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Food Chem. 2016 Dec 1;212:244-9. doi: 10.1016/j.foodchem.2016.05.174. Epub 2016 May 28.

Acrylamide formation in vegetable oils and animal fats during heat treatment.

Author information

1
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
2
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Department of Food Safety, Institute of Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: jinap@upm.edu.my.
3
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

Abstract

The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180°C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g.

KEYWORDS:

Acrylamide; Animal fats; LC–MS/MS; Oxidation values; Vegetable oils

PMID:
27374529
DOI:
10.1016/j.foodchem.2016.05.174
[Indexed for MEDLINE]

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