ACRYLAMIDE FORMATION IN COOKED FOODS

The well known mutagenic compound formed during Maillard reaction is

arcylamide. Although Cooked foods has always been acrylamide ,acrylamide was
first detected in certain foods in April 2002 by Swedish National Food
Administination and a scientific group at the University of Stockholm.(zyzak and
sanders ,2003)
Acrylamide is a chemical compound that formed during high - temperature
cooking process like frying, baking or roasting.Acrylamide has toxic and mutagen
effects.
In foods, acrylamide can be formed by acrolein or aorilic acid which are chemicals
is formed by degradation of amino acids ar lipids. Also, it can form result of lose
water of organic acid like citric acid or amino acids. However , most known way
about formation of acrylamide is reaction of reducing sugar with asparagine.
The first step in acrylamide formation is Schiff base formation between Carbody
and aIpha-amino group of asparagine.(zyzak and sanders ,2003) Under heat,
Shift base can hydrolyse to form 3- amino propionomide , a potential precursor of
acrylamide or undergo 1-2-elimination to directly form arcylamide.( Borda and
Alexe, 2011).
Another type of formation of acrylamide is that 2-4 deoxysUgars transform with
ketoenIization to 2,5. deoxy dilulose and then this sugar which is not stable
breakdown to acetaldehyde and formaldehyde. Then alcocside take place from
acetaldehyde and formaldehyde and lose water to form 2-propanel. Camizana
reaction Occurs to form acriIic acid. Result of binding anonim base with acili acid
form acrylamide .( golckl and tokgz 2004)
Reference List:
1)golcuklu, m., & tokgoz, h.(2004) Gidalarda akrilamit oluumu ve insan sal
zerine etkisi. Bat Akdeniz Tarm'sal Aratrma Enst . Antalya .
2)Boarda, D.&Alexe, P. Faculty of Food Science and Engineering, Dunarea de Jos
University of Galati, 111 Domneasca St., 800201 Galati, Romania Received 9
October 2010; received in revised form 14 January 2011; accepted 30 January
2011
3)Acrylamide Questions and Answers . (2013, November 14). In U.S. Food and
Drug Administration Protecting and Promoting Your Health. Retrieved November
11, 2014.
http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/u
cm053569.htm
4)Zyzdk, D.&Sanders, R. (2003 ) Acrylamide Formation mechanism in Heated
Foods, J. Agric - Food Chem .