Publications by authors named "Daniali G"
Article Synopsis
- The study examined how high temperatures and cooking times affect the production of acrylamide from amino acids in frying oils.
- The amino acid asparagine produced the most acrylamide (5987.5µg/kg), whereas phenylalanine produced the least (9.25µg/kg).
- The findings showed that cooking at 200°C for 7.5 minutes led to the highest acrylamide levels, with significant correlations found between cooking time, temperature, and acrylamide formation.
The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180°C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured.
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