Effects of various cooking conditions on acrylamide formation in rolled patty

Özkaynak, Ercan; Ova, Gülden

doi:10.1080/02652030902780257

Cited by 9 publications

(4 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In our present study, the maximum amount of AA was 1435 μg/kg that is less than Brazilian, Polish, and previously reported data from Korea, but similar to Austrian data. Some studies showed that various cooking conditions such as type of frying oil, frying period, and temperature as well as raw material itself, the potato, and location, climate, and storage of the potatoes affect the level of AA in foodstuffs (Taeymans et al 2004 ; Elmore et al 2005 ; Palazoglu 2008 ; Ozkaynak and Ova 2009 ).…”

Section: Resultsmentioning

confidence: 99%

In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market

Lee

Yoo

Koo

et al. 2013

Food Science & Nutrition

View full text Add to dashboard Cite

Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato chips, (2) chips (except potato chips), (3) biscuits, (4) French fries, (5) breakfast cereals, (6) chocolate products, (7) tea, (8) seasoned laver, and (9) nut products. Samples used for this study were cleaned up using HLB Oasis polymeric and Accucat mixed-mode anion and cation exchange solid-phase extraction cartridge. Liquid chromatography–tandem mass spectroscopy (LC-MS/MS) was validated in-house as an efficient analytical method for the routine analysis of AA in various food products. AA was detected with a Fortis dC18 (1.7 μm, 100 mm × 2.1 mm) column using 0.5% methanol/0.1% acetic acid in water as the mobile phase. Good results were obtained with respect to repeatability (RSDs < 5%). The recoveries obtained for a variety of food matrices ranged between 94.5% and 107.6%. Quantification during routine monitoring was sensitive enough to detect AA at a concentration of 10 μg/kg. A total of 274 food samples were analyzed for AA. The AA levels in the food groups were in the following order: potato chips > French fries > biscuits > tea > chips (except potato chips) > seasoned laver > breakfast cereals > chocolate products > nut products. AA was detected at levels ranging from not detectable to 1435 μg/kg.

show abstract

Section: Resultsmentioning

confidence: 99%

In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market

Lee

Yoo

Koo

et al. 2013

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…There are reports suggesting that AA content in food products is affected by different factors relating to differences in the methods of production such as type of frying oil, frying time and temperature [24].…”

Section: Discussionmentioning

confidence: 99%

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Alyousef¹,

Wang²,

Al-Hajj³

et al. 2016

Trop. J. Pharm Res

View full text Add to dashboard Cite

show abstract

“…Few studies have examined the level of traditional meat products in Turkey. In these studies, the acrylamide level was determined as 127 (49 - 250) μg/kg in Adana kebab ( 63 ), and 68 (< 10 - 203) μg/kg ( 64 ), 35.8 - 152.8 μg/kg ( 65 ), and 72 - 82 μg/kg ( 41 ) in some meatballs with the unknown geographical indication, respectively. Some researchers found acrylamide levels in meat products in the range of 14 - 222 μg/kg ( 66 , 67 ).…”

Section: Resultsmentioning

confidence: 99%

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

Başaran

Faiz

2022

Iran J Pharm Res

View full text Add to dashboard Cite

: In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7 - 299 μg/kg in meat products, 11.8 - 69.3 μg/kg in bread, 11.8 - 179 μg/kg in bagels, 11.7 - 85.0 μg/kg in baked desserts, and 32.3 - 527 μg/kg in deep-fried desserts. According to the portion size, the food with the highest acrylamide level in meat products is Adana kebab (17.70 μg/180 g). Formulation and cooking techniques are thought to be the main determinants of acrylamide level detected in traditional foods. Dietary acrylamide exposure was calculated according to the deterministic model. Exposure was calculated as 0.20, 0.53, and 0.98 μg/kg bw per day for good, average and bad scenarios, respectively. The calculated acrylamide exposure value is below the reference values stated by FAO/WHO. The acrylamide dietary exposure was not of concern concerning neurotoxicity and carcinogenicity. The results can be used to reduce acrylamide levels in foods and risk assessment studies.

show abstract

Effects of various cooking conditions on acrylamide formation in rolled patty

Cited by 9 publications

References 33 publications

In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market

In‐house–validated liquid chromatography–tandem mass spectrometry (LC‐MS/MS) method for survey of acrylamide in various processed foods from Korean market

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment

Contact Info

Product

Resources

About