Maillard reaction products profile and intake from Spanish typical dishes

Delgado-Andrade, Cristina; Morales, Francisco J.; Seiquer, Isabel; Navarro, María

doi:10.1016/j.foodres.2010.03.018

Cited by 71 publications

(48 citation statements)

References 52 publications

(40 reference statements)

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“…There are serious concerns toward the glycation end products safety, and lots of diabetic complications have been related to this reaction. There has been no safety evaluation performed in the pharmaceutical field till now, but it is suggested that avoiding the combination of doxepin hydrochloride with dextrose in pharmaceutical formulations may have various advantages such as decreased potential of drug loss due to unwanted drug-excipient reactions and also increased safety issues [47,48]. More detailed research is still needed to verify doxepin hydrochloride-dextrose Maillard reaction products safety in vivo.…”

Section: Discussionmentioning

confidence: 99%

DSC kinetic study of the incompatibility of doxepin with dextrose

Ghaderi

Nemati

Siahi-Shadbad

et al. 2015

J Therm Anal Calorim

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In the present paper, the physicochemical incompatibility of doxepin with dextrose was evaluated in solid-state mixtures. The compatibility was evaluated using different physicochemical methods such as differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy and mass spectrometry. Non-isothermally stressed physical mixtures were used to study the solidstate kinetic parameters. Different thermal models such as Friedman, Flynn-Wall-Ozawa and Kissinger-AkahiraSunose were used for the characterization of the drugexcipient mixtures. Overall, the incompatibility of doxepin as a tertiary amine with dextrose as a reducing carbohydrate was successfully assessed. DSC-based kinetic analysis is a simple and fast method in evaluation of different drug-excipient mixtures incompatibility. Finally, it can be recommended to exclude dextrose from doxepin pharmaceutical formulations and also to apply the easy and versatile DSC method in kinetic study of drug-excipient incompatibility.

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Section: Discussionmentioning

confidence: 99%

DSC kinetic study of the incompatibility of doxepin with dextrose

Ghaderi

Nemati

Siahi-Shadbad

et al. 2015

J Therm Anal Calorim

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“…Opposite of the results in the present study, Delgado-Andrade et al (2010a) reported a significant increase during pelleting for absorbance at 280 nm (from 0.527 to 0.631) and at 420 nm (from 0.032 to 0.082), and a significant decrease of L* after pelleting treatment. However, it should be noted that the color of foods is a combination of the natural color of the ingredients and the colored compounds that are formed during processing (Delgado-Andrade et al, 2010b). It may be possible that the meal of a piglet starter diet is lighter in color due to the use of wheat flour, extruded wheat and milk whey powder as main ingredients, compared to the unprocessed ingredient mix for the dog food used in the present study containing animal proteins such as blood meal.…”

Section: Absorbance and Colormentioning

confidence: 98%

The effect of steam pelleting of a dry dog food on the Maillard reaction

Rooijen

Bosch

Wierenga

et al. 2014

Animal Feed Science and Technology

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“…Özer et al (2012) analysed the AA levels in Turkish traditional desserts reporting values of up to 150 µg/kg for baklava samples. Delgado-Andrade et al (2010) determined the AA content in Spanish typical dishes such as lentil stew, paella, Spanish potato omelette and churros, with mean AA values per serving of 105 ± 32, 263 ± 38, 240 ± 15 and 160 ± 13 µg/kg, respectively.…”

Section: Temporal Trend Analysis Of Aa Occurrence Data In Certain Foomentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

331

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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Maillard reaction products profile and intake from Spanish typical dishes

Cited by 71 publications

References 52 publications

DSC kinetic study of the incompatibility of doxepin with dextrose

DSC kinetic study of the incompatibility of doxepin with dextrose

The effect of steam pelleting of a dry dog food on the Maillard reaction

Scientific Opinion on acrylamide in food

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