Acrylamide in home‐prepared roasted potatoes

Skog, Kerstin; Viklund, Gunilla; Olsson, Kjell; Sjöholm, Ingegerd

doi:10.1002/mnfr.200700240

Cited by 16 publications

(3 citation statements)

References 26 publications

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“…Asparagine content may be the limiting factor for acrylamide synthesis when the molar ratio of reducing sugars to asparagine content is more than two, indicating an abundance of reducing sugars (Matsuura-Endo et al, 2006). In contrast, a different study found no link between the presence of precursors (asparagine and sugars) and the production of acrylamide (Skog et al, 2008). The necessity to research the concentration of asparagine in connection to various aspects, such as production parameters and maturity stage, is driven by the fact that asparagine is the limiting element for the creation of acrylamide in plantain chips (Kansci et al, 2016).…”

Section: Vi) Storage Conditions and Glucose/fructose Rationmentioning

confidence: 95%

Factors that influence acrylamide formation in fried foods: a review

Jibril¹,

Abdulkarim²,

Iliyau³

et al. 2022

dujopas

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Acrylamide (AA) is an industrial chemical used in the production of polyacrylamides: It was discovered in food during the thermal processing (frying, baking, grilling, and roasting, among other things) of a wide range of foods (mostly starchy foods). Frying is one of the pathway for acrylamide formation, in which oil is heated to temperatures above the smoke point, which results in the production of acrolein known as the acrolein pathway. The formation of acrylamide during frying is influenced by a variety of factors. The article examines the factors contributing to the formation of acrylamide in various fried food products. These factors include processing time and temperature, type of oil, size of food, reused oil, food type and brand, storage conditions, presence of antioxidant in oil and so on.

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Section: Vi) Storage Conditions and Glucose/fructose Rationmentioning

confidence: 95%

Factors that influence acrylamide formation in fried foods: a review

Jibril¹,

Abdulkarim²,

Iliyau³

et al. 2022

dujopas

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show abstract

“…After cooling (15 min at À201C), 10 mL of internal standard solution (1 mg/mL of labeled [1,2,[3][4][5][6][7][8][9][10][11][12][13] C 3 ]acrylamide in methanol) and 2 mL of 0.3 M sodium citrate buffer, pH 2.2, were added. Suspensions were stirred for 1 min, the supernatant was then filtered and its acrylamide content determined.…”

Section: Carbonyl-amine Reactionsmentioning

confidence: 99%

Conversion of 3‐aminopropionamide and 3‐alkylaminopropionamides into acrylamide in model systems

Zamora

Delgado

Hidalgo

2009

Molecular Nutrition Food Res

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Carbonyl compounds have been shown to play a major role in the conversion of asparagine into acrylamide. However, it is unclear at this point if its role is only restricted to the decarboxylation of the amino acid or if carbonyl compounds also play a role in the deamination reaction of the decarboxylated intermediates 3-aminopropionamide and 3-(alkylamino)propionamides. This study describes the deamination reaction of 3-aminopropionamide and 3-(alkylamino)propionamides (benzyl, phenylethyl, butyl, and octyl) in model systems and in the presence, or not, of different carbonyl compounds (alkadienals, alkenals, and alkanals). All these reactions were mainly produced at almost neutral or basic pH values. In addition, the reaction yields and the activation energies not only depended on the type of aminopropionamide involved but also on the water activity (a(w)) and in the presence, or not, of carbonyl compounds. However, there was not a clear correlation among the activation energies calculated for the different deamination reactions and the yields of acrylamide obtained; therefore, suggesting the existence of diverse pathways by which 3-aminopropionamide and 3-(alkylamino)propionamides are converted into acrylamide. In addition, these reactions are also competing with other carbonyl-amine reactions when carbonyl compounds are present. All these results suggest that the type of the intermediate aminopropionamide involved is going to play a major role in both the amount of acrylamide produced and the conditions required for its formation. On the other hand, the role of carbonyl compounds in the acrylamide produced, but not in the activation energy of the reactions implicated, seems to be more limited than either the type of amine or the a(w). A detailed analysis of the type of the intermediate aminopropionamide formed in foods may help to define strategies for mitigating the formation of this food toxicant.

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“…137 In general, the acrylamide content in the final potato products should be closely related to the contents of asparagine and sugars. However, Skog et al 138 indicated that no correlation was found between precursor contents and acrylamide content in home-prepared roasted potatoes. This finding may emphasize the need for further studies on factors affecting acrylamide formation, for example, the availability of precursors at the surface during cooking.…”

Section: Potatoesmentioning

confidence: 99%

New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes

2009

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3.4.2. Agronomic Factors during Cultivation of Raw Materials 3.4.3. Variety and Storage Conditions of Raw Materials 3.4.4. Change or Modification of Heat Processing Methods 3.4.5. Correlation with Color Development 3.5. Kinetics of Acrylamide Generation and Elimination 4. Mitigation Recipes of Acrylamide 4.1. Mitigation Mechanism of Acrylamide 4.2. Current Progress on Acknowledged Mitigation Recipes 4.2.1. Control of Asparagine and Reducing Sugar Contents 4.2.2. Optimization of Heat Processing Parameters or Methods 4.3. New and Improved Mitigation Recipes 4.3.1. Addition of pH Modifier 4.3.2. Addition of Proteins or Amino Acids 4.3.3. Addition of Hydrogencarbonates 4.3.4. Addition of Mono-or Divalent Cations 4.3.5. Addition of Antioxidants 4.3.6. Mitigation of Acrylamide and Sensory Attributes of Products 4.4. "CIAA" Toolbox 5. Conclusions 6. References

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Acrylamide in home‐prepared roasted potatoes

Cited by 16 publications

References 26 publications

Factors that influence acrylamide formation in fried foods: a review

Factors that influence acrylamide formation in fried foods: a review

Conversion of 3‐aminopropionamide and 3‐alkylaminopropionamides into acrylamide in model systems

New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes

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