Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting

Asparagine accumulation in chicory storage roots is controlled by translocation and feedback regulation of asparagine biosynthesis in leaves

“…The selected genotypes displayed similar trends in Asn accumulation despite lower levels observed in the second year field trial (Fig. S5), possibly due to environmental variation as previously reported (Loaëc et al , 2014). In particular differences in N availability could have occurred due to reduced precipitation and dryer conditions during the second year.…”

“…Asn is the most important determinant for AA formation as its concentration in raw materials has been shown to be directly correlated with AA formation in potato (Zyzak et al , 2003), coffee (Bagdonaite et al , 2008) wheat (Muttucumaru et al , 2008), rye (Curtis et al , 2010) and chicory (Loaëc et al , 2014). Strategies based on agricultural practices, natural variation and biotechnology have recently been investigated to reduce the AA potential of crop species (Loaëc et al.…”

“…The latter requires processing at high temperature and is prone to AA production. Previous studies have demonstrated that the AA content in processed chicory roots is directly correlated with the Asn concentration (Loaëc et al , 2014). Recent advances in genome sequencing and the availability of genotypes from breeding programmes aiming at reducing their AA potential make chicory a species of interest to investigate Asn biosynthesis and transport.…”

Acrylamide in Coffee and Coffee Substitutes

“…In particular, asparagine has been described as the limiting factor for acrylamide formation in coffee [19]. A positive correlation between the formation of acrylamide and asparagine concentration was actually found in coffee and chicory-based substitutes [20,21].…”

“…These high values for chicory derivatives have been attributed to high levels of fructose in chicory that result in higher rates of acrylamide formation [27]. Moreover, chicory cultivar as well as level of nitrogen applied during fertilization resulted to affect the amount of free asparagine and consequently acrylamide levels in roasted chicory [21].…”