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Related Experiment Video

Updated: Sep 3, 2025

One-pot Microwave-assisted Conversion of Anomeric Nitrate-esters to Trichloroacetimidates

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Published on: January 15, 2018

Itaconate Isomers in Bread.

Mona Gruenwald^1,2, Fangfang Chen^2,3, Heike Bähre⁴

¹M.Sc. Program in Food Research and Development, Leibniz University Hannover, 30167 Hannover, Germany.

Antioxidants (Basel, Switzerland)

|July 27, 2022

Summary

This summary is machine-generated.

Itaconate isomers, known for health benefits, were found in baked bread. Baking converts precursors into these compounds, making bread a regular dietary source of these beneficial compounds.

Keywords:

antioxidants baking citraconic acid dicarboxylic acids diet food itaconic acid mesaconic acid nutrients nutrition

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Last Updated: Sep 3, 2025

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Published on: January 15, 2018

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A Novel Method for the Pentosan Analysis Present in Jute Biomass and Its Conversion into Sugar Monomers Using Acidic Ionic Liquid

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Published on: June 1, 2018

Area of Science:

Food Chemistry
Nutritional Science
Biochemistry

Background:

Naturally occurring itaconate, mesaconate, and citraconate isomers possess known health benefits.
Their presence in commonly consumed human foods, particularly those undergoing heat treatment, remains largely uninvestigated.

Purpose of the Study:

To determine if itaconate, mesaconate, and citraconate isomers are present in bread, a widely consumed baked good.
To investigate the potential heat-induced conversion of precursors into these isomers during baking.

Main Methods:

High-performance liquid chromatography−tandem mass spectrometry (HPLC-MS/MS) was employed for precise quantification.
Analysis included unbaked sourdough and dough, as well as baked bread crumb and crust.
Concentrations of isomers and their precursors (citrate, cis-aconitate) were measured.

Main Results:

All three itaconate isomers were detected at low levels (<20 pmol/mg dry weight) in all bread samples (sourdough, dough, crumb, crust).
Itaconate and citraconate concentrations were significantly higher in the crust compared to the crumb of wheat and rye bread.
A modest increase in mesaconate was observed in the crust of rye bread, with decreased cis-aconitate in the crust, suggesting thermal conversion.

Conclusions:

Baked goods, specifically bread, serve as a regular dietary source of low concentrations of itaconate isomers.
Estimated daily intake of itaconate isomers from baked goods in Germany is approximately 7–20 µg.
Further research is recommended to assess isomer concentrations in other heat-processed foods to understand dietary impact on human health.