Acrylamide formation in vegetable oils and animal fats during heat treatment

Citation

Daniali, G. and Jinap, S. and Hajeb, P. and Sanny, M. and Tan, C. P. (2016) Acrylamide formation in vegetable oils and animal fats during heat treatment. Food Chemistry, 212. pp. 244-249. ISSN 0308-8146

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 366 ng/g in lard and 211 ng/g in ghee versus 2447 ng/g in soy oil, followed by palm olein with 1442 ng/g.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodchem.2016.05.174
Publisher:	Elsevier
Keywords:	Acrylamide; Animal fats; LC–MS/MS; Oxidation values; Vegetable oils
Depositing User:	Mohd Hafiz Che Mahasan
Date Deposited:	11 Jul 2018 05:11
Last Modified:	11 Jul 2018 05:11
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2016.05.174
URI:	http://psasir.upm.edu.my/id/eprint/54960
Statistic Details:	View Download Statistic

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