Acrylamide in Fried Potato Products

Luning, Pieternel A.; Sanny, Maimunah

doi:10.1016/b978-0-12-802832-2.00008-5

Cited by 10 publications

(5 citation statements)

References 91 publications

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“…The Maillard reaction is the main mechanistic pathway established for acrylamide formation, and free asparagine is the main precursor ( 6 ). French fries are a potato-based product that contains high concentrations of acrylamide ( 7 ) and its ‘benchmark value’ recently been established lower (500 ng g −1 ) than the ‘indicative value’ (600 ng g −1 ). Should the acrylamide levels surpass the prescribed benchmark values, investigations are recommended ( 8 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Kamarudin

Selamat

Sukor

et al. 2018

MJMS

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BackgroundThis study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.MethodsThree vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.ResultsThe effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g−1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.ConclusionThe use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.

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Section: Introductionmentioning

confidence: 99%

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Kamarudin

Selamat

Sukor

et al. 2018

MJMS

Self Cite

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“…Table 2 shows the total acrylamide content of the various food products. [38], Ayşegül Ç [39], Slađana Ž. [40], Marta M, and Francisco J.M.…”

Section: Acrylamide In Food Productsmentioning

confidence: 99%

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Zulhaq Paradiman,

Tahir,

Dirpan

2024

BIO Web Conf.

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The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

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“…Acrylamide is classified by the International Agency for Research on Cancer (IARC) as a probably carcinogenic (group 2A) to humans (IARC, 1994). Potato-based products such as French fries are reported to have notable levels of acrylamide (Luning and Sanny, 2016;Sanny et al, 2012). The European Commission has set a threshold for French fries at 500 µg kg -1 (European-Commission, 2017).…”

Section: P R E S Smentioning

confidence: 99%

Association of Fatty Acids and Polar Compound Fractions With Acrylamide Formation During Intermittent Frying

KUEK¹

2022

JOPR

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This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries. Four vegetable oils namely palm olein, red palm olein, soybean and sunflower oil were subjected to 80 frying cycles over five consecutive days. The FAC was analysed in the fresh oil (before frying) and 80 th frying cycles while TPC was quantified for every 16 th frying cycle. The saturated fatty acids (SFA) significantly increased over 80 frying cycles; however, polyunsaturated fatty acids (PUFA) demonstrated a significant reduction. A strong positive correlation (r=0.864, p≤0.05) was observed between acrylamide content and PUFA whereas a weak positive but significant correlation for SFA (r=0.284, p≤0.05) and monounsaturated fatty acids (MUFA) (r=0.358, p≤0.05). Polymerised triacylglycerols (PTAG), oxidised triacylglycerols (OxTAG), and diacylglycerols (DAG) were significantly increased over frying cycles. A weak but significant negative correlation (r=-0.269, p≤0.05) was observed between PTAG in oils and acrylamide in French fries. FAC and PTAG significantly contributed to the formation of acrylamide in French fries. This indicates that lipid oxidation, particularly tertiary oxidation, exhibits a significant contribution to acrylamide development during frying.

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Acrylamide in Fried Potato Products

Cited by 10 publications

References 91 publications

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Association of Fatty Acids and Polar Compound Fractions With Acrylamide Formation During Intermittent Frying

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