Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6145-6153

  Hamlet, Colin G ^a   Sadd, Peter A ^a   Liang, Li ^a  

^a Lord Rank Centre   (United Kingdom)

Author keywords

Acrylamide; Asparagine; Cereals; Flours; Milling; Rye; Sugars; Wheat

Indexed keywords

ACRYLAMIDE; AMINO ACID; ASPARAGINE; CARBOHYDRATE; FRUCTOSE; GLUCOSE;

BREAD; CEREAL; CHEMISTRY; CONFERENCE PAPER; FLOUR; HEAT; SYNTHESIS; UNITED KINGDOM;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; BREAD; CARBOHYDRATES; CEREALS; FLOUR; FRUCTOSE; GLUCOSE; GREAT BRITAIN; HEAT;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 50449083801     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703743g     Document Type: Conference Paper

References (36)

1. Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Tornqvist, M. Acrylamide: a cooking carcinogen. Chem. Res. Toxicol. 2000, 13 (6), 517-522.
2. Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Tornqvist, M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 2002, 50, 4998-5006.
3. Ann, J. S.; Castle, L.; Clarke, D. B.; Lloyd, A. S.; Philo, M. R.; Speck, D. R. Verification of the findings of acrylamide in heated foods. Food Addit. Contam. 2002, 19, 1116-1124.
4. Rosén, J.; Hellenäs, K. E. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 2002, 127, 880-882.
5. Wilson, K.; Rimm, E.; Thompson, K.; Mucci, L. Dietary acrylamide and cancer risk in humans: a review. J. Verbraucherschutz Lebensmittelsicherh. 2006, 1, 19-27.
6. Hogervorst, J. G.; Schouten, L. J.; Konings, E. J.; Goldbohm, R. A.; van dot Brandt, P. A. A prospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer. Cancer Epidemiol. Biomarkers Prev. 2007, 16, 2304-2313.
7. Olesen, P. T.; Olsen, A.; Frandsen, H.; Frederiksen, K.; Overvad, K.; Tjønneland, A. Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study Int. J. Cancer 2008 (published on-line, available at http://dx.doi.org/10. 1002/ijc.23359, accessed February 2008).
8. Mottram, D. S.; Wedzicha, B. L.; Dodson, A. T. Acrylamide is formed is the Maillard reaction. Nature 2002, 419, 448-449.
9. Stadler, H. R.; Blank, I.; Varga, N.; Robert, F.; Hau, J.; Guy, P. A.; Robert, M.; Riediker, S. Acrylamide from Maillard reaction products. Nature 2082, 419, 449-450.
10. Yaylayan, V. A.; Wnorowski, A.; Perez Locas, C. Why asparagine needs carbohydrates to generate acrylamide. J. Agric. Food Chem. 2003, 51, 1753-1757.
11. Lea, P. J.; Sodek, L.; Parry, M. A. J.; Shewry, P. R.; Halford, N. G. Asparagine in plants. Ann. Appl. Biol. 2007, 150 (1), 1-26.
12. Claus, A.; Schreiter, P.; Weber, A.; Graeff, A.; Herrmann, W.; Claupein, W.; Schieber, A.; Carle, R. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. J. Agric. Food Chem. 2006, 54, 8968-8976.
13. Weber, E. A.; Graeff, S.; Koller, W. D.; Hermann, W.; Merkt, N.; Claupein, W. Impact of nitrogen amount and timing on the potential of acrylamide formation in winter wheat (Triticum aestivum L.). Field Crop. Res. 2008, 106, 44-52.
14. Confederation of the Food and Drink Industries of the EU (CIAA). Acrylamide status report December 2004: a summary of the efforts and progress achieved to date by the European Food and Drink Industry (CIAA) in lowering levels of acrylamide in food; available at http://www.ciaa.be/documents/ positions/Acrylamide-Status-Report-December-2004.pdf (accessed October 2007).
15. 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.; Iler, D.; Tallmadge, D.; O'Brien, J.; Thompson, S.; Silvani, D.; Whitmore, T. A review of acrylamide: an industry perspective on research, analysis, formation, and control. Crit. Rev. Food Sci. Nutr. 2004, 44 (5), 323-347.
16. Muttucumaru, N.; Halford, N. G.; Elmore, J. S.; Dodson, A. T.; Parry, M.; Shewry, P. R.; Mottram, D. S. Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat J. Agric. Food Chem. 2006, 54, 8951-8955.
17. Granvogl, M.; Wieser, H.; Koehler, P.; Von Tucher, S.; Schieberle, P. Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. J. Agric. Food Chem. 2007, 55, 4271-4277.
18. Springer, M.; Fischer, T.; Lehrack, A.; Freund, W. Development of acrylamide in bakery products. Getreide Mehl Brot 2003, 57 (5), 274-278.
19. Mustafa, A.; Andersson, R.; Rosén, J.; Kamal-Eldin, Åman, P. Factors influencing acrylamide content and color in rye crisp bread. J. Agric. Food Chem. 2005, 53, 5985-5989.
20. 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.
21. Sadd, P.; Hamlet, C. The formation of acrylamide in UK cereal products. Adv. Exp. Med. Biol. 2005, 561, 415-429.
22. Elmore, S. J.; 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.
23. Wedzicha, B. L.; Mottram, D. S.; Elmore, J. S.; Koutsidis, G.; Dodson, A. T. Kinetic models as a route to control acrylamide formation in food. Adv. Exp. Med. Biol. 2005, 561, 235-253.
24. Bråthen, E.; Kita, A.; Knutsen, S. H.; Wicklund, T. Addition of glycine reduces the content of acrylamide in cereal and potato products. J. Agric. Food Chem. 2005, 53, 3259-3264.
25. Lindsay, R. C.; Jang, S. Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products. Adv. Exp. Med. Biol. 2005, 561, 393-404.
26. Gökmen, V.; Şenyuva, H. Z. Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chem. 2007, 103 (1), 196-203.
27. Chamberlain, N.; Collins, T. H.; Elton, G. A. H. The Chorleywood bread process. Bakers Dig. 1962, 36, 52.
28. Chamberlain, N.; Collins, T. H.; Elton, G. A. H. The Chorleywood bread process - recent developments. Cereal Sci. Today 1965, 10, 412.
29. Hamlet, C. G.; Sadd, P. A. Rapid sensitive and selective analysis of acrylamide in cereal products using bromination and GC/MS/MS. Czech J. Food Sci. 2004, 22, 290-293.
30. 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.
31. Kim, Y. T.; Glerum, C.; Noland, T. L.; Hickie, D. Use of Sep-Pak C18 cartridges to clean up free amino acids from coniferous needles. J. Chromatogr., A 1995, 690 (2), 226-229.
32. Bartok, T.; Szalai, G.; Lorincz, Z.; Borcsok, G.; Sagi, F. High-speed RP-HPLC/FL analysis of amino acids after automated two-step derivatization with o-phthaldialdehyde/3-mercaptopropionic acid and 9-fluorenylmethyl chloroformate. J. Liq. Chromatogr. 1994, 17 (20), 4391-4403.
33. Biedermann, M.; Grob, K. Model studies on acrylamide formation in potato, wheat flour and corn starch; ways to reduce acrylamide contents in bakery ware. Mitt. Lebensm. Hyg. 2003, 94 (5), 406-422.
34. Pollien, P.; Lindinger, C.; Yeretzian, C.; Blank, I. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of Maillard reaction systems and processed food. Anal. Chem. 2003, 75, 5488-5494.
35. Sadd, P.; Hamlet, C.; Liang, L. Effectiveness of methods for reducing acrylamide in bakery products. J. Agric. Food Chem. 2008, 56, 6154-6161.
36. Gökmen, V.; Açar, Ö. Ç.; Köksel, H.; Acar, J. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies. Food Chem. 2007, 104, 1136-1142.