Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A100700" target="_blank" >RIV/60460709:41210/25:100700 - isvavai.cz</a>
Alternative codes found
RIV/25328859:_____/25:N0000005
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0956713524006091?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713524006091?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2024.110892" target="_blank" >10.1016/j.foodcont.2024.110892</a>

Result language
angličtina
Original language name
Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines
Original language description
Near-isogenic wheat lines (NILs) derived from the variety Novosibirskaya 67, differing in grain color, were used to analyze the content of acrylamide in bakery products, as well as its precursors (glucose, fructose, asparagine) and anthocyanins, in key steps of bread preparation. The total anthocyanin content of the flour averaged 2.49 and 30.8 mg/kg for the purple and blue NILs, respectively. However, purple NILs showed higher anthocyanin stability during processing compared to blue NILs, with the total content changing to 113 and 37% of the initial value in the flour. The acrylamide content of the product ranged from 83.3 to 132 mu g/kg and was moderately positively correlated with the dough's asparagine (r = 0.529) and fructose (r = 0.441) content. The nonsignificant negative correlation found between acrylamide and anthocyanins (r = -0.268) indicates that anthocyanins do not significantly affect the formation of this process contaminant and therefore, their presence in wheat grain does not pose a health risk to consumers.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QL24010230" target="_blank" >QL24010230: Colored wheat and barley – a challenge for the future</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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