TY - JA AU - Horszwald,A. AU - Castillo,M.D.del AU - Morales,F.J. AU - Zielinski,H. TI - Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making PY - 2010/// KW - Acrylamide KW - Antioxidant capacity KW - Furfural KW - Hydroxymethylfurfural KW - Rye bread N2 - 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 T2 - Journal of Food and Nutrition Research ER -