Lipid oxidation promotes acrylamide formation in fat-rich model systems

Food Research International

Volumn 43, Issue 4, 2010, Pages 1021-1026

  Capuano, Edoardo ^a   Oliviero, Teresa ^a   Açar, Özge Ç ^b   Gökmen, Vural ^b   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Catechin; Lipid oxidation; Lipid rich model systems; Maillard reaction

Indexed keywords

ACRYLAMIDES; CATECHIN; LIPID OXIDATION; MAILLARD REACTION; MODEL SYSTEM;

AMIDES; CARBOHYDRATES; CARBONYLATION; EVAPORATIVE COOLING SYSTEMS; FOOD PROCESSING; FOOD STORAGE; OXIDATION; PHENOLS; SUGAR (SUCROSE); VEGETABLE OILS; VITAMINS; WATER COOLING SYSTEMS;

CHEMICAL CONTAMINATION;

HELIANTHUS;

EID: 77953138866     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.013     Document Type: Article

References (25)

1. AOAC. Association of Official Analytical Chemists. Official methods of analysis. 14th ed. (1984), Arlington, VA
2. Arribas-Lorenzo G., Fogliano V., and Morales F.J. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. European Food Research and Technology 229 (2009) 63-72
3. Becalski A., Lau B.P.Y., Lewis D., and Seaman S.W. Acrylamide in foods: Occurrence, sources, and modeling. Journal of Agriculture and Food Chemistry 51 (2003) 802-808
4. Burk R.F., Trumble M.J., and Lawrence R.A. Rat hepatic cytosolic GSH-dependent enzyme protection against lipid peroxidation in the NADPH microsomal lipid peroxidation system. Biochemical and Biophysical Acta 618 (1980) 35-41
5. Chang Y., Chen J., Zhang X., Wu X., and Zhang Y. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries. Journal of Agriculture and Food Chemistry 55 (2007) 523-528
6. Frankel E.N. Lipid oxidation (1998), The Oily Press, Dundee, Scotland
7. Gökmen V., Palazoǧlu T.K., and Şenyuva H.Z. Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. Journal of Food Engineering 77 (2006) 972-976
8. Gökmen V., Morales F.J., Atac B., Serpen A., and Arribas-Lorenzo G. Multiple-stage extraction strategy for the determination of acrylamide in foods. Journal of Food Composition and Analysis 22 (2009) 142-147
9. Hidalgo F.J., and Zamora R. Conversion of phenylalanine into styrene by 2,4-decadienal in model systems. Journal of Agriculture and Food Chemistry 55 (2007) 4902-4906
10. Kamal-Eldin A., and Appelqvist L.-A. Aldehydic acids in frying oils: Formation, toxicological significance and analysis. Grasas Aceites 47 (1996) 342-348
11. IARC (1994). Acrylamide. Monographs on the evaluation of carcinogenic risks to humans: Some industrial chemicals (Vol. 60, pp. 389-433), Lyon, France
12. Min D.B., and Boff J.M. Lipid oxidation of edible oil. In: Akoh C.C., and Min D.B. (Eds). Food lipids. Chemistry, nutrition, and biotechnology. 2nd ed. (2002), Marcel Dekker, New York 365-411
13. Mottram D.S., Wedzicha B.L., and Dodson A.T. Acrylamide is formed in the Maillard reaction. Nature 419 (2002) 448-449
14. Napolitano A., Morales F.J., Sacchi R., and Fogliano V. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. Journal of Agriculture and Food Chemistry 56 (2008) 2034-2040
15. Oliviero T., Capuano E., Cämmerer B., and Fogliano V. Influence of roasting on the antioxidant activity and HMF formation of cocoa beans model systems. Journal of Agriculture and Food Chemistry 57 (2009) 147-152
16. Rydberg P., Eriksson S., Tareke E., Karlsson P., Ehrenberg L., and Tornqvist M. Investigations of factors that influence the acrylamide content of heated foodstuffs. Journal of Agriculture and Food Chemistry 51 (2003) 7012-7018
17. Stadler R.H., Blank I., Varga N., Robert F., Hau J., Guy P.A., et al. Acrylamide from Maillard reaction products. Nature 419 (2002) 449-450
18. Stark T., Keller D., Wenker K., Hillmann H., and Hofmann T. Nonenzymatic C-glycosylation of flavan-3-ols by oligo- and polysaccharides. Journal of Agriculture and Food Chemistry 55 23 (2007) 9685-9697
19. Swedish National Food Administration. (2002). Information about acrylamide in food. 24 April 2002. Accessed January 2005.
20. Tan C.P., Che Man Y.B., Selamat J., and Yusoff M.S.A. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry 76 (2002) 385-389
21. Totlani V.M., and Peterson D.G. Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems. Journal of Agriculture and Food Chemistry 55 2 (2007) 414-420
22. Yaylayan V.A., Wnorowski A., and Locas Perez C. Why asparagines needs carbohydrates to generate acrylamide. Journal of Agriculture and Food Chemistry 51 (2003) 1753-1757
23. Zamora R., Gallardo E., and Hidalgo F.J. Strecker degradation initiated by 2,4-decadienal or methyl 13-oxooctadeca-9,11-dienoate in model systems. Journal of Agriculture and Food Chemistry 55 (2007) 1308-1314
24. Zamora R., and Hidalgo F.J. Contribution of lipid oxidation products to acrylamide formation in model system. Journal of Agriculture and Food Chemistry 56 (2008) 6075-6080
25. Zhang Y., Wu W.Z., Wu X.Q., Zhang X.L., and Zhang Y. Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings. Food Additives and Contaminants 24 (2007) 242-251