Effects of Legume Seed Flours on the Formation of Acrylamide and 5-Hydroxymethylfurfural (HMF) in a Model Reaction System
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Abstract:
Seven legumes (black soybean, chickpea, green pea, lentil, mung bean, yellow pea, and soybean) were used to test their effect on the formation of acrylamide and HMF in an asparagines/glucose model reaction system. Five varieties inhibited the formation of acrylamide (from 10.3% to 55%) but all varieties improved the formation of HMF. Defatting legumes flour showed improved inhibition capacity for acrylamide formation, and a dose-effect relationship was observed for all the tested materials when 0.2, 0.4, and 0.6 g of the defatted flours were added. When the defatted-dehulled flours were added, acrylamide production was further inhibited in some treatments along with an increase in the HMF content. However, the addition of 0.2 g of hull flour from four varieties also decreased the acrylamide content and significantly increased browning. Defatted legume flours from five legumes eliminated the formed acrylamide, ranging from 28.5% of soybean to 5.9% of mung bean. Addition of the defatted-dehulled flours from four varieties also resulted in pH decrease and glucose depletion. Most of the 39 treatments studied in this research showed a negative relationship between the contents of acrylamide and HMF.
