Acrylamide formation mechanisms

Stadler, Richard H.; Gökmen, Vural

doi:10.1016/b978-0-323-99119-3.00017-5

Cited by 2 publications

(1 citation statement)

References 23 publications

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“…One of the main mechanisms is the Maillard reaction, which occurs in starchy foods when reducing sugars and the amino acid asparagine react at high temperatures. This reaction involves a series of steps: first, the reducing sugars and the amino group form N-glycoside, also known as a Schiff's base; second, the N-glycoside rearranges to an Amadori compound; third, the Amadori compound decarboxylates and degrades into acrylamide and other products [ [4] , [5] , [6] ]. Some of the intermediate products of the Maillard reaction, such as 3-amino propionamide, can also be converted to acrylamide in aqueous conditions.…”

Section: Introductionmentioning

confidence: 99%

Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis

Quartey,

Haagsma,

Jakobsen

et al. 2024

Heliyon

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Section: Introductionmentioning

confidence: 99%

Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis

Quartey,

Haagsma,

Jakobsen

et al. 2024

Heliyon

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Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes

Karslıoğlu,

Bankoğlu Yola,

Polat

et al. 2024

Foods

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This study evaluated acrylamide (AA) levels and various quality parameters in homemade fried potatoes prepared in different sizes by integrating principles from the Slow Food Movement with advanced sensor technology. To this aim, a surface plasmon resonance (SPR) sensor based on a molecularly imprinted polymer (MIP) was first developed for the determination of AA in homemade fried potatoes at low levels, and the AA levels in the samples were established. First of all, monolayer formation of allyl mercaptane on the SPR chip surface was carried out to form double bonds that could polymerize on the chip surface. AA-imprinted SPR chip surfaces modified with allyl mercaptane were prepared via UV polymerization using ethylene glycol dimethacrylate (EGDMA) as a cross-linker, N,N′-azobisisobutyronitrile (AIBN) as an initiator, and methacryloylamidoglutamicacid (MAGA) as a monomer. The prepared AA-imprinted and nonimprinted surfaces were characterized by atomic force microscopy (AFM) and Fourier transform infrared (FTIR) spectroscopy methods. The SPR sensor indicated linearity in the range of 1.0 × 10−9–5.0 × 10−8 M with a detection limit (LOD) of 3.0 × 10−10 M in homemade fried potatoes, and the SPR sensor demonstrated high selectivity and repeatability in terms of AA detection. Additionally, the highest AA level was observed in the potato sample belonging to the T1 group, at 15.37 nM (p < 0.05), and a strong and positive correlation was found between AA levels and sensory parameters, the a* value, the ΔE value, and the browning index (BI) (p < 0.05).

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Acrylamide formation mechanisms

Cited by 2 publications

References 23 publications

Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis

Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis

Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes

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