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Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage.

Abstract

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.

Authors+Show Affiliations

a NARO Institute of Vegetable and Tea Science , Shimada , Shizuoka , Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24761965

Citation

Mizukami, Yuzo, et al. "Acrylamide in Roasted Barley Grains: Presence, Correlation With Colour and Decrease During Storage." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 31, no. 6, 2014, pp. 995-1000.
Mizukami Y, Yoshida M, Isagawa S, et al. Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(6):995-1000.
Mizukami, Y., Yoshida, M., Isagawa, S., Yamazaki, K., & Ono, H. (2014). Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 31(6), 995-1000. https://doi.org/10.1080/19440049.2014.910614
Mizukami Y, et al. Acrylamide in Roasted Barley Grains: Presence, Correlation With Colour and Decrease During Storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(6):995-1000. PubMed PMID: 24761965.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage. AU - Mizukami,Yuzo, AU - Yoshida,Mitsuru, AU - Isagawa,Satoshi, AU - Yamazaki,Kumiko, AU - Ono,Hiroshi, Y1 - 2014/05/09/ PY - 2014/4/26/entrez PY - 2014/4/26/pubmed PY - 2015/5/12/medline KW - acrylamide KW - colour KW - mugicha KW - roasted barley grains SP - 995 EP - 1000 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 31 IS - 6 N2 - 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. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/24761965/Acrylamide_in_roasted_barley_grains:_presence_correlation_with_colour_and_decrease_during_storage_ L2 - https://www.tandfonline.com/doi/full/10.1080/19440049.2014.910614 DB - PRIME DP - Unbound Medicine ER -