Acrylamid-Bildungspotenzial ökologisch erzeugter Getreidearten und Sorten

Summary

By heating up carbohydrate-rich food, like cereals and potatoes, Acrylamide (AA), a
probably carcinogen food ingredient, will be created due to a reaction of free Asparagine
(Asn) and reducing sugar within the Maillard-Reaction. Up to now two opportunities
to decrease AA are discussed. Firstly by changing technological food processing
steps e.g. receipt modifications and secondly by plant production e.g. finding species
and cultivars low in the content of precursors of AA. For cereals, free Asn is the limiting
factor for formation of AA. By investigations of conventionally produced wheat-,
spelt- and rye samples differences were found in the amount of Asn both in species
and cultivars. It was assumed that these differences could also be found in organically
produced cereals. However, up to now no study has investigated the AA content of
organically produced cereals. Therefore, the objectives of this study were to investigate
i) are there species and cultivars low in free Asn And, ii) is there a correlation
between the content of free Asn and the formed AA? To clarify these aspects, organically
produced grain samples (mainly wheat, spelt and rye) of a 2-yr field trial were
analysed of free Asn and the AA-Formation Potential (AA-FP). The results showed
differences in the content of free Asn within species and cultivars, indicated by a
strong correlation between Asn and the AA-FP. In conclusion, an option for reducing
AA in organic products could be the selection of species and cultivars low in free Asn.