Main content area

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.