Zuzana Ciesarova

National Agricultural and Food Centre / VUP Food Research Institute Bratislava, Slovakia · Department of Chemistry and Analysis of Foods

This is the first report about the influence of dry and wet heat treatment on acrylamide content in flours and, subsequently, in breads. It was shown that during production of some breads acrylamide content decreases. Dry heating of non-wheat flour resulted in acrylamide in flours of sorghum (160 µg/kg); millet (447 µg/kg); barley (516 µg/kg); trit...

Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to th...

The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n = 6), forest (n = 12) and chestnut (n = 7) were collected. The parameters such as moisture content, wa...

Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they are produced from wholegrain flour of nutritionally rich cereals and/or contain valuable natural sources of health promoting compounds. In this study, wholegrain flour from wheat, rye, and triticale (hybrid of wheat and rye) were used as a basis for biscu...

The research aimed to investigate the variability of the acrylamide content in French potato fries depending on the type of oil and the length and conditions of deep-frying. Deep-frozen pre-fried potato French fries primarily intended for catering establishments were deep-fried parallel in two oils (multi-component oil and rapeseed oil) at the same...

Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodology for AA quantification without derivatization w...

The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. The choice of a suitable solvent system is necessary so as not to skew the results. Undiluted juice o...

Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic a...

Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fibers. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of the hexaploid trit...

The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermally treated was designed. The contaminants precursors and their influence in heating of plum purée wer...

Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating o...

The bioactive compounds (total phenols, anthocyanins, and flavonoids) and antioxidant activity of plum-based products (prunes, jams, and marmalade) were evaluated based on spectrophotometric assays and acrylamide and 5-hydroxymethyl-2-furaldehyde concentrations to determine the quality and safety of these products in the Romanian marketplace. The t...

Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with ¹³C₃-acrylamide and D₃-acrylamide as internal standards. A suitable agreement between the...

LC–MS/MS method was applied for determination of free amino acids in honey without derivatisation steps. Twenty free amino acids including aspartic acid, asparagine, glutamic acid, glutamine, alanine, arginine, glycine, leucine, histidine, hydroxyproline, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, valine...

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminesc...

Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evalua...

Growing consumer demand for nutritionally valuable nonwheat cereals has evoked professional efforts to develop new functional products based on products other than wheat cereals. Additionally, lactic-acid fermentation enhances the nutrient quality of foods since it supports the biosynthesis of vitamins, essential amino acids, and proteins, improves...

of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin. Madridge J Food Tech. 2016; 1(1): 44-52. Abstract Study of antioxidative properties and Maillard reaction (MR) products in ginger cakes enriched with rutin was conducted. The cakes were formulated on rye flour substituted by 30% (w/w) of flour from h...

The aim of the study was to determine the content of macro- and microelements in innovative gluten-free muffins. Four types of innovative muffins were obtained from unfermented or fermented, by Lactobacillus plantarum, common buckwheat flour suspension mixed with buckwheat flour or commercial gluten-free maize flour. Buckwheat flour was a better so...

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characte...

FoodDrinkEurope Federation recently released the latest version of the Acrylamide Toolbox to support manufacturers in acrylamide reduction activities giving indication about the possible mitigation strategies. The Toolbox is intended for small and medium size enterprises with limited R&D resources, however no comments about the pro and cons of the...

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, alls...

The aim of this study was to find out the impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents, organoleptic properties and to assess wheat-oat breads from qualitative and nutritional point. Fermentation of sourdough from a special fine wholemeal oat flour f...

Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "povidla", and in prunes, respectively. These products typically undergo intensive heat treatment that...

The l-asparaginase enzyme application prior to a heat treatment of potato-based and cereal-based foods is a progressive way to prevent the excessive formation of acrylamide. l-Asparaginase, originally used as a pharmaceutical agent, after an adjustment for commercial production is ready for application in food processing to effectively reduce the f...

Coffee has been shown to be an excellent source of dietary fibre and antioxidants, being one of the highest sources of chlorogenic acids (CGA). The CGA are esters of hydroxycinnamic acids and quinic acid which are represented in higher abundance by 5-caffeoilquinic acid. A large amount of these compounds remain in the spent coffee grounds (SCG) aft...

Consumption of nutritionally enhanced wheat-oat bread naturally rich in beta-glucans originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation provides unambiguous health benefits associated with a slower blood glucose release and a higher subjective satiety determined by a postprandial study. However, an undesir...

In this study, modelling of time/temperature-depending acrylamide formation in red bell peppers was performed. The data collected were analysed using a central composite design and response surface modelling, to optimize the thermal treatment (temperature and time of heating) of red bell pepper, in order to find the condition of lower acrylamide pr...

To prevent from civilisation diseases such as obesity, type two diabetes, etc., it is recommended to combine a healthy diet and regular physical activity. An example of such an approach is a development of a cereal fibre drink Actiglucane, high in fibre and β-glucans and low in fat and energy, which physiological effect was tested together with a d...

The impact of raising agents on formation of heat-induced contaminants, acrylamide and 5-hydroxymethylfurfural (HMF), with focus on the efficiency of enzyme asparaginase as a potent tool for acrylamide reduction was investigated in the model system of cereal products. Acrylamide formation was strongly supported by ammonium hydrogen carbonate (NH4HC...

The present study investigates the antioxidant capacity (AC) of ethanol and ethanol/water (1:1, v/v) extracts of selected spices, using cyclic voltammetry (CV), spectrophotometric and photochemiluminescence (PCL) methods. The ABTS test was used for the measurement of the scavenging capacity of the extracts against 2,2′-azinobis-(3-ethylbenzothiazol...

The aim of this work was to study the effect of various spices (cloves, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, and ginger) on acrylamide formation in buckwheat ginger cakes. The spices were characterised by their free radical scavenging activity and applied to formulation of the buckwheat...

Chlorogenic acids are the main phenolic compounds present in coffee grounds, reaching about 7% of its constitution [1]. These acids are a family of esters formed by quinic acid and trans-cinnamic acids, mainly caffeic, ferulic, and p-coumaric. Several chlorogenic acids have already been identified in coffee grounds, being 5-O-caffeoylquinic acid th...

The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The ant...

Development of new types of bread fortified with partially fermented oat wholegrain flour with high betaglucan content - Volume 71 Issue OCE2 - L. Duchoňová, L. Mikušová, P. Polakovičová, K. Kukurová, Z. Ciesarová, E. Šturdík

Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laborator...

Acrylamide is a suspected carcinogenic and toxic molecule occurring in many types of processed foods as a consequence of its formation during an intense heat treatment. Due to its widespread presence in many staple foods, many institutions responsible for food safety strongly recommend to reduce acrylamide to as low level as possible. Latest resear...

Acrylamide as a suspected carcinogen has become a subject of a high concern of many food safety responsible bodies from all around the world. Besides potato based foods there are cereals which substantially contribute to the acrylamide exposure of all consumers due to their widespread daily consumption. Based on the preliminary survey, acrylamide p...

In this study the effect of olive oil and oregano phenolic compounds on antioxidant activity (AOA) and acrylamide formation in a model system and fresh potatoes was evaluated. The addition of oregano phenolic extract in the model system resulted in an increase of AOA and in a reduction of acrylamide content, up to 49%, after heating. On the contrar...

Purpose Acrylamide is a processing chemical contaminant arising from naturally occurring food components during heat treatment. The purpose of this paper is to ascertain and confirm the possibility of its reduction by L‐asparaginase enzyme application. Design/methodology/approach As acrylamide itself is formed from amino acid L‐asparagine and redu...

A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of differ...

Abstract: Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal products, especially gingerbreads are extensively affected by acrylamide formation up to 1000 μg/kg and more. This study compares pros and cons...

Abstract: The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic...

Vranová J., Ciesarová Z. (2009): Furan in food – a review. Czech J. Food Sci., 27: 1–10. Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of ther-mally treated foods. Since furan h...

Possibly harmful compounds (acrylamide, 5-(hydroxymethyl)-2-furfural – HMF), markers of the Maillard reaction extent (furosine, fluorescence, browning, colour), as well as beneficial radical-scavenging capacity were determined in fried fine bakery products, rosquillas, at different heat treatment and dough formulation. In different simplified recip...

Possibly harmful compounds (acrylamide, 5-(hydroxymethyl)-2-furfural - HMF), markers of the Maillard reaction extent (furosine, fluorescence, browning, colour), as well as beneficial radical-scavenging capacity were determined in fried fine bakery products, rosquillas, at different heat treatment and dough formulation. In different simplified recip...

In this study, the effect of methanol-water (4:1, v/v) extracts of spices on the acrylamide formation as well as correlation between acrylamide contents and antioxidant capacities of these extracts was investigated. The extracts of spices (pimento, black pepper, marjoram, oregano) were applied before the heat treatment to a model mixture simulating...

A method for determination of furan using a headspace gas chromatography-mass spectrometry technique was validated for routine application in food control. Validation was performed by evaluating the following characteristics: precision, trueness, recovery, limit of detection, limit of quantification, operating range and calibration. Uncertainty sta...

CIESAROVÁ Z., KISS E., KOLEK E. (2006): Study of factors affecting acrylamide levels in model systems. Czech J. Food Sci., 24: 133-137. The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acry...

The impact of L-asparaginase on the acrylamide content reduction after high heat treatment in a model system as well as in potato based material was investigated. The application of different amounts of enzyme at two temperatures (20 °C and 37 °C, resp.) were compared in a system simulating the composition of raw potatoes and subsequently in fresh...

The occurrence of toxic acrylamide in heat-treated food has caused a boom of activities associated with the research of food-borne contaminants. The presence of acrylamide in food, estimation of the exposure, the mechanism of its formation, and minimization of acrylamide content in potato products, cereals and coffee as well as new approaches to ac...

The occurrence of toxic acrylamide in heat-treated food has caused a boom of activities associated with the research of food-borne contaminants. The presence of acrylamide in food, estimation of the exposure, the mechanism of its formation, and minimization of acrylamide content in potato products, cereals and coffee as well as new approaches to ac...

The toxicity of fenpropimorph and seven newly synthesized analogues against Saccharomyces cerevisiae has been determined in liquid media. The inhibitory effect of the most efficient derivative is 120 times more than that of standard fenpropimorph. The non-linear relationship between hydrophobicity and toxicity indicates that the binding of the comp...

O2 consumption and CO2 production of free and immobilizedSaccharomyces uvarum in the presence of ethanol were compared. The protective effect of immobilization on the yeast ethanol tolerance at 5–20% of ethanol was more evident in CO2 production than in O2 consumption. CO2 production by the yeast immobilized in calcium alginate and calcium pectate...

The influence of ethanol on growth, fermentation and lipid composition of Saccharomyces cerevisiae was studied. Greater inhibition of growth than of fermentation was found at 5% (v/v) of added ethanol. Enhanced content of lipid and accumulation of ergosterol and squalene at 15% (v/v) of added ethanol were observed. Ethanol increased the content of...

Ethanol-induced changes of CO2 production were compared in three strains of Saccharomyces cerevisiae. CaCl2 and MgCl2 exerted protective effects against the action of ethanol. Optimal concentrations ensuring maximum of CO2 production at 10% (V/V) of ethanol under non-growing conditions were 3 mmol/L Ca2+ and 2 mmol/L Mg2+. Yeast growth with and wit...

The mechanism of ethanol toxicity in yeast cells is elucidated. A number of factors, such as plasma membrane composition, medium composition, osmotic pressure, accumulation of intracellular ethanol, temperature etc., influence the tolerance of yeast to ethanol. The possibilities of improved ethanol tolerance by changing fermentation conditions and...

The content of total lipid as well as of ergosterol, squalene, and major fatty acids were compared in the cells of a distillery strain ofSaccharomyces cerevisiœ incubated for 3, 48 and 120 h in the presence of 5, 10 and 15% ethanol. Ethanol induced lipid accumulation with preferential ergosterol biosynthesis. The relative contents of palmitic and s...

The content of total lipid as well as of ergosterol, squalene, and major fatty acids were compared in the cells of a distillery strain of Saccharomyces cerevisiae incubated for 3, 48 and 120 h in the presence of 5, 10 and 15% ethanol. Ethanol induced lipid accumulation with preferential ergosterol biosynthesis. The relative contents of palmitic and...

A simple method for determination of starch hydrolysis degree by measurement of maltooligosaccharides using HPLC on SGX C-18 column with deionised water as mobile phase was presented. Separation of seven oligosaccharides in an order from glucose to maltoheptaose illustrated the action of two enzyme systems taking part of starch hydrolysis and follo...