IDEAS home Printed from https://ideas.repec.org/a/gam/jijerp/v16y2019i23p4724-d291251.html
   My bibliography  Save this article

Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

Author

Listed:
  • Joanna Michalak

    (Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland
    Joanna Michalak in the August 2019 has gone forever.)

  • Marta Czarnowska-Kujawska

    (Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland)

  • Elżbieta Gujska

    (Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland)

Abstract

Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant ( p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.

Suggested Citation

  • 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.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:23:p:4724-:d:291251
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/1660-4601/16/23/4724/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/1660-4601/16/23/4724/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. 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. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    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:gam:jijerp:v:16:y:2019:i:23:p:4724-:d:291251. 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: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    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.