Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry

Mizukami, Yoichi; Kohata, Katsunori; Yamaguchi, Yuichi; Hayashi, Naoaki; Sawai, Yusuke; Chuda, Yoshihiro; Ono, Hiroshi; Yada, Hiroshi; Yoshida, Mitsuru

doi:10.1021/jf061029a

Cited by 79 publications

(61 citation statements)

References 25 publications

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“…Diethyl ether was refined by the liquid-liquid extraction method using a 10% w/v sodium hydroxide solution and distillation at 40°C under atmospheric pressure before use. The chemicals used for acrylamide (10) and tea catechin analysis (18) in our laboratory have been described previously.…”

Section: Methodsmentioning

confidence: 99%

Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

Mizukami¹,

Sawai²,

Yamaguchi³

2008

J. Agric. Food Chem.

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This research aims to optimize roasted green tea (Houjicha) processing by using roasting treatments to achieve acrylamide mitigation without compromising the quality. 2-Ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine were identified as potent odorants by aroma extract dilution analysis. In preliminary sensory experiments, the desirable Houjicha flavor was produced in products roasted at 160 degrees C for 30 min and at 180 degrees C for 15 min. Under these conditions, potent odorants were formed at levels adequate for contributing to the Houjicha flavor. Acrylamide amounts in tea infusions were 2.0 and 4.0 microg/L by roasting at 160 degrees C for 30 min and at 180 degrees C for 15 min, respectively. Compared to roasting at 180 degrees C, the degradation of tea catechins was suppressed by roasting at 160 degrees C. Hence, roasting at 160 degrees C for is recommended for Houjicha processing for acrylamide mitigation, formation of potent odorants, and suppression of degradation of tea catechins.

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Section: Methodsmentioning

confidence: 99%

Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

Mizukami¹,

Sawai²,

Yamaguchi³

2008

J. Agric. Food Chem.

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“…For the development and application of acrylamide analysis in food, see: Rosé n & Hellenä s (2002); Hashimoto (1976); Nemoto et al (2002); Cheng et al (2006); Mizukami et al (2006), Zhang et al (2005Zhang et al ( , 2006. For halogen interactions, see : Pedireddim et al (1994).…”

Section: Related Literaturementioning

confidence: 99%

rac-2,3-Dibromopropionamide

2013

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Key indicators: single-crystal X-ray study; T = 296 K; mean (C-C) = 0.015 Å; R factor = 0.066; wR factor = 0.184; data-to-parameter ratio = 24.3.The racemic title compound, C 3 H 5 Br 2 NO, was crystallized from methanol. In the crystal, adjacent molecules are linked through N-HÁ Á ÁO hydrogen bonds, forming chains along the c-axis direction. These chains are linked through N-HÁ Á ÁO hydrogen bonds, forming an undulating two-dimensional network lying parallel to the bc plane. There are also short BrÁ Á ÁBr contacts present [3.514 (3) Å ]. Related literature

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“…Vegetables fried at home may also be a significant source of acrylamide. Intake estimation of acrylamide in Japan is possible with compilations of the analytical data of MAFF Japan 5) , of National Institute of Health Sciences 6) and in some scientific journals [7][8][9][10][11] in conjunction with food intake data from the National Health and Nutrition Survey by Ministry of Health, Labour and Welfare (MHLW) Japan 12) .…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in Stir-fried Potato and Onion for Simmered Dishes in Japan

2017

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Acrylamide has neurotoxicity, carcinogenicity, and genotoxicity in experimental animals and cellular systems. Fried potato is one of the major intake sources of acrylamide in food, and fried onion was reported to contain up to 100 ng/g level of acrylamide. To determine acrylamide concentration in potato and onion stir-fried prior to boiling for simmered dishes such as curry, stew, and Niku-jaga, a typical Japanese meat/potato/onion cuisine, we collected samples stir-fried at homes of volunteers who intended voluntarily to cook these simmered dishes. Acrylamide level was analyzed by GC-MS after the xanthydrol derivatization. Among 53 stir-fried potato samples, median and average values of acrylamide were found to be 2.0 ng/g and 11 ng/g, respectively. Acrylamide levels of 27 samples (51%) were less than limit of detection (LOD) (4 ng/g), and those of 13 samples (25%) were less than limit of quantification (LOQ) (10 ng/g). In cases with less than LOD and less than LOQ of acrylamide levels, one-half of LOD and average of LOD and LOQ were adopted, respectively, to calculate the median and average. This median was markedly lower than those of fried potato (180 ng/g) and potato snacks including potato chips (550 ng/g) reported in monitoring in 2013 fiscal year in Japan. Among 58 stir-fried onion samples, acrylamide level of only one sample (2%) was less than LOD (3 ng/g), and those of 15 samples (26%) were less than LOQ (8 ng/g). The median and average values in the stir-fried onion were 14 ng/g and 36 ng/g, respectively. These values are comparable to those for stir-fried onion reported by Ministry of Agriculture, Forestry and Fisheries, Japan (median 19 ng/g, average 25 ng/g). But the maximum value of stir-fried onion 420 ng/g in the present study is much higher than the reported maximum value (70 ng/g).

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Analysis of Acrylamide in Green Tea by Gas Chromatography−Mass Spectrometry

Cited by 79 publications

References 25 publications

Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

rac-2,3-Dibromopropionamide

Acrylamide in Stir-fried Potato and Onion for Simmered Dishes in Japan

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