Acrylamide in Corn-Based Thermally Processed Foods: A Review
Authors
Žilić, SlađanaNikolić, Valentina
Mogol, Burce Atac
Hamzalioglu, Aytul
Tas, Neslihan Goncuoglu
Kocadagli, Tolgahan
Simić, Marijana
Gokmen, Vural
Article (Published version)
Metadata
Show full item recordAbstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.
Keywords:
acylamide / corn-based foods / thermal processing / asparagine / reducing sugars / benchmark levelsSource:
Journal of agricultural and food chemistry, 2022, 70, 4165-4181Publisher:
- Washington : ACS Publications
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200040 (Maize Research Institute 'Zemun Polje', Belgrade-Zemun) (RS-MESTD-inst-2020-200040)
- Technological Research Council of Turkey (TÜ BITAK) (project number 220N414) within the bilateral project between the Republic of Serbia and the Republic of Turkey, 2021−2023