RESUMO
Acrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica, including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5-56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000-3000 ASNU were applied. In the canefora sample, 59.4-60.7% reductions were observed. However, steam treatment primarily caused 17.1-26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9-22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads.
Assuntos
Acrilamida , Asparaginase , Asparagina , Coffea , Café , Paladar , Acrilamida/análise , Asparagina/análise , Coffea/química , Café/química , Humanos , Compostos Orgânicos Voláteis/análise , Culinária/métodos , Alcaloides/análise , Ácido Clorogênico/análise , Cafeína/análise , Masculino , Manipulação de Alimentos/métodos , Reação de Maillard , Temperatura Alta , Cromatografia Líquida de Alta Pressão , Sementes/química , FemininoRESUMO
BACKGROUND: Recently, in temperate and neotropical regions of South America the generalist stink bug Dichelops furcatus (Hemiptera: Pentatomidae) became a new pest of corn (Zea mays) seedlings. Implementation of no-tillage cultivation system left organic matter covering the soil, which shelters adults of stink bugs during winter. In spring, corn is sowed under soybean stubble and D. furcatus adults start to feed on seedlings. To determine corn-derived volatile organic compounds (VOCs) that attract this stink bug species, we evaluated stink bug preferences from two corn hybrids with contrast germplasm backgrounds, a temperate and a tropical hybrid. RESULTS: Stink bugs preferred to feed on temperate seedlings rather than on the tropical ones. GC-MS and PCA analysis of VOCs suggested that hybrids emitted contrasting blends. Linalool represented 68% of total VOCs emitted from temperate corn, while in the tropical hybrid this compound represented 48%. Olfactometer experiments demonstrated that linalool was attractive to stink bugs. However, 2 h of D. furcatus attack induced emission of 14 additional VOCs in temperate seedlings, and olfactometer bioassay and blend of VOCs emission suggested that perceived volatiles by stink bugs induced feeding avoidance. The increment of VOCs emission was associated with the induction of JA, JA-Ile, ABA, and IAA, and decreasing of SA concentrations. CONCLUSION: This is the first time showing a complete profile of defensive phytohormones induced by stink bugs feeding on corn, and further demonstrating that a blend of corn seedling-associated VOCs, mainly composed by linalool, modulates D. furcatus adults' behavior and feeding preferences. © 2021 Society of Chemical Industry.