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Low Acrylamide Flatbreads from Colored Corn and Other Flours

Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low...

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Autores principales: Li, Xueqi, Kahlon, Talwinder, Wang, Selina C., Friedman, Mendel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535222/
https://www.ncbi.nlm.nih.gov/pubmed/34681543
http://dx.doi.org/10.3390/foods10102495
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author Li, Xueqi
Kahlon, Talwinder
Wang, Selina C.
Friedman, Mendel
author_facet Li, Xueqi
Kahlon, Talwinder
Wang, Selina C.
Friedman, Mendel
author_sort Li, Xueqi
collection PubMed
description Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low with respect to widely consumed heat-processed food including flatbreads. Due to the fact that pigmented corn flours contain biologically active and health-promoting phenolic and anthocyanin compounds, the objective of this study was to potentially define beneficial properties of flatbread by evaluating the acrylamide content determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) with a detection limit of 1.8 µg/kg and proximate composition by standard methods of six experimental flatbreads made from two white, two blue, one red, and one yellow corn flours obtained by milling commercial seeds. Acrylamide content was also determined in experimental flatbreads made from combinations in quinoa flour, wheat flour, and peanut meal with added broccoli or beet vegetables and of commercial flatbreads including tortillas and wraps. Proximate analysis of flatbreads showed significant differences in protein and fat but not in carbohydrate, mineral, and water content. The acrylamide content of 16 evaluated flatbreads ranged from 0 to 49.1 µg/kg, suggesting that these flatbreads have the potential to serve as low-acrylamide functional foods. The dietary significance of the results is discussed.
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spelling pubmed-85352222021-10-23 Low Acrylamide Flatbreads from Colored Corn and Other Flours Li, Xueqi Kahlon, Talwinder Wang, Selina C. Friedman, Mendel Foods Article Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low with respect to widely consumed heat-processed food including flatbreads. Due to the fact that pigmented corn flours contain biologically active and health-promoting phenolic and anthocyanin compounds, the objective of this study was to potentially define beneficial properties of flatbread by evaluating the acrylamide content determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) with a detection limit of 1.8 µg/kg and proximate composition by standard methods of six experimental flatbreads made from two white, two blue, one red, and one yellow corn flours obtained by milling commercial seeds. Acrylamide content was also determined in experimental flatbreads made from combinations in quinoa flour, wheat flour, and peanut meal with added broccoli or beet vegetables and of commercial flatbreads including tortillas and wraps. Proximate analysis of flatbreads showed significant differences in protein and fat but not in carbohydrate, mineral, and water content. The acrylamide content of 16 evaluated flatbreads ranged from 0 to 49.1 µg/kg, suggesting that these flatbreads have the potential to serve as low-acrylamide functional foods. The dietary significance of the results is discussed. MDPI 2021-10-18 /pmc/articles/PMC8535222/ /pubmed/34681543 http://dx.doi.org/10.3390/foods10102495 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Xueqi
Kahlon, Talwinder
Wang, Selina C.
Friedman, Mendel
Low Acrylamide Flatbreads from Colored Corn and Other Flours
title Low Acrylamide Flatbreads from Colored Corn and Other Flours
title_full Low Acrylamide Flatbreads from Colored Corn and Other Flours
title_fullStr Low Acrylamide Flatbreads from Colored Corn and Other Flours
title_full_unstemmed Low Acrylamide Flatbreads from Colored Corn and Other Flours
title_short Low Acrylamide Flatbreads from Colored Corn and Other Flours
title_sort low acrylamide flatbreads from colored corn and other flours
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535222/
https://www.ncbi.nlm.nih.gov/pubmed/34681543
http://dx.doi.org/10.3390/foods10102495
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