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Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage.

Yuzo Mizukami1, Mitsuru Yoshida, Satoshi Isagawa

  • 1a NARO Institute of Vegetable and Tea Science , Shimada , Shizuoka , Japan.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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PubMed
Summary

Acrylamide levels in roasted barley grains correlate with color, with darker grains potentially having less. Acrylamide content also decreased significantly during storage.

Keywords:
acrylamidecolourmugicharoasted barley grains

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Area of Science:

  • Food Chemistry
  • Food Safety

Background:

  • Acrylamide is a food processing contaminant.
  • Roasted barley is a common food ingredient.

Purpose of the Study:

  • To quantify acrylamide in roasted barley.
  • To determine the relationship between acrylamide and color.
  • To assess acrylamide degradation during storage.

Main Methods:

  • Analysis of acrylamide in 45 commercial roasted barley samples.
  • Correlation analysis between acrylamide concentration and CIE color parameters (L*, a*, b*).
  • Monitoring acrylamide levels during 309 days of storage.

Main Results:

  • Mean acrylamide concentration was 0.24 ± 0.08 mg kg⁻¹.
  • L* and b* color values correlated with acrylamide concentration (r=0.42 and r=0.40).
  • Acrylamide decreased by 40% in grains and 36% in milled forms after storage, with no significant difference between forms.

Conclusions:

  • Darker roasted barley (lower L* values) may contain less acrylamide.
  • Acrylamide degrades over time in roasted barley products.
  • Findings are crucial for acrylamide exposure risk assessment in Japan.