Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1153-1159

  Mestdagh, Frédéric ^a,b   De Meulenaer, Bruno ^a,b   Van Peteghem, Carlos ^b  

^a GHENT UNIVERSITY   (Belgium)

^b Faculty of Pharmaceutical Sciences   (Belgium)

Author keywords

Acrylamide formation; Food; LC MS MS; Modeling; Oil hydrolysis; Oil oxidation

Indexed keywords

ACRYLAMIDE; EDIBLE OIL;

ARTICLE; DEGRADATION; FOOD ANALYSIS; FOOD PROCESSING; HEATING; HYDROLYSIS; LIQUID CHROMATOGRAPHY; OXIDATION; POTATO; TANDEM MASS SPECTROMETRY;

SOLANUM TUBEROSUM;

EID: 33745943410     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.025     Document Type: Article

References (25)

1. Amrein T.M., Bachmann S., Noti A., Biedermann M., Barbosa M.F., Biedermann-Brem S., et al. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry 51 (2003) 5556-5560
2. AOCS Official Method Ca 5a-40. (1989). Free fatty acids method. In Official methods and recommended practices of the American Oil Chemists' Society (4th ed.). AOCS Press: Campaign, IL.
3. AOCS Official Method Cd 18-90. (1989). p-Anisidine value. In Official methods and recommended practices of the American Oil Chemists' Society (4th ed.). AOCS Press: Campaign, IL.
4. AOCS Official Method Cd 8b-90. (1989). Peroxide value, acetic acid-isooctane method. In Official methods and recommended practices of the American Oil Chemists' Society (4th ed.); AOCS Press: Campaign, IL.
5. AOCS Official Method Ce 1b-89. (1989). Official method for marine oil fatty acid composition by GLC. In Official methods and recommended practices of the American Oil Chemists' Society (4th ed.). AOCS Press: Campaign, IL.
6. Becalski A., Lau B., Lewis D., and Seaman S.W. Acrylamide in foods: occurrence, sources and modeling. Journal of Agricultural and Food Chemistry 51 (2003) 802-808
7. Becalski A., Lau B.P.Y., Lewis D., Seaman S.W., Hayward S., Sahagian M., et al. Acrylamide in French fries: influence of free amino acids and sugars. Journal of Agricultural and Food Chemistry 52 (2004) 3801-3806
8. Bockisch M. Vegetable fats and oils. Fats and oils handbook (1998), AOCS Press, Champaign, IL 174-344
9. De Wilde T., De Meulenaer B., Mestdagh F., Govaert Y., Vandeburie S., Ooghe W., et al. The influence of storage practices on acrylamide formation during frying. Journal of Agricultural and Food Chemistry 53 (2005) 6550-6557
10. Gertz C. Optimising the baking and frying process using oil-improving agents. European Journal of Lipid Science and Technology 106 (2004) 736-745
11. Gertz C., and Klostermann S. Analysis of acrylamide and mechanisms of its formation in deep-fried products. European Journal of Lipid Science and Technology 104 (2002) 762-771
12. Gertz C., Klostermann S., and Kochhar S.P. Deep-frying: the role of water from food being fried and acrylamide formation. Oleagineux Corps Gras Lipides 10 (2003) 297-303
13. Grob K., Biedermann M., Biedermann-Brem S., Noti A., Imhof D., Amrein T., et al. French fries with less than 100 μg/kg acrylamide. A collaboration between cooks and analysts. European Food Research and Technology 217 (2003) 185-194
14. IARC. (1994). Acrylamide. International Agency for Research on Cancer, Lyon, France.
15. JECFA. (2005). In Proceedings of the joint FAO/WHO expert committee on food additives, 64th meeting, Rome, 8-17 February 2005 (pp. 7-17). Summary and conclusions report. Available from: ftp://ftp.fao.org/es/esn/jecfa/jecfa64_summary.pdf.
16. Kochhar S.P., and Gertz C. New theoretical and practical aspects of the frying process. European Journal of Lipid Science and Technology 106 (2004) 722-727
17. Lin J.M., and Liou S.J. Aliphatic aldehydes produced by heating Chinese cooking oils. Bulletin of Environmental Contamination and Toxicology 64 (2000) 817-824
18. Márquez-Ruiz G., Velasco J., and Dobarganes M.C. Effectiveness of dimetylpolysiloxane during deep frying. European Journal of Lipid Science and Technology 106 (2004) 752-758
19. Mestdagh F.J., De Meulenaer B., Van Poucke C., Detavernier C., Cromphout C., and Van Peteghem C. Influence of oil type on the amounts of acrylamide generated in a model system and in French fries. Journal of Agricultural and Food Chemistry 53 (2005) 6170-6174
20. Shimizu M., Moriwaki J., Nishide T., and Nakajima Y. Thermal deterioration of diacylglycerol and triacylglycerol oils during deep-frying. Journal of the American Oil Chemists' Society 81 (2004) 571-576
21. Stadler R.H., and Scholz G. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews 62 (2004) 449-467
22. Vitrac O., Trystram G., and Raoult-Wack A.L. Deep-fat frying in food: heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology 102 (2000) 529-538
23. Weisshaar R. Acrylamide in heated potato products - analytics and formation routes. European Journal of Lipid Science and Technology 106 (2004) 786-792
24. Williams J.S.E. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chemistry 52 (2005) 875-881
25. Yasuhara A., Tanaka Y., Hengel M., and Shibamoto T. Gas chromatographic investigation of acrylamide formation in browning model systems. Journal of Agricultural and Food Chemistry 51 (2003) 3999-4003