Acrylamid-Bildungspotenzial ökologisch erzeugter Getreidearten und Sorten
2009
Stockmann, Falko | Mast, Benjamin | Graeff, Dr. Simone | Claupein, Prof. Dr. Wilhelm
By heating up carbohydrate-rich food, like cereals and potatoes, Acrylamide (AA), a probably carcinogen food ingredient, will be created due to a reaction of free Asparagine (Asn) and reducing sugar within the Maillard-Reaction. Up to now two opportunities to decrease AA are discussed. Firstly by changing technological food processing steps e.g. receipt modifications and secondly by plant production e.g. finding species and cultivars low in the content of precursors of AA. For cereals, free Asn is the limiting factor for formation of AA. By investigations of conventionally produced wheat-, spelt- and rye samples differences were found in the amount of Asn both in species and cultivars. It was assumed that these differences could also be found in organically produced cereals. However, up to now no study has investigated the AA content of organically produced cereals. Therefore, the objectives of this study were to investigate i) are there species and cultivars low in free Asn And, ii) is there a correlation between the content of free Asn and the formed AA? To clarify these aspects, organically produced grain samples (mainly wheat, spelt and rye) of a 2-yr field trial were analysed of free Asn and the AA-Formation Potential (AA-FP). The results showed differences in the content of free Asn within species and cultivars, indicated by a strong correlation between Asn and the AA-FP. In conclusion, an option for reducing AA in organic products could be the selection of species and cultivars low in free Asn.
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