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Acrylamide formation in vegetable oils and animal fats during heat treatment

Overview of attention for article published in Food Chemistry, May 2016
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12 news outlets
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1 blog
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21 X users
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2 YouTube creators

Citations

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52 Dimensions

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152 Mendeley
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1 CiteULike
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Title
Acrylamide formation in vegetable oils and animal fats during heat treatment
Published in
Food Chemistry, May 2016
DOI 10.1016/j.foodchem.2016.05.174
Pubmed ID
Authors

G. Daniali, S. Jinap, P. Hajeb, M. Sanny, C.P. Tan

Abstract

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. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g.

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X Demographics

The data shown below were collected from the profiles of 21 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 152 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Spain 1 <1%
Colombia 1 <1%
Estonia 1 <1%
Unknown 149 98%

Demographic breakdown

Readers by professional status Count As %
Student > Master 27 18%
Student > Bachelor 26 17%
Researcher 18 12%
Student > Ph. D. Student 18 12%
Student > Postgraduate 7 5%
Other 23 15%
Unknown 33 22%
Readers by discipline Count As %
Agricultural and Biological Sciences 39 26%
Chemistry 20 13%
Engineering 16 11%
Environmental Science 7 5%
Medicine and Dentistry 6 4%
Other 21 14%
Unknown 43 28%