Autor(es): Jesus, Susana ; Delgado, Inês ; Rego, Andreia ; Bordado, João ; Lopes, Rui ; Brandão, Carlos ; Guerra, Manuela ; Morgado, Cátia ; Coelho, Inês ; Castanheira, Isabel
Data: 2019
Identificador Persistente: http://hdl.handle.net/10400.18/6809
Origem: Repositório Científico do Instituto Nacional de Saúde
Assunto(s): Acrylamide; Mitigation of Acrylamide in Bread by Plant; Composição dos Alimentos; Segurança Alimentar
Acrylamide (AA) is a carcinogen, mutagen and reproductive toxicant, mainly formed by the reaction between an amino acid, asparagine and a reducing sugar. The compound is formed in cereal, coffee and potato based products. In 2017 the European Commission established a regulation for AA levels in foodstuffs and AA mitigation measures. Recently, many studies demonstrated a positive correlation between AA mitigation and the application of herbs extracts, spices and antioxidants in bread. However, due to the complexity of the Maillard Reaction, the mitigation mechanism is still unknown. To study the impact of plant extracts (fennel, oregano, lemon balm), by products extracts (Rocha pear peel) and baking process (traditional oven vs convection oven) in the formation of acrylamide in three types of breads (wheat, rye and sweet yeast). The highest AA mitigation occurred in wheat bread with addition of fennel dry extract, followed by the fennel dry extract (etanol) in rye bread. No AA mitigation was verified in sweet yeast bread, likely due to the higher concentration of sugar in this type of bread. The impact of the baking process in AA formation was inconclusive. AA mitigation can be related with the phenolic profile and the interactions between bioactive compounds.
