Acrylamide in roasted barley grains: presence, correlation with colour, and decrease during storage.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

PubMedID: 24761965

Mizukami Y, Yoshida M, Isagawa S, Yamazaki K, Ono H. Acrylamide in roasted barley grains: presence, correlation with colour, and decrease during storage. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;.
We have investigated the presence of acrylamide in roasted barley grains, and assessed the correlation between acrylamide concentration and colour, as well as examined acrylamide decrease during storage. Acrylamide concentrations in 45 commercially available roasted barley grains were analyzed. 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 (tea-bag 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 tea-bag forms. The data obtained in this study are of importance to the risk assessment and management of acrylamide exposure in Japan.