Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars

Abstract

Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, p-anisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 ± 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems. HIGHLIGHTS

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

“…The P-AnV of the lipid extract was determined in accordance with the Chinese National Standard, GB/T 24304 [32], and the report by Nan et al [33]. Briefly, 0.2 g of the lipid extract was dissolved in 2.3 mL of isooctane.…”

Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage

“…In recent years, numerous studies associated with AA have focused on the formation mechanism. The primary mechanism of AA formation was the Maillard reaction between asparagine and reducing sugars at temperatures between 140 °C and 180 °C [ 9 , 10 , 11 ]. Based on studies of the mechanism of AA formation, extensive methods, including optimization of heating conditions (e.g., heating temperature, heating time and heating method) and selection of suitable food materials or adding exogenous additives, have been reported to reduce AA content in food processing [ 9 , 12 ].…”

Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils

“…2 -6. АЧ є мірою вмісту вторинних продуктів окиснення, таких як альдегіди, αалкеналі і β-алкеналі та всі сполуки, які здатні реагувати з р-анізидином [30]. Ті альдегіди, що впливають на результат АЧ, не належать до летких, а мають середню та вище молекулярну масу.…”