Lipid oxidation promotes acrylamide formation in fat-rich model systems


Capuano E., Oliviero T., Acar O. C. , GÖKMEN V., Fogliano V.

FOOD RESEARCH INTERNATIONAL, vol.43, no.4, pp.1021-1026, 2010 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1016/j.foodres.2010.01.013
  • Journal Name: FOOD RESEARCH INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1021-1026
  • Keywords: Acrylamide, Lipid oxidation, Maillard reaction, Catechin, Lipid-rich model systems, PHENYLALANINE, ANTIOXIDANT, OILS

Abstract

Lipid oxidation is one of the major chemical reactions occurring during food processing or storage and may have a strong impact on the final quality of foods. A significant role of carbonyl compounds derived from lipid oxidation in acrylamide formation has been recently proposed. In this work, the effect of lipid oxidation level on acrylamide formation was investigated by thermal treatment of differently formulated fat-rich model systems. Results showed that lipid oxidation positively influenced the formation of acrylamide. The effect was more evident in sugar-free system where lipid become the main sources of carbonyls. Catechins reduced acrylamide formation presumably by trapping carbohydrates and/or preventing lipid oxidation. More acrylamide was formed in model systems composed with sunflower oil than in those containing palm oil which is less susceptible to oxidation.