Acrylamide Content of Commercial Frying Oil

Totani, Nagao; Yawata, Miho; Takada, Mitsunobu; Moriya, Masafumi

doi:10.5650/jos.56.103

Cited by 21 publications

(15 citation statements)

References 15 publications

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“…Leung et al 23) tested food samples for acrylamide by an LC-MS method and found high levels in all kinds of crisps. But we did not detect it in used frying oil 24) . Velasco et al 25) investigated the formation of monoepoxy fatty acids arising from oleic and linoleic acids in olive oil and sunflower oil.…”

Section: Discussionmentioning

confidence: 98%

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

et al. 2008

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Heated frying oils with different chemical properties in terms of AV (acid value), POV (peroxide value), COV (carbonyl value), and contents of polar compounds (PC) and triacylglycerol (TG), as well as color and odor, were obtained. Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or one of the frying oils described above. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oils were observed. However, the rats fed a diet containing the heated oil developed apparent liver damage to different degrees regardless of the chemical properties of the ingested oils. Thus, it was suggested that the chemical properties evaluated here had little to do with the cytotoxicity of heated oil, although the properties express quality of oil. Volatile compounds seem to be major candidates for the toxic agents in heated oil because oils with rancid and deteriorated odor show strong toxicity.

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Section: Discussionmentioning

confidence: 98%

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

et al. 2008

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“…The Japanese ministries of Agriculture, Forestry and Fisheries and of Health, Labour and Welfare published acrylamide values for more than 120 food items (14-16). In addition, all other available data from published articles on acrylamide concentrations in Japanese foods were included (17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29), and the average of all reported values was allotted to individual foods and dishes considering cooking methods and food preparation techniques. For fried vegetables, data for 15 individual vegetables and their products were obtained.…”

Section: Methodsmentioning

confidence: 99%

Associations of Acrylamide Intake with Circulating Levels of Sex Hormones and Prolactin in Premenopausal Japanese Women

Nagata

Konishi

Tamura

et al. 2015

Cancer Epidemiology, Biomarkers &Amp; Prevention

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Background: It has been hypothesized that alteration of hormone systems is involved in the carcinogenesis of acrylamide. The aim of the present study was to examine the cross-sectional associations between dietary acrylamide intake and sex hormone levels in premenopausal Japanese women.Methods: Study subjects were 393 women who had regular menstrual cycles less than 40 days long. Acrylamide intake was assessed with a food-frequency questionnaire and was based on acrylamide concentration reported from analyses of Japanese foods. We measured the plasma concentrations of estradiol, testosterone, dehydroepiandrosterone sulfate, sex hormonebinding globulin, follicle-stimulating hormone, luteinizing hormone, and prolactin.Results: After controlling for age, the phase of the menstrual cycle, and other covariates, acrylamide intake was statistically

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“…On the other hand, acrylamide can also be formed from frying oil but, in agreement with previous research, this contribution has not been considered. 42 Changes in the antioxidant capacity with the frying time and temperature were also evaluated by direct measurements of the breadcrumbs ( Fig. 5 and 6).…”

Section: Kinetic Experiments: Effect Of Frying Time and Temperaturementioning

confidence: 99%

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

et al. 2016

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The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

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Acrylamide Content of Commercial Frying Oil

Cited by 21 publications

References 15 publications

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

Associations of Acrylamide Intake with Circulating Levels of Sex Hormones and Prolactin in Premenopausal Japanese Women

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

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