Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Antonio Dario Troise; Jonathan Desmond Wilkin; Alberto Fiore

doi:10.1016/j.foodchem.2017.09.153

Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Antonio Dario Troise, Jonathan Desmond Wilkin, Alberto Fiore^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination.

Original language	English
Pages (from-to)	365-372
Number of pages	8
Journal	Food Chemistry
Volume	243
Early online date	30 Sept 2017
DOIs	https://doi.org/10.1016/j.foodchem.2017.09.153
Publication status	Published - 15 Mar 2018

Keywords

Acrylamide
5-hydroxymethylfurfural
Maillard reaction
Rapeseed press-cake
Michael addition

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10.1016/j.foodchem.2017.09.153

Fiore_ImpactOfRapeseedPress-CakeOnMaillardReaction_Author_2017Accepted author manuscript, 931 KBLicence: CC BY-NC-ND

Alberto Fiore
- a.fioreabertay.acuk
- Department of Built Environment and Life Sciences - Professor in Food Chemistry and Technology
Person: Academic
Jon Wilkin
- j.wilkinabertay.acuk
- Department of Built Environment and Life Sciences - Reader in Food Innovation & Knowledge Exchange
Person: Academic

Cite this

@article{c20c45903b5046dba5939a1da52164b8,

title = "Impact of rapeseed press-cake on Maillard reaction in a cookie model system",

abstract = "Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination.",

author = "Troise, {Antonio Dario} and Wilkin, {Jonathan Desmond} and Alberto Fiore",

year = "2018",

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doi = "10.1016/j.foodchem.2017.09.153",

language = "English",

volume = "243",

pages = "365--372",

journal = "Food Chemistry",

issn = "0308-8146",

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TY - JOUR

T1 - Impact of rapeseed press-cake on Maillard reaction in a cookie model system

AU - Troise, Antonio Dario

AU - Wilkin, Jonathan Desmond

AU - Fiore, Alberto

PY - 2018/3/15

Y1 - 2018/3/15

N2 - Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination.

AB - Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5-hydroxymethylfufural (HMF) in cookies. Both compounds were influenced by the ingredients: the addition of RPC led to a significant dose-dependent increase of HMF in the cookies and to an increase of acrylamide up to 66.9%. On the contrary, acrylamide concentration was reduced down to 39.6% in presence of the alkaline extract and down to 4.4% in the presence of the fiber extract. The Michael addition of free amino acids to acrylamide was further investigated by high-resolution mass spectrometry (HRMS) revealing that cysteine was the preferred nucleophile for acrylamide elimination.

U2 - 10.1016/j.foodchem.2017.09.153

DO - 10.1016/j.foodchem.2017.09.153

M3 - Article

SN - 0308-8146

VL - 243

SP - 365

EP - 372

JO - Food Chemistry

JF - Food Chemistry

ER -

Impact of rapeseed press-cake on Maillard reaction in a cookie model system

Abstract

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Alberto Fiore

Jon Wilkin

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