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A comparative study of acrylamide formation induced by microwave and conventional heating methods.
J Food Sci. 2007 May; 72(4):C212-6.JF

Abstract

In this study, the formation of acrylamide upon treatment with microwave and conventional heating, boiling, or frying was investigated in both Asn/Fru and Asn/Glc model systems and in potato chips. Acrylamide levels were analyzed by HPLC method, which was confirmed by HPLC-MS/MS. Present results in model systems showed that pH value had a complex influence on the formation of acrylamide in the 2 systems during both microwaving (600 W) and boiling (120 +/- 1 degrees C). At pH < 8.0, acrylamide content increased with increasing the pH value, reaching the maximum at pH 8.0 whereas acrylamide content decreased with the increase of pH. Regardless of pH and heating methods, acrylamide content generally increased with increasing treatment time. Surprisingly, all present results showed that microwave heating not only induced acrylamide formation in the 2 model systems but also facilitated more acrylamide to be formed as compared to the boiling method at identical pH and treatment time. At pH 4.0, 8.0, and 10.0, the larger the microwave power, the more the acrylamide content. Consistent with the above observation, treatment of potato chips with microwave heating for 2.5 to 3.5 min in the range 550 to 750 W similarly resulted in acrylamide formation. The highest acrylamide content was formed by 750 W microwave treatment as 0.897 +/- 0.099 mg/kg, which was significantly higher than that produced by traditional frying (180 +/- 1 degrees C), 0.645 +/- 0.035 mg/kg (P < 0.05).

Authors+Show Affiliations

College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17995763

Citation

Yuan, Y, et al. "A Comparative Study of Acrylamide Formation Induced By Microwave and Conventional Heating Methods." Journal of Food Science, vol. 72, no. 4, 2007, pp. C212-6.
Yuan Y, Chen F, Zhao GH, et al. A comparative study of acrylamide formation induced by microwave and conventional heating methods. J Food Sci. 2007;72(4):C212-6.
Yuan, Y., Chen, F., Zhao, G. H., Liu, J., Zhang, H. X., & Hu, X. S. (2007). A comparative study of acrylamide formation induced by microwave and conventional heating methods. Journal of Food Science, 72(4), C212-6.
Yuan Y, et al. A Comparative Study of Acrylamide Formation Induced By Microwave and Conventional Heating Methods. J Food Sci. 2007;72(4):C212-6. PubMed PMID: 17995763.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparative study of acrylamide formation induced by microwave and conventional heating methods. AU - Yuan,Y, AU - Chen,F, AU - Zhao,G-H, AU - Liu,J, AU - Zhang,H-X, AU - Hu,X-S, PY - 2007/11/13/pubmed PY - 2008/1/3/medline PY - 2007/11/13/entrez SP - C212 EP - 6 JF - Journal of food science JO - J Food Sci VL - 72 IS - 4 N2 - In this study, the formation of acrylamide upon treatment with microwave and conventional heating, boiling, or frying was investigated in both Asn/Fru and Asn/Glc model systems and in potato chips. Acrylamide levels were analyzed by HPLC method, which was confirmed by HPLC-MS/MS. Present results in model systems showed that pH value had a complex influence on the formation of acrylamide in the 2 systems during both microwaving (600 W) and boiling (120 +/- 1 degrees C). At pH < 8.0, acrylamide content increased with increasing the pH value, reaching the maximum at pH 8.0 whereas acrylamide content decreased with the increase of pH. Regardless of pH and heating methods, acrylamide content generally increased with increasing treatment time. Surprisingly, all present results showed that microwave heating not only induced acrylamide formation in the 2 model systems but also facilitated more acrylamide to be formed as compared to the boiling method at identical pH and treatment time. At pH 4.0, 8.0, and 10.0, the larger the microwave power, the more the acrylamide content. Consistent with the above observation, treatment of potato chips with microwave heating for 2.5 to 3.5 min in the range 550 to 750 W similarly resulted in acrylamide formation. The highest acrylamide content was formed by 750 W microwave treatment as 0.897 +/- 0.099 mg/kg, which was significantly higher than that produced by traditional frying (180 +/- 1 degrees C), 0.645 +/- 0.035 mg/kg (P < 0.05). SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995763/A_comparative_study_of_acrylamide_formation_induced_by_microwave_and_conventional_heating_methods_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00332.x DB - PRIME DP - Unbound Medicine ER -