Lipid oxidation is one of the major chemical reactions occurring during food processing or storage and may have a strong impact on the final quality of foods. A significant role of carbonyl compounds derived from lipid oxidation in acrylamide formation has been recently proposed. In this work, the effect of lipid oxidation level on acrylamide formation was investigated by thermal treatment of differently formulated fat-rich model systems. Results showed that lipid oxidation positively influenced the formation of acrylamide. The effect was more evident in sugar-free system where lipid become the main sources of carbonyls. Catechins reduced acrylamide formation presumably by trapping carbohydrates and/or preventing lipid oxidation. More acrylamide was formed in model systems composed with sunflower oil than in those containing palm oil which is less susceptible to oxidation. In systems containing higher amount of water, acrylamide formation was delayed due to evaporative cooling. In these systems, the effect of catechin was more pronounced and the effect of lipid oxidation became detectable only after a prolonged reaction time. These findings suggested that lipid oxidation could become a relevant factor for acrylamide formation, particularly for dry foods with low carbohydrate content.
- maillard reaction