Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage.
We investigated the presence of acrylamide in roasted barley grains, and assessed the correlation between acrylamide concentration and colour, and also examined acrylamide decrease during storage. Acrylamide concentrations in 45 commercially available roasted barley grains were analysed. The mean and standard deviation were 0.24 and 0.08 mg kg(-1), respectively. The CIE colour parameter a* value had little correlation with acrylamide concentration in roasted barley grains; however, the L* and b* values showed correlations with acrylamide concentration in the grains, yielding a correlation coefficient of 0.42 and 0.40, respectively. Darker-coloured roasted barley grains with lower L* values may contain lower amounts of acrylamide. Although acrylamide concentration decreased by 40% in the grains, and decreased by 36% in the milled grains (teabag form) after 309 days of storage at room temperature a significant difference in the rate of acrylamide decrease was not observed between the grain and teabag forms. The data obtained in this study are of importance to the risk assessment and management of acrylamide exposure in Japan.
a NARO Institute of Vegetable and Tea Science , Shimada , Shizuoka , Japan.
Yuzo
Y
Mizukami
Mitsuru
M
Yoshida
Satoshi
S
Isagawa
Kumiko
K
Yamazaki
Hiroshi
H
Ono
D020106:Acrylamide / Q000032:analysis* / Q000633:toxicity; D003116:Color; D005506:Food Contamination / Q000032:analysis*; D061353:Food Storage; D001467:Hordeum / Q000737:chemistry* / Q000633:toxicity; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D012639:Seeds / Q000737:chemistry / Q000633:toxicity
D020106:Acrylamide
acrylamide; colour; mugicha; roasted barley grains