Acrylamide

Mills, Craig N.; Mottram, Donald S.; Wedzicha, B.L.

doi:10.1002/9780470430101.ch2a

Cited by 9 publications

(15 citation statements)

References 82 publications

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“…On the other side, the result indicated that Acrylamide recorded the lowest content in anise (0.0 ± 0.0) followed by thyme (0.01 ± 0.0) and cumin (0.04 ± 0.01). The control sample recorded the highest level of Acrylamide (0.56 ± 0.0), these results agreed with the results of Mills et al, (2009) who reported that the amount of acrylamide in different product such as bread ranged from10 to3200 μg.kg-1 and bread toast ranged from 25 to1430μg.kg-1this score explains the denotation of the presence of relationship between high ratio of antioxidant activity in the three samples with the reduction of Acrylamide level in bread samples. These results indicated that there were significant increase (p ≤ 0.05) in antioxidants activities and significant decrease (p ≤ 0.05) in content of acrylamide among all samples.…”

Section: Proximate Analysis Of Bakery Productssupporting

confidence: 89%

Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products

Tesby

Neveen

et al. 2018

Alexandria Journal of Agricultural Sciences

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Background: Bakery products account for about 20%of human exposure to acrylamide. Many herbs and spices have been recognized to have medicinal properties and beneficial impact on health such as antioxidants activity. Objective: The aim of this study was to determine the effects of adding thyme, cumin and anise as antioxidants to reduce acrylamide content in Arabic bread, Paton salé and Cressina. Methods: Twelve samples were prepared for chemical analysis to determine antioxidant activity, acrylamide content, flavonoids, total phenols and essential oils. Bakery products were conducted for sensory evaluation. Results indicated that the percentage of antioxidant activity increased by adding thyme, cumin and anise. The highest percentage of antioxidant activity was detected in patonsalé with anise, cressina with cumin, arabic bread with anise (40.77 ± 0.53, 39.43 ± 0.36, 34.35 ± 0.15respectively) while the lowestwas detected in samples without additives. In contrast the content of acrylamide decreased in arabic bread with anise, patonsalé with anise, and cressina with cumin (0.0 ± 0.0, 0.30 ± 0.0, 0.43 ± 0.06, resp) while increased in samples without additives. Conclusion: The results confirmed that thyme, cumin and anise minimized and alleviated the formation of acrylamide in bakery products and increased the activities of antioxidant. This study recommends increasing the usage herbs and spices to foods, especially bakery products.

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Section: Proximate Analysis Of Bakery Productssupporting

confidence: 89%

Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products

Tesby

Neveen

et al. 2018

Alexandria Journal of Agricultural Sciences

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“…Prevalent sources of ACR differ among countries due to differences in the diet, method of preparing foods and the nature of soil/agricultural practices [42]. Cereal-, tuber-and coffee-related products contribute mostly to the sources of ACR intake [43].…”

Section: Occurrence and Levels Of Acrylamide In Foodsmentioning

confidence: 99%

Mitigation of Acrylamide in Foods: An African Perspective

Adebo¹,

AdeyinkaAdebiyi²,

Gbashi³

et al. 2017

Acrylic Polymers in Healthcare

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Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

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“…Acrylamide (2-propenamide) is colorless and odorless and is used in manufacturing polyacrylamide and acrylamide copolymers employed in the paper and textile industries, as flocculants in wastewater treatment, as soil conditioning agents, and as grouting agents for construction of dam foundations, tunnels, and sewers (Mills et al, 2009;Zhang and Zhang, 2007). In the late 1990s in Sweden, researchers investigating the occurrence of neurotoxic symptoms in railway tunnel makers found high levels of acrylamide hemoglobin adducts in blood samples of the workers.…”

Section: Acrylamidementioning

confidence: 99%

“…Acrylamide forms due to a reaction between the amino acid, asparagine, and reducing sugars, such as glucose and fructose, under elevated temperatures (above 120 1C) in low moisture conditions. Acrylamide is rapidly absorbed from the gastrointestinal tract, distributed throughout the body, and metabolized to form glycidamide, which is a reactive epoxide thought to be responsible for the genotoxic effects associated with acrylamide exposure (Mills et al, 2009). Acrylamide does not form in foods that are boiled or microwaved (Tareke et al, 2002).…”

Section: Acrylamidementioning

confidence: 99%

“…The highest levels of acrylamide are found in fried, baked, and broiled foods (Tareke et al, 2002). Several epidemiological studies have investigated the association between oral exposure to acrylamide from food sources and the incidence of several types of cancer in humans, but no association has been found (Mills et al, 2009). Acrylamide is rapidly absorbed from the gastrointestinal tract, distributed throughout the body, and metabolized to form glycidamide, which is a reactive epoxide thought to be responsible for the genotoxic effects associated with acrylamide exposure (Mills et al, 2009).…”

Section: Acrylamidementioning

confidence: 99%

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