Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes

Eriksson, Sara; Karlsson, Patrik

doi:10.1016/j.lwt.2005.03.002

Cited by 24 publications

(22 citation statements)

References 33 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The potato powder was heated in a GC temperature-programmed oven (Hewlett -Packard 5790A). Analysis of the food products and the special diets was performed by a LC-MS/MS (Agilent 1100, Micromass Quattro Premier) according to Eriksson and Karlsson [24]. Hb-adducts were analyzed with GC-MS/MS technique (Varian 3400, Finnigan TSQ700).…”

Section: Instrumentationmentioning

confidence: 99%

“…The content of acrylamide is usually measured as "watersoluble free acrylamide" after extraction of the foodstuff with water (pH 5 -7 during extraction) followed by liquid chromatographic separation and mass spectrometric detection (e. g., [2,21]), a methodology which has shown comparable results between different laboratories [22,23]. In a study of alternative extraction techniques Eriksson and Karlsson [24] found that extraction at alkaline pH (pH F 12) could result in up to three times higher levels of acrylamide than the commonly used water extraction, especially in the analysis of fiber-rich foodstuffs. The higher acrylamide content obtained with the alkaline extraction method might correspond to acrylamide that is available for absorption.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

Vikström

Eriksson²,

Paulsson

et al. 2008

Molecular Nutrition Food Res

Self Cite

View full text Add to dashboard Cite

The formation of acrylamide during heating of certain foodstuffs constitutes a potential health hazard. The health risk assessment should be based on knowledge about the relation between dietary exposure to acrylamide and internal doses of acrylamide and its genotoxic metabolite glycidamide. The primary aim of this study in mice was to measure these relationships at low levels of acrylamide intake through the diet. A secondary aim was to clarify which extraction method should be used when analyzing acrylamide in food in order to obtain a correct measure of the acrylamide that is available for absorption. In the analysis procedure, alkaline extraction has earlier shown much higher measured acrylamide levels in certain foods compared to water extraction. In this subcronic study the administered diets were composed to give five levels of acrylamide intakes between 3 and 50 mug/kg body weight per day (calculated on figures obtained after water extraction). Internal doses of acrylamide and glycidamide were measured through hemoglobin (Hb)-adducts. The results showed linear relationships between the exposure of acrylamide and Hb-adduct levels from both acrylamide and glycidamide at these low exposure levels. The study also showed that the "extra" acrylamide measured with alkaline extraction does not correspond to bioavailable acrylamide.

show abstract

Section: Instrumentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

Vikström

Eriksson²,

Paulsson

et al. 2008

Molecular Nutrition Food Res

Self Cite

View full text Add to dashboard Cite

show abstract

“…Nevertheless, few studies have been published about the effect of digestion process on acrylamide (Eriksson & Karlsson, 2006;Hamzalıoğlu & Gökmen, 2015;Schabacker, Schwend, & Wink, 2004). Eriksson & Karlsson (2006) studied the effect of digestive enzymes and pH on acrylamide extraction.…”

Section: Discussionmentioning

confidence: 99%

“…Due to its solubility in water, acrylamide bioavailable content is assumed to be the same as the intake amount (Eriksson, 2005;Eriksson & Karlsson, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…Similar results of acrylamide by both techniques were obtained from an study of a European interlaboratory, showing higher performance and precision by LC than GC, in bakery products and potato chips (Wenzl et al, 2006). The addition of an internal standard, such as 13 C3-acrylamide (isotopically labeled acrylamide), is recommended to ensure reproducibility, especially when different food matrix are analyzed (Eriksson & Karlsson, 2006).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of acrylamide in foods and development of some strategies for its reduction

Tomás¹

View full text Add to dashboard Cite

A mis directoras, Ana Andrés y Ana Heredia por confiar en mí y transmitirme vuestros conocimientos y forma de trabajar tan rigurosa y modélica.A mi familia, y ahí te incluyo a ti Fernan, por vuestro apoyo incondicional, por enseñarme a esforzarme y no rendirme y por contagiar la actitud positiva para afrontar y resolver los problemas.A mi prima Mª José, por meterme el gusanillo del mundo de la ciencia. Victoria, Ruth M., Susana, Laura C., Salva, Irene, Eva, Ester, Andrea, Carolina, Quim, Raúl, Bruno, Sara, Laura A mis compañeros de laboratorio y de planta L., Ruth, Virginia que hemos pasado tanto juntos, por las risas, los buenos momentos además de los consejos y apoyo. A Victoria y Ester, por el tiempo que hemos compartido en Cesena, hicisteis que todo fuera más fácil y divertido con vosotras allí.Al grupo del Prof. Marco Dalla Rosa (Ula, Fede, Virginia, Cinzia, Silvia, Nicolò Santina, Pietro) In the last decade, both health authorities and the scientific community have made great efforts in scientifically establishing limits of toxicity as well as exploring strategies aimed at reducing acrylamide formation. The purpose of this doctoral thesis is framed in this last sense. On the one hand, our work has been focused on searching new strategies for acrylamide mitigation, in two different types of food: fried potatoes and battered products. The effect of an emerging frying technique, named air frying, as well as pre-frying treatments, were studied in fried potatoes. In the case of batters however, the strategy consisted in modifying their composition by adding a hydrocolloid, chitosan, after having tested its potential in model systems. Furthermore, the effect of chitosan addition on the physical properties of the batter formulations and on the quality of the final product was evaluated.Finally, acrylamide bioaccessibility of the food products with the highest acrylamide content was addressed. These food products were subjected to an in vitro gastrointestinal simulation in order to study how acrylamide content progressed throughout the digestion process.Results showed that air fried potatoes as well as chitosan addition to batter formulations reduced the formation of acrylamide by about 90 and 60 %, respectively. The modification of the characteristics of chitosan (molecular weight and deacetylation degree) conditioned its ability to reduce the formation of acrylamide. Furthermore, the incorporation of chitosan to batters reduced the absorption of fat during frying. Chitosan increased viscosity and consistency of batters but, the color and texture of the fried products were not significantly altered.The total replacement of wheat flour by rice flour allowed to obtain gluten-free batters with similar viscosity, when adding chitosan. This new formulation could be adjusted to gluten-free battered products.The simulation of in vitro digestion showed a significant increment of acrylamide after the gastric stage in a wide range of foods. However, acrylamide bioaccessibility (after the intestinal stage) was red...

show abstract

A molecular biomimetic sensor of tris(2‐benzimidazolylmethyl)amine‐based iron(III) complex for acrylamide detection: Electrochemical study and DFT calculations

Mersal

Hessien

Jouaid

et al. 2021

J Chinese Chemical Soc

View full text Add to dashboard Cite

A new biomimetic sensor (BS) has been prepared by modifying the carbon paste electrode (CPE) based on [Fe(NTB)Cl2]Cl·EtOH (FeC) {NTB = tris(2‐benzimidazolylmethyl)amine} for the electrochemical detection of acrylamide (AA). The development of the reported BS was focused on the creation of an AA with α‐NH2 group of N‐terminal valine of hemoglobin (HG), which reduces the peak current of HG‐Fe+3 reduction. The fabricated BS was characterized by scanning electron microscopy (SEM), electrochemical impedance spectroscopy (EIS), and cyclic voltammetry (CV), as well as square wave voltammetry (SWV) for studying the electrochemical properties of AA on its surface. Under optimized conditions, the BS was applied for the direct determination of AA in two linear concentration ranges: 1.0 × 10−6 and 1.0 × 10−4 M. The first linear was observed from 1.0 × 10−6 to 1 × 10−5 M with a limit of detection (LOD) of 1.465 × 10−7 M, while the second linear part was detected from 1.0 × 10−5 to 1 × 10−4 M with LOD of 5.67 × 10−6 M. Finally, the constructed BS was successfully applied for the evaluation of AA in various potato chips, and the results were comparable to those obtained from other electrochemical methods. The density functional theory (DFT) could successfully explain the recognition process of acrylamide, that is, the hydroamination of the alkene group of acrylamide by imidazole moiety of the iron complex.

show abstract

Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes

Cited by 24 publications

References 33 publications

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

Evaluation of acrylamide in foods and development of some strategies for its reduction

A molecular biomimetic sensor of tris(2‐benzimidazolylmethyl)amine‐based iron(III) complex for acrylamide detection: Electrochemical study and DFT calculations

Contact Info

Product

Resources

About