Document Detail


Effectiveness of ionizing radiation in reducing furan and acrylamide levels in foods.
MedLine Citation:
PMID:  17032038     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Furan and acrylamide are two possible carcinogens commonly found in many thermally processed foods. The possibility of using ionizing radiation to reduce the levels of thermally induced furan and acrylamide in water and selected foods was investigated. Aqueous furan solutions, and foods (frankfurters, sausages, infant sweet potatoes) that contained furan were irradiated to various doses of gamma-rays. Water and oil spiked with acrylamide and potato chips (a known acrylamide-containing food) were also irradiated. In addition, possible irradiation-induced formation of acrylamide in glucose and asparagine solutions was analyzed. Results showed that irradiation at 1.0 kGy destroyed almost all furan in water. In frankfurters, sausages, and infant sweet potatoes, the rate of irradiation-induced destruction of furan was much lower than the rate in water, although significant reductions in furan levels were observed in all foods. Irradiation at 2.5-3.5 kGy, doses that can inactivate 5-log of most common pathogens, reduced furan levels in the food samples by 25-40%. Similarly to furan, acrylamide in water was also sensitive to irradiation. After 1.5 kGy of irradiation, most of the acrylamide was degraded. Irradiation, however, had a very limited effect on acrylamide levels in oil and in potato chips, even at a dose of 10 kGy. No detectable acrylamide was formed in the mixture of asparagine and glucose upon irradiation. These results suggest that a low dose of irradiation easily destroys furan and acrylamide in water. In real foods, however, the reduction of furan was less effective than in water, whereas the reduction in acrylamide was minimal.
Authors:
Xuetong Fan; Katerina Mastovska
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  54     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2006 Oct 
Date Detail:
Created Date:  2006-10-11     Completed Date:  2006-12-01     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  8266-70     Citation Subset:  IM    
Affiliation:
Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA. xfan@errc.ars.usda.gov
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis*,  chemistry
Food / radiation effects*
Food Analysis*
Food Irradiation*
Furans / analysis*
Gamma Rays
Hot Temperature
Infant Food / analysis
Ipomoea batatas / chemistry
Meat Products / analysis
Solanum tuberosum / chemistry
Water / chemistry
Chemical
Reg. No./Substance:
0/Furans; 110-00-9/furan; 7732-18-5/Water; 79-06-1/Acrylamide

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