Formation of Acrylamide in Thermally Processed Foods and Its Reactions during in Vitro Digestion


Hamzahoglu A., Gokmen V.

Symposium on Food-Borne Toxicants: Formation, Analysis & Toxicology / 254th American-Chemical-Society National Meeting and Exposition, Washington, Kiribati, 20 August 2017 - 24 August 2018, vol.1306, pp.45-66 identifier

  • Publication Type: Conference Paper / Full Text
  • Volume: 1306
  • City: Washington
  • Country: Kiribati
  • Page Numbers: pp.45-66

Abstract

Thermal process is applied to foods for processing or preservation purposes, and several chemical reactions proceed during thermal process, resulting in formation of chemical compounds. While these compounds provide many desired characteristics in foods, they may also cause the formation of undesired compounds. Acrylamide, a probable human carcinogen, is formed in foods as a result of heating. It is derived from free asparagine and formed through the Maillard reaction. Coffee, bakery, and potato products are some of the most important foods containing high levels of acrylamide. Acrylamide has an unsaturated carbonyl, which makes it highly electrophilic; owing to this, it reacts with nucleophilic groups present and/or released in foods during digestion.