Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam

Abstract

Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9–165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.

Antibacterial Activity of Biosynthesized Selenium Nanoparticles Using Extracts of Calendula officinalis against Potentially Clinical Bacterial Strains

“…These results are in agreement with the studies performed by Zhai et al [ 66 ] on SeNPs. Additionally, it is noted that the mechanisms of antioxidant activity present the opposite effect (there ishigher activity in DPPH vs. FRAP) when Se is in organic form, as reported by Alafeef et al [ 67 ]. Finally, the results obtained present similar trends to those presented by other authors when comparing between Na 2 SeO 3 controls vs. SeNPs, since SeNPs possess higher antioxidant activity than the inorganic Se source used for the synthesis of NPs [ 68 ].…”

Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors

“…These polyphenol components are mostly tannins, which have a strong astringency [32]. Polyphenol components should be removed with high temperature, alkali foaming and other processes [33]. As shown in Table 2, AN1 had the lowest total polyphenols (2.76 mg GAE/mL).…”

Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

“…Antioxidants have been investigated for their potential to inhibit acrylamide formation in several food matrices by limiting the source of carbonyl pool, reacting with key intermediates of the Maillard reaction (e.g., 3‐aminopropionamide) and with the acrylamide itself (Alafeef et al., 2020). However, positive and neutral outcomes have been reported since some antioxidants showed the ability to reduce acrylamide formation, and others had no significant effect (Rifai & Saleh, 2020).…”

“…As such, this lends support for the addition of more pulses to cereal‐based foods to reduce acrylamide formation, thereby reducing the need for many additives or potentially costly changes to processing steps (Galani et al., 2017; Miśkiewicz et al., 2020). As mentioned in Section 6.5, pulses offer metabolic benefits due to the presence of carbohydrates and phenolic compounds (e.g., epicatechin and catechins) and antioxidants that may prevent acrylamide formation by reacting with key intermediates of the Maillard reaction (Alafeef et al., 2020). Moreover, using pulses flour is becoming popular with food manufacturers for the production of snack foods such as crisps, cookies, pasta, and puffed breakfast ‘cereals’ (Portman et al., 2021).…”