Acrylamide in Corn-Based Thermally Processed Foods: A Review
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2022
Authors
Žilić, Slađana
Nikolić, Valentina

Mogol, Burce Atac

Hamzalioglu, Aytul
Tas, Neslihan Goncuoglu
Kocadagli, Tolgahan

Simić, Marijana

Gokmen, Vural
Article (Published version)
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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 Education, Science and Technological Development, Republic of Serbia, Grant no. 200040 (Maize Research Institute 'Zemun Polje', Belgrade-Zemun) (RS-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
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MRIZPTY - JOUR AU - Žilić, Slađana AU - Nikolić, Valentina AU - Mogol, Burce Atac AU - Hamzalioglu, Aytul AU - Tas, Neslihan Goncuoglu AU - Kocadagli, Tolgahan AU - Simić, Marijana AU - Gokmen, Vural PY - 2022 UR - http://rik.mrizp.rs/handle/123456789/855 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 Publications T2 - Journal of agricultural and food chemistry T1 - Acrylamide in Corn-Based Thermally Processed Foods: A Review VL - 70 SP - 4165 EP - 4181 DO - 10.1021/acs.jafc.1c07249 ER -
@article{ author = "Žilić, Slađana and Nikolić, Valentina and Mogol, Burce Atac and Hamzalioglu, Aytul and Tas, Neslihan Goncuoglu and Kocadagli, 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 Publications", journal = "Journal of agricultural and food chemistry", title = "Acrylamide in Corn-Based Thermally Processed Foods: A Review", volume = "70", pages = "4165-4181", doi = "10.1021/acs.jafc.1c07249" }
Žilić, S., Nikolić, V., Mogol, B. A., Hamzalioglu, A., Tas, N. G., Kocadagli, T., Simić, M.,& Gokmen, V.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry Washington : ACS Publications., 70, 4165-4181. https://doi.org/10.1021/acs.jafc.1c07249
Žilić S, Nikolić V, Mogol BA, Hamzalioglu A, Tas NG, Kocadagli T, Simić M, Gokmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry. 2022;70:4165-4181. doi:10.1021/acs.jafc.1c07249 .
Žilić, Slađana, Nikolić, Valentina, Mogol, Burce Atac, Hamzalioglu, Aytul, Tas, Neslihan Goncuoglu, Kocadagli, Tolgahan, Simić, Marijana, Gokmen, Vural, "Acrylamide in Corn-Based Thermally Processed Foods: A Review" in Journal of agricultural and food chemistry, 70 (2022):4165-4181, https://doi.org/10.1021/acs.jafc.1c07249 . .