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Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making

AutorHorszwald, Anna; Morales, F. J. ; Castillo, M. Dolores del ; Zielinski, Henryk
Palabras claveAntioxidant capacity
Acrylamide
Hydroxymethylfurfural
Furfural
Rye bread
Fecha de publicación2010
EditorFood Research Institute
CitaciónJournal of Food and Nutrition Research 49(3): 149-159 (2010)
ResumenThe formation of antioxidants and contaminants such as acrylamide (ACR), hydroxymethylfurfural (HMF) and furfural (FUR) during rye bread making was investigated. Flours with extraction rates of 700, 850, 950 and 1 000 g•kg-1 were used. Flour, dough, slice of bread, crust and crumb were analysed. Results are expressed on dry matter basis. Antioxidant capacity of water- and lipid-soluble antioxidants were measured by photochemiluminescence assay. Quencher approach was adapted to total antioxidant capacity and total reducing capacity (Folin-Ciocalteau) methods. Bread based on wholemeal flour showed the highest antioxidant capacity and the lowest levels of potentially harmful compounds (ACR: 50 µg•kg-1; HMF: 33.6 mg•kg-1; FUR: 1.6 mg•kg-1). Estimation of dietary intake of ACR, HMF and FUR from rye bread was 4.93 ng•kg-1•per day, 4.47 µg•kg-1•per day and 0.18 µg•kg-1•per day, respectively. Levels of ACR, HMF and FUR were 27-fold, 631-fold and 31-fold in crust, respetively, which represents less than 15% of the total weight of the bread, compared to crumb. Crust was also the principal contributor to maintain the overall water-soluble antioxidant capacity being up to 3.5-fold more active than crumb or dough. Any mitigation strategy might consider risk and benefits associated with crust.
Descripción11 páginas, 4 figuras, 3 tablas.
Versión del editorhttp://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=49&article=949
URIhttp://hdl.handle.net/10261/44980
ISSN1336-8672
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