Document Detail

Sources of variability of acrylamide levels in a cracker model.
MedLine Citation:
PMID:  15913303     Owner:  NLM     Status:  MEDLINE    
Surveys determining amounts of acrylamide formed as a byproduct of cooking in frequently consumed fried and baked foods have sometimes found variability in the levels, even when comparing items having similar ingredients and cooking procedures. To better understand the sources of variability, the effects of different ingredients on formation and elimination of acrylamide were studied in a model system based on wheat flour and water, that resembled crackers. It was found that NaHCO3 eliminated acrylamide. To a lesser extent, NH4HCO3, cysteine, sodium bisulfite, and ascorbate also enhanced elimination. Some ingredients, including citric acid, ferulic acid, and NaCl, were found to decrease the amount of acrylamide produced while having little or no effect on elimination. Asparagine, but not reducing sugar, caused a large increase in acrylamide formation.
Robert A Levine; Robert E Smith
Related Documents :
10675793 - Gamma-aminobutyric acid infusion in substantia nigra pars reticulata in rats inhibits a...
16438803 - Antioxidant property of an active component purified from the leaves of paraquat-tolera...
21750413 - Regulation of insulin secretion and reactive oxygen species production by free fatty ac...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Jun 
Date Detail:
Created Date:  2005-05-25     Completed Date:  2005-07-05     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:  4410-6     Citation Subset:  IM    
Total Diet and Pesticide Research Center, United States Food and Drug Administration, 11510 W 80 St, Lenexa, Kansas 66214, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Acrylamide / analysis*
Amino Acids / administration & dosage
Antioxidants / pharmacology
Carbohydrates / administration & dosage
Flour / analysis*
Food Analysis*
Hot Temperature
Plant Oils
Sodium Bicarbonate / pharmacology
Triticum / chemistry*
Reg. No./Substance:
0/Amino Acids; 0/Antioxidants; 0/Carbohydrates; 0/Plant Oils; 144-55-8/Sodium Bicarbonate; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity o...
Next Document:  Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile compone...