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 journalArticlepeer-review

    13 Citations (Scopus)
    201 Downloads (Pure)


    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
    Early online date30 Sep 2017
    Publication statusPublished - 15 Mar 2018


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


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