Stojanovska, Suzana and Tomovska, Julijana (2015) FACTORS INFLUENCE TO FORMATION OF ACRYLAMIDE IN FOOD. Journal of Hygienic Engineering and Design, 13 (4). pp. 10-15.
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Abstract
Acrylamide - AA is a chemical compound formed
during the heat treatment of a wide variety of foods
through the Maillard reaction and it is a concern for the
snack food industry, because acrylamide has shown
toxic effects on the nervous system and fertility, as
well as carcinogenic effect. The major limiting factors
responsible for the formation of acrylamide in potato
and cereal products are reducing sugars (glucose and
fructose) and free asparagine (amino acid) respectively.
Acrylamide formation primarily takes place under
conditions of high temperature (usually in excess of
120 0C) and low moisture.
Two sensitive and fast batch and flow-injection spectrophotometric
methods for the determination of
acrylamide are proposed. The methods were based on
oxidation-reduction reaction of acrylamide with potassium
permanganate. The calibration graphs are linear
over ranges 1.0 - 0.8 and 2.0 - 13 μg/mL of acrylamide,
with detection limits of 0.6 and 1.0 μg/ml, respectively.
The methods are applied to the routine analysis of acrylamide
in potato chip samples. Reduction of some cationic
interference was carried out in the batch and flow
injection analysis using cationic exchange. Because of
gaps in the databases and the fact that results for different
years are not always comparable, a reliable Europe-
wide temporal trend analysis is not feasible. However,
according to European food safety authority - EFSA,
a dataset of manufacturers’ measurements of AA levels
in 40.455 samples of fresh sliced potato crisps from 20
European countries for the years 2002 to 2011 showed a
substantial downward trend for mean levels of AA, from
763 ± 91.1 μg/kg in 2002 to 358 ± 2.5 μg/kg in 2011.
This indicates, that caution for reducing the factors that
influence acrylamide formation need to be disclosed,
at first glance, at the field, and to proceed continuously
with storage and production processes.
Key words: Acrylamide, Potato chips, Spectrophotometric
methods, Toxin.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Chemical engineering |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r. Gordana Dimitrovska |
| Date Deposited: | 04 Apr 2020 10:44 |
| Last Modified: | 17 Apr 2020 15:27 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/4791 |
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