title: Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems.
abstract: The formation of acrylamide in model Maillard reaction systems containing phenolic compounds was examined, with regards to phenolic type, concentration, and model system matrix. In dry glyoxal/asparagine waxy maize starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the most significant reductions (55-60%) observed for caffeoylquinic acids. In WMS glucose/asparagine systems, examination of three different concentrations (0.1, 0.5 and 1 μmol/g WMS) suggested a 'minimum effective concentration' for epicatechin and caffeic acid, whilst addition of caffeoylquinic acids resulted in dose-dependent acrylamide reduction (25-75%). The discordant results of further studies utilising different matrices (dry and wet-to-dry) indicated that, apart from the nature and chemical reactivity, the matrix and the physical state of the reactants might be important for acrylamide formation.
authors.affiliation: Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne NE1 8ST, United Kingdom.
authors.forename: Costas
authors.initials: C
authors.lastname: Constantinou
authors.affiliation: Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne NE1 8ST, United Kingdom. Electronic address: georgios.koutsidis@northumbria.ac.uk.
authors.forename: Georgios
authors.initials: G
authors.lastname: Koutsidis
mesh_terms: D020106:Acrylamide / Q000032:analysis* / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry*; D001216:Asparagine / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry; D006037:Glyoxal / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D008954:Models, Biological; D008956:Models, Chemical; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry
chemical_list: D000975:Antioxidants; D020106:Acrylamide; D006037:Glyoxal; D001216:Asparagine; D013213:Starch; D005947:Glucose
keywords: Acrylamide; Antioxidants; Glucose; Glyoxal; Model system; Phenolics