Acrylamide in Corn-Based Thermally Processed Foods: A Review
Аутори
Žilić, SlađanaNikolić, Valentina
Atac Mogol, Burce
Hamzalioglu, Aytul
Goncuoglu Tas, Neslihan
Kocadağlı, Tolgahan
Simić, Marijana
Gokmen, Vural
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
acylamide / corn-based foods / thermal processing / asparagine / reducing sugars / benchmark levelsИзвор:
Journal of Agricultural and Food Chemistry, 2022, 70, 14, 4165-4181Издавач:
- Washington : ACS
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200040 (Институт за кукуруз 'Земун поље', Београд-Земун) (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)
Институција/група
MRIZPTY - JOUR AU - Žilić, Slađana AU - Nikolić, Valentina AU - Atac Mogol, Burce AU - Hamzalioglu, Aytul AU - Goncuoglu Tas, Neslihan AU - Kocadağlı, Tolgahan AU - Simić, Marijana AU - Gokmen, Vural PY - 2022 UR - http://rik.mrizp.rs/handle/123456789/1185 AB - 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. PB - Washington : ACS T2 - Journal of Agricultural and Food Chemistry T1 - Acrylamide in Corn-Based Thermally Processed Foods: A Review VL - 70 IS - 14 SP - 4165 EP - 4181 DO - 10.1021/acs.jafc.1c07249 ER -
@article{ author = "Žilić, Slađana and Nikolić, Valentina and Atac Mogol, Burce and Hamzalioglu, Aytul and Goncuoglu Tas, Neslihan and Kocadağlı, Tolgahan and Simić, Marijana and Gokmen, Vural", year = "2022", abstract = "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.", publisher = "Washington : ACS", journal = "Journal of Agricultural and Food Chemistry", title = "Acrylamide in Corn-Based Thermally Processed Foods: A Review", volume = "70", number = "14", pages = "4165-4181", doi = "10.1021/acs.jafc.1c07249" }
Žilić, S., Nikolić, V., Atac Mogol, B., Hamzalioglu, A., Goncuoglu Tas, N., Kocadağlı, T., Simić, M.,& Gokmen, V.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of Agricultural and Food Chemistry Washington : ACS., 70(14), 4165-4181. https://doi.org/10.1021/acs.jafc.1c07249
Žilić S, Nikolić V, Atac Mogol B, Hamzalioglu A, Goncuoglu Tas N, Kocadağlı T, Simić M, Gokmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of Agricultural and Food Chemistry. 2022;70(14):4165-4181. doi:10.1021/acs.jafc.1c07249 .
Žilić, Slađana, Nikolić, Valentina, Atac Mogol, Burce, Hamzalioglu, Aytul, Goncuoglu Tas, Neslihan, Kocadağlı, Tolgahan, Simić, Marijana, Gokmen, Vural, "Acrylamide in Corn-Based Thermally Processed Foods: A Review" in Journal of Agricultural and Food Chemistry, 70, no. 14 (2022):4165-4181, https://doi.org/10.1021/acs.jafc.1c07249 . .