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Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.

Abstract

Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.

Authors+Show Affiliations

a Department of Food Technology and Biochemistry and Breeding Department , Maize Research Institute , Belgrade , Serbia.a Department of Food Technology and Biochemistry and Breeding Department , Maize Research Institute , Belgrade , Serbia.b Institute of Hygiene , Military Medical Academy , Belgrade , Serbia.a Department of Food Technology and Biochemistry and Breeding Department , Maize Research Institute , Belgrade , Serbia.c Semenarna Ljubljana , Ljubljana , Slovenia.d Faculty of Biofarming , John Naisbitt University , Bačka Topola , Serbia.e Institute of Science Application in Agriculture , Belgrade , Serbia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28150529

Citation

Žilić, Slađana, et al. "Free Asparagine and Sugars Profile of Cereal Species: the Potential of Cereals for Acrylamide Formation in Foods." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 34, no. 5, 2017, pp. 705-713.
Žilić S, Dodig D, Basić Z, et al. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017;34(5):705-713.
Žilić, S., Dodig, D., Basić, Z., Vančetović, J., Titan, P., Đurić, N., & Tolimir, N. (2017). Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 34(5), 705-713. https://doi.org/10.1080/19440049.2017.1290281
Žilić S, et al. Free Asparagine and Sugars Profile of Cereal Species: the Potential of Cereals for Acrylamide Formation in Foods. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017;34(5):705-713. PubMed PMID: 28150529.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. AU - Žilić,Slađana, AU - Dodig,Dejan, AU - Basić,Zorica, AU - Vančetović,Jelena, AU - Titan,Primož, AU - Đurić,Nenad, AU - Tolimir,Nataša, Y1 - 2017/02/20/ PY - 2017/2/6/pubmed PY - 2017/9/22/medline PY - 2017/2/3/entrez KW - Cereals KW - Maillard reaction products KW - acrylamide KW - asparagine KW - sugars SP - 705 EP - 713 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 - 34 IS - 5 N2 - Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/28150529/Free_asparagine_and_sugars_profile_of_cereal_species:_the_potential_of_cereals_for_acrylamide_formation_in_foods_ DB - PRIME DP - Unbound Medicine ER -