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

Antonio Dario Troise, Jonathan Desmond Wilkin, Alberto Fiore

    Research output: Contribution to journalArticle

    3 Citations (Scopus)
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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 languageEnglish
    Pages (from-to)365-372
    Number of pages8
    JournalFood Chemistry
    Volume243
    Early online date30 Sep 2017
    DOIs
    Publication statusPublished - 15 Mar 2018

    Fingerprint

    oilseed cakes
    Maillard Reaction
    Brassica rapa
    cookies
    Acrylamide
    acrylamides
    Maillard reaction
    rapeseed
    dietary fiber
    Fibers
    extracts
    Nucleophiles
    rapeseed oil
    free amino acids
    byproducts
    Mass spectrometry
    Cysteine
    Byproducts
    cysteine
    Mass Spectrometry

    Cite this

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    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",
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    language = "English",
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    Impact of rapeseed press-cake on Maillard reaction in a cookie model system. / Troise, Antonio Dario; Wilkin, Jonathan Desmond; Fiore, Alberto.

    In: Food Chemistry, Vol. 243, 15.03.2018, p. 365-372.

    Research output: Contribution to journalArticle

    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

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    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.

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