Research Article
BibTex RIS Cite

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

Year 2022, Volume: 9 Issue: 1, 49 - 59, 28.02.2022

Burhan Başaran

https://doi.org/10.19159/tutad.1034713
Cited By: 1

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.

Keywords

Acrylamide French fries vegetable fries consecutive frying sunflower oil

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.
  • 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.
  • Gertz, C., 2004. Optimising baking and frying process using oil-improving agents. European Journal of Lipid Science and Technology, 106: 736-745.
  • Goffeng, L.O., Alvestrand, M., Ulvestad, B., Sørensen, K.A., Skaug, V., Kjuus, H., 2011. Self-reported symptoms and neuropsychological function among tunnel workers previously exposed to acrylamide and N-methylolacrylamide. Scandinavian Journal of Work, Environment & Health, 37(2): 136-146.
  • Gökmen, V., Palazoğlu, T.K., 2008. Acrylamide formation in foods during thermal processing with a focus on frying. Food and Bioprocess Technology, 1(1): 35-42.
  • Guenther, H., Anklam, E., Wenzl, T., Stadler, R.H., 2007. Acrylamide in coffee: review of progress in analysis, formation and level reduction. Food Additives and Contaminants, 24(sup1): 60-70.
  • Guerra-Hernandez, E., Plata-Guerrero, R., Garcia-Villanova, B., 2013. Acrylamide formation in different batter and breading formulation during deep-frying of zucchini and exposure estimation: PO3267. Annals of Nutrition and Metabolism, 63: 1841-1842.
  • Hirvonen, T., Kontto, J,, Jestoi, M., Valsta, L., Peltonen, K., Pietinen, P., Virtanen, S.M., Sinkko, H.C., Kronberg-Kippilä, C., Albanes, D., Virtamo, J., 2010. Dietary acrylamide intake and the risk of cancer among Finnish male smokers. Cancer Causes & Control, 21(12): 2223-2229.
  • Jaworska, D., Mojska, H., Gielecińska, I., Najman, K., Gondek, E., Przybylski, W., Krzyczkowska, P., 2019. The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products. Food Additives & Contaminants: Part A, 36(3): 374-384.
  • Jung, M.Y., Choi, D.S., Ju, J.W., 2003. A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science, 68(4): 1287-1290.
  • Kamarudin, S.A., Jinap, S., Sukor, R., Foo, S.P., Sanny, M., 2018. Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries. Malaysian Journal of Medical Sciences, 25(5): 128-139.
  • Karakaya, S., Şimşek, Ş., 2011. Changes in total polar compounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying. Journal of the American Oil Chemists' Society, 88(9): 1361-1366.
  • Katz, J.M., Winter, C.K., Buttrey, S.E., Fadel, J.G., 2012. Comparison of acrylamide intake from Western and guideline based diets using probabilistic techniques and linear programming. Food Chemical Toxicology, 50: 877-883.
  • Kopanska, M., Muchacka, R., Czech, J., Batoryna, M., Formicki, G., 2018. Acrylamide toxicity and cholinergic nervous system. Journal of Physiol Pharmacology, 69(6): 847-858.
  • Koszucka, A., Nowak, A., Nowak, I., Motyl, I., 2020. Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry. Critical Reviews in Food Science and Nutrition, 60(10): 1677-1692.
  • Kuek, S.L., Tarmizi, A.H.A., Abd Razak, R.A., Jinap, S., Norliza, S., Sanny, M., 2020. Contribution of lipid towards acrylamide formation during intermittent frying of French fries. Food Control, 118: 107430.
  • Lalas, S., 2008. Quality of frying oil. In: S. Sahin and G.S. Sumnu (Eds.), Advances in Deep-Fat Frying of Foods, Florida, USA: CRC Press, Taylor & Francis Group, pp. 57-80.
  • Lim, P.K., Jinap, S., Sanny, M., Tan, C.P., Khatib, A., 2014. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Journal of Food Science, 79(1): T115-T121.
  • Liu, R., Lu, M., Zhang, T., Zhang, Z., Jin, Q., Chang, M., Wang, X., 2020. Evaluation of the antioxidant properties of micronutrients in different vegetable oils. European Journal of Lipid Science and Technology, 122(2): 1900079.
  • Liu, Z.M., Tse, L.A., Ho, S.C., Wu, S., Chen, B., Chan, D., Wong, S.Y.S., 2017. Dietary acrylamide exposure was associated with increased cancer mortality in Chinese elderly men and women: a 11-year prospective study of Mr. and Ms. OS Hong Kong. Journal of Cancer Research and Clinical Oncology, 143(11): 2317-2326.
  • Matthäus, B., Haase, N.U., Vosmann, K., 2004. Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes. European Journal of Lipid Science and Technology, 106(11): 793-801.
  • Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Kerkaert, B., De Muer, N., Denon, Q., Van Peteghem, C., De Meulenaer, B., 2011. Implementation of acrylamide mitigation strategies on industrial production of French fries: Challenges and pitfalls. Journal of Agricultural and Food Chemistry, 59(3): 898-906.
  • Mesías, M., Delgado-Andrade, C., Holgado, F., González-Mulero, L., Morales, F.J., 2021. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions. Food and Chemical Toxicology, 147: 111857.
  • Mesías, M., Delgado-Andrade, C., Holgado, F., Morales, F.J., 2020. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households. Food Additives & Contaminants: Part A, 37(2): 254-266.
  • Mestdagh, F.J., De Meulenaer, B., Van Poucke, C., Detavernier, C.L., Cromphout, C., Van Peteghem, C., 2005. Influence of oil type on the amounts of acrylamide generated in a model system and in French fries. Journal of Agricultural and Food Chemistry, 53(15): 6170-6174.
  • Mojska, H., Gielecińska, I., Szponar, L., Ołtarzewski, M., 2010. Estimation of the dietary acrylamide exposure of the Polish population. Food and Chemical Toxicology, 48(8-9): 2090-2096.
  • Oke, E.K., Idowu, M.A., Sobukola, O.P., Adeyeye, S.A.O., Akinsola, A.O., 2018. Frying of food: a critical review. Journal of Culinary Science & Technology, 16(2): 107-127.
  • Omar, M.M.A., Ibrahim, W.A.W., Elbashir, A.A., 2014. Sol-gel hybrid methyltrimethoxysilane–tetraethoxysilane as a new dispersive solid-phase extraction material for acrylamide determination in food with direct gas chromatography-mass spectrometry analysis. Food Chemistry, 158: 302-309. Orthoefer, F.T., List, G.R., 2007. Dynamics of frying. In: M.D. Erickson (Ed.), Deep Frying, AOCS Press, pp. 253-275.
  • Palermo, M., Gökmen, V., De Meulenaer, B., Ciesarová, Z., Zhang, Y., Pedreschi, F., Fogliano, V., 2016. Acrylamide mitigation strategies: Critical appraisal of the FoodDrinkEurope toolbox. Food & Function, 7(6): 2516-2525.
  • Park, J.S., Samanta, P., Lee, S., Lee, J., Cho, J. W., Chun, H.S., Yoon, S., Kim, W.K., 2021. Developmental and neurotoxicity of acrylamide to zebrafish. International Journal of Molecular Sciences, 22(7): 3518.
  • Pedreschi, F., 2009. Fried and dehydrated potato products. In: S. Jaspreet and K. Lovedeep (Eds.), Advances in Potato Chemistry and Technology, Academic Press, pp. 319-337.
  • Pedreschi, F., Kaack, K., Granby, K., 2006. Acrylamide content and color development in fried potato strips. Food Research International, 39(1): 40-46.
  • Pedreschi, F., Kaack, K., Granby, K., 2008. The effect of asparaginase on acrylamide formation in French fries. Food Chemistry, 109(2): 386-392.
  • Pelucchi, C., Bosetti, C., Galeone, C., La Vecchia, C., 2015. Dietary acrylamide and cancer risk: an updated meta‐analysis. International Journal of Cancer, 136(12): 2912-2922.
  • Rice, J.M., 2005. The carcinogenicity of acrylamide. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 580(1-2): 3-20.
  • Saguy, I.S., Dana, D., 2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56(2-3): 143-152.
  • Semla, M., Goc, Z., Martiniaková, M., Omelka, R., Formicki, G., 2017. Acrylamide: a common food toxin related to physiological functions and health. Physiological Research, 66(2): 205-217
  • Sirot, V., Hommet, F., Tard, A., Leblanc, J.C., 2012. Dietary acrylamide exposure of the French population: Results of the second French total diet study. Food and Chemical Toxicology, 50(3-4): 889-894.
  • Takatsuki, S., Nemoto, S., Sasaki, K., Maitani, T., 2004. Production of acrylamide in agricultural products by cooking. Journal of the Food Hygienic Society of Japan, 45(1): 44-48.
  • Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Törnqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50(17): 4998-5006.
  • Totani, N., Yawata, M., Takada, M., Moriya, M., 2007. Acrylamide content of commercial frying oil. Journal of Oleo Science, 56(2): 103-106.
  • Wijesinha-Bettoni, R., Mouillé, B., 2019. The contribution of potatoes to global food security, nutrition and healthy diets. American Journal of Potato Research, 96(2): 139-149.
  • Wong, W.W., Chung, S.W., Lam, C.H., Ho, YY., Xiao, Y., 2014. Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong total diet study. Food Additives & Contaminants: Part A, 31(5): 799-805.
  • Wu, G., Chang, C., Hong, C., Zhang, H., Huang, J., Jin, Q., Wang, X., 2019. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends in Food Science & Technology, 92: 33-45.
  • Zhang, H., Zhang, H., Cheng, L., Wang, L., Qian, H., 2015. Influence of deep-frying using various commercial oils on acrylamide formation in French fries. Food Additives & Contaminants: Part A, 32(7): 1083-1088.

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

Year 2022, Volume: 9 Issue: 1, 49 - 59, 28.02.2022

Burhan Başaran

https://doi.org/10.19159/tutad.1034713
Cited By: 1

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.

Keywords

Acrylamide French fries vegetable fries consecutive frying sunflower oil

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.
  • 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.
  • Gertz, C., 2004. Optimising baking and frying process using oil-improving agents. European Journal of Lipid Science and Technology, 106: 736-745.
  • Goffeng, L.O., Alvestrand, M., Ulvestad, B., Sørensen, K.A., Skaug, V., Kjuus, H., 2011. Self-reported symptoms and neuropsychological function among tunnel workers previously exposed to acrylamide and N-methylolacrylamide. Scandinavian Journal of Work, Environment & Health, 37(2): 136-146.
  • Gökmen, V., Palazoğlu, T.K., 2008. Acrylamide formation in foods during thermal processing with a focus on frying. Food and Bioprocess Technology, 1(1): 35-42.
  • Guenther, H., Anklam, E., Wenzl, T., Stadler, R.H., 2007. Acrylamide in coffee: review of progress in analysis, formation and level reduction. Food Additives and Contaminants, 24(sup1): 60-70.
  • Guerra-Hernandez, E., Plata-Guerrero, R., Garcia-Villanova, B., 2013. Acrylamide formation in different batter and breading formulation during deep-frying of zucchini and exposure estimation: PO3267. Annals of Nutrition and Metabolism, 63: 1841-1842.
  • Hirvonen, T., Kontto, J,, Jestoi, M., Valsta, L., Peltonen, K., Pietinen, P., Virtanen, S.M., Sinkko, H.C., Kronberg-Kippilä, C., Albanes, D., Virtamo, J., 2010. Dietary acrylamide intake and the risk of cancer among Finnish male smokers. Cancer Causes & Control, 21(12): 2223-2229.
  • Jaworska, D., Mojska, H., Gielecińska, I., Najman, K., Gondek, E., Przybylski, W., Krzyczkowska, P., 2019. The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products. Food Additives & Contaminants: Part A, 36(3): 374-384.
  • Jung, M.Y., Choi, D.S., Ju, J.W., 2003. A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries. Journal of Food Science, 68(4): 1287-1290.
  • Kamarudin, S.A., Jinap, S., Sukor, R., Foo, S.P., Sanny, M., 2018. Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries. Malaysian Journal of Medical Sciences, 25(5): 128-139.
  • Karakaya, S., Şimşek, Ş., 2011. Changes in total polar compounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying. Journal of the American Oil Chemists' Society, 88(9): 1361-1366.
  • Katz, J.M., Winter, C.K., Buttrey, S.E., Fadel, J.G., 2012. Comparison of acrylamide intake from Western and guideline based diets using probabilistic techniques and linear programming. Food Chemical Toxicology, 50: 877-883.
  • Kopanska, M., Muchacka, R., Czech, J., Batoryna, M., Formicki, G., 2018. Acrylamide toxicity and cholinergic nervous system. Journal of Physiol Pharmacology, 69(6): 847-858.
  • Koszucka, A., Nowak, A., Nowak, I., Motyl, I., 2020. Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry. Critical Reviews in Food Science and Nutrition, 60(10): 1677-1692.
  • Kuek, S.L., Tarmizi, A.H.A., Abd Razak, R.A., Jinap, S., Norliza, S., Sanny, M., 2020. Contribution of lipid towards acrylamide formation during intermittent frying of French fries. Food Control, 118: 107430.
  • Lalas, S., 2008. Quality of frying oil. In: S. Sahin and G.S. Sumnu (Eds.), Advances in Deep-Fat Frying of Foods, Florida, USA: CRC Press, Taylor & Francis Group, pp. 57-80.
  • Lim, P.K., Jinap, S., Sanny, M., Tan, C.P., Khatib, A., 2014. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Journal of Food Science, 79(1): T115-T121.
  • Liu, R., Lu, M., Zhang, T., Zhang, Z., Jin, Q., Chang, M., Wang, X., 2020. Evaluation of the antioxidant properties of micronutrients in different vegetable oils. European Journal of Lipid Science and Technology, 122(2): 1900079.
  • Liu, Z.M., Tse, L.A., Ho, S.C., Wu, S., Chen, B., Chan, D., Wong, S.Y.S., 2017. Dietary acrylamide exposure was associated with increased cancer mortality in Chinese elderly men and women: a 11-year prospective study of Mr. and Ms. OS Hong Kong. Journal of Cancer Research and Clinical Oncology, 143(11): 2317-2326.
  • Matthäus, B., Haase, N.U., Vosmann, K., 2004. Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes. European Journal of Lipid Science and Technology, 106(11): 793-801.
  • Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Kerkaert, B., De Muer, N., Denon, Q., Van Peteghem, C., De Meulenaer, B., 2011. Implementation of acrylamide mitigation strategies on industrial production of French fries: Challenges and pitfalls. Journal of Agricultural and Food Chemistry, 59(3): 898-906.
  • Mesías, M., Delgado-Andrade, C., Holgado, F., González-Mulero, L., Morales, F.J., 2021. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions. Food and Chemical Toxicology, 147: 111857.
  • Mesías, M., Delgado-Andrade, C., Holgado, F., Morales, F.J., 2020. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households. Food Additives & Contaminants: Part A, 37(2): 254-266.
  • Mestdagh, F.J., De Meulenaer, B., Van Poucke, C., Detavernier, C.L., Cromphout, C., Van Peteghem, C., 2005. Influence of oil type on the amounts of acrylamide generated in a model system and in French fries. Journal of Agricultural and Food Chemistry, 53(15): 6170-6174.
  • Mojska, H., Gielecińska, I., Szponar, L., Ołtarzewski, M., 2010. Estimation of the dietary acrylamide exposure of the Polish population. Food and Chemical Toxicology, 48(8-9): 2090-2096.
  • Oke, E.K., Idowu, M.A., Sobukola, O.P., Adeyeye, S.A.O., Akinsola, A.O., 2018. Frying of food: a critical review. Journal of Culinary Science & Technology, 16(2): 107-127.
  • Omar, M.M.A., Ibrahim, W.A.W., Elbashir, A.A., 2014. Sol-gel hybrid methyltrimethoxysilane–tetraethoxysilane as a new dispersive solid-phase extraction material for acrylamide determination in food with direct gas chromatography-mass spectrometry analysis. Food Chemistry, 158: 302-309. Orthoefer, F.T., List, G.R., 2007. Dynamics of frying. In: M.D. Erickson (Ed.), Deep Frying, AOCS Press, pp. 253-275.
  • Palermo, M., Gökmen, V., De Meulenaer, B., Ciesarová, Z., Zhang, Y., Pedreschi, F., Fogliano, V., 2016. Acrylamide mitigation strategies: Critical appraisal of the FoodDrinkEurope toolbox. Food & Function, 7(6): 2516-2525.
  • Park, J.S., Samanta, P., Lee, S., Lee, J., Cho, J. W., Chun, H.S., Yoon, S., Kim, W.K., 2021. Developmental and neurotoxicity of acrylamide to zebrafish. International Journal of Molecular Sciences, 22(7): 3518.
  • Pedreschi, F., 2009. Fried and dehydrated potato products. In: S. Jaspreet and K. Lovedeep (Eds.), Advances in Potato Chemistry and Technology, Academic Press, pp. 319-337.
  • Pedreschi, F., Kaack, K., Granby, K., 2006. Acrylamide content and color development in fried potato strips. Food Research International, 39(1): 40-46.
  • Pedreschi, F., Kaack, K., Granby, K., 2008. The effect of asparaginase on acrylamide formation in French fries. Food Chemistry, 109(2): 386-392.
  • Pelucchi, C., Bosetti, C., Galeone, C., La Vecchia, C., 2015. Dietary acrylamide and cancer risk: an updated meta‐analysis. International Journal of Cancer, 136(12): 2912-2922.
  • Rice, J.M., 2005. The carcinogenicity of acrylamide. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 580(1-2): 3-20.
  • Saguy, I.S., Dana, D., 2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56(2-3): 143-152.
  • Semla, M., Goc, Z., Martiniaková, M., Omelka, R., Formicki, G., 2017. Acrylamide: a common food toxin related to physiological functions and health. Physiological Research, 66(2): 205-217
  • Sirot, V., Hommet, F., Tard, A., Leblanc, J.C., 2012. Dietary acrylamide exposure of the French population: Results of the second French total diet study. Food and Chemical Toxicology, 50(3-4): 889-894.
  • Takatsuki, S., Nemoto, S., Sasaki, K., Maitani, T., 2004. Production of acrylamide in agricultural products by cooking. Journal of the Food Hygienic Society of Japan, 45(1): 44-48.
  • Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Törnqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50(17): 4998-5006.
  • Totani, N., Yawata, M., Takada, M., Moriya, M., 2007. Acrylamide content of commercial frying oil. Journal of Oleo Science, 56(2): 103-106.
  • Wijesinha-Bettoni, R., Mouillé, B., 2019. The contribution of potatoes to global food security, nutrition and healthy diets. American Journal of Potato Research, 96(2): 139-149.
  • Wong, W.W., Chung, S.W., Lam, C.H., Ho, YY., Xiao, Y., 2014. Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong total diet study. Food Additives & Contaminants: Part A, 31(5): 799-805.
  • Wu, G., Chang, C., Hong, C., Zhang, H., Huang, J., Jin, Q., Wang, X., 2019. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends in Food Science & Technology, 92: 33-45.
  • Zhang, H., Zhang, H., Cheng, L., Wang, L., Qian, H., 2015. Influence of deep-frying using various commercial oils on acrylamide formation in French fries. Food Additives & Contaminants: Part A, 32(7): 1083-1088.
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 Volume: 9 Issue: 1

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.

Cited By

Traditional Food Processing and Acrylamide Formation: A Review
Heliyon
https://doi.org/10.1016/j.heliyon.2024.e30258

TARANILAN DİZİNLER

14658    14659     14660   14661  14662  14663  14664        

14665      14667