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Mitigation of acrylamide in bread by plant extracts and by products

2019-05Conference object Restricted access
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dc.contributor.authorJesus, Susana
dc.contributor.authorDelgado, Inês
dc.contributor.authorRego, Andreia
dc.contributor.authorBordado, João
dc.contributor.authorLopes, Rui
dc.contributor.authorBrandão, Carlos
dc.contributor.authorGuerra, Manuela
dc.contributor.authorMorgado, Cátia
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2020-05-26T07:40:21Z
dc.date.available2020-05-26T07:40:21Z
dc.date.issued2019-05
dc.description.abstractAcrylamide (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.pt_PT
dc.description.sponsorshipFinancial support: Project ELEMENTARIA 2013DAN850 and MISAGE- Mitigation strategies of acrylamide and advanced glycation end-products in bread (FCT).pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/6809
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectAcrylamidept_PT
dc.subjectMitigation of Acrylamide in Bread by Plantpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleMitigation of acrylamide in bread by plant extracts and by productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.titleXVI Congresso de Nutrição e Alimentação da Associação Portuguesa dos Nutricionistas (APN), 4 e 5 de maio 2019pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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