Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation.
| Autor: | Granvogl M; Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lichtenbergstrasse 4, D-85748 Garching, Germany., Jezussek M, Koehler P, Schieberle P |
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| Jazyk: | angličtina |
| Zdroj: | Journal of agricultural and food chemistry [J Agric Food Chem] 2004 Jul 28; Vol. 52 (15), pp. 4751-7. |
| DOI: | 10.1021/jf049581s |
| Abstrakt: | 3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively. 3-APA may also be formed in foods by an enzymatic decarboxylation of asparagine. Using a newly developed method to quantify 3-APA based on liquid chromatography/tandem mass spectrometry, it could be shown that the biogenic amine was present in several potato cultivars in different amounts. Further experiments indicated that 3-APA is formed during storage of intact potatoes (20 or 35 degrees C) or after crushing of the cells. The heating of 3-APA under aqueous or low water conditions at temperatures between 100 and 180 degrees C in model systems always generated more AA than in the same reaction of asparagine, thereby pointing to 3-APA as a very effective precursor of AA. While the highest yields measured were about 28 mol % in the presence of carbohydrates (170 degrees C; aqueous buffer), in the absence of carbohydrates, 3-APA was even converted by about 63 mol % into AA upon heating at 170 degrees C under aqueous conditions. Propanoic acid amides bearing an amino or hydroxy group in the alpha-position, such as 2-hydroxypropionamide and l-alaninamide, were ineffective in AA generation indicating that elimination occurs only from the beta-position. (Copyright 2004 American Chemical Society) |
| Databáze: | MEDLINE |
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