IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v27y2009ispecialissue1id956-cjfs.html
   My bibliography  Save this article

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

Author

Listed:
  • K. Kukurová
  • Z. Ciesarová

    (Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic)

  • A. Bednáriková

    (Faculty of Chemistry, Brno, University of Technology, 617 00 Brno, Czech Republic)

  • L. Marková

Abstract

The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic salts lowered acrylamide content. Calcium chloride was the most effective with near to 90% acrylamide elimination ability. Sodium acid pyrophosphate, sodium as well as potassium dihydrogen phosphate were also very effective and brought about 75% acrylamide content decrease, followed by calcium lactate, sodium chloride and potassium chloride causing 40-45% of acrylamide elimination and finally sodium and potassium hydrogen carbonates that achieved 30% reduction of acrylamide.

Suggested Citation

  • K. Kukurová & Z. Ciesarová & A. Bednáriková & L. Marková, 2009. "Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 425-428.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:956-cjfs
    DOI: 10.17221/956-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/956-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/956-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/956-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Richard H. Stadler & Imre Blank & Natalia Varga & Fabien Robert & Jörg Hau & Philippe A. Guy & Marie-Claude Robert & Sonja Riediker, 2002. "Acrylamide from Maillard reaction products," Nature, Nature, vol. 419(6906), pages 449-450, October.
    2. Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Kanokwan Chancharoenchai & Wuthiya Saraithong, 2022. "Sustainable Development of Cassava Value Chain through the Promotion of Locally Sourced Chips," Sustainability, MDPI, vol. 14(21), pages 1-18, November.
    2. Enda Cummins & Francis Butler & Ronan Gormley & Nigel Brunton, 2009. "A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries," Risk Analysis, John Wiley & Sons, vol. 29(10), pages 1410-1426, October.
    3. Nga L. Tran & Leila M. Barraj & Susan Collinge, 2017. "Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential," Risk Analysis, John Wiley & Sons, vol. 37(9), pages 1754-1767, September.
    4. Yong-Hong Chen & En-Qin Xia & Xiang-Rong Xu & Wen-Hua Ling & Sha Li & Shan Wu & Gui-Fang Deng & Zhi-Fei Zou & Jing Zhou & Hua-Bin Li, 2012. "Evaluation of Acrylamide in Food from China by a LC/MS/MS Method," IJERPH, MDPI, vol. 9(11), pages 1-9, November.
    5. Joanna Michalak & Marta Czarnowska-Kujawska & Elżbieta Gujska, 2019. "Acrylamide and Thermal-Processing Indexes in Market-Purchased Food," IJERPH, MDPI, vol. 16(23), pages 1-9, November.
    6. Laura V. Freeland & Dylan W. Phillips & Huw D. Jones, 2024. "Precision Breeding and Consumer Safety: A Review of Regulations for UK Markets," Agriculture, MDPI, vol. 14(8), pages 1-18, August.
    7. Agnieszka Makowska & Dorota Cais-Sokolińska & Agnieszka Waśkiewicz & Grzegorz Tokarczyk & Hanna Paschke, 2016. "Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 154-159.
    8. Karolina Miśkiewicz & Ewa Nebesny & Joanna Oracz, 2012. "Formation of acrylamide during baking of shortcrust cookies derived from various flours," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(1), pages 53-56.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:956-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.