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Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

Author

Listed:
  • K. Kukurová
  • Z. Ciesarová

    (Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic)

  • A. Bednáriková

    (Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic)

  • L. Marková

Abstract

The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic salts lowered acrylamide content. Calcium chloride was the most effective with near to 90% acrylamide elimination ability. Sodium acid pyrophosphate, sodium as well as potassium dihydrogen phosphate were also very effective and brought about 75% acrylamide content decrease, followed by calcium lactate, sodium chloride and potassium chloride causing 40-45% of acrylamide elimination and finally sodium and potassium hydrogen carbonates that achieved 30% reduction of acrylamide.

Suggested Citation

  • K. Kukurová & Z. Ciesarová & A. Bednáriková & L. Marková, 2009. "Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 425-428.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:956-cjfs
    DOI: 10.17221/956-CJFS
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    References listed on IDEAS

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    1. Richard H. Stadler & Imre Blank & Natalia Varga & Fabien Robert & Jörg Hau & Philippe A. Guy & Marie-Claude Robert & Sonja Riediker, 2002. "Acrylamide from Maillard reaction products," Nature, Nature, vol. 419(6906), pages 449-450, October.
    2. Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
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