The effect of bug (Eurygaster spp. and Aelia spp.) damaged flours on formation of acrylamide and hydroxmethylfurfural (HMF) in cakes, cookies and breads

摘要

Grain pests like Pentatomid insects named as wheat bugs (Eurygaster spp., Aelia spp. and Nysius huttoni) or "suni bug" (Eurygaster spp.) have detrimental effects on grains, especially Gramineae. While the insects absorb their nutrients they leave their digestive secretions in the grain before harvest. The proteolitic enzymes in their salivary secretion result in processing problems in dough and low-quality end products. It has been shown that wheat bug damage causes high protease activity in flour, resulting in hydrolysis of gluten and release of some amino acids. Acrylamide and hydroxymethylfurfural (HMF) are mainly formed through the Maillard reaction and dehydration of certain sugars. They can be regarded as the most important heat-induced contaminants occurring in bakery products. Formation of acrylamide, free amino acids, especially asparagine, and reducing sugars in food are important precursors. In this study, the effects of high protease activity flour damaged by Eurygaster spp. and/or Aelia spp. on formation of acrylamide and HMF in bakery products such as bread, cakes and cookies were determined by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). High protease activity flour due to Eurygaster spp. and/ or Aelia spp. damage was added at different levels in cookies (0%, 20%, 40%, 60%, 80% and 100%), cakes (0%, 25%, 50%, 75% and 100%) and bread produced by modified AACC (2.5%, 5%, 10% and 15%) formulations. No variations were observed in acrylamide and HMF contents of bread and cake samples with added bug-damaged wheat flour. Although no change was observed in the HMF content of cookies, formation of acrylamide increased up to 30% (96 mug/kg) at the highest addition level (100%) as compared to the control (77 pg/kg). These results suggested that bug-damaged flour causes no health risk for baking products such as bread and cakes due to acrylamide formation, but there is an increased potential health risk in cookies. Variations in free amino acids in high protease activity flours during hydrolysis (0, 30, 45, 60 and 120 min) were also determined by liquid chromatography coupled with high resolution mass spectrometry (LC-HRMS). The amounts of asparagine in bug-damaged flour (HPAF_1) used in cookie and cake production were increased by approximately 23%.