Heat induced formation of free radicals in wheat flour

Mogens Larsen Andersen; Henriette Rifbjerg Erichsen; Leif Horsfelt Skibsted; Heidi Barner Graversen; Ubirajara P. Rodrigues-Filho

doi:10.1016/j.jcs.2011.05.007

Heat induced formation of free radicals in wheat flour

Mogens Larsen Andersen, Henriette Rifbjerg Erichsen, Leif Horsfelt Skibsted, Heidi Barner Graversen, Ubirajara P. Rodrigues-Filho

7 Citations (Scopus)

Abstract

Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol^-1 up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.

Original language	English
Journal	Journal of Cereal Science
Volume	54
Issue number	3
Pages (from-to)	494-498
Number of pages	5
ISSN	0733-5210
DOIs	https://doi.org/10.1016/j.jcs.2011.05.007
Publication status	Published - Nov 2011

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title = "Heat induced formation of free radicals in wheat flour",

abstract = "Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol-1 up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.",

author = "Andersen, {Mogens Larsen} and Erichsen, {Henriette Rifbjerg} and Skibsted, {Leif Horsfelt} and Graversen, {Heidi Barner} and Rodrigues-Filho, {Ubirajara P.}",

year = "2011",

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doi = "10.1016/j.jcs.2011.05.007",

language = "English",

volume = "54",

pages = "494--498",

journal = "Journal of Cereal Science",

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TY - JOUR

T1 - Heat induced formation of free radicals in wheat flour

AU - Andersen, Mogens Larsen

AU - Erichsen, Henriette Rifbjerg

AU - Skibsted, Leif Horsfelt

AU - Graversen, Heidi Barner

AU - Rodrigues-Filho, Ubirajara P.

PY - 2011/11

Y1 - 2011/11

N2 - Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol-1 up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.

AB - Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol-1 up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.

U2 - 10.1016/j.jcs.2011.05.007

DO - 10.1016/j.jcs.2011.05.007

M3 - Journal article

SN - 0733-5210

VL - 54

SP - 494

EP - 498

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 3

ER -

Heat induced formation of free radicals in wheat flour

Abstract

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