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Importance of oil degradation components in the formation of acrylamide in fried foodstuffs.
J Agric Food Chem. 2008 Aug 13; 56(15):6141-4.JA

Abstract

This study investigates the importance of selected oil degradation components and some analogues in the formation of acrylamide. For this, a model system containing silica gel, PBS buffer, and oil was heated in a closed tubular reactor, under practically relevant heating conditions. Several probable acrylamide precursors were mixed together with free asparagine in the model system, such as partial glycerides, glycerol, acrolein, acrylic acid, and several aldehydes. Only the heated model system containing acrolein and asparagine showed a significantly higher acrylamide content compared to the control to which only asparagine was added. It was postulated that a nucleophilic 1,2-addition of the alpha-amino group of free asparagine to the carbonyl function of acrolein would lead to the formation of acrylamide. This hypothesis could partially be confirmed, replacing acrolein with other alpha,beta-unsaturated aldehydes. However, the contribution of acrolein to the overall formation of acrylamide appeared to be negligible in the presence of a reducing sugar, indicating that in foodstuffs the importance of acrolein and other oil degradation products is probably small.

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Authors+Show Affiliations

Mestdagh F
Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Castelein P
No affiliation info available
Van Peteghem C
No affiliation info available
De Meulenaer B
No affiliation info available

MeSH

AcroleinAcrylamideAsparagineCarbohydratesFoodFood HandlingHot TemperaturePlant Oils

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18624436

Citation

Mestdagh, Frédéric, et al. "Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs." Journal of Agricultural and Food Chemistry, vol. 56, no. 15, 2008, pp. 6141-4.
Mestdagh F, Castelein P, Van Peteghem C, et al. Importance of oil degradation components in the formation of acrylamide in fried foodstuffs. J Agric Food Chem. 2008;56(15):6141-4.
Mestdagh, F., Castelein, P., Van Peteghem, C., & De Meulenaer, B. (2008). Importance of oil degradation components in the formation of acrylamide in fried foodstuffs. Journal of Agricultural and Food Chemistry, 56(15), 6141-4. https://doi.org/10.1021/jf073049y
Mestdagh F, et al. Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs. J Agric Food Chem. 2008 Aug 13;56(15):6141-4. PubMed PMID: 18624436.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Importance of oil degradation components in the formation of acrylamide in fried foodstuffs. AU - Mestdagh,Frédéric, AU - Castelein,Pieter, AU - Van Peteghem,Carlos, AU - De Meulenaer,Bruno, Y1 - 2008/07/15/ PY - 2008/7/16/pubmed PY - 2008/9/30/medline PY - 2008/7/16/entrez SP - 6141 EP - 4 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 15 N2 - This study investigates the importance of selected oil degradation components and some analogues in the formation of acrylamide. For this, a model system containing silica gel, PBS buffer, and oil was heated in a closed tubular reactor, under practically relevant heating conditions. Several probable acrylamide precursors were mixed together with free asparagine in the model system, such as partial glycerides, glycerol, acrolein, acrylic acid, and several aldehydes. Only the heated model system containing acrolein and asparagine showed a significantly higher acrylamide content compared to the control to which only asparagine was added. It was postulated that a nucleophilic 1,2-addition of the alpha-amino group of free asparagine to the carbonyl function of acrolein would lead to the formation of acrylamide. This hypothesis could partially be confirmed, replacing acrolein with other alpha,beta-unsaturated aldehydes. However, the contribution of acrolein to the overall formation of acrylamide appeared to be negligible in the presence of a reducing sugar, indicating that in foodstuffs the importance of acrolein and other oil degradation products is probably small. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18624436/Importance_of_oil_degradation_components_in_the_formation_of_acrylamide_in_fried_foodstuffs_ L2 - https://doi.org/10.1021/jf073049y DB - PRIME DP - Unbound Medicine ER -