Acrylamide in cereal products: A review

Claus, Achim; Carle, Reinhold; Schieber, Andreas

doi:10.1016/j.jcs.2007.06.016

Cited by 220 publications

(153 citation statements)

References 76 publications

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“…The formation of acrolein and acrylic acid through the dehydration of fats when heated at high temperature has been proposed as another mechanism of ACR formation [6,14]. The studies of Becalski et al [19] also indicated that ACR can be formed along with ammonia from Figure 2.…”

Section: Formation Of Acrylamidementioning

confidence: 98%

“…ACR is principally formed via Maillard reaction involving asparagine and carbonyl sources such as reducing sugars [14]. Although asparagine may be converted to ACR by thermally induced deamination and decarboxylation, carbohydrates are necessary to effect its conversion to ACR (Figure 2) [15].…”

Section: Formation Of Acrylamidementioning

confidence: 99%

“…While several other carbonyl compounds can enhance this reaction, α-hydroxyl carbonyl compounds such as glucose or fructose are more efficient [16]. Claus et al [14] indicated that the first step in this reaction is the formation of a Schiff base intermediate as a low-energy alternative in decarboxylating this product intact. The formed Schiff base intermediate can either hydrolyze to form 3-aminopropionamide, a precursor of ACR, or further undergo elimination reaction leading to direct formation of ACR [17].…”

Section: Formation Of Acrylamidementioning

confidence: 99%

“…The formed Schiff base intermediate can either hydrolyze to form 3-aminopropionamide, a precursor of ACR, or further undergo elimination reaction leading to direct formation of ACR [17]. Nevertheless, the formation of ACR from reducing sugars and asparagine in the Maillard reaction represents the main formation route [14].…”

Section: Formation Of Acrylamidementioning

confidence: 99%

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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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Section: Formation Of Acrylamidementioning

confidence: 98%

Section: Formation Of Acrylamidementioning

confidence: 99%

Section: Formation Of Acrylamidementioning

confidence: 99%

Section: Formation Of Acrylamidementioning

confidence: 99%

See 2 more Smart Citations

Mitigation of Acrylamide in Foods: An African Perspective

Adebo¹,

AdeyinkaAdebiyi²,

Gbashi³

et al. 2017

Acrylic Polymers in Healthcare

View full text Add to dashboard Cite

show abstract

“…The Maillard reaction between reducing sugars and free asparagine during high temperature processing was reported as the main and the most probable pathway for the formation of acrylamide in foods [7][8][9]. Therefore, acrylamide can be found at different levels in carbohydrate rich foods heated at high temperatures during their production and processing such as potato products, cereal products and roasted coffee [10,11]. Cereal products including biscuits, baby biscuits, breads, crackers and breakfast cereals contain acrylamide at various levels.…”

Section: Introductionmentioning

confidence: 99%

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.

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Browning in Bakery Products

Purlis

2014

Bakery Products Science and Technology

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Acrylamide in cereal products: A review

Cited by 220 publications

References 76 publications

Mitigation of Acrylamide in Foods: An African Perspective

Mitigation of Acrylamide in Foods: An African Perspective

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Browning in Bakery Products

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