Fate of 14C-acrylamide in roasted and ground coffee during storage

Molecular Nutrition & Food Research
Matthias BaumGerhard Eisenbrand

Abstract

Acrylamide (AA) is formed during heating of carbohydrate rich foods in the course of the Maillard reaction. AA has been classified as probably carcinogenic to humans. Storage experiments with roasted coffee have shown that AA levels decrease depending on storage time and temperature. In the present study the fate of AA lost during storage of roasted and ground (R&G) coffee was studied, using 14C-labeled AA as radiotracer. Radiolabel was measured in coffee brew, filter residue, and volatiles. In the brew, total (14)C-label decreased during storage of R&G coffee, while activity in the filter residue built up concomitantly. [2,3-14C]-AA (14C-AA) was the only 14C-related water extractable low molecular compound in the brew detected by radio-HPLC. No formation of volatile 14C-AA-related compounds was detected during storage and coffee brewing. Close to 90% of the radiolabel in the filter residue (spent R&G coffee, spent grounds) remained firmly bound to the matrix, largely resisting extraction by aqueous ammonia, ethyl acetate, chloroform, hexane, and sequential polyenzymatic digest. Furanthiols, which are abundant as aroma components in roasted coffee, have not been found to be involved in the formation of covalent AA adducts and t...Continue Reading

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Citations

Jul 21, 2011·Analytical and Bioanalytical Chemistry·Rudolf KrskaDon Forsyth
Dec 6, 2011·Annual Review of Food Science and Technology·David R LinebackRichard H Stadler
Dec 19, 2013·Critical Reviews in Food Science and Nutrition·Ioannis S Arvanitoyannis, Niki Dionisopoulou
Sep 12, 2009·Molecular Nutrition & Food Research·Rosario ZamoraFrancisco J Hidalgo
Oct 13, 2010·Molecular Nutrition & Food Research·Franz Ingo BergerMatthias Baum
Jan 6, 2018·Archives of Toxicology·Ivonne M C M RietjensGerhard Eisenbrand
Jan 7, 2020·Critical Reviews in Food Science and Nutrition·Maria Alessia SchoutenSantina Romani
Jan 19, 2010·Journal of Agricultural and Food Chemistry·Rosario ZamoraFrancisco J Hidalgo
Mar 4, 2020·Journal of Agricultural and Food Chemistry·Toshiaki YoshiokaTakeshi Bamba

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