Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems

Edoardo Capuano*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationAcrylamide in Food: Analysis, Content and Potential Health Effects
PublisherElsevier
Pages309-324
ISBN (Print)9780128028322
DOIs
Publication statusPublished - 2016

Keywords

  • Antioxidants
  • Lipid
  • Oil/fat
  • Oxidation

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  • Cite this

    Capuano, E. (2016). Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems. In Acrylamide in Food: Analysis, Content and Potential Health Effects (pp. 309-324). Elsevier. https://doi.org/10.1016/B978-0-12-802832-2.00016-4