| Title: | Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system |
| Author(s): | Mildner-Szkudlarz S; Rozanska M; Piechowska P; Waskiewicz A; Zawirska-Wojtasiak R; |
| Address: | "Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland. Electronic address: sylwia.mildner-szkudlarz@up.poznan.pl. Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland. Department of Chemistry, Faculty of Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60-625 Poznan, Poland" |
| DOI: | 10.1016/j.foodchem.2019.125008 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic acids) were added to model bread. The addition of as little as 0.1% polyphenols to bread significantly reduced acrylamide (16.2-95.2%). In the case of quercetin, a promoting effect was observed (+9.8%) when its concentration increased. Of all the phenolic compounds, regardless of concentration, ferulic acid showed the highest level of acrylamide inhibition. This is probably due to the presence of 4-vinylguaiacol, a degradation derivative with strong antioxidant activity in heterogeneous systems. Although the phenolic compounds mitigate acrylamide, this adversely affected bread volatile profile. At the highest level (2.0%), caffeic acid most significantly suppressed Maillard-type volatiles (75.9%), followed by gallic acid (74.3%), ferulic acid (65.6%), (+)-catechin (62.4%), and quercetin (59.3%). Among polyphenols, ferulic acid decreased yeast fermentation products level the most (33.1%), simultaneously enhancing lipid oxidation product, probably due to inhibition of amylases and yeast activity" |
| Keywords: | Acrylamide/analysis/*chemistry Antioxidants/chemistry Bread/*analysis Cluster Analysis Coumaric Acids/chemistry Gas Chromatography-Mass Spectrometry Maillard Reaction Polyphenols/*chemistry Triticum/*metabolism Volatile Organic Compounds/*chemistry Acryla; |
| Notes: | "MedlineMildner-Szkudlarz, Sylwia Rozanska, Maria Piechowska, Paulina Waskiewicz, Agnieszka Zawirska-Wojtasiak, Renata eng England 2019/06/30 Food Chem. 2019 Nov 1; 297:125008. doi: 10.1016/j.foodchem.2019.125008. Epub 2019 Jun 13" |
