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- Title
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products.
- Authors
Michael Granvogl; Peter Schieberle
- Abstract
Abstract  Based on recent results confirming 3-aminopropionamide (3-APA) as a very effective precursor of acrylamide in the absence of further âcatalystsâ, this compound was quantified for the first time in cocoa masses, cocoa beans, coffee and cereal products by LCâMSâMS after derivatisation with dansyl chloride. Cocoa masses contained >3000 μg/kg of 3-APA, but varied significantly in its concentration. For the quantification of acrylamide (AA) in cocoa and coffee, an improved isolation procedure using charcoal was developed. In various samples of unroasted and roasted cocoa beans, the concentrations of AA were by a factor of >5 lower than those of 3-APA, but the concentrations of 3-APA and AA were more closely correlated as compared to the concentrations of AA and Asparagine. Experiments on authentic cocoa beans from Ghana and Sulawesi indicated that the thermal generation of 3-APA during roasting was much more pronounced as compared to its biochemical formation. By administering fermented cocoa beans with [13C4 15N2]-asparagine before roasting, 3-APA was confirmed as transient intermediate in AA formation during cocoa roasting. Among the cereal products analysed, in particular popcorn contained quite high amounts of 3-APA, which were also well correlated with the AA concentration. Contrary, in coffee products, 3-APA was always lower than AA.
- Subjects
ACRYLAMIDE; COCOA; CHEMICAL reactions; COFFEE
- Publication
European Food Research & Technology, 2007, Vol 225, Issue 5/6, p857
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-006-0492-9