Color changes and acrylamide formation in fried potato slices

Maillard Reaction Products: Occurence, mitigation strategies and their physiological relevance

“…A greater Maillard reaction in presence of soy added products was also reported by GuerraHernandez et al 38 Their analysis of infant cereal foods reported a higher furosine concentration in those containing soybean. Table 3 for wheat based product demonstrated that our data are quite in line with the literature being well inside the range reported by EFSA for each product category.…”

“…Up to now acrylamide was detected through solid phase extraction along with liquid chromatography and tandem mass spectrometry detection 28,34,[36][37][38] ; by LC/MS after derivatization with 2-mercaptobenzoic acid 15 ,by direct gas chromatography coupled to mass spectrometry 39 and by pyrolysis GC/MS 40 . The extraction procedure used in this paper was exactly the same for cookies, French fries and ground coffee while for brewed coffee only a dilution in water was performed.…”

NMR and FTIR Analysis of Overheated Cooking Oil

“…It was reported that aldehydes are potentially toxic substances with possibility to induce different cancers when consumed [26][27][28] . Furthermore, it is known that asparagine and reducing sugars are relatively in high amount in potatoes, and that both compounds are the main precursors of acrylamide, which is formed during frying, baking, grilling or toasting carbohydrates rich foods 19,29,30 . For this reason, signal observed at 181 ppm in 13 C NMR spectrum of sample D may represent this compound.…”

“…However further studies are required to well analyse and illustrate all by-products formed for conclusion. Note that acrylamide is considered as neurotoxic and classified as probably carcinogenic to humans by the International Agency for Research on Cancer 19,29,30 .…”

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

“…This method, consisting in the immersion of the food in oil bath at temperature of 150˚C -190˚C [2], provides many advantages, like very efficient heat transferring, crispy texture and typical flavor [3].…”