Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials. (1st August 2020)

• Record Type: Journal Article
• Authors: Badoud, Flavia; Goeckener, Bernd; Severin, Kevin; Ernest, Marion; Romero, Roman; Alzieu, Thibaut; Glabasnia, Arne; Hamel, Jonas; Buecking, Mark; Delatour, Thierry
• Is Part Of: Food chemistry. Volume 320(2020)
• Publication Date: 2020-08-01
• Subjects: AA Acrylamide -- AAEndo Endogenous acrylamide -- AAEndoExtract Endogenous acrylamide in drip brewed-like extract -- AARef Endogenous acrylamide in R&GRef -- 13C1-AA 13C1-acrylamide -- 13C3-AA 13C3-acrylamide -- 13C3-AAExtract 13C3-acrylamide in drip brewed-like extract -- 14C-AA 14C-acrylamide -- 14CExtract 14C activity in drip brewed-like extract -- IS internal standard -- MP 4-Methoxyphenol -- R&G Roast and ground coffee -- R&GH2O R&G pre-roasted 1 min, then soaked with water and dried -- R&G13C3 R&G pre-roasted 1 min, then soaked with 13C3-acrylamide and dried -- R&G13C3/MP:R&G pre-roasted 1 min then soaked with 13C3-acrylamide and MP, and dried -- R&G14C/MP R&G pre-roasted 1 min, then soaked with 14C-acrylamide and MP, and dried -- R&GRef R&G roasted at either 1, 1.5, 2, 3, 4, 5, 6, 7, 8, 9 or 10 min -- T0 Roasting time of 1 min -- T1 1 min pre-roasting time and continue roasting until 3 min -- T2 1 min pre-roasting time and continue roasting until 5 min -- T3 1 min pre-roasting time and continue roasting until 7 min; Acrylamide -- Radiolabeled -- Coffee -- Roasting -- Fate -- Stable isotope-labeled -- In vitro digestion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126601
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 28% of 14 C-spiked acrylamide is lost during roasting, probably by volatilization. 25% of initial acrylamide was non-extractable, thus appeared bound to matrix. 50% of initial acrylamide was soluble, as free, conjugated or transformed. Acrylamide did not exhibit any binding to lipophilic material. No release of free acrylamide was observed during in vitro digestion. Abstract: Acrylamide (AA) formation during coffee roasting happens rapidly, reaching a peak value within the first minutes of roasting followed by a fast decrease to reach an asymptote at approximately 200 µg/kg. Today, the mechanisms by which AA is reduced during roasting remain unclear. In this research, the fate of AA during roasting followed by drip brewed-like extraction was studied using 14 C-radiolabeled ( 14 C-AA) and 13 C-labeled ( 13 C3 -AA) materials. Results showed that 28% of the spiked 14 C-AA was lost during the roasting process, presumably by degradation to volatile compounds and 25% was non-extractable; therefore, appeared bound to the matrix. About 50% of initial AA went into the water extract, either unchanged or transformed by conjugation/binding. The release of bound acrylamide was further evidenced by increasing levels of 13 C3 -AA over prolonged roasting times. In addition, the absence of 14 C activity in the hexane extracts suggested acrylamide not to bind to any lipophilic material.