Acrylamide formation and antioxidant level in biscuits related to recipe and baking.
Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types - wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) - as well as recipe (fat and leavening agent) and thermal input (temperature × time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS - (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141 µg kg(-1) acrylamide and 9.1 and 5.1 mmol TE kg(-1) FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature × time; 150°C × 25 min to 240°C × 9 min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236 µg kg(-1)), whereas antioxidant increase was linear (from 7.0 to 7.7 mmol TE kg(-1) FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R (2 )= 0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.
Department of Safety and Quality of Cereals, Max Rubner-Institute, Federal Research Institute of Nutrition and Food, Detmold, Germany. norbert.haase@mri.bund.de
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NU
Haase
K-H
KH
Grothe
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B
Matthäus
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K
Vosmann
M G
MG
Lindhauer
D020106:Acrylamide / Q000032:analysis* / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis*; D001639:Bicarbonates / Q000737:chemistry; D001939:Bread / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis* / Q000737:chemistry; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005858:Germany; D006358:Hot Temperature / Q000009:adverse effects; D006868:Hydrolysis; D017693:Sodium Bicarbonate / Q000737:chemistry; D013997:Time Factors
D000975:Antioxidants; D001639:Bicarbonates; D002273:Carcinogens; D004041:Dietary Fats; D004043:Dietary Fiber; D020106:Acrylamide; C027043:ammonium bicarbonate; D017693:Sodium Bicarbonate