Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes

Yuan, Yuan; Huanjie, Zhang; YuTian, Miao; Zhuang, Hong

doi:10.1039/c3ra44151b

Cited by 9 publications

(5 citation statements)

References 31 publications

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“…Sweet potatoes fried in palm olein contained a lower AA concentration (1 443 μg/kg), compared to those fried in soya bean oil (2 019 μg/kg). Yuan et al (2014) examined the effect of immersion in different solutions on the AA content in potato slices after microwaving and frying under laboratory conditions. The results showed that immersing potato slices in water reduced the amount of AA by 8-40 % after microwaving and 19-75 % after frying, respectively.…”

Section: Potatoes and Potato Based Productsmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

342

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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Section: Potatoes and Potato Based Productsmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

342

170

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“…Lower values of FAST index were determined in samples in ChW regime (82.5 % and 104.0 % for 5 °C and 20 °C, respectively). We assume that compounds forming AMP during heating previously leaked into the soaking water as was described in the study of Yuan et al (2014) where 8-40% reduction of acrylamide formation was observed after microwaving of potato slices. It is not clear why there were higher FAST index values in buckwheat samples soaked at 20 °C before drying at 70 °C.…”

Section: The Effect Of Soaking and Drying Temperature On The Total Phmentioning

confidence: 99%

The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

Brožková

Zapletal

Kroutilová

et al. 2018

Journal of Cereal Science

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“…[ [135][136][137] Acrylamide formation can be avoided with addition of antioxidant rich natural products (herbs, spices, fruits and vegetables) during cooking. Several natural antioxidants such as gallic acid, protocatechuic acid or herbs and foods rich in antioxidants like cumin, star anise, rosemary, thyme, oregano or virgin olive oil are found to reduce AA formation during frying.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes

Cited by 9 publications

References 31 publications

Scientific Opinion on acrylamide in food

Scientific Opinion on acrylamide in food

The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

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