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

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Abstract

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.

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Acknowledgments

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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Authors and Affiliations

  1. Consejo Superior de Investigaciones Científicas, Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (formerly Instituto del Frío), 28040, Madrid, Spain

    Gema Arribas-Lorenzo & Francisco J. Morales

  2. Dipartimento di Scienza degli Alimenti, University of Napoli “Federico II”, via Università 100, 80055, Portici, Italy

    Vincenzo Fogliano

  3. Instituto del Frío, CSIC, José Antonio Novais 10, 28040, Madrid, Spain

    Francisco J. Morales

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  1. Gema Arribas-Lorenzo
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  2. Vincenzo Fogliano
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  3. Francisco J. Morales
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Correspondence to Francisco J. Morales.

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Arribas-Lorenzo, G., Fogliano, V. & Morales, F.J. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. Eur Food Res Technol 229, 63–72 (2009). https://doi.org/10.1007/s00217-009-1026-z

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  • DOI: https://doi.org/10.1007/s00217-009-1026-z

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