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González-Mulero L, Mesías M, Morales F, Delgado-Andrade C. Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion. Food Res Int 2022; 161:111820. [DOI: 10.1016/j.foodres.2022.111820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/02/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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2
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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Mousavi Khaneghah A, Fakhri Y, Nematollahi A, Seilani F, Vasseghian Y. The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1791175] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
| | - Yadolah Fakhri
- Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yasser Vasseghian
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam
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Simultaneous detection of 4(5)-methylimidazole and acrylamide in biscuit products by isotope-dilution UPLC-MS/MS. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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5
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Samanipour B, Jalili M, Rezaei K, Faraji R. Analysis of acrylamide from potato chips using an amino column followed by PDA as the detection system in HPLC. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1436] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Samanipour
- Standard Research Institute-ISIRI, Faculty of Food Industries and Agriculture, Karaj 31747-34563, Iran
| | - M. Jalili
- Standard Research Institute-ISIRI, Faculty of Food Industries and Agriculture, Karaj 31747-34563, Iran
| | - K. Rezaei
- Department of Food Science, Engineering, and Technology, University of Tehran, Karaj 31587-77871, Iran
| | - R. Faraji
- Department of Food Science, Engineering, and Technology, University of Tehran, Karaj 31587-77871, Iran
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Kafouris D, Stavroulakis G, Christofidou M, Iakovou X, Christou E, Paikousis L, Christodoulidou M, Ioannou-Kakouri E, Yiannopoulos S. Determination of acrylamide in food using a UPLC–MS/MS method: results of the official control and dietary exposure assessment in Cyprus. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1928-1939. [DOI: 10.1080/19440049.2018.1508893] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | | | | | - Xenia Iakovou
- State General Laboratory, Ministry of Health, Nicosia, Cyprus
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Passos CP, Ferreira SS, Serôdio A, Basil E, Marková L, Kukurová K, Ciesarová Z, Coimbra MA. Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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El Tawila MM, Al-Ansari AM, Alrasheedi AA, Neamatallah AA. Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4494-4500. [PMID: 28294348 DOI: 10.1002/jsfa.8314] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 01/25/2017] [Accepted: 03/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1 ), followed by custard pies (435 µg kg-1 ) and cheese pies (432 µg kg-1 ). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1 ]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1 ) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1 ] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1 ) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mahmoud M El Tawila
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ahmed M Al-Ansari
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amani A Alrasheedi
- Food and Nutrition Department, Faculty of Home Economics, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Abdulateef A Neamatallah
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
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Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. Food Chem 2017; 231:114-121. [DOI: 10.1016/j.foodchem.2017.03.105] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 03/09/2017] [Accepted: 03/20/2017] [Indexed: 12/31/2022]
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10
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Li X, Li J, Cao P, Liu Y. High-efficiency sample preparation approach to determine acrylamide levels in high-fat foods. J Sep Sci 2016; 39:2950-4. [DOI: 10.1002/jssc.201600385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Revised: 05/26/2016] [Accepted: 05/31/2016] [Indexed: 11/11/2022]
Affiliation(s)
- Xiaodan Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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11
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A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 2014; 1361:117-24. [DOI: 10.1016/j.chroma.2014.07.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 07/29/2014] [Accepted: 07/30/2014] [Indexed: 11/19/2022]
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Cengiz MF, Gündüz CPB. An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2534-2540. [PMID: 24464732 DOI: 10.1002/jsfa.6592] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2013] [Revised: 01/14/2014] [Accepted: 01/24/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The presence of acrylamide in cereal-based baby foods is a matter of great concern owing to its possible health effects. Derivatization followed by gas chromatography/mass spectrometry (GC/MS) is one of the most common methods to quantify acrylamide. However, it requires the use of toxic chemicals and is time-consuming. The aim of this study was to develop an eco-friendly, rapid and inexpensive method for the determination of acrylamide in cereal-based baby foods. RESULTS The method involves defatting with n-hexane, extraction into water, precipitation of proteins, bromination, extraction into ethyl acetate and injection into a GC/MS system. The effects of defatting, precipitation, treatment with triethylamine, addition of internal standard and column selection were reviewed. A flow chart for acrylamide analysis was prepared. To evaluate the applicability of the method, 62 different cereal-based baby foods were analyzed. The levels of acrylamide ranged from not detected (below the limit of detection) to 660 µg kg(-1). CONCLUSION The method is more eco-friendly and less expensive because it consumes very little solvent relative to other methods using bromine solutions and ethyl acetate. In addition, sample pre-treatment requires no solid phase extraction or concentration steps. The method is recommended for the determination of trace acrylamide in complex cereal-based baby food products.
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Affiliation(s)
- Mehmet Fatih Cengiz
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058, Antalya, Turkey
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Arvanitoyannis IS, Dionisopoulou N. Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Crit Rev Food Sci Nutr 2013; 54:708-33. [DOI: 10.1080/10408398.2011.606378] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Michalak J, Gujska E, Kuncewicz A. RP-HPLC-DAD studies on acrylamide in cereal-based baby foods. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.08.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Lim HH, Shin HS. Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol. J Sep Sci 2013; 36:3059-66. [PMID: 23836628 DOI: 10.1002/jssc.201300209] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 06/07/2013] [Accepted: 06/11/2013] [Indexed: 11/06/2022]
Abstract
A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.
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Affiliation(s)
- Hyun-Hee Lim
- Department of Environmental Science, Kongju National University, Kongju, Republic of Korea
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Michalak J, Gujska E, Klepacka J. The effect of domestic preparation of some potato products on acrylamide content. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2011; 66:307-12. [PMID: 21853292 PMCID: PMC3235404 DOI: 10.1007/s11130-011-0252-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deep-frozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P < 0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P < 0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.
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Affiliation(s)
- Joanna Michalak
- Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, Olsztyn, Poland.
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Oracz J, Nebesny E, Zyżelewicz D. New trends in quantification of acrylamide in food products. Talanta 2011; 86:23-34. [PMID: 22063508 DOI: 10.1016/j.talanta.2011.08.066] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 08/11/2011] [Accepted: 08/28/2011] [Indexed: 12/28/2022]
Abstract
Methods applied in acrylamide quantification in foods have been reviewed in this paper. Novel analytical techniques like capillary electrophoresis (CE), immunoenzymatic test (ELISA) and electrochemical biosensors, which can replace traditional methods like high performance liquid chromatography (HPLC) and gas chromatography (GC) were presented. Short time of analysis and high resolution power of electrophoretic techniques caused that they became routinely used in food analysis apart from high performance liquid chromatography and gas chromatography. Application of modern chromatography methods like ultra performance liquid chromatography (UPLC) in acrylamide quantification considerably shortened the time of analysis and decreased the consumption of indispensable reagents. The most promising approaches to acrylamide quantification in foods are electrochemical biosensors and immunoenzymatic tests. In contrast to chromatography and electrophoretic methods they require neither expensive equipment nor time consuming sample preparation and allow for fast screening of numerous samples without the usage of sophisticated apparatuses. Because of many advantages such as miniaturization, rapid and simple analysis, and high sensitivity and selectivity, biosensors are thought to replace conventional methods of acrylamide quantification in food.
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Affiliation(s)
- Joanna Oracz
- Faculty of Biotechnology and Food Sciences, Technical University of Lodz, 4/10 Stefanowskiego Street, 90-924 Lodz, Poland.
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19
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Brandt P. Kontaminanten. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0619-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Kukurová K, Morales FJ, Bednáriková A, Ciesarová Z. Effect of L
-asparaginase on acrylamide mitigation in a fried-dough pastry model. Mol Nutr Food Res 2009; 53:1532-9. [DOI: 10.1002/mnfr.200800600] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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21
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Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
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Zargar B, Sahraie NR, Khoshnam F. Catalytic Square-Wave Voltammetric Determination of Acrylamide in Potato Chips. ANAL LETT 2009. [DOI: 10.1080/00032710902954441] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Gökmen V, Morales FJ, Ataç B, Serpen A, Arribas-Lorenzo G. Multiple-stage extraction strategy for the determination of acrylamide in foods. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.09.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Napolitano A, Morales F, Sacchi R, Fogliano V. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2034-2040. [PMID: 18290617 DOI: 10.1021/jf0730082] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.
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Affiliation(s)
- Aurora Napolitano
- Dipartimento di Scienza degli Alimenti, University of Napoli Federico II, Portici, Italy
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25
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Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparagine–glucose model system. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.07.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Wenzl T, Lachenmeier DW, Gökmen V. Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food. Anal Bioanal Chem 2007; 389:119-37. [PMID: 17673989 DOI: 10.1007/s00216-007-1459-9] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2007] [Revised: 06/11/2007] [Accepted: 06/21/2007] [Indexed: 10/23/2022]
Abstract
Heat-induced food contaminants have attracted attention of both the scientific community and the public in recent years. The presence of substances considered possibly or probably carcinogenic to humans has triggered an extensive debate on the healthiness of even staple foods. In that respect, acrylamide, furan and chloropropanols are the main substances of concern. Their widespread occurrence in processed food, which concomitantly causes considerable exposure to humans, led either to the setting of maximum limits (for some chloropropanols) or at least the initiation of monitoring programmes in order to put risk assessment on a solid data basis. Acrylamide, furan and chloropropanols are small molecules with physicochemical properties that make their analysis challenging. Their amount in food ranges typically from below the limit of detection to hundreds of micrograms per kilo or even milligrams per kilo. However, a number of recently published scientific reports deal with the analysis of these substances in different kinds of food. The aim of this publication is to give an overview of analytical approaches for the determination of acrylamide, furan and chloropropanols in foodstuffs.
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Affiliation(s)
- Thomas Wenzl
- Institute for Reference Materials and Measurements, European Commission, Directorate General Joint Research Centre, Retieseweg 111, 2440 Geel, Belgium.
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Zhang Y, Jiao J, Cai Z, Zhang Y, Ren Y. An improved method validation for rapid determination of acrylamide in foods by ultra-performance liquid chromatography combined with tandem mass spectrometry. J Chromatogr A 2007; 1142:194-8. [PMID: 17250842 DOI: 10.1016/j.chroma.2006.12.086] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2006] [Revised: 12/08/2006] [Accepted: 12/15/2006] [Indexed: 09/30/2022]
Abstract
An improved method was validated for the determination of acrylamide in foods using ultra-performance liquid chromatography (UPLC) coupled to eletrospray ionization tandem mass spectrometry (MS/MS) in the present study. This improved method supplies a rapid quantitative procedure of acrylamide with a run time of only 3 min. Results showed a good repeatability (RSD< or =4.5%) with 50, 100, 250, 500 and 1000 microg/kg spiked concentrations in potato crisps in within-day (n=5) and day-to-day (n=10) precision tests. Meanwhile, good recoveries (81.6-99.0%) were obtained with the same spiked concentrations in acrylamide-free cereal samples (n=3). The excellent method validation data and proficiency test results (Z-score: -0.1) of the official Food Analysis Performance Assessment Scheme (FAPAS) suggested that the present quantitative method could be applied for rapid determination of acrylamide in many investigations.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang Province, China
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