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The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels

Year 2022, , 49 - 59, 28.02.2022
https://doi.org/10.19159/tutad.1034713

Abstract

The aim of this study was to determine the acrylamide level of fried potatoes, peppers, eggplant and zucchini, and to examine the effect different order of vegetables on the acrylamide level of other vegetables in consecutive frying sessions. In this study, in which four different types of vegetables were fried separately and together with sunflower oil, 52 frying sessions were performed in 13 separate frying groups, analyzing a total of 208 samples in LC-MS/MS. The study was carried out at the Eastern Anatolia High Technology Application and Research Center (Erzurum, Turkey) between 20 January and 15 February 2021. Potatoes, peppers, eggplants, and zucchinis were fried consecutively and mean acrylamide levels of they were determined as 1042, 502, 167, and 553 μg kg-1, respectively. Statistically significant results between consecutive frying sessions of all vegetables and acrylamide levels were obtained. The acrylamide levels obtained for all types of vegetables indicate that oil should not be used sequentially. However, there was no difference between the change in the order of vegetables and their acrylamide levels in frying. The results show that the fried foods do not cause an additional load of acrylamide in the oil. More research should be conducted on the effect of consumers' culinary practices on acrylamide levels in foods.

References

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  • Abt, E., Robin, L.P., McGrath, S., Srinivasan, J., DiNovi, M., Adachi, Y., Chirtel, S., 2019. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data. Food Additives & Contaminants: Part A, 36(10): 1475-1490.
  • Adani, G., Filippini, T., Wise, L.A., Halldorsson, T.I., Blaha, L., Vinceti, M., 2020. Dietary intake of acrylamide and risk of breast, endometrial, and ovarian cancers: a systematic review and döşe-response meta-analysis. Cancer Epidemiology and Prevention Biomarkers, 29(6): 1095-1106.
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  • Anonymous, 2011. Evaluation of Certain Contaminants in Food: Seventy-second Report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series. (https://apps.who.int/ iris/bitstream/handle/10665/44514/WHO_TRS_959_eng.pdf?sequence=1&isAllowed=y), (Date of access: 13.02.2022).
  • Anonymous, 2012. Analysis of Acrylamide in French Fries Using Agilent Bont Elut QuEChERS AOAC Kit and LC/MS/MS. Agilent Food Application, (https://www.agilent.com/cs/library/applications/5990-5940EN.pdf), (Date of access: 12.09.2021).
  • Anonymous, 2015. Scientific Opinion on Acrylamide in Food. European Food Safety Authority Journal, 13(6): 4104. (https://efsa.onlinelibrary.wiley.com/doi /epdf/10.2903/j.efsa.2015.4104), (Date of access: 13.02.2022).
  • Anonymous, 2017. Commission Regulation (EU) 2017/2158 of 20 November 2017 Establishing Mitigation Measures and Benchmark Levels for The Reduction of The Presence of Acrylamide in Food. (https://eur-lex.europa.eu/legal-content/EN/TXT/PD F/?uri=CELEX:32017R2158&from=EN), (Date of access: 13.02.2022).
  • Anonymous, 2019. Commission Recommendation (EU) 2019/1888 of 7 November 2019 on The Monitoring of The Presence of Acrylamide in Certain Foods. (https://eur-lex.europa.eu/legal-content/EN/TXT/PD F/?uri=CELEX:32019H1888&from=EN), (Date of access: 13.02.2022).
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  • Cerit, İ., Demirkol, O., 2021. Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries. LWT-Food Science and Technology, 143: 111165.
  • Chan, D.S., 2020. Computer simulation with a temperature-step frying approach to mitigate acrylamide formation in French fries. Foods, 9(2): 200.
  • Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C.P., 2016. Acrylamide formation in vegetable oils and animal fats during heat treatment. Food Chemistry, 212: 244-249.
  • Deribew, H.A., Woldegiorgis, A.Z., 2021. Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia. Food Control, 123: 107727.
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  • Elias, A., Roasto, M., Reinik, M., Nelis, K., Nurk, E., Elias, T., 2017. Acrylamide in commercial foods and intake by infants in Estonia. Food Additives & Contaminants: Part A, 34(11): 1875-1884.
  • El-Ziney, M.G., Al-Turki, A.A., Tawfik, M.S., 2009. Acrylamide status in selected traditional saudi foods and infant milk and foods with estimation of daily exposure. American Journal of Food Technology, 4(5): 177-191.
  • Esposito, F., Nardone, A., Fasano, E., Triassi, M., Cirillo, T., 2017. Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach. Food and Chemical Toxicology, 108: 249-256.
  • Genovese, J., Tappi, S., Luo, W., Tylewicz, U., Marzocchi, S., Marziali, S., Romani, S., Ragni, L., Rocculi, P., 2019. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. Innovative Food Science & Emerging Technologies, 55: 18-26.
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The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels

Year 2022, , 49 - 59, 28.02.2022
https://doi.org/10.19159/tutad.1034713

Abstract

The aim of this study was to determine the acrylamide level of fried potatoes, peppers, eggplant and zucchini, and to examine the effect different order of vegetables on the acrylamide level of other vegetables in consecutive frying sessions. In this study, in which four different types of vegetables were fried separately and together with sunflower oil, 52 frying sessions were performed in 13 separate frying groups, analyzing a total of 208 samples in LC-MS/MS. The study was carried out at the Eastern Anatolia High Technology Application and Research Center (Erzurum, Turkey) between 20 January and 15 February 2021. Potatoes, peppers, eggplants, and zucchinis were fried consecutively and mean acrylamide levels of they were determined as 1042, 502, 167, and 553 μg kg-1, respectively. Statistically significant results between consecutive frying sessions of all vegetables and acrylamide levels were obtained. The acrylamide levels obtained for all types of vegetables indicate that oil should not be used sequentially. However, there was no difference between the change in the order of vegetables and their acrylamide levels in frying. The results show that the fried foods do not cause an additional load of acrylamide in the oil. More research should be conducted on the effect of consumers' culinary practices on acrylamide levels in foods.

References

  • Abramsson-Zetterberg, L., Wong, J., Ilbäck, N.G., 2005. Acrylamide tissue distribution and genotoxic effects in a common viral infection in mice. Toxicology, 211(1-2): 70-76.
  • Abt, E., Robin, L.P., McGrath, S., Srinivasan, J., DiNovi, M., Adachi, Y., Chirtel, S., 2019. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data. Food Additives & Contaminants: Part A, 36(10): 1475-1490.
  • Adani, G., Filippini, T., Wise, L.A., Halldorsson, T.I., Blaha, L., Vinceti, M., 2020. Dietary intake of acrylamide and risk of breast, endometrial, and ovarian cancers: a systematic review and döşe-response meta-analysis. Cancer Epidemiology and Prevention Biomarkers, 29(6): 1095-1106.
  • Anonymous, 1985. Environmental Health Criteria 49, Acrylamide. (http://www.inchem.org/documents/ehc /ehc/ehc49.htm), (Date of access: 10.10.2021).
  • Anonymous, 1994. IARC Monographs on The Identification of Carsinogenic Hazards to Humans. (https://monographs.iarc.fr/list-of-classifications), (Date of access: 14.10.2021).
  • Anonymous, 2005. Summary Report of The Sixty-fourth Meeting of The Joint FAO/WHO Expert Committee on Food Additive (JECFA). (https://apps.who.int/iris/ bitstream/handle/10665/43258/WHO_TRS_930_eng.pdf?sequence=1&isAllowed=y), (Date of access: 13.02.2022).
  • Anonymous, 2011. Evaluation of Certain Contaminants in Food: Seventy-second Report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series. (https://apps.who.int/ iris/bitstream/handle/10665/44514/WHO_TRS_959_eng.pdf?sequence=1&isAllowed=y), (Date of access: 13.02.2022).
  • Anonymous, 2012. Analysis of Acrylamide in French Fries Using Agilent Bont Elut QuEChERS AOAC Kit and LC/MS/MS. Agilent Food Application, (https://www.agilent.com/cs/library/applications/5990-5940EN.pdf), (Date of access: 12.09.2021).
  • Anonymous, 2015. Scientific Opinion on Acrylamide in Food. European Food Safety Authority Journal, 13(6): 4104. (https://efsa.onlinelibrary.wiley.com/doi /epdf/10.2903/j.efsa.2015.4104), (Date of access: 13.02.2022).
  • Anonymous, 2017. Commission Regulation (EU) 2017/2158 of 20 November 2017 Establishing Mitigation Measures and Benchmark Levels for The Reduction of The Presence of Acrylamide in Food. (https://eur-lex.europa.eu/legal-content/EN/TXT/PD F/?uri=CELEX:32017R2158&from=EN), (Date of access: 13.02.2022).
  • Anonymous, 2019. Commission Recommendation (EU) 2019/1888 of 7 November 2019 on The Monitoring of The Presence of Acrylamide in Certain Foods. (https://eur-lex.europa.eu/legal-content/EN/TXT/PD F/?uri=CELEX:32019H1888&from=EN), (Date of access: 13.02.2022).
  • Antunes-Rohling, A., Ciudad-Hidalgo, S., Mir-Bel, J., Raso, J., Cebrián, G., Álvarez, I., 2018. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes. Innovative Food Science & Emerging Technologies, 49: 158-169.
  • Arvanitoyannis, I.S., Dionisopoulou, N., 2014. Acrylamide: formation, occurrence in food products, detection methods, and legislation. Critical Reviews in Food Science and Nutrition, 54(6): 708-733.
  • Asokapandian, S., Swamy, G.J., Hajjul, H., 2020. Deep fat frying of foods: A critical review on process and product parameters. Critical Reviews in Food Science and Nutrition, 60(20): 3400-3413.
  • Başaran, B., Turk, H., 2021. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. Journal of Food Composition and Analysis, 104: 104177.
  • Besaratinia, A., Pfeifer, G.P., 2007. A review of mechanisms of acrylamide carcinogenicity. Carcinogenesis, 28(3): 519-528.
  • Biedermann, M., Grundböck, F., Fiselier, K., Biedermann, S., Bürgi, C., Grob, K., 2010. Acrylamide monitoring in Switzerland, 2007-2009: results and conclusions. Food Additives and Contaminants, 27(10): 1352-1362.
  • Cerit, İ., Demirkol, O., 2021. Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries. LWT-Food Science and Technology, 143: 111165.
  • Chan, D.S., 2020. Computer simulation with a temperature-step frying approach to mitigate acrylamide formation in French fries. Foods, 9(2): 200.
  • Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C.P., 2016. Acrylamide formation in vegetable oils and animal fats during heat treatment. Food Chemistry, 212: 244-249.
  • Deribew, H.A., Woldegiorgis, A.Z., 2021. Acrylamide levels in coffee powder, potato chips and French fries in Addis Ababa city of Ethiopia. Food Control, 123: 107727.
  • Doroshyenko, O., Fuhr, U., Kunz, D., Frank, D., Kinzig, M., Jetter, A., Reith, Y., Lazar, A., Taubert, D., Kirchheiner, J., Baum, M., Eisenbrand, G., Berber, I.F., Bertow, D., Berkessel, A., Sörgel, F., Schöming, E., Tomalik-Scharte, D., 2009. In vivo role of cytochrome P450 2E1 and glutathione-S-transferase activity for acrylamide toxicokinetics in humans. Cancer Epidemiology and Prevention Biomarkers, 18(2): 433-443.
  • Duarte-Salles, T., Von Stedingk, H., Granum, B., Gützkow, K.B., Rydberg, P., Törnqvist, M., Mendez, A.M., Brunborg, G., Brantsæter, L.A., Meltzer, M.H., Alexander, J., Haugen, M., 2013. Dietary acrylamide intake during pregnancy and fetal growth-results from the Norwegian mother and child cohort study (MoBa). Environmental Health Perspectives, 121(3): 374-379.
  • Dybing, E., Farmer, P.B., Andersen, M., Fennell, T.R., Lalljie, S.P.D., Müller, D.J.G., Olin, S., Petersen, J.B., Schlatter, J., Scholz, G., Scimeca, A.J., Slimani, N., Törnqvist, M., Tuijtelaars, M., Verger, P., 2005. Human exposure and internal dose assessments of acrylamide in food. Food and Chemical Toxicology, 43(3): 365-410.
  • Eicher, A., Biedermann, M., Suter, G., Felder, F., Biedermann-Brem, S., Stalder, U., McCombie, G., 2020. Exposure to acrylamide from home-cooked food: fried potatoes (rösti) in Switzerland as an example. Food Additives & Contaminants: Part A, 37(12): 2061-2069.
  • Elias, A., Roasto, M., Reinik, M., Nelis, K., Nurk, E., Elias, T., 2017. Acrylamide in commercial foods and intake by infants in Estonia. Food Additives & Contaminants: Part A, 34(11): 1875-1884.
  • El-Ziney, M.G., Al-Turki, A.A., Tawfik, M.S., 2009. Acrylamide status in selected traditional saudi foods and infant milk and foods with estimation of daily exposure. American Journal of Food Technology, 4(5): 177-191.
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  • Genovese, J., Tappi, S., Luo, W., Tylewicz, U., Marzocchi, S., Marziali, S., Romani, S., Ragni, L., Rocculi, P., 2019. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. Innovative Food Science & Emerging Technologies, 55: 18-26.
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There are 72 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Burhan Başaran 0000-0001-6506-6113

Publication Date February 28, 2022
Published in Issue Year 2022

Cite

APA Başaran, B. (2022). The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. Türkiye Tarımsal Araştırmalar Dergisi, 9(1), 49-59. https://doi.org/10.19159/tutad.1034713
AMA Başaran B. The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. TÜTAD. February 2022;9(1):49-59. doi:10.19159/tutad.1034713
Chicago Başaran, Burhan. “The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels”. Türkiye Tarımsal Araştırmalar Dergisi 9, no. 1 (February 2022): 49-59. https://doi.org/10.19159/tutad.1034713.
EndNote Başaran B (February 1, 2022) The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. Türkiye Tarımsal Araştırmalar Dergisi 9 1 49–59.
IEEE B. Başaran, “The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels”, TÜTAD, vol. 9, no. 1, pp. 49–59, 2022, doi: 10.19159/tutad.1034713.
ISNAD Başaran, Burhan. “The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels”. Türkiye Tarımsal Araştırmalar Dergisi 9/1 (February 2022), 49-59. https://doi.org/10.19159/tutad.1034713.
JAMA Başaran B. The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. TÜTAD. 2022;9:49–59.
MLA Başaran, Burhan. “The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels”. Türkiye Tarımsal Araştırmalar Dergisi, vol. 9, no. 1, 2022, pp. 49-59, doi:10.19159/tutad.1034713.
Vancouver Başaran B. The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels. TÜTAD. 2022;9(1):49-5.

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