| Chapter title |
Formation of Acrylamide from Lipids
|
|---|---|
| Chapter number | 17 |
| Book title |
Chemistry and Safety of Acrylamide in Food
|
| Published in |
Advances in experimental medicine and biology, January 2006
|
| DOI | 10.1007/0-387-24980-x_17 |
| Pubmed ID | |
| Book ISBNs |
978-0-387-23920-0, 978-0-387-24980-3
|
| Authors |
Ehling S, Hengel M, Shibamoto T, Stefan Ehling, Matt Hengel, Takayuki Shibamoto, Ehling, Stefan, Hengel, Matt, Shibamoto, Takayuki |
| Abstract |
Heating amino acids with dietary oils or animal fats at elevated temperatures produced various amounts of acrylamide. The amount of acrylamide formation corresponded to the degree of unsaturation of the oils and animal fats. The decreasing order of acrylamide formation from dietary oils or animal fats with asparagine was sardine oil (642 microg/g asparagine) > cod liver oil (435.4 microg/g) > soybean oil (135.8 microg/g) > corn oil (80.7 microg/g) > olive oil (73.6 microg/g) > canola oil (70.7 microg/g) > corn oil (62.1 microg/g) > beef fat (59.3 microg/g) > lard (36.0 microg/g). Three-carbon unit compounds such as acrylic acid and acrolein, which are formed from lipids by oxidation also produced acrylamide by heat treatment with amino acids, in particular with asparagine. The results of the present study suggest that acrylamide forms in asparagine-rich foods during deep fat frying in the absence reducing sugars. |
X Demographics
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 3 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 3 | 100% |
Mendeley readers
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 1% |
| Portugal | 1 | 1% |
| Poland | 1 | 1% |
| Brazil | 1 | 1% |
| Unknown | 65 | 94% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 11 | 16% |
| Student > Bachelor | 7 | 10% |
| Professor > Associate Professor | 7 | 10% |
| Researcher | 6 | 9% |
| Student > Ph. D. Student | 5 | 7% |
| Other | 12 | 17% |
| Unknown | 21 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 20 | 29% |
| Chemistry | 7 | 10% |
| Engineering | 6 | 9% |
| Biochemistry, Genetics and Molecular Biology | 5 | 7% |
| Medicine and Dentistry | 5 | 7% |
| Other | 2 | 3% |
| Unknown | 24 | 35% |