Evidence from model systems suggests that lipid oxidation can contribute to acrylamide (AA) formation through the generation of secondary lipid oxidation carbonyl products, mainly aldehydes, which are able to degrade asparagine to AA. In this respect, factors affecting the extent of lipid oxidation, for example, lipid unsaturation level, oxidation status, and occurrence of pro-oxidants or antioxidants will also affect the amount of formed AA. However, the significance of lipid oxidation contribution to the overall AA levels in real foods is questionable given either the low level of fat in most AA-rich products or the relatively low level of additional carbonyls generated through lipid oxidation compared with naturally occurring reactive carbonyls, mainly reducing sugars, and carbonyl compounds generated during heat treatment from sugars decomposition through Maillard reaction. Notable exception may be coffee where the contribution of lipids to the final AA levels after roasting may the substantial.
|Title of host publication||Acrylamide in Food: Analysis, Content and Potential Health Effects|
|Publication status||Published - 2016|