RIK - Repository of the Maize Research Institute "Zemun Polje"
Maize Research Institute "Zemun Polje", Belgrade, Serbia
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrilic)
    • Serbian (Latin)
  • Login
View Item 
  •   RIK - Repository of the Maize Research Institute, "Zemun Polje", Belgrade
  • MRIZP
  • Радови истраживача / Researchers' publications
  • View Item
  •   RIK - Repository of the Maize Research Institute, "Zemun Polje", Belgrade
  • MRIZP
  • Радови истраживача / Researchers' publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

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

Authorized Users Only
2017
Authors
Žilić, Slađana
Dodig, Dejan
Vančetović, Jelena
Basić, Zorica
Titan, Primož
Đurić, Nenad
Tolimir, Natasa
Article (Published version)
Metadata
Show full item record
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.

Keywords:
Cereals / asparagine / sugars / acrylamide / Maillard reaction products
Source:
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 2017, 34, 5, 705-713
Publisher:
  • Taylor & Francis Ltd, Abingdon
Projects:
  • Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)

DOI: 10.1080/19440049.2017.1290281

ISSN: 1944-0049

PubMed: 28150529

WoS: 000404257700006

Scopus: 2-s2.0-85013193175
[ Google Scholar ]
17
16
URI
http://rik.mrizp.rs/handle/123456789/691
Collections
  • Радови истраживача / Researchers' publications
Institution
MRIZP
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. 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, 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 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 .

DSpace software copyright © 2002-2015  DuraSpace
About RIK - Repository of the Maize Research Institute Zemun Polje | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceInstitutionsAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About RIK - Repository of the Maize Research Institute Zemun Polje | Send Feedback

OpenAIRERCUB