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Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system
- Mildner-Szkudlarz, Sylwia, Różańska, Maria, Piechowska, Paulina, Waśkiewicz, Agnieszka, Zawirska-Wojtasiak, Renata
- Food chemistry 2019 v.297 pp. 125008
- acrylamides, amylases, antioxidant activity, breads, caffeic acid, carcinogenicity, enzyme inhibition, fermented foods, ferulic acid, gallic acid, lipid peroxidation, models, odor compounds, polyphenols, quercetin, wheat, yeasts
- The formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic acids) were added to model bread. The addition of as little as 0.1% polyphenols to bread significantly reduced acrylamide (16.2–95.2%). In the case of quercetin, a promoting effect was observed (+9.8%) when its concentration increased. Of all the phenolic compounds, regardless of concentration, ferulic acid showed the highest level of acrylamide inhibition. This is probably due to the presence of 4-vinylguaiacol, a degradation derivative with strong antioxidant activity in heterogeneous systems. Although the phenolic compounds mitigate acrylamide, this adversely affected bread volatile profile. At the highest level (2.0%), caffeic acid most significantly suppressed Maillard-type volatiles (75.9%), followed by gallic acid (74.3%), ferulic acid (65.6%), (+)-catechin (62.4%), and quercetin (59.3%). Among polyphenols, ferulic acid decreased yeast fermentation products level the most (33.1%), simultaneously enhancing lipid oxidation product, probably due to inhibition of amylases and yeast activity.