European Food Research and Technology

, Volume 229, Issue 1, pp 63–72 | Cite as

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

  • Gema Arribas-Lorenzo
  • Vincenzo Fogliano
  • Francisco J. MoralesEmail author
Original Paper


The purpose of this study was to investigate the effect of the olive oil phenolic compounds as well as of thermoxidised oil on the formation of acrylamide in a cookies system. Three virgin olive oils having different phenolic profile and a thermoxidised sunflower oil were selected. Cookies were baked at 190 °C for different times (8–16 min) following a basic recipe where type of oil was the variable. Additionally to acrylamide (AA), other parameters such as colour, moisture, antioxidant activity (AOA), and hydroxymethylfurfural (HMF) were measured. Results showed that concentration and composition of phenolic moiety of virgin olive oil significantly affect the acrylamide formation, particularly at prolonged baking time. Virgin olive oil with a higher dihydroxy/monohydroxy ratio was more efficient in the AA mitigation and AA was reduced up to 20%. Colour and AOA were not significantly different among the three types of oils. However, AA is dramatically increased when thermoxidised oil is used with a parallel increase of browning and HMF. It was concluded that lipid oxidation products should be considered as an important factor in acrylamide formation during baking of fat-rich products.


Acrylamide cookie Olive oil Sunflower oil Phenolic compounds Thermoxidation Carbonyl compounds 



Assunta Siani and Edoardo Capuano are thanked for the VOO sampling and technical assistance. This work was carried out in the framework of COST 927-Thermally processed foods: possible health implication. Research has been partly fund by Consejeria Educación y Ciencia (CAM) under project (ANALISYC Program, S-505/AGR-0312) and Comunidad de Madrid (PhD grant Gema Arribas-Lorenzo).


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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Gema Arribas-Lorenzo
    • 1
  • Vincenzo Fogliano
    • 2
  • Francisco J. Morales
    • 1
    • 3
    Email author
  1. 1.Consejo Superior de Investigaciones CientíficasInstituto de Ciencia y Tecnología de los Alimentos y Nutrición (formerly Instituto del Frío)MadridSpain
  2. 2.Dipartimento di Scienza degli AlimentiUniversity of Napoli “Federico II”PorticiItaly
  3. 3.Instituto del Frío, CSICMadridSpain

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