title: Decrease in the acrylamide content in canned coffee by heat treatment with the addition of cysteine.
abstract: Acrylamide (AA) is classified as a Group 2A carcinogen according to the International Agency for Research on Cancer. Although coffee contains a small amount of AA, it is a popular beverage worldwide. Approximately 10 billion canned coffees are consumed each year in Japan. In this study, we investigated how to decrease AA contained in canned coffee by modifying the heat treatment used for sterilization during the manufacturing process. The AA content of both types of canned coffee (black and milk) was decreased by approximately 95% by heat treatment with adding cysteine at 121 °C for 6 min. The content was also decreased by heat treatment with dithiothreitol, although that with cystine had no effect. Therefore, it is shown that thiol groups in cysteine and dithiothreitol might play an important role in decreasing the AA content.
authors.affiliation: Innovation Center, UCC Ueshima Coffee Company, Limited , 3-1-4 Zushi, Takatsuki-shi, Osaka 569-0036, Japan.
authors.forename: Yusaku
authors.initials: Y
authors.lastname: Narita
authors.forename: Kuniyo
authors.initials: K
authors.lastname: Inouye
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D003069:Coffee / Q000737:chemistry*; D003296:Cooking; D003545:Cysteine / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D057141:Food, Preserved / Q000032:analysis*; D006358:Hot Temperature
chemical_list: D003069:Coffee; D005503:Food Additives; D020106:Acrylamide; D003545:Cysteine
keywords: acrylamide; coffee; cysteine; dithiothreitol; lysine; thiol group