Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs

The acrylamide content of heated foodstuffs should be considered to be the net result of complex reactions leading to the formation and elimination/degradation of this compound. The present study, involving primarily homogenized potato heated in an oven, was designed to characterize parameters that...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-11, Vol.51 (24), p.7012-7018
Main Authors: Rydberg, Per, Eriksson, Sune, Tareke, Eden, Karlsson, Patrik, Ehrenberg, Lars, Törnqvist, Margareta
Format: Article
Language:English
Subjects:
Acrylamide - analysis
acrylamides
Amino Acids - pharmacology
Animals
antioxidants
Antioxidants - pharmacology
baking
Biological and medical sciences
Carbohydrates - pharmacology
cod (fish)
fish fillets
Fishes
food additives
Food industries
foods
free amino acids
French fries
Fruit and vegetable industries
frying
Fundamental and applied biological sciences. Psychology
heat treatment
Hot Temperature
Hydrogen-Ion Concentration
Maillard Reaction
Meat
ovens
oxidants
potatoes
Proteins - pharmacology
Reproducibility of Results
Solanum tuberosum
Solanum tuberosum - chemistry
sugars
temperature
Time Factors
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Summary:The acrylamide content of heated foodstuffs should be considered to be the net result of complex reactions leading to the formation and elimination/degradation of this compound. The present study, involving primarily homogenized potato heated in an oven, was designed to characterize parameters that influence these reactions, including the heating temperature, duration of heating, pH, and concentrations of various components. Higher temperature (200 °C) combined with prolonged heating times produced reduced levels of acrylamide, due to elimination/degradation processes. At certain concentrations the presence of asparagine or monosaccharides (in particular, fructose and also 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 acrylamide formed. The dependence on pH of the acrylamide content exhibited a maximum around pH 8; in particular, lower pH was shown to enhance elimination and decelerate formation of acrylamide. In contrast, the effects of additions of antioxidants or peroxides on acrylamide content were small or nonexistent. Keywords: Acrylamide; cooking; heating; food; potato; Maillard reaction
ISSN:0021-8561
1520-5118
DOI:10.1021/jf034649+