Journal
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
Volume 31, Issue 6, Pages 995-1000Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19440049.2014.910614
Keywords
acrylamide; colour; roasted barley grains; mugicha
Funding
- Regulatory Research Project for food safety, animal health and plant protection for the Ministry of Agricultural, Forestry and Fisheries, Japan [21049]
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We investigated the presence of acrylamide in roasted barley grains, and assessed the correlation between acrylamide concentration and colour, and also examined acrylamide decrease during storage. Acrylamide concentrations in 45 commercially available roasted barley grains were analysed. The mean and standard deviation were 0.24 and 0.08 mg kg(-1), respectively. The CIE colour parameter a* value had little correlation with acrylamide concentration in roasted barley grains; however, the L* and b* values showed correlations with acrylamide concentration in the grains, yielding a correlation coefficient of 0.42 and 0.40, respectively. Darker-coloured roasted barley grains with lower L* values may contain lower amounts of acrylamide. Although acrylamide concentration decreased by 40% in the grains, and decreased by 36% in the milled grains (teabag form) after 309 days of storage at room temperature a significant difference in the rate of acrylamide decrease was not observed between the grain and teabag forms. The data obtained in this study are of importance to the risk assessment and management of acrylamide exposure in Japan.
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