The concentration of acrylamide was measured in selected varieties of five brands of potato chips and breakfast cereals over a 5-year period. Most of the products were purchased in one locality in Canada. Samples were analysed by an isotope dilution ((13)C(3)) acrylamide method. They were extracted with water, partitioned with dichloromethane, filtered through a 5 kDa centrifuge filter, cleaned-up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analysed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The acrylamide concentration in potato chips varied from 106 to 4630 ng g(-1), while values in cereals varied from 50 to 347 ng g(-1). Wide variations were observed between brands, within brands over time, and between lots of the same brand. A subset of potato chip samples was analysed for in vitro antioxidant activity. No relationship was found between antioxidative capacity of potato chips and their acrylamide content.
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http://dx.doi.org/10.1080/19440049.2010.483692 | DOI Listing |
Foods
December 2024
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters.
View Article and Find Full Text PDFFood Chem X
January 2025
Infection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India.
L-asparagine is an essential amino acid for cell growth and common constituent of all the proteins. During high temperature food processing it reacts with reducing sugars and leads to acrylamide production through a complex process known as Maillard reaction. L-asparaginase hydrolyses the amine-group of L-asparagine to produce aspartic acid and ammonia.
View Article and Find Full Text PDFFood Chem
December 2024
International Ph.D. Program in Innovative Technology of Biomedical Engineering and Medical Devices, Ming Chi University of Technology, New Taipei City 243303, Taiwan; Research Center for Intelligence Medical Devices, Ming Chi University of Technology, New Taipei City 243303, Taiwan; Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 602105, Tamil Nadu, India. Electronic address:
In modern life, people often neglect to consider their eating habits. Antioxidants are primarily used as food additives due to their stability and low toxicity. TBHQ is a commonly used antioxidant in food products as an additive.
View Article and Find Full Text PDFJ Food Prot
December 2024
School of Nutrition, Food Science, and Technology, Hawassa University, Hawassa, Ethiopia.
This study evaluated the impact of soaking potato slices in water containing extracts from three endemic herbs, Lippia adoensis var. adoensis (kesse), Lippia adoensis var. koseret (koseret), and Thymus schimperi Ronninger (tosign), on acrylamide content and sensory attributes of fried potato chips.
View Article and Find Full Text PDFFront Behav Neurosci
October 2024
Institute of Experimental and Clinical Pharmacology and Toxicology, Emil Fischer Center, University of Erlangen-Nuremberg, Erlangen, Germany.
This functional magnetic resonance imaging (fMRI) study examined resting-state (RS) connectivity in adolescent and adult patients with anorexia nervosa (AN) using symptom provocation paradigms. Differential food reward mechanisms were investigated through separate assessments of responses to food images and low-caloric/high-caloric food consumption. Thirteen young (≤ 21 years) and seventeen adult (> 21 years) patients with AN and age-matched controls underwent two stimulus-driven fMRI sessions involving RS scans before and after the presentation of food-related stimuli and food consumption.
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