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 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

Published in

Journal of Food Composition and Analysis
2008, Volume: 21, number: 4, pages: 351-355
Publisher: ACADEMIC PRESS INC ELSEVIER SCIENCE

SLU Authors

• Mustafa, Arwa

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

SDG2 Zero hunger


UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.jfca.2008.01.003

Permanent link to this page (URI)

https://res.slu.se/id/publ/20254