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Impact of extraction conditions on the content of acrylamide in model systems and food.
Food Addit Contam. 2006 May; 23(5):437-45.FA

Abstract

It has recently been suggested that the analytical methods that have been developed to date for the determination of acrylamide (AA) may underestimate the concentration of AA in certain foods, because significantly higher results were obtained upon extraction of the food matrix under alkaline conditions. The present study employs food (potato, rye) and chemical model systems to better understand the tentative release of AA under high pH extraction conditions. The experimental design is based on the generation of AA in an environment containing an AA-isotopomer, and by comparing the ratio of AA, respectively the AA-isotopomer, after extraction at pHs 7 and 12. The results show that the additional AA released is not due to improved extractability of AA from the food matrix, and should therefore be regarded as an extraction artefact. Strongly alkaline conditions seem to induce net formation of AA from water-soluble precursors formed during thermolysis.

Authors+Show Affiliations

Goldmann T
Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland. Till.Goldmann@rdls.nestle.com
Perisset A
No affiliation info available
Bertholet MC
No affiliation info available
Stadler RH
No affiliation info available
Petersson EV
No affiliation info available
Hellenäs KE
No affiliation info available

MeSH

AcrylamideAsparagineCookingFood AnalysisFructoseHot TemperatureHydrogen-Ion ConcentrationModels, ChemicalPlant ExtractsSecaleSolanum tuberosumTime FactorsWaterbeta-Alanine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16644590

Citation

Goldmann, T, et al. "Impact of Extraction Conditions On the Content of Acrylamide in Model Systems and Food." Food Additives and Contaminants, vol. 23, no. 5, 2006, pp. 437-45.
Goldmann T, Perisset A, Bertholet MC, et al. Impact of extraction conditions on the content of acrylamide in model systems and food. Food Addit Contam. 2006;23(5):437-45.
Goldmann, T., Perisset, A., Bertholet, M. C., Stadler, R. H., Petersson, E. V., & Hellenäs, K. E. (2006). Impact of extraction conditions on the content of acrylamide in model systems and food. Food Additives and Contaminants, 23(5), 437-45.
Goldmann T, et al. Impact of Extraction Conditions On the Content of Acrylamide in Model Systems and Food. Food Addit Contam. 2006;23(5):437-45. PubMed PMID: 16644590.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of extraction conditions on the content of acrylamide in model systems and food. AU - Goldmann,T, AU - Perisset,A, AU - Bertholet,M-C, AU - Stadler,R H, AU - Petersson,E V, AU - Hellenäs,K-E, PY - 2006/4/29/pubmed PY - 2006/9/26/medline PY - 2006/4/29/entrez SP - 437 EP - 45 JF - Food additives and contaminants JO - Food Addit Contam VL - 23 IS - 5 N2 - It has recently been suggested that the analytical methods that have been developed to date for the determination of acrylamide (AA) may underestimate the concentration of AA in certain foods, because significantly higher results were obtained upon extraction of the food matrix under alkaline conditions. The present study employs food (potato, rye) and chemical model systems to better understand the tentative release of AA under high pH extraction conditions. The experimental design is based on the generation of AA in an environment containing an AA-isotopomer, and by comparing the ratio of AA, respectively the AA-isotopomer, after extraction at pHs 7 and 12. The results show that the additional AA released is not due to improved extractability of AA from the food matrix, and should therefore be regarded as an extraction artefact. Strongly alkaline conditions seem to induce net formation of AA from water-soluble precursors formed during thermolysis. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/16644590/Impact_of_extraction_conditions_on_the_content_of_acrylamide_in_model_systems_and_food_ DB - PRIME DP - Unbound Medicine ER -