Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV

Galani, Joseph Hubert Yamdeu; Patel, Nilesh; Talati, J. G.

doi:10.1016/j.fct.2017.08.011

Cited by 21 publications

(20 citation statements)

References 28 publications

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“…Potato flour flatbread had an even higher value (470 μg/kg), although significance could not be determined due to the high standard deviation between replicates. These results were similar to those of Galani, Patel, and Talati () who studied acrylamide levels of heated flours from various grains, legumes, and tubers.…”

Section: Resultssupporting

confidence: 90%

Acrylamide Content of Experimental and Commercial Flatbreads

Crawford

Kahlon

Chiu

et al. 2019

Journal of Food Science

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Acrylamide, formed in baked and fried plant‐based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato‐ and cereal‐based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten‐free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat‐based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato‐based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato‐containing gluten‐free matzos) μg/kg acrylamide. Except for the potato‐containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat‐ and sorghum‐based products were the highest. Flatbreads from alternative grains can result in gluten‐free products with high nutritional value and less acrylamide. Practical Application Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low‐acrylamide, gluten‐free functional food.

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Section: Resultssupporting

confidence: 90%

Acrylamide Content of Experimental and Commercial Flatbreads

Crawford

Kahlon

Chiu

et al. 2019

Journal of Food Science

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“…Other reported potential strategies to reduce the acrylamide content in extruded products are the addition of amino acids, such as cysteine or lysine, asparaginase enzyme, the control of processing temperatures, or the addition of pulses [ 56 , 58 ]. Galani et al [ 59 ] observed that the inclusion of chickpea in cereal-base formulations, heated at 160 °C for 20 min, reduced acrylamide formation while it improved the nutritional value of the formulated flours. Moreover, Tuncel et al [ 60 ] reported that the addition of 5% of pea flour to a bread formulation containing wheat bran and whole bran, resulted in a decrease of 57% and 68% in the acrylamide levels.…”

Section: Changes On Food Composition Due To Extrusion Processmentioning

confidence: 99%

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Cotacallapa-Sucapuca

Vega

Maieves

et al. 2021

Foods

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The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.

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“…Acrylamide has been reported in both extruded and baked foods (Kocada glı et al, 2012) derived from legume flours in the range of 401-750 μg/kg (Galani et al, 2017). It is well known that processing conditions such as temperature and cooking time, impact on the formation of acrylamide.…”

Section: Discussionmentioning

confidence: 99%

“…Farming practices and grain storage conditions can alter the concentrations of water soluble carbohydrates such as sucrose and glucose (Maharjan et al, 2019) which can during formal heating could indirectly influence the formation of acrylamide. (Galani et al, 2017;Stojanovska & Tomovska, 2015). Pulses including lentil also retain a more complex carbohydrate profile compared to wheat, and can be altered through processing conditions which include fermentation .…”

Section: Introductionmentioning

confidence: 99%

Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

et al. 2021

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A growing demand for plant-based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein-rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses offer metabolic benefits due to the bioactivity of compounds including phenolic acids, simple and complex carbohydrates and a more complete amino-acid profile which is not found in cereal grains. However, there is an increasing concern in the formation of acrylamide in food which occurs when asparagine, an abundant amino acid found in pulses, forms a complex with the reducing sugars; glucose, fructose, and maltose.Recent studies in animal models have shown that acrylamide is carcinogenic and therefore is a concern for humans. High levels of acrylamide have been reported particularly in fried products, primarily due to the Maillard reaction which amplifies the formation of acrylamide. This study investigated the levels of acrylamide in bread, cookies, and extruded products prepared with wheat-lentil composite flour. Our research found that extrusion resulted in a significantly lower concentration of acrylamide compared to traditional baking. Additionally, increasing the amount of lentil within the composite significantly increased the net concentration of acrylamide for all bread, cookies and extrudate products.

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Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV

Cited by 21 publications

References 28 publications

Acrylamide Content of Experimental and Commercial Flatbreads

Acrylamide Content of Experimental and Commercial Flatbreads

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

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