Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
Samo za registrovane korisnike
2017
Autori
Žilić, SlađanaDodig, Dejan
Vančetović, Jelena
Basić, Zorica
Titan, Primož
Đurić, Nenad
Tolimir, Natasa
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained... significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.
Ključne reči:
Cereals / asparagine / sugars / acrylamide / Maillard reaction productsIzvor:
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 2017, 34, 5, 705-713Izdavač:
- Taylor & Francis Ltd, Abingdon
Finansiranje / projekti:
- Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.1080/19440049.2017.1290281
ISSN: 1944-0049
PubMed: 28150529
WoS: 000404257700006
Scopus: 2-s2.0-85013193175
Institucija/grupa
Institut za povrtarstvoTY - JOUR AU - Žilić, Slađana AU - Dodig, Dejan AU - Vančetović, Jelena AU - Basić, Zorica AU - Titan, Primož AU - Đurić, Nenad AU - Tolimir, Natasa PY - 2017 UR - http://RIVeC.institut-palanka.rs/handle/123456789/242 AB - Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley. PB - Taylor & Francis Ltd, Abingdon T2 - Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment T1 - Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods EP - 713 IS - 5 SP - 705 VL - 34 DO - 10.1080/19440049.2017.1290281 ER -
@article{ author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Basić, Zorica and Titan, Primož and Đurić, Nenad and Tolimir, Natasa", year = "2017", abstract = "Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.", publisher = "Taylor & Francis Ltd, Abingdon", journal = "Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment", title = "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods", pages = "713-705", number = "5", volume = "34", doi = "10.1080/19440049.2017.1290281" }
Žilić, S., Dodig, D., Vančetović, J., Basić, Z., Titan, P., Đurić, N.,& Tolimir, N.. (2017). Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment Taylor & Francis Ltd, Abingdon., 34(5), 705-713. https://doi.org/10.1080/19440049.2017.1290281
Žilić S, Dodig D, Vančetović J, Basić Z, Titan P, Đurić N, Tolimir N. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2017;34(5):705-713. doi:10.1080/19440049.2017.1290281 .
Žilić, Slađana, Dodig, Dejan, Vančetović, Jelena, Basić, Zorica, Titan, Primož, Đurić, Nenad, Tolimir, Natasa, "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods" in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 34, no. 5 (2017):705-713, https://doi.org/10.1080/19440049.2017.1290281 . .