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Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

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  • Joanna Michalak

    (Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland
    Joanna Michalak in the August 2019 has gone forever.)

  • Marta Czarnowska-Kujawska

    (Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland)

  • Elżbieta Gujska

    (Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland)

Abstract

Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant ( p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.

Suggested Citation

  • Joanna Michalak & Marta Czarnowska-Kujawska & Elżbieta Gujska, 2019. "Acrylamide and Thermal-Processing Indexes in Market-Purchased Food," IJERPH, MDPI, vol. 16(23), pages 1-9, November.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:23:p:4724-:d:291251
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    References listed on IDEAS

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    1. Donald S. Mottram & Bronislaw L. Wedzicha & Andrew T. Dodson, 2002. "Acrylamide is formed in the Maillard reaction," Nature, Nature, vol. 419(6906), pages 448-449, October.
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