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PubMed2000

Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.

trans-Cinnamaldehyde, the principal component of cinnamon flavor, is a potent antimicrobial compound present in essential oils such as cinnamon. In the course of studies designed to discover its maximum microbial lethality under food-processing conditions, a gas chromatographic-mass spectrophotometric procedure was developed for the extraction and analysis of essential oil components such as cinnamaldehyde from commercial cinnamon-containing foods (several brands of cinnamon breads, cereals, cookies, puddings, applesauces, and fruit juices). The cinnamaldehyde content ranged from trace amounts in orange juice to 12.2 mg/100 g (122 ppm) in apple cinnamon cereals and 31.1 mg/100 g (311 ppm) for cinnamon swirl bread (highest value). To ascertain the heat stability of cinnamaldehyde, pure cinnamaldehyde, pure eugenol, cinnamon oil, and mixtures consisting of cinnamaldehyde plus eugenol or cinnamon oil were heated at graded temperatures up to 210 degrees C and 60 min, and then possible compositional changes were examined. Eugenol was stable to heat, as were the components of cinnamon oil: carvone, eugenol, and linalool. In contrast, starting at approximately 60 degrees C, pure cinnamaldehyde undergoes a temperature-dependent transformation to benzaldehyde under the influence of heat. Eugenol, both pure and in cinnamon oil, when added to pure cinnamaldehyde protected the aldehyde against heat destruction. The protection may due to an antioxidative action of eugenol. The possible mechanism of this effect and the significance of these findings for food chemistry and microbiology are discussed.

Acrolein↗
PubMed2002

Modulation of cyclizing activity and thermostability of cyclodextrin glucanotransferase and its application as an antistaling enzyme.

Cyclodextrin glucanotransferase from Bacillus stearothermophilus ET1 (CGTase ET1) is a potential antistaling enzyme with cyclodextrin (CD)-forming activity. To reduce cyclization activity of CGTase ET1, phenylalanine residues at 191 and 255 were replaced with a glycine (F191G-CGTase ET1) and an isoleucine (F255I-CGTase ET1), respectively. Temperature optima of both mutant enzymes were lower than that of the wild-type. Cyclization activities of both mutants decreased dramatically, but F255I-CGTase ET1 showed a 2-fold higher hydrolytic activity than the wild-type enzyme. CD content of bread loaf treated with F191G-CGTase ET1 was 28.6% of that treated with wild-type, whereas no CD was detected in the loaf treated with F255I-CGTase ET1. Loaves treated with CGTase ET1 or either of the two mutants contained more of the larger maltooligosaccharides such as maltopentaose and maltohexaose than the control and the commercial antistaling enzyme-treated loaves. Retrogradation rates decreased significantly in the loaves treated with either mutant, which indicates the applicability of CGTase ET1 in the bread industry by modulating the cyclizing and hydrolyzing activities of the enzyme.

Bread↗
PubMed2003

Acrylamide in foods: occurrence, sources, and modeling.

Acrylamide in food products-chiefly in commercially available potato chips, potato fries, cereals, and bread-was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Samples were homogenized with water/dichloromethane, centrifuged, and filtered through a 5 kDa filter. The filtrate was cleaned up on mixed mode, anion and cation exchange (Oasis MAX and MCX) and carbon (Envirocarb) cartridges. Analysis was done by isotope dilution ([D(3)]- or [(13)C(3)]acrylamide) electrospray LC-MS/MS using a 2 x 150 mm (or 2 x 100 mm) Thermo HyperCarb column eluted with 1 mM ammonium formate in 15% (or 10% for the 2 x 100 mm column) methanol. Thirty samples of foods were analyzed. Concentrations of acrylamide varied from 14 ng/g (bread) to 3700 ng/g (potato chips). Acrylamide was formed during model reactions involving heating of mixtures of amino acids and glucose in ratios similar to those found in potatoes. In model reactions between amino acids and glucose, asparagine was found to be the main precursor of acrylamide. Thus, in the reaction between nitrogen-15 (amido)-labeled asparagine and glucose, corresponding (15)N-labeled acrylamide was formed. The yield of the model reaction is approximately 0.1%.

Acrylamide↗
PubMed2003

DHPLC scoring of a SNP between promoter sequences of HMW glutenin x-type alleles at the Glu-D1 locus in wheat.

The promoter regions of HMW glutenin x-type genes at the Glu-D1 locus were surveyed for SNPs within a subpopulation of German bread wheat cultivars. On the basis of the promoter sequences of HMW glutenin subunit genes Glu-A1-x1, Glu-A1-x2, Glu-B1-x1, Glu-B1-x7, Glu-D1-x2, and Glu-D1-x5, an amplification refractory mutation system assay was designed to selectively amplify Dx-specific PCR fragments. Comparative sequence analysis among seven Glu-D1-x2 and seven Glu-D1-x5 wheat cultivars only confirmed a G-A transition in the promoter sequence to be a true polymorphism. SNP scoring by DHPLC of 95 German bread wheat cultivars, with the exception of cv. Anemos, showed that the transition completely agreed with the presence of HMW glutenin subunits 1Dx5 + 1Dy10 in SDS-PAGE. Therefore, the developed DHPLC assay is suitable for high-throughput genotyping to assist the selection of HMW glutenin genes in wheat quality breeding programs.

Alleles↗
PubMed2003

Alkylresorcinols in cereals and cereal products.

The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or millet. One durum wheat variety was found to have an exceptionally low level of ARs (54 microgram/g) compared to other durum wheat varieties (589-751 microgram/g) and Triticumspecies analyzed. The AR content of milling fractions closely followed the ash content and could be used as a marker of the presence of bran in flour. Using hot 1-propanol extraction, all ARs could be extracted from bread, contrary to previous studies which suggested that ARs were destroyed during baking. Cereal products varied greatly in AR content, with those containing wheat bran or whole rye having the highest content.

Alkylation↗
PubMed2003

Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content.

Sorghum procyanidins were characterized and quantified from two brown sorghum varieties and their processed products by normal phase HPLC with fluorescence detection. The DP of the procyanidins was determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoa procyanidins as external standards. Sorghum procyanidins were composed mostly of high MW (DP > 10) polymers. Significant differences were observed in levels as well as distribution of the different MW procyanidins between the sorghums. Processing of the sorghum brans into cookies and bread significantly reduced the levels of procyanidins; this effect was more pronounced in the higher MW polymers. Cookies had a higher retention of procyanidins (42-84%) than bread (13-69%). Extrusion of sorghum grain resulted in an increase in the levels of procyanidin oligomers with DP </= 4 and decrease in polymers with DP >/= 6. This suggests a possible breakdown of the high MW polymers to the lower MW constituents during extrusion. Processing changes not only the content of procyanidins in sorghum products but also the relative ratio of the different molecular weights.

Biflavonoids↗
PubMed2005

Polyphenol-rich phloem enhances the resistance of total serum lipids to oxidation in men.

In humans, polyphenol supplementation studies have resulted in inconsistent findings in lipid peroxidation. Our aim was to investigate the effects of a 4-week consumption of polyphenol-rich phloem on serum lipids and lipid peroxidation in the hydrophilic fraction of serum and on isolated lipoproteins. We conducted a randomized double-blind supplementation study consisting of 75 nonsmoking hypercholesterolemic men. Participants consumed 70 g daily of either rye bread (placebo) or phloem-fortified rye bread containing 31 mg (low polyphenol, LP) or 62 mg (high polyphenol, HP) of catechins. The ex vivo susceptibility of total serum lipids and VLDL and LDL to oxidation after copper induction was measured as a lag time to the maximal oxidation rate at the baseline and after the supplementation. In the HP group, an increase in the oxidation resistance of total serum lipids was observed (11.4%), while no effect was seen in the LP group (-0.8%) or in the placebo group (-1.0%) (p = 0.007). No differences were observed in the oxidation resistance of VLDL and LDL between the study groups. The phloem also increased in vitro oxidation resistance of serum lipids and radical scavenging activity (DPPH.) in a dose-dependent manner. Our results suggest that polyphenols may inhibit lipid peroxidation in the hydrophilic fraction of serum.

Adult↗
PubMed2004

Semicarbazide formation in azodicarbonamide-treated flour: a model study.

Semicarbazide was previously found in foods that were in contact with rubber gaskets foamed at high temperatures with a blowing agent azodicarbonamide. Because azodicarbonamide is an approved flour additive in certain countries, we set out to ascertain if semicarbazide is formed during the baking process from flours containing that additive. The levels of semicarbazide in baking flour treated with azodicarbonamide and bread baked from such flours were determined by isotope dilution (13C15N2-semicarbazide) liquid chromatography electrospray tandem mass spectrometry (LC-MS/MS). The samples were homogenized with HCl, extracted with n-pentane, derivatized with 2-nitrobenzaldehyde, and the derivative was extracted with ethyl acetate. After solvent exchange to 10% acetonitrile in water containing 0.1% acetic acid, the samples were analyzed using a 2.1 mm x 150 mm C18 column eluted with 2 mM ammonium formate in water/methanol (40:60). Semicarbazide was formed during the dry heating of commercial azodicarbonamide-containing flours at temperatures of 150-200 degrees C reaching levels of 0.2 mg/kg. Similar levels of semicarbazide were found in the crusts of breads made from azodicarbonamide-treated flour.

Azo Compounds↗
PubMed2006

Common sources and estimated intake of plant sterols in the Spanish diet.

Plant sterols (PS) are minor lipid components of plants, which may have potential health benefits, mainly based in their cholesterol-lowering effect. The aim of this study was to determine the composition and content of PS in plant-based foods commonly consumed in Spain and to estimate the PS intake in the Spanish diet. For this purpose, the determination of PS content, using a modern methodology to measure free, esterified, and glycosidic sterol forms, was done. Second, an estimation of the intake of PS, using the Spanish National Food Consumption data, was made. The daily intake per person of PS--campesterol, beta-sitosterol, stigmasterol, and stigmastanol--in the Spanish diet was estimated at 276 mg, the largest component being beta-sitosterol (79.7%). Other unknown compounds, tentatively identified as PS, may constitute a considerable potential intake (99 mg). When the daily PS intake among European diets was compared in terms of campesterol, beta-sitosterol, stigmasterol, and stigmastanol, the PS intake in the Spanish diet was in the same range of other countries such as Finland (15.7% higher) or The Netherlands (equal). However, some qualitative differences in the PS sources were detected, that is, the predominant brown bread and vegetable fat consumption in the northern diets versus the white bread and vegetable oil consumption in the Spanish diet. These differences may help to provide a link between the consumption of PS and healthy effects of the diet.

Bread↗
PubMed1999

Reduction of Carpophilus freemani dobson (Coleoptera: nitidulidae) aggregation pheromone response by synthetic analogues.

Analogues of (2E,4E,6E)-5-ethyl-3-methyl-2,4,6-nonatriene, the major component of the aggregation pheromone of Carpophilus freemani Dobson (Coleoptera: Nitidulidae), were synthesized and the potency of these compounds in suppressing the response of C. freemani to its pheromone in a wind tunnel bioassay was determined. The most potent compounds reduced behavioral response to pheromone 83-96% when the inhibitors were present in 10-fold excess. These compounds are (1Z, 3E,5E)-1-methoxy-3-ethyl-5-methyl-1,3,5-heptatriene, (1E,3E, 5E)-1-cyclopropyl-3-ethyl-5-methyl-1,3,5-heptatriene, and (1Z,3E, 5E)-1-cyclopropyl-3-ethyl-5-methyl-1,3,5-heptatriene. In the presence of fermenting bread dough (a pheromone synergist), the most potent inhibitory compound, (1Z,3E, 5E)-1-cyclopropyl-3-ethyl-5-methyl-1,3,5-heptatriene, was less effective in reducing mean landings (69% vs 99%) than when dough was absent. This inhibitory compound causes a reduction of response to pheromone but does not cause a reduction of response to fermenting food-type volatiles such as fermenting bread dough. Analogues of pheromones that strongly reduce response to pheromones by insects might be useful as biochemical probes to study the pharmacophoric (three-dimensional structure) requirements for pheromone perception.

Animals↗
PubMed2000

Interactions of different carrageenan isoforms and flour components in breadmaking.

The aim of this study was to compare the effects of carrageenans with different sulfate contents on bread volume and dough rheological properties. Results showed that only lambda carrageenan, the most sulfated isoform, produced a significant increase in bread volume. In contrast, the different carrageenans induced a negative effect on the cookie factor. Alveographic and farinographic analyses indicated that dough rheological properties were differentially modified depending on whether lambda carrageenan was added to flour and then hydrated or vice versa. Analysis of the interaction between lambda carrageenan and flour components by infrared spectroscopy and SDS-PAGE indicated that a pool of low molecular weight hydrophobic gluten proteins interact with carrageenan. This interaction drastically changes their physicochemical properties since carrageenan-gluten protein complexes show a hydrophilic behavior. In addition, the results indicate that carrageenan sulfate groups and probably the amino groups of glutamines present in the primary structure of gluten proteins are involved in the interaction.

Bread↗
PubMed1999

A survey of Fusarium toxins in cereal-based foods marketed in an area of southwest Germany.

A total of 237 commercially available samples of cereal-based foods including bread and related products, noodles, breakfast cereals, baby and infant foods, rice and other foods were randomly collected in southwest Germany during the first six months of 1998. The trichothecenes deoxynivalenol (DON), 3- and 15-acetyl-deoxynivalenol (3-,15-ADON), nivalenol (NIV), fusarenon-X (FUS-X), T-2 toxin (T-2) and HT-2 toxin (HT-2) were determined by gas chromatography/mass spectrometry following clean-up by a two stage solid-phase extraction. Detection limits ranged between 2 and 12 micrograms/kg. Based on all samples, the incidence of DON, HT-2, T-2, 3-ADON, 15-ADON, and NIV was at 71, 18, 4, 4, 4 and 2%, respectively; the average contents in positive samples were at 103, 16, 14, 17, 24 and 109 micrograms/kg, respectively. Fus-X was not detected in any sample. A lower (P < 0.05) DON content was found in baby and infant foods as well as in cookies and cakes compared to bread. Overall, based on the incidence and level of all six toxins, the degree of contamination was lowest in baby and infant foods. Foods produced from either white or whole grain flour did not differ (P > 0.05) with regard to the incidence and level of DON. In foods produced from cereals of organic production both the incidence and median content of DON was lower compared to conventional production. Zearalenone, alpha- and beta-zearalenol were determined by high performance liquid chromatography in 20 selected samples, mostly baby and infant foods. These toxins were not present in excess of the detection limit in any sample.

Bread↗
PubMed1999

Studies on the baking properties of wheat: pigeonpea flour blends.

Pigeonpea flour was substituted at levels of 0, 5, 10, 15, 20, 25% to wheat flour and whole wheat meal for bread and Chapatti making, respectively. Blends were prepared up to 50% for cookie making. Increasing levels of pigeonpeas in the blends significantly increased the protein and mineral content of the baked products. The bread from 10% pigeonpea flour blend with 2-3% vital gluten and 0.5% SSL had high loaf volume and loaf quality. Blends containing 15% pigeonpea flour were acceptable for Chapatti and 30% pigeonpea flour with 0.25% SSL were acceptable for cookie making.

Bread↗
PubMed2003

Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.

The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and frozen-sweet dough has been examined. T. delbrueckii strains, IGC5321 and IGC5323 showed higher leavening ability than Saccharomyces, specially after exposure to hyperosmotic stress of bread dough containing 20% sucrose and 2% salt added. In addition, Torulaspora and especially T. delbrueckii IGC5321 exhibited no loss of CO2 production capacity during freeze-thaw stress. Overall, these results appeared to indicate that Torulaspora cells are more tolerant than Saccharomyces to osmotic stress of bread dough. This trait correlated with a low invertase activity, a slow rate of trehalose mobilisation and the ability to respond rapidly to osmotic stress. Growth behaviour on high osmotic synthetic media was also examined. Cells of the IGC5321 strain showed intrinsic osmotolerance and ion toxicity resistance. However, T. delbrueckii IGC5323 exhibited a clear phenotype of osmosensitivity. Hence, this characteristic may not be essential or the only determinant for leavening ability in salted high-sugar dough.

Bread↗
PubMed1999

The glycaemic index of potatoes: the effect of variety, cooking method and maturity.

OBJECTIVE: The aim of this study was to determine the impact of variety, cooking method and maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively lower GI. DESIGN AND SUBJECTS: Ten healthy volunteers were recruited as subjects through advertising on the campus of the University of Sydney. Equal (50 g) carbohydrate portions of eight potato meals (three varieties, four cooking methods, two states of maturity) and two reference white bread meals were fed in random order to each of the subjects over a period of 10 weeks. Capillary blood samples were taken in the fasting state and then at 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose concentrations and incremental areas under plasma glucose curves were calculated. The GI of the potato was calculated as the AUC of the potato expressed as a percentage of the individual's average AUC of the white bread. This was then multiplied by 0.7 to index the GI to glucose as the reference food. RESULTS: GI values (mean +/- s.e.m.) ranged from 65+/-9 (canned new potatoes) to 10+/-15 (boiled Desiree potatoes), glucose = 100. No significant difference was found among the three varieties of potato tested (P = 0.38) or among the four different cooking methods (P = 0.55). The GI values of the canned new potato and boiled Desiree potato were significantly different (P = 0.047). The average size of the tuber was found to correlate with the GI (r = 0.83, P<0.05). CONCLUSIONS: Potatoes, regardless of variety, cooking method and maturity, have exceptionally high GI values. New potatoes have relatively lower GI values which is attributed to differences in starch structure.

Adult↗
PubMed2002

Resistant starch content in a selection of starchy foods on the Swedish market.

OBJECTIVE: The objective was to determine the resistant starch (RS) content in a selection of typical starchy foods on the Swedish market. In addition, the daily RS intake was estimated from Swedish food consumption data. DESIGN: The major forms of RS, including physically encapsulated starch, were determined with an in vitro method using chewing as a pre-step before enzymatic incubation. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Six healthy subjects were used to chew the food products before enzymatic incubation of the samples. RESULTS: Twenty-five cereal, potato and legume products were included in the study. The highest RS concentration was noted in the legume group (9.5-11.1% total starch basis). Commercially processed potato products were found to have a higher RS content (4.8-5.9%), compared with boiled potatoes (2.0%). Among the cereal products, bread with enclosure of intact rye grains, barley flakes and semolina porridge, respectively, were identified to have a RS level in the higher range (4.5-6.0%). The daily RS intake was estimated to be 3.2 g. CONCLUSIONS: The main RS sources in the Swedish diet are bread and potato products, which contribute approximately 1.3 and 1.2 g RS per day, respectively. Based on food habits the RS intake may vary considerably, thus when added to dietary fibre intake, the contribution of RS may be of nutritional importance for certain individuals.

Bread↗
PubMed2005

Glucose and insulin responses to porridge and gruel meals intended for infants.

OBJECTIVE: The objective was to determine the glycaemic index (GI) and insulinaemic index (II) of some common products intended for infants; that is, three commercial porridges and one gruel. Also, the influence of added fruit components to porridge on postprandial metabolic responses was studied by comparing corresponding data with a matched model product without fruit. DESIGN: The volunteers were served the test products in random order following an overnight fast. A white bread was included as a reference product. Capillary blood samples were collected before and during 3 h after the meals. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: A total of 10 healthy volunteers, six men and four women, aged 24-41 y, with normal body mass indices, were recruited. RESULTS: The GIs (67-75) of the commercial porridges and gruel were significantly lower than for the white bread reference (P < 0.05). In contrast, the GI (79) of the model product (porridge without fruit) could not be distinguished from the reference. The IIs (112-149) for the commercial products and model products, respectively, were not significantly different from the reference. CONCLUSIONS: : The commercial porridges and gruel gave unexpectedly low GIs. In contrast, high IIs were noted. The inconsistency between GI and II could probably be explained by the insulinotrophic effect of the milk component in the products. The fruit and fruit juice added to some of the products had only minor effect on postprandial glycaemia. SPONSORSHIP: The Swedish Council for Forestry and Agricultural Research.

Adult↗
PubMed2004

Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing.

Integrating information about the glycaemic index (GI) of foods into the Caribbean diet is limited by the lack of data. Therefore, we determined the GI of eight staple foods eaten in the Caribbean and the effect on GI of crushing selected tubers. Groups of eight to ten healthy volunteers participated in three studies at two sites. GI was determined using a standard method with white bread and adjusted relative to glucose. The mean area under the glucose response curve elicited by white bread was similar for the different groups of subjects. In study 1, the GI of cassava (Manihot esculenta; 94 (sem 11)) was significantly higher than those of breadfruit (Artocarpus altilis; 60 (sem 9)), cooking 'green' banana (Musa spp.; 65 (sem 11)) and sadha roti (65 (sem 9)) (P=0.018). There was no significant difference in the GI of the foods in study 2: dasheen (Colocasia esculenta var. esculenta; 77 (sem 10)), eddoes (Colocasia esculenta var. antiquorum; 61 (sem 10)), Irish potato (Solanum tuberosum; 71 (sem 8)), tannia (Xanthosoma sagittifolium; 60 (sem 5)) and white yam (Dioscorea alata; 62 (sem 6)), and, in study 3, crushing did not significantly affect the GI of dasheen, tannia or Irish potato. However, when the results from studies 2 and 3 were pooled, the GI of dasheen (76 (sem 7)) was significantly greater than that of tannia (55 (sem 5); P=0.015) with potato being intermediate (69 (sem 6)). We conclude that dasheen and cassava are high-GI foods, whereas the other tubers studied and sadha roti are intermediate-GI foods. Given the regular usage of cassava and dasheen in Caribbean diets we speculate that these diets would tend to be high GI, although this could be reduced by foods such as sadha roti and white yam. The range of GI between the staples is sufficiently large that health benefits may be accrued by replacing high-GI staples with intermediate-GI staples in the Caribbean diet.

Adult↗