Critical factors and pitfalls affecting the extraction of acrylamide from foods: An optimisation study

Petersson, Erik V.; Rosén, Johan; Turner, Charlotta; Danielsson, Rolf; Hellenäs, Karl-Erik

doi:10.1016/j.aca.2005.10.014

Cited by 37 publications

(30 citation statements)

References 21 publications

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“…La revisión concluyó que la influencia en los resultados de las diversas técnicas de extracción, los solventes de la extracción (o mezclas de solventes), la relación temperatura/tiempo, el desengrasado o el tratamiento mecánico de la muestra, aún no han sido completamente resueltos y se requiere más información sobre el procedimiento de purificación de la muestra. Petersson et al (2006) plantearon un estudio optimizado del método de determinación de acrilamida mediante LC-MS/MS. Este estudio ha demostrado que la acrilamida se puede extraer eficientemente de varias matrices alimenticias usando agua pura.…”

Section: Determinacion De La Acrilamidaunclassified

“…El método propuesto por Petersson et al (2006) consistió en el uso de muestras desintegradas (tamaño de partícula Ͻ 1000 μm), agua como el solvente de la extracción y con la agitación de la muestra horizontalmente (100 RPM) a 25°C durante 45 minutos. Este es un método simple, sin solventes orgánicos, que permite un alto rendimiento de procesamiento de muestras puesto que se pueden extraer en paralelo.…”

Section: Determinacion De La Acrilamidaunclassified

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Acrylamide in fried potatoes: An updated review

Masson¹,

Muñoz²,

Romero³

et al. 2007

Grasas y Aceites

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RESUMEN Acrilamida en patatas fritas: Revisión actualizadaCon posterioridad al anuncio efectuado por investigadores suecos en Abril del año 2002 sobre la detección de acrilamida en un amplio grupo de alimentos, se han originado decenas de trabajos de investigación en diferentes partes del mundo, donde se estudian diversas temáticas de gran importancia, entre las que se pueden mencionar la cinética de la formación y degradación de la acrilamida; los mecanismos propuestos para su reducción; los métodos instrumentales empleados para su determinación y los resultados experimentales generados tanto en modelos experimentales, como en el procesamiento habitual de patatas crisps y french.En este trabajo se revisan los estudios relacionados con la formación de acrilamida en alimentos sometidos a tratamientos térmicos, en operaciones industriales básicas de fritura, horneo, tostado y extrusión. Esta revisión comprende además la aplicación de pretratamientos de lavado previo, escaldado e inmersión en soluciones ácidas de la patata y, finalmente, discute con especial énfasis la diferencia de los resultados obtenidos entre el proceso de fritura de patatas a presión atmosférica y a presión reducida así como la reciente información sobre probables riesgos para la salud humana. PALABRAS-CLAVE: Acrilamida -Fritura a presión atmosférica y reducida -Patatas -Pre-tratamientos. SUMMARY Acrylamide in fried potatoes: An updated reviewThe announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods. KEY-WORDS:Acrylamide -Atmospheric and vacuum frying -Potatoes -Pre-treatments.

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Section: Determinacion De La Acrilamidaunclassified

Acrylamide in fried potatoes: An updated review

Masson¹,

Muñoz²,

Romero³

et al. 2007

Grasas y Aceites

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“…23 The phenolic groups on ENV + might enhance retention of acrylamide through hydrogen bonding with the amide function, which can act both as a hydrogen bond donor and acceptor. 20 Recently, a method for the determination of acrylamide in roasted coffee was validated by a collaborative trial. The method was based on water extraction and simultaneous defatting with n-hexane.…”

Section: Purification and Cleanup Stepmentioning

confidence: 99%

“…In case of coffee samples, it is recommended to reduce the mass ratio during extraction of about one part sample plus 20 part of water. 20,21 Figure 111.2 shows a comprehensive flowchart for acrylamide analysis. In particular for coffee, an additional defatting step is recommended by using hexane, cyclohexane, or toluene before or in combination with the aqueous extraction.…”

Section: Sample Extractionmentioning

confidence: 99%

“…Alternatively, extraction can be intensified by ultrasound, accelerated by a solvent (ASE-accelerated solvent extraction), or conducted by using a supercritical fluid (SFE-supercritical fluid extraction). 20 In order to control the recoveries and keep track of possible losses occurring during the whole sample pretreatment, an internal standard is added to the sample matrix after homogenization and before extraction. Most published studies have used carbon-labeled ( 13 C ) or deuterium-labeled (D 3 ) acrylamide as internal standard.…”

Section: Sample Extractionmentioning

confidence: 99%

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Analysis of Acrylamide in Coffee

Morales

Mesías

2015

Coffee in Health and Disease Prevention

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Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

2007

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Heat-induced food contaminants have attracted attention of both the scientific community and the public in recent years. The presence of substances considered possibly or probably carcinogenic to humans has triggered an extensive debate on the healthiness of even staple foods. In that respect, acrylamide, furan and chloropropanols are the main substances of concern. Their widespread occurrence in processed food, which concomitantly causes considerable exposure to humans, led either to the setting of maximum limits (for some chloropropanols) or at least the initiation of monitoring programmes in order to put risk assessment on a solid data basis. Acrylamide, furan and chloropropanols are small molecules with physicochemical properties that make their analysis challenging. Their amount in food ranges typically from below the limit of detection to hundreds of micrograms per kilo or even milligrams per kilo. However, a number of recently published scientific reports deal with the analysis of these substances in different kinds of food. The aim of this publication is to give an overview of analytical approaches for the determination of acrylamide, furan and chloropropanols in foodstuffs.

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Critical factors and pitfalls affecting the extraction of acrylamide from foods: An optimisation study

Cited by 37 publications

References 21 publications

Acrylamide in fried potatoes: An updated review

Acrylamide in fried potatoes: An updated review

Analysis of Acrylamide in Coffee

Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

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