Acrylamide in commercial table olives and the effect of domestic cooking

Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide

“…The naturally black table olives showed similar results to the green table olives after heat treatment, although the contents were not as high as those in green table olives (from 86 ± 4 to 811 ± 22 μg AA/kg). Duedahl-Olesen et al also found increased AA levels in Kalamata (naturally black) table olives after baking at 210 °C compared to the unheated olives . However, only one table olive sample was investigated at different times and temperatures, confirming a significant relationship between AA formation and heating time …”

“…Duedahl-Olesen et al also found increased AA levels in Kalamata (naturally black) table olives after baking at 210 °C compared to the unheated olives . However, only one table olive sample was investigated at different times and temperatures, confirming a significant relationship between AA formation and heating time …”

“…Since high levels of AA were found in black table olives in 2003, much research has been conducted in this field. − ,, However, few data on the AA content in sterilized or heated , green and naturally black table olives have been published. Thus, in this work, 19 green table olives, seven black table olives, and seven naturally black table olives purchased in local supermarkets in Germany were investigated with regard to their AA content before and after heat treatment ( n = 3).…”

Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties

“…Contrarily, it is generally recognized that diversity has an impact on other processed foods. 10,13,14,28,32 A study has found the variety of potato to be a determinant for acrylamide concentration in fried potato chips, more so even than other factors such as the inclusion of a water soak prior to frying or the type of cooking oil 33 used. The influence of the variety factor on the acrylamide-forming potential of rye grains has also been studied, indicating that variety selection could be useful in reducing acrylamide levels in rye products.…”

Asparagin und 3‐Aminopropionamid in Oliven: Erfolgt die Acrylamid‐Bildung über die Maillard‐Reaktion?

“…Tafeloliven beschrieben [4], welche auf die Hitzeeinwirkung während der Sterilisation im Herstellungsprozess zurückzuführen sind. In grünen und natürlich schwarz gereiften Tafeloliven, welche nicht zur Konservierung sterilisiert werden, sind dagegen nur geringe Mengen Acrylamid vorhanden [5].…”