Studies on acrylamide levels in roasting, storage and brewing of coffee

Lantz, Ingo; Ternité, Ruediger; Wilkens, J.; Hoenicke, Katrin; Guenther, H.; Stegen, G.H.D. van der

doi:10.1002/mnfr.200600069

Cited by 104 publications

(108 citation statements)

References 22 publications

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“…ACR content in roasted coffee decreases during storage following a temperature-dependent model (Hoenicke & Gatermann, 2005;Lantz et al, 2006), and its variability during storage is probably due to ACR instability in the matrix (Wenzl et al, 2005). Recently, Baum et al (2008) stated that ACR may Therefore, melanoidins are proposed in the present investigation as a realistic candidate to modulate ACR levels in coffee.…”

Section: Resultsmentioning

confidence: 99%

“…ACR is rapidly formed from its precursors but its content is a balance between formation and evaporation or degradation reactions. ACR losses are enhanced at more severe heating conditions (Lantz et al, 2006), but melanoidins are end products of the Maillard reaction. Then, it is expected that the ability of melanoidins to react with ACR will also change during thermal treatment.…”

Section: Resultsmentioning

confidence: 99%

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Reactivity of acrylamide with coffee melanoidins in model systems

Pastoriza

Rufián-Henares

Morales

2012

LWT - Food Science and Technology

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Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in large extent during coffee roasting. Model systems composed of ACR (elimination studies) or glucose-asparagine (ACR formation/elimination studies) with/without melanoidins was heated at 180 _C. Washed sea sand and cellulose microcrystalline were used as matrix. Coffee melanoidins had a direct influence on the fate of ACR under heating, while the effect was not observed at room temperature. In addition, ACR decrease was also related to the reaction time and the initial amount of melanoidins in the media, where clearly a dose-response was observed. In contrast, pH (from 3.5 to 7.0) had no significant effect on ACR reactivity towards melanoidins. It is hypothesized that nucleophilic amino groups of amino acids from the proteinaceous backbone of melanoidins react via the Michael addition reaction with ACR, although the exact mechanism is unknown. Then, melanoidins could modulate the reaction pathways of ACR formation and elimination during coffee roasting and serve as acrylamide-mitigation substance.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Reactivity of acrylamide with coffee melanoidins in model systems

Pastoriza

Rufián-Henares

Morales

2012

LWT - Food Science and Technology

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“…During roasting of coffee both formation and reduction of AA have been reported, with increasing roasting degree resulting in a decrease of the AA levels (Stadler and Scholz, 2004;Lantz et al, 2006;Summa et al, 2007;Alves et al, 2010;Arvanitoyannis and Dionisopoulou, 2014). AA is formed at the beginning of the roasting process, reaching an apparent maximum, and then declining towards the end of the roasting cycle, with the levels in the final roasted product being only a fraction of the maximum levels observed.…”

Section: Coffeementioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

341

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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“…The results obtained with the developed methods were in any case well in line with those present in literature 48,49 . From the analytical point of view the use of [2,3,3-d 3 ]-acrylamide increased the robustness of the method, in particular the variability due to the ion suppression or to the matrix effect were eliminated for each analysis.…”

Section: Measurement Of Acrylamide Content In Foodssupporting

confidence: 90%

Maillard Reaction Products: Occurence, mitigation strategies and their physiological relevance

Fogliano¹

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Studies on acrylamide levels in roasting, storage and brewing of coffee

Cited by 104 publications

References 22 publications

Reactivity of acrylamide with coffee melanoidins in model systems

Reactivity of acrylamide with coffee melanoidins in model systems

Scientific Opinion on acrylamide in food

Maillard Reaction Products: Occurence, mitigation strategies and their physiological relevance

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