Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/25328859:_____/25:N0000005
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
<a href="/cs/project/QL24010230" target="_blank" >QL24010230: Barevná pšenice a ječmen – výzva pro budoucnost</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Control
ISSN
0956-7135
e-ISSN
1873-7129
Svazek periodika
168
Číslo periodika v rámci svazku
FEB 2025
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
6
Strana od-do
—
Kód UT WoS článku
001327223200001
EID výsledku v databázi Scopus
2-s2.0-85204699594