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Factors that influence the acrylamide content of heated foods.
Adv Exp Med Biol. 2005; 561:317-28.AE

Abstract

Our finding that acrylamide is formed during heating of food initiated a range of studies on the formation of acrylamide. The present paper summarizes our follow-up studies on the characterization of parameters that influence the formation and degradation of acrylamide in heated foods. The system designed and used for studies of the influence of added factors was primarily homogenized potato heated in an oven. The net content of acrylamide after heating was examined with regard to the following parameters: heating temperature, duration of heating, pH and concentrations of various components. Higher temperature (200 degrees C) combined with prolonged heating led to reduced levels of acrylamide, due to elimination/degradation processes. At certain concentrations, the presence of asparagine or monosaccharides (in particular fructose, glucose and glyceraldehyde) was found to increase the net content of acrylamide. Addition of other free amino acids or a protein-rich food component strongly reduced the acrylamide content, probably by promoting competing reactions and/or covalently binding of formed acrylamide. The pH-dependence of acrylamide formation exhibited a maximum around pH 8; lower pH enhanced elimination and decelerated formation of acrylamide. In contrast, the effects of additions of antioxidants or peroxides on acrylamide content were not significant. The acrylamide content of heated foods is the net result of complex reactions leading to both the formation and elimination/degradation of this molecule.

Authors+Show Affiliations

Department of Environmental Chemistry, Stockholm University, SE-106 91 Stockholm, Sweden. per.rydberg@mk.su.seNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16438308

Citation

Rydberg, Per, et al. "Factors That Influence the Acrylamide Content of Heated Foods." Advances in Experimental Medicine and Biology, vol. 561, 2005, pp. 317-28.
Rydberg P, Eriksson S, Tareke E, et al. Factors that influence the acrylamide content of heated foods. Adv Exp Med Biol. 2005;561:317-28.
Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., & Törnqvist, M. (2005). Factors that influence the acrylamide content of heated foods. Advances in Experimental Medicine and Biology, 561, 317-28.
Rydberg P, et al. Factors That Influence the Acrylamide Content of Heated Foods. Adv Exp Med Biol. 2005;561:317-28. PubMed PMID: 16438308.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Factors that influence the acrylamide content of heated foods. AU - Rydberg,Per, AU - Eriksson,Sune, AU - Tareke,Eden, AU - Karlsson,Patrik, AU - Ehrenberg,Lar, AU - Törnqvist,Margareta, PY - 2006/1/28/pubmed PY - 2006/2/28/medline PY - 2006/1/28/entrez SP - 317 EP - 28 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 561 N2 - Our finding that acrylamide is formed during heating of food initiated a range of studies on the formation of acrylamide. The present paper summarizes our follow-up studies on the characterization of parameters that influence the formation and degradation of acrylamide in heated foods. The system designed and used for studies of the influence of added factors was primarily homogenized potato heated in an oven. The net content of acrylamide after heating was examined with regard to the following parameters: heating temperature, duration of heating, pH and concentrations of various components. Higher temperature (200 degrees C) combined with prolonged heating led to reduced levels of acrylamide, due to elimination/degradation processes. At certain concentrations, the presence of asparagine or monosaccharides (in particular fructose, glucose and glyceraldehyde) was found to increase the net content of acrylamide. Addition of other free amino acids or a protein-rich food component strongly reduced the acrylamide content, probably by promoting competing reactions and/or covalently binding of formed acrylamide. The pH-dependence of acrylamide formation exhibited a maximum around pH 8; lower pH enhanced elimination and decelerated formation of acrylamide. In contrast, the effects of additions of antioxidants or peroxides on acrylamide content were not significant. The acrylamide content of heated foods is the net result of complex reactions leading to both the formation and elimination/degradation of this molecule. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/16438308/Factors_that_influence_the_acrylamide_content_of_heated_foods_ L2 - https://dx.doi.org/10.1007/0-387-24980-X_24 DB - PRIME DP - Unbound Medicine ER -