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Titan, Primož

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Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods

Žilić, Slađana; Dodig, Dejan; Vančetović, Jelena; Basić, Zorica; Titan, Primož; Đurić, Nenad; Tolimir, Natasa

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Basić, Zorica
AU  - Titan, Primož
AU  - Đurić, Nenad
AU  - Tolimir, Natasa
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/691
AB  - Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
T1  - Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
VL  - 34
IS  - 5
SP  - 705
EP  - 713
DO  - 10.1080/19440049.2017.1290281
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Basić, Zorica and Titan, Primož and Đurić, Nenad and Tolimir, Natasa",
year = "2017",
url = "http://rik.mrizp.rs/handle/123456789/691",
abstract = "Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment",
title = "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods",
volume = "34",
number = "5",
pages = "705-713",
doi = "10.1080/19440049.2017.1290281"
}
Žilić, S., Dodig, D., Vančetović, J., Basić, Z., Titan, P., Đurić, N.,& Tolimir, N. (2017). Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk AssessmentTaylor & Francis Ltd, Abingdon., 34(5), 705-713.
https://doi.org/10.1080/19440049.2017.1290281
Žilić S, Dodig D, Vančetović J, Basić Z, Titan P, Đurić N, Tolimir N. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2017;34(5):705-713
Žilić Slađana, Dodig Dejan, Vančetović Jelena, Basić Zorica, Titan Primož, Đurić Nenad, Tolimir Natasa, "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods" 34, no. 5 (2017):705-713,
https://doi.org/10.1080/19440049.2017.1290281 .
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