acrylamide: an industry perspective on research, analysis, formation, and control. Crit. Rev. Food Sci. Nutr. 2004, 44, 323-347.
18. Biedermann, M.; Grob, K. Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide content in bakery ware. Mitt. Lebensmittelunters. Hyg. 2003, 94, 406-422.
19. Graf, M.; Amrein, T. M.; Graf, S.; Szalay, R.; Escher, F.; Amado, R. Reducing the acrylamide content of a semi-finished biscuit on industrial scale. Food Sci. Technol. 2006, 39, 724-728.
20. Biedermann-Brem, S.; Noti, A.; Grob, K.; Imhof, D.; Bazzocco, D.; Pfefferle, A. How much reducing sugar may potato contain to avoid excessive acrylamide formation during roasting and baking? Eur. Food Res. Technol. 2003, 217, 369-373.
21. Jung, M. Y.; Choi, D. S.; Ju, J. W. A novel technique for limitation of acrylamide formation in fried and baked corn chips and French fries. J. Food Sci. 2003, 68, 1287-1290.
22. Fredriksson, H.; Tallving, J.; Rosén, J.; Åman, P. Fermentation reduces free asparagine in dough and acrylamide content in bread. Cereal Chem. 2004, 81, 650-653.
23. Surdyk, N.; Rosén, J.; Andersson, R.; Åman, P. Effects of asparagine, fructose and baking conditions on acrylamide content in yeast-leavened wheat bread. J. Agric. Food Chem. 2004, 52, 2047-2051.
24. Vattem, D. A.; Shetty, K. Acrylamide in food: A model for mechanism of formation and its reduction. Innovative Food Sci. Emerging Technol. 2003, 4, 331-338.
25. Amrein, T. M.; Schönbächler, B.; Escher, F.; Amadò, R. Acrylamide in gingerbread: Critical factors for formation and possible ways for reduction. J. Agric. Food Chem. 2004, 52, 4282-4288.
26. Amrein, T. M.; Bachman, S.; Noti, A.; Biedermann, M.; Ferraz Barbosa, M.; Biederman-Brem, S.; Grob, K.; Keiser, A.; Realini, P.; Escher, F.; Amadó, R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. J. Agric. Food Chem. 2003, 51, 5556-5560.
27. Amrein, T. M.; Schönbächler, B.; Rohner, F.; Lukac, H.; Schneider, H.; Keiser, A.; Escher, F.; Amadó, R. Potential for acrylamide formation in potatoes: Data from the 2003 harvest. Eur. Food Res. Technol. 2004, 219, 572-578.
28. Olsson, K.; Svensson, R.; Roslund, C.-A. Tuber components affecting acrylamide formation and colour in fried potato: Variation by variety, year, storage temperature and storage time. J. Sci. Food. Agric. 2004, 84, 447-458.
29. Williams, J. S. E. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chem. 2005, 90, 875-881.
30. De Wilde, T.; De Meulenaer, B.; Mestdagh, F.; Govaert, Y.; Vandeburie, S.; Ooghe, W.; Fraselle, S.; Demuelemeester, K.; Van Petegheim, C.; Calus, A.; Degroodt, J.-M.; Verhé, R. Influence of storage practices on acrylamide formation during potato frying. J. Agric. Food Chem. 2005, 53, 404-408.
31. De Wilde, T.; De Meulenaer, B.; Mestdagh, F.; Govaret, Y.; Vanderburie, S.; Ooghe, W.; Fraselle, S.; Demeulemeester, K.; Van Peteghem, C.; Calus, A.; Degroodt, J.-M.; Verhé, R. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003. J. Agric. Food Chem. 2006, 54, 404-408.
32. De Wilde, T.; De Meulenaer, B.; Mestdagh, F.; Govaert, Y.; Ooghe, W.; Fraselle, S.; Demeulemeester, K.; Van Peteghem, C.; Calus, A.; Degroodt, J.-M.; Verhé, R. Selection criteria for potato tubers to minimize acrylamide formation during frying. J. Agric. Food Chem. 2006, 54, 2199-2205.
33. Wicklund, T.; Ostlie, H.; Lothe, O.; Knutsen, S.; Brathen, E.; Kita, A. Acrylamide in potato crisp - the effect of raw material and processing. Food Sci. Technol. 2006, 39, 571-575.
34. Vivanti, V.; Finotti, E.; Friedman, M. Levels of acrylamide precursors asparagine, fructose, glucose, and sucrose in potatoes sold at retail in Italy and in the United States. J. Food Sci. 2006, 71, 81-85.
35. Lerner, S. E.; Seghezzo, M. L.; Molfese, E. R.; Pozio, N. R.; Cogliatti, M.; Rogers, W. J. N- and S-fertiliser effects on grain composition, industrial quality and end-use in durum wheat. J. Cereal Sci. 2006, 44, 2-11.
36. Springer, M.; Fischer, T.; Lenrack, A.; Freund, W. Acrylamidbildung in Backwaren. Getreide, Mehl Brot 2003, 57, 274-278.
37. GMF, 2005. Bread consumption in Germany. http://www.gmf-info.de (accessed April 2006).
38. ESA, 2004. Chips sales in the EU. http://www.esa.org.uk/ europe_statistics.php (accessed June 2000).
39. Meat and More, 2006. Verzehrsmengen Pommes frites. http://meat-n-more. info/portal/news/news_buntes.php?we_objectID=4754 (accessed June 2006).
40. Svensson, K.; Abramsson, L.; Becker, W.; Glynn, A.; Hellenas, K.-E.; Lind, Y.; Rosen, J. Dietary intake of acrylamide in Sweden. Food Chem. Toxicol. 2003, 41, 1581-1586.
41. Weisshaar, R.; Acrylamid in Backwaren - Ergebnisse von Modellversuchen. Dtsch. Lebensm. - Rundsch. 2004, 100, 92-97.
42. Claus, A.; Weisz, G. M.; Kammerer, D. R.; Carle, R.; Schieber, A. A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS. Mol. Nutr. Food Res. 2005, 49, 918-925.
43. Winkler, R.; Botterbrodt, S.; Rabe, E.; Lindhauer, M. G. Stickstoff-/Proteinbestimmung mit der Dumas-Methode in Getreide und Getreideprodukten. Getreide, Mehl Brot 2000, 54, 86-91.
44. Sarath, G. Protease assay methods. In Proteolytic Enzymes: A Practical Approach, 2nd ed.; Beynon, R. J., Bond, J. S., Eds.; Oxford University Press: Oxford, 2001; pp 45-75.
45. Langemeier, J. M.; Rogers, D. E. Rapid method for sugar analysis of doughs and baked products. Cereal Chem. 1995, 72, 349-351.
46. Gutsche, B.; Weisshaar, R.; Buhlert, J. Acrylamide in food - screening results from food controlled in Baden-Württemberg. Dtsch. Lebensm. - Rundsch. 2002, 98, 437-443.
47. Benedito De Barber, C.; Prieto, J. A.; Collar, C. Reversed-phase high-performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation. Cereal Chem. 1989, 66, 283-288.
48. Elmore, J. S.; Koutsidis, G.; Dodson, A. T.; Mottram, D. S.; Wedzicha, B. L. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. J. Agric. Food Chem. 2005, 53, 1286-1293.
49. Hansen, H. B.; Møller, B.; Andersen, S. B.; Jørgensen, J. R.; Hansen, Å. Grain characteristics, chemical composition, and functional properties of rye (Secale cereale L.) as influenced by genotype and harvest year. J. Agric. Food Chem. 2004, 52, 2282-2291.
50. Sosulski, F. W.; Paul, E. A.; Hutcheson, W. L. The influence of soil moisture, nitrogen fertilization, and temperature on quality and amino acid composition of Thatcher wheat. Can. J. Soil Sci. 1963, 43, 219-228.
51. Vigue, J. T.; Li, P. H. The influence of growing temperature on the amino acid and nucleic acid concentrations of potato tubers. J. Am. Soc. Hortic. Sci. 1976, 101, 341-344.
52. Zahedi, M.; McDonald, G.; Jenner, C. F. Nitrogen supply to the grain modifies the effects of temperature on starch and protein accumulation during grain filling in wheat. Aust. J. Agric. Res. 2004, 55, 551-564.
53. Garrido-Lestache, E.; López-Bellido, R. J.; López-Bellido, L. Durum wheat quality under Mediterranean conditions as affected by N rate, timing and splitting, N form and S fertilization. Eur. J. Agron. 2005, 23, 265-278.
54. Haase, N. U.; Matthäus, B.; Vosmann, K. Acrylamid in Backwaren - ein Sachstandsbericht. Getreide, Mehl Brot 2003, 57, 180-184.
55. Mustafa, A.; Andersson, R.; Rosén, J.; Kamal-Eldin, A.; Aman, P. Factors influencing acrylamide content and color in rye crisp bread. J. Agric. Food Chem. 2005, 53, 5985-5989.