Acrylamide in Corn-Based Thermally Processed Foods: A Review
Autori
Žilić, SlađanaNikolić, Valentina
Atac Mogol, Burce
Hamzalioglu, Aytul
Goncuoglu Tas, Neslihan
Kocadağlı, Tolgahan
Simić, Marijana
Gokmen, Vural
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
acylamide / corn-based foods / thermal processing / asparagine / reducing sugars / benchmark levelsIzvor:
Journal of Agricultural and Food Chemistry, 2022, 70, 14, 4165-4181Izdavač:
- Washington : ACS
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200040 (Institut za kukuruz 'Zemun polje', Beograd-Zemun) (RS-MESTD-inst-2020-200040)
- Bilateral RD project between the Republic of Turkey and the Republic of Serbia (451-03-812/2021-14/10): Effects of different farming practices on free asparagine level and acrylamide forming potential of corn genotypes (AspaRedCorn) (2021-2023)