Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Measurement of evaporated acrylamide during heat treatment of food and other biological materials
Stockholms universitet, Naturvetenskapliga fakulteten, Institutionen för miljökemi.
Stockholms universitet, Naturvetenskapliga fakulteten, Institutionen för material- och miljökemi (MMK), Avdelningen för miljökemi.
2007 (engelsk)Inngår i: LWT – Food Science and Technology, ISSN 0023-6438, Vol. 40, nr 7, s. 706-712Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

It is established that acrylamide could be formed during heating of food products. In the present work we have studied whether the formed acrylamide could evaporate from food at elevated temperatures used in cooking (>160 °C) or used in determination of dry matter in laboratory analysis (ca. 105 °C). It was demonstrated that acrylamide evaporates from food samples during both cooking and temperatures used for drying. Up to ca. 4 μg/m3 could be measured above the fry pan during frying of potato. In parallel we have also studied whether acrylamide could be formed and evaporate during the elevated temperatures of 65–130 °C used for dry matter determinations in other types of samples containing biological material, like agricultural and environmental samples. It was found that acrylamide is formed during conditions for drying of soil, sediment and silage samples, as well as cereals, animal feed, etc. After drying, levels of acrylamide up to about 100 μg/kg were found, e.g. in samples of sediment and sludge. The measurements showed in the food, agricultural and environmental samples tested a minor fraction, roughly estimated to be 0.15–7.2% of the formed acrylamide evaporates at the used elevated temperatures.

sted, utgiver, år, opplag, sider
Elsevier Ltd , 2007. Vol. 40, nr 7, s. 706-712
Emneord [en]
Acrylamide; Food; Air; XAD-7 adsorbent; LC-MSMS
HSV kategori
Identifikatorer
URN: urn:nbn:se:su:diva-24403DOI: 10.1016/j.lwt.2006.03.006ISI: 000244176100020OAI: oai:DiVA.org:su-24403DiVA, id: diva2:197451
Merknad
Part of urn:nbn:se:su:diva-700Tilgjengelig fra: 2005-10-20 Laget: 2005-10-20 Sist oppdatert: 2010-09-13bibliografisk kontrollert
Inngår i avhandling
1. Acrylamide in food products: Identification, formation and analytical methodology
Åpne denne publikasjonen i ny fane eller vindu >>Acrylamide in food products: Identification, formation and analytical methodology
2005 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Abstract [en]

The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. The developed methods showed a high correlation coefficient (0.99), high sensitivity and reproducibility. Acrylamide was demonstrated to occur in heated food products, with unexpectedly high levels in potato products (up to mg/kg level in potato crisps) and in beetroot. The identity of acrylamide was confirmed by the developed methods.

With potato as a food model, different factors affecting the acrylamide formation were tested. It was shown that the addition of asparagine and fructose, as well as heating temperature and time had a large impact on the formation. Other factors affecting the acrylamide content were pH, addition of other amino acids apart from asparagine, protein and other reducing sugars. No significant effects were observed from addition of neither antioxidant nor radical initiators. It was discovered that acrylamide could be formed during heating of biological materials similar to food, also at temperatures below 100 ˚C. Furthermore, it was demonstrated that a fraction of acrylamide evaporates during heating, similar to conditions for cooking in household kitchens, and during dry matter determinations in laboratories (65-130 ˚C). This constitutes an earlier unobserved source of exposure to acrylamide.

The method for extraction of food was studied with regard to yield of acrylamide. It was shown that the yield at pH ≥12 increases 3 - 4 times compared to normal water extraction for some foods products. Extraction at acidic pH or with enzymatic treatment was also tested, showing no effect on yield.

In a study with mice the bioaviability of acrylamide extracted with the normal water extration and at alkaline pH was compared. It was shown that the extra acrylamide released at alkaline pH gave insignificant contributions to the in vivo dose, measured by hemoglobin adducts.

sted, utgiver, år, opplag, sider
Stockholm: Institutionen för miljökemi, 2005. s. 91
Emneord
Acrylamide, food, analytical methods, measurements in air
HSV kategori
Identifikatorer
urn:nbn:se:su:diva-700 (URN)91-7155-137-9 (ISBN)
Disputas
2005-11-11, Magnélisalen, Kemiska övningslaboratoriet, Svante Arrhenius väg 12 A, Stockholm, 13:00
Opponent
Veileder
Tilgjengelig fra: 2005-10-20 Laget: 2005-10-20bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekst

Søk i DiVA

Av forfatter/redaktør
Törnqvist, Margareta
Av organisasjonen

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 213 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf