Knowledge Center Catalog

Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making (Record no. 29417)

MARC details
000 -LEADER
fixed length control field 02150nab a22003137a 4500
001 - CONTROL NUMBER
control field G97033
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170719155446.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Horszwald, A.
245 00 - TITLE STATEMENT
Title Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2010
520 ## - SUMMARY, ETC.
Summary, etc. The formation of antioxidants and contaminants such as acrylamide (ACR), hydroxymethylfurfural (HMF) and furfural (FUR) during rye bread making was investigated. Flours with extraction rates of 700, 850, 950 and 1 000 g?kg-1 were used. Flour, dough, slice of bread, crust and crumb were analysed. Results are expressed on dry matter basis. Antioxidant capacity of water- and lipid-soluble antioxidants were measured by photochemiluminescence assay. Quencher approach was adapted to total antioxidant capacity and total reducing capacity (Folin-Ciocalteau) methods. Bread based on wholemeal flour showed the highest antioxidant capacity and the lowest levels of potentially harmful compounds (ACR: 50 µg?kg-1; HMF: 33.6 mg?kg-1; FUR: 1.6 mg?kg-1). Estimation of dietary intake of ACR, HMF and FUR from rye bread was 4.93 ng?kg-1?per day, 4.47 µg?kg-1?per day and 0.18 µg?kg-1?per day, respectively. Levels of ACR, HMF and FUR were 27-fold, 631-fold and 31-fold in crust, respetively, which represents less than 15% of the total weight of the bread, compared to crumb. Crust was also the principal contributor to maintain the overall water-soluble antioxidant capacity being up to 3.5-fold more active than crumb or dough. Any mitigation strategy might consider risk and benefits associated with crust.
546 ## - LANGUAGE NOTE
Language note English
595 ## - COLLECTION
Collection Reprints Collection
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Acrylamide
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Antioxidant capacity
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Furfural
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Hydroxymethylfurfural
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Rye bread
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Castillo, M.D.del,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Morales, F.J.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Zielinski, H.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Journal of Food and Nutrition Research
Related parts v. 49, no. 3, p. 149-159
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/03/2017   07/03/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/03/2017

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