Abstract
Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possible. As pigmented rice contains bioactive phenolic and flavonoid compounds, the objective of this study was to potentially enhance the beneficial properties of flatbreads by evaluating the acrylamide content and proximate composition of 12 novel flatbreads prepared from the following commercial pigmented rice seeds: Black Japonica, Chinese Black, French Camargue, Himalayan Red, Long Grain Brown, Purple Sticky, Short Grain Brown, Wehani, Wild, Indian Brown Basmati, Organic Brown Jasmine, and Organic Jade Pearl. Although acrylamide levels ranged from 4.9 µg/kg in Long Grain Brown to 50.8 µg/kg in Chinese Black, the absolute values were all low (though statistically significantly differences existed among varieties). Acrylamide content did not correlate with its precursor asparagine. The variations in protein, carbohydrate, fat, ash, dry matter, and water content determined by proximate analysis, and the reported health benefits of colored rice cultivars used to prepare the flatbreads, might also be useful for relating composition to nutritional qualities and health properties, facilitating their use as nutritional and health-promoting functional foods.
Highlights
The heat-induced reactions of amino groups of amino acids, peptides, and proteins with the carbonyl groups of reducing sugars, such as glucose, result in the concurrent formation of so-called Maillard browning products and acrylamide [1]
Each type of flatbread was prepared in triplicate, and the acrylamide content of each replicate was determined
Intra-day relative standard deviation (RSD) was calculated by running this replicate three times on the same day, whereas inter-day RSD was calculated by running this replicate once per day over three consecutive days, yielding values of 1.2% and 4.5%, respectively
Summary
The heat-induced reactions of amino groups of amino acids, peptides, and proteins with the carbonyl groups of reducing sugars, such as glucose, result in the concurrent formation of so-called Maillard browning products and acrylamide [1]. On the basis of the observed mutagenicity of acrylamide and by the presence of the in vivo oxidation product glycidamide in mouse embryo fibroblasts, Hölzl-Armstrong et al [3] suggested that glycidamide might be involved in the development of breast, ovarian, and lung cancers. The results of a study by Ivanski et al [7] on the effect of acrylamide on spermatogenesis in rats suggest that acrylamide consumption may impair their reproductive capacity and that it might be involved in the observed increase in human infertility prevalence associated with male reproductive disorders. The cited studies imply that acrylamide might cause or contribute to human cancer, neurotoxicity, and infertility
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