• Yuan Yuan
  • Fang Chen


Acrylamide (AA) is a chemical monomer widely used in polyacrylamide synthesis and a variety of other chemicals in industry. Since the high concentrations of AA have been found in heated foodstuffs in 2002, many researches have been carried out in recent years. This chapter reviews five groups of AA, including the occurrence, exposure assessments, toxicity, formation mechanism, analysis methods, inhibition methods, and the outlook for further study.


  1. 1.
    Lyon F (1994) IARC monographs on the evaluation of carcinogenic risks to humans. In: Some industrial chemicals, vol 60. IARCPress, Lyon, pp 389–433Google Scholar
  2. 2.
    Swedish N (2002) Information about acrylamide in food. Swedish National Food Administration 4:24Google Scholar
  3. 3.
    Joint Research Centre’s Institute for reference materials and measurements. Acrylamide monitoring database. European Commission. 2006Google Scholar
  4. 4.
    Survey data on acrylamide in food: total diet study results. FDA. 2004–2006Google Scholar
  5. 5.
    EFSA CONTAM Panel (2015) Scientific opinion on acrylamide in food. EFSA J 13(6):4104CrossRefGoogle Scholar
  6. 6.
    World Health Organization (2005) Summary report of the sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additive (JECFA). The ILSI Press International Life Sciences Institute, Washington DC, RomeGoogle Scholar
  7. 7.
    Mojska H et al (2016) Estimation of exposure to dietary acrylamide based on mercapturic acids level in urine of Polish women post partum and an assessment of health risk. J Expo Sci Environ Epidemiol 26(3):288PubMedCrossRefGoogle Scholar
  8. 8.
    Gao J et al (2016) Dietary exposure of acrylamide from the fifth Chinese Total Diet Study. Food Chem Toxicol 87:97–102PubMedCrossRefPubMedCentralGoogle Scholar
  9. 9.
    Hariri E et al (2015) Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population. J Food Compost Anal 42:91–97CrossRefGoogle Scholar
  10. 10.
    Mesías M, Morales FJ (2015) Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food Chem Toxicol 81:104–110PubMedCrossRefGoogle Scholar
  11. 11.
    Wyka J et al (2015) Estimation of dietary exposure to acrylamide of Polish teenagers from an urban environment. Food Chem Toxicol 75:151–155PubMedCrossRefGoogle Scholar
  12. 12.
    Wong WW et al (2014) Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong Total Diet Study. Food Addit Contam A 31(5):799–805CrossRefGoogle Scholar
  13. 13.
    PERIŠ TKD (2014) Quick estimation of dietary exposure to heterocyclic aromatic amines and acrylamide in a Croatian female population. J Food Nutr Res (ISSN 1336-8672) 53(3):251–259Google Scholar
  14. 14.
    Cengiz MF, Gündüz CPB (2013) Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food Chem Toxicol 60:514–519PubMedCrossRefGoogle Scholar
  15. 15.
    Normandin L et al (2013) Dietary exposure to acrylamide in adolescents from a Canadian urban center. Food Chem Toxicol 57:75–83PubMedCrossRefGoogle Scholar
  16. 16.
    Katz JM et al (2012) Comparison of acrylamide intake from Western and guideline based diets using probabilistic techniques and linear programming. Food Chem Toxicol 50(3-4):877–883PubMedCrossRefGoogle Scholar
  17. 17.
    Sörgel F et al (2002) Acrylamide: increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolism and placental and breast milk transfer in humans. Chemotherapy 48(6):267–274PubMedCrossRefGoogle Scholar
  18. 18.
    Schettgen T et al (2002) Hemoglobin adducts of ethylene oxide, propylene oxide, acrylonitrile and acrylamide–biomarkers in occupational and environmental medicine. Toxicol Lett 134(1-3):65–70PubMedCrossRefGoogle Scholar
  19. 19.
    Abramsson-Zetterberg L et al (2005) Acrylamide tissue distribution and genotoxic effects in a common viral infection in mice. Toxicology 211(1-2):70–76PubMedCrossRefGoogle Scholar
  20. 20.
    Fennell TR et al (2005) Metabolism and hemoglobin adduct formation of acrylamide in humans. Toxicol Sci 85(1):447–459PubMedCrossRefGoogle Scholar
  21. 21.
    Ramu K et al (1995) Acrolein mercapturates: synthesis, characterization, and assessment of their role in the bladder toxicity of cyclophosphamide. Chem Res Toxicol 8(4):515–524PubMedCrossRefGoogle Scholar
  22. 22.
    Wang R-S et al (2010) Mutagenicity of acrylamide and glycidamide in the testes of big blue mice. Toxicol Sci 117(1):72–80PubMedPubMedCentralCrossRefGoogle Scholar
  23. 23.
    Capuano E, Fogliano V (2011) Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT – Food Sci Technol 44(4):793–810CrossRefGoogle Scholar
  24. 24.
    Besaratinia A, Pfeifer GP (2005) DNA adduction and mutagenic properties of acrylamide. Mutat Res/Genetic Toxicol Environ Mutagen 580(1):31–40CrossRefGoogle Scholar
  25. 25.
    LoPachin RM (2004) The changing view of acrylamide neurotoxicity. Neurotoxicology 25(4):617–630CrossRefGoogle Scholar
  26. 26.
    Lehning EJ et al (1998) Biochemical and morphologic characterization of acrylamide peripheral neuropathy. Toxicol Appl Pharmacol 151(2):211–221PubMedCrossRefGoogle Scholar
  27. 27.
    LoPachin RM et al (1992) Acrylamide disrupts elemental composition and water content of rat tibial nerve: I. Myelinated axons. Toxicol Appl Pharmacol 115(1):21–34PubMedCrossRefGoogle Scholar
  28. 28.
    Lehning EJ et al (2002) Acrylamide neuropathy: II. Spatiotemporal characteristics of nerve cell damage in brainstem and spinal cord. Neurotoxicology 23(3):415–429PubMedCrossRefGoogle Scholar
  29. 29.
    Lehning EJ et al (2002) Acrylamide neuropathy: I. Spatiotemporal characteristics of nerve cell damage in rat cerebellum. Neurotoxicology 23(3):397–414PubMedCrossRefGoogle Scholar
  30. 30.
    Lehning EJ et al (2002) Acrylamide neuropathy. III. Spatiotemporal characteristics of nerve cell damage in forebrain. Neurotoxicology 24:125–136CrossRefGoogle Scholar
  31. 31.
    LoPachin RM et al (2002) Nerve terminals as the primary site of acrylamide action: a hypothesis. Neurotoxicology 23(1):43–59PubMedCrossRefGoogle Scholar
  32. 32.
    Barber DS et al (2007) Proteomic analysis of rat striatal synaptosomes during acrylamide intoxication at a low dose rate. Toxicol Sci 100(1):156–167PubMedCrossRefGoogle Scholar
  33. 33.
    Martyniuk CJ et al (2011) Molecular mechanism of glyceraldehyde-3-phosphate dehydrogenase inactivation by α,β-unsaturated carbonyl derivatives. Chem Res Toxicol 24(12):2302–2311PubMedPubMedCentralCrossRefGoogle Scholar
  34. 34.
    Zhang L et al (2011) Role of the Nrf2-ARE pathway in acrylamide neurotoxicity. Toxicol Lett 205(1):1–7PubMedPubMedCentralCrossRefGoogle Scholar
  35. 35.
    Lin RC, Scheller RH (2000) Mechanisms of synaptic vesicle exocytosis. Annu Rev Cell Dev Biol 16(1):19–49PubMedCrossRefGoogle Scholar
  36. 36.
    Barber DS, LoPachin RM (2004) Proteomic analysis of acrylamide-protein adduct formation in rat brain synaptosomes. Toxicol Appl Pharmacol 201(2):120–136PubMedCrossRefGoogle Scholar
  37. 37.
    Luo J et al (2007) Mechanisms of acrolein-induced myocardial dysfunction: implications for environmental and endogenous aldehyde exposure. Am J Physiol-Heart Circ Physiol 293(6):H3673–H3H84PubMedCrossRefGoogle Scholar
  38. 38.
    Wang G-W et al (2008) Acrolein consumption exacerbates myocardial ischemic injury and blocks nitric oxide-induced PKCε signaling and cardioprotection. J Mol Cell Cardiol 44(6):1016–1022PubMedCrossRefGoogle Scholar
  39. 39.
    Conklin DJ et al (2010) Acrolein consumption induces systemic dyslipidemia and lipoprotein modification. Toxicol Appl Pharmacol 243(1):1–12PubMedCrossRefGoogle Scholar
  40. 40.
    Ismahil MA et al (2011) Chronic oral exposure to the aldehyde pollutant acrolein induces dilated cardiomyopathy. Am J Physiol-Heart Circ Physiol 301(5):H2050–H2H60PubMedPubMedCentralCrossRefGoogle Scholar
  41. 41.
    Srivastava S et al (2011) Oral exposure to acrolein exacerbates atherosclerosis in apoE-null mice. Atherosclerosis 215(2):301–308PubMedPubMedCentralCrossRefGoogle Scholar
  42. 42.
    Ansari MA, Scheff SW (2010) Oxidative stress in the progression of alzheimer disease in the frontal cortex. J Neuropathol Exp Neurol 69(2):155–167PubMedPubMedCentralCrossRefGoogle Scholar
  43. 43.
    Singh M et al (2010) Role of by-products of lipid oxidation in Alzheimer’s disease brain: a focus on acrolein. J Alzheimers Dis 21(3):741–756PubMedCrossRefGoogle Scholar
  44. 44.
    Sultana R, Butterfield DA (2010) Role of oxidative stress in the progression of Alzheimer’s disease. J Alzheimers Dis 19(1):341PubMedCrossRefGoogle Scholar
  45. 45.
    LoPachin RM et al (2008) Type-2 alkenes mediate synaptotoxicity in neurodegenerative diseases. Neurotoxicology 29(5):871–882PubMedCrossRefGoogle Scholar
  46. 46.
    LoPachin RM et al (2009) Molecular mechanisms of 4-hydroxy-2-nonenal and acrolein toxicity: nucleophilic targets and adduct formation. Chem Res Toxicol 22(9):1499–1508PubMedPubMedCentralCrossRefGoogle Scholar
  47. 47.
    LoPachin RM et al (2009) Synaptosomal toxicity and nucleophilic targets of 4-hydroxy-2-nonenal. Toxicol Sci 107(1):171–181PubMedCrossRefGoogle Scholar
  48. 48.
    Grattagliano I (2009) Current concepts of mechanisms in drug-induced hepatotoxicity. Curr Med Chem 16(23):3041PubMedPubMedCentralCrossRefGoogle Scholar
  49. 49.
    Zhang L et al (2012) Protective effect of allicin against acrylamide-induced hepatocyte damage in vitro and in vivo. Food Chem Toxicol 50(9):3306–3312PubMedCrossRefGoogle Scholar
  50. 50.
    Sen A et al (2012) Diverse action of acrylamide on cytochrome P450 and glutathione S-transferase isozyme activities, mRNA levels and protein levels in human hepatocarcinoma cells. Cell Biol Toxicol 28(3):175–186PubMedCrossRefGoogle Scholar
  51. 51.
    Zhao M et al (2015) Blueberry anthocyanins extract inhibits acrylamide-induced diverse toxicity in mice by preventing oxidative stress and cytochrome P450 2E1 activation. J Funct Foods 14:95–101CrossRefGoogle Scholar
  52. 52.
    Zhao M et al (2015) The chemoprotection of a blueberry anthocyanin extract against the acrylamide-induced oxidative stress in mitochondria: unequivocal evidence in mice liver. Food Funct 6(9):3006–3012PubMedCrossRefGoogle Scholar
  53. 53.
    Rice JM (2005) The carcinogenicity of acrylamide. Mutat Res/Genetic Toxicol Environ Mutagen 580(1):3–20CrossRefGoogle Scholar
  54. 54.
    Johnson KA et al (1986) Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats. Toxicol Appl Pharmacol 85(2):154–168PubMedCrossRefGoogle Scholar
  55. 55.
    Friedman MA et al (1995) A lifetime oncogenicity study in rats with acrylamide. Fundam Appl Toxicol 27(1):95–105PubMedCrossRefGoogle Scholar
  56. 56.
    National Center for Toxicological Research (NCTR) cancer bioassays for acrylamide and its mutagenic metabolite, glycidamide. NCTR. 2008Google Scholar
  57. 57.
    Besaratinia A, Pfeifer GP (2007) A review of mechanisms of acrylamide carcinogenicity. Carcinogenesis 28(3):519–528PubMedCrossRefGoogle Scholar
  58. 58.
    Mei N et al (2008) Genotoxic effects of acrylamide and glycidamide in mouse lymphoma cells. Food Chem Toxicol 46(2):628–636PubMedCrossRefGoogle Scholar
  59. 59.
    Lamy E et al (2008) Ethanol enhanced the genotoxicity of acrylamide in human, metabolically competent HepG2 cells by CYP2E1 induction and glutathione depletion. Int J Hyg Environ Health 211(1):74–81PubMedCrossRefGoogle Scholar
  60. 60.
    Sickles DW et al (2007) Acrylamide effects on kinesin-related proteins of the mitotic/meiotic spindle. Toxicol Appl Pharmacol 222(1):111–121PubMedCrossRefGoogle Scholar
  61. 61.
    Chatzizacharias NA et al (2008) Disruption of FAK signaling: a side mechanism in cytotoxicity. Toxicology 245(1):1–10PubMedCrossRefGoogle Scholar
  62. 62.
    Mottram DS et al (2002) Acrylamide is formed in the Maillard reaction. Nature 419:448PubMedCrossRefGoogle Scholar
  63. 63.
    Stadler RH et al (2002) Acrylamide from Maillard reaction products. Nature 419:449PubMedCrossRefGoogle Scholar
  64. 64.
    Zyzak DV et al (2003) Acrylamide formation mechanism in heated foods. J Agric Food Chem 51(16):4782–4787PubMedCrossRefGoogle Scholar
  65. 65.
    Yaylayan VA et al (2003) Why asparagine needs carbohydrates to generate acrylamide. J Agric Food Chem 51(6):1753–1757PubMedCrossRefGoogle Scholar
  66. 66.
    Grigg R et al (1989) X=Y-ZH compounds as potential 1,3-dipoles. Part 231,2 mechanisms of the reactions of ninhydrin and phenalene trion with ∝-amino acids. X-ray crystal structure of protonated ruhemann’s purple, a stable azomethine ylide. Tetrahedron 45(12):3849–3862CrossRefGoogle Scholar
  67. 67.
    Manini P et al (2001) An unusual decarboxylative Maillard reaction between l-DOPA and d-glucose under biomimetic conditions: factors governing competition with pictet−spengler condensation. J Org Chem 66(15):5048–5053PubMedCrossRefGoogle Scholar
  68. 68.
    Granvogl M et al (2004) Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation. J Agric Food Chem 52(15):4751–4757PubMedCrossRefGoogle Scholar
  69. 69.
    Yaylayan VA, Stadler RH (2005) Acrylamide formation in food: a mechanistic perspective. J AOAC Int 88(1):262PubMedGoogle Scholar
  70. 70.
    Becalski A et al (2003) Acrylamide in foods: occurrence, sources, and modeling. J Agric Food Chem 51(3):802–808PubMedCrossRefGoogle Scholar
  71. 71.
    Yasuhara A et al (2003) Gas chromatographic investigation of acrylamide formation in browning model systems. J Agric Food Chem 51(14):3999–4003PubMedCrossRefGoogle Scholar
  72. 72.
    Vattem DA, Shetty K (2003) Acrylamide in food: a model for mechanism of formation and its reduction. Innov Food Sci Emerg Technol 4(3):331–338CrossRefGoogle Scholar
  73. 73.
    Gertz C, Klostermann S (2002) Analysis of acrylamide and mechanisms of its formation in deep-fried products. Eur J Lipid Sci Technol 104(11):762–771CrossRefGoogle Scholar
  74. 74.
    Yaylayan VA et al (2004) The role of creatine in the generation of n-methylacrylamide: a new toxicant in cooked meat. J Agric Food Chem 52(17):5559–5565PubMedCrossRefGoogle Scholar
  75. 75.
    Mestdagh F et al (2008) Importance of oil degradation components in the formation of acrylamide in fried foodstuffs. J Agric Food Chem 56(15):6141–6144PubMedCrossRefGoogle Scholar
  76. 76.
    Gökmen V et al (2009) Multiple-stage extraction strategy for the determination of acrylamide in foods. J Food Compost Anal 22(2):142–147CrossRefGoogle Scholar
  77. 77.
    Abd El-Hady D, Albishri HM (2015) Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis. Food Chem 188:551–558PubMedCrossRefGoogle Scholar
  78. 78.
    Albishri HM, El-Hady DA (2014) Eco-friendly ionic liquid based ultrasonic assisted selective extraction coupled with a simple liquid chromatography for the reliable determination of acrylamide in food samples. Talanta 118:129–136PubMedCrossRefGoogle Scholar
  79. 79.
    S-y S et al (2012) A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy. Food Control 26(2):220–222CrossRefGoogle Scholar
  80. 80.
    Can NO, Arli G (2014) Analysis of acrylamide in traditional and nontraditional foods in turkey using HPLC–DAD with spe cleanup. J Liq Chromatogr Rel Technol 37(6):850–863CrossRefGoogle Scholar
  81. 81.
    Zhang W et al (2014) Determination of trace acrylamide in starchy foodstuffs by hplc using a novel mixed-mode functionalized calixarene sorbent for solid-phase extraction cleanup. J Agric Food Chem 62(26):6100–6107PubMedCrossRefGoogle Scholar
  82. 82.
    Zhao H et al (2014) Preparation and application of immobilised ionic liquid in solid-phase extraction for determination of trace acrylamide in food samples coupled with high-performance liquid chromatography. J Sci Food Agric 94(9):1787–1793PubMedCrossRefGoogle Scholar
  83. 83.
    Bortolomeazzi R et al (2012) Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC–MS/MS. Food Chem 135(4):2687–2693PubMedCrossRefGoogle Scholar
  84. 84.
    Cagliero C et al (2016) Matrix-compatible sorbent coatings based on structurally-tuned polymeric ionic liquids for the determination of acrylamide in brewed coffee and coffee powder using solid-phase microextraction. J Chromatogr A 1459:17–23PubMedCrossRefGoogle Scholar
  85. 85.
    Cagliero C et al (2016) Determination of acrylamide in brewed coffee and coffee powder using polymeric ionic liquid-based sorbent coatings in solid-phase microextraction coupled to gas chromatography–mass spectrometry. J Chromatogr A 1449:2–7PubMedCrossRefGoogle Scholar
  86. 86.
    Qu Y et al (2013) Electropolymerization of single-walled carbon nanotubes composited with polypyrrole as a solid-phase microextraction fiber for the detection of acrylamide in food samples using GC with electron-capture detection. J Sep Sci 36(24):3889–3895PubMedCrossRefGoogle Scholar
  87. 87.
    Ghiasvand AR, Hajipour S (2016) Direct determination of acrylamide in potato chips by using headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection. Talanta 146:417–422PubMedCrossRefGoogle Scholar
  88. 88.
    Chen L et al (2009) Determination of acrylamide in foods by solid phase microextraction-gas chromatography. Food Sci Biotechnol 18(4):895–899Google Scholar
  89. 89.
    Kristenson EM et al (2006) Recent advances in matrix solid-phase dispersion. Trends Anal Chem 25(2):96–111CrossRefGoogle Scholar
  90. 90.
    Barker SA (2007) Matrix solid phase dispersion (MSPD). J Biochem Bioph Methods 70(2):151–162CrossRefGoogle Scholar
  91. 91.
    Bogialli S, Di Corcia A (2007) Matrix solid-phase dispersion as a valuable tool for extracting contaminants from foodstuffs. J Biochem Bioph Methods 70(2):163–179CrossRefGoogle Scholar
  92. 92.
    Soares CMD, Fernandes JO (2008) MSPD method to determine acrylamide in food. Food Anal Methods 2(3):197CrossRefGoogle Scholar
  93. 93.
    Zhao H et al (2015) Preparation and application of chitosan-grafted multiwalled carbon nanotubes in matrix solid-phase dispersion extraction for determination of trace acrylamide in foods through high-performance liquid chromatography. Food Anal Methods 8(5):1363–1371CrossRefGoogle Scholar
  94. 94.
    X-m X et al (2013) Simultaneous determination of 3-monochloropropane-1,2-diol and acrylamide in food by gas chromatography-triple quadrupole mass spectrometry with coupled column separation. Anal Chim Acta 760:93–99CrossRefGoogle Scholar
  95. 95.
    Bagdonaite K et al (2008) Determination of acrylamide during roasting of coffee. J Agric Food Chem 56(15):6081–6086PubMedCrossRefGoogle Scholar
  96. 96.
    Shi Z et al (2009) Ultrasonic-assisted precolumn derivatization-HPLC determination of acrylamide formed in Radix Asparagi during heating process. J Pharm Biomed Anal 49(4):1045–1047PubMedCrossRefGoogle Scholar
  97. 97.
    Alpmann A, Morlock G (2008) Rapid and sensitive determination of acrylamide in drinking water by planar chromatography and fluorescence detection after derivatization with dansulfinic acid. J Sep Sci 31(1):71–77PubMedCrossRefGoogle Scholar
  98. 98.
    Alpmann A, Morlock G (2009) Rapid and cost-effective determination of acrylamide in coffee by planar chromatography and fluorescence detection after derivatization with dansulfinic acid. J AOAC Int 92(3):725–729PubMedGoogle Scholar
  99. 99.
    Lagalante AF, Felter MA (2004) Silylation of acrylamide for analysis by solid-phase microextraction/gas chromatography/ion-trap mass spectrometry. J Agric Food Chem 52(12):3744–3748PubMedCrossRefGoogle Scholar
  100. 100.
    Cengiz MF, Boyacı Gündüz CP (2014) An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods. J Sci Food Agric 94(12):2534–2540PubMedCrossRefGoogle Scholar
  101. 101.
    Surma M et al (2016) Development of a sample preparation method for acrylamide determination in cocoa via silylation. Anal Methods 8(29):5874–5880CrossRefGoogle Scholar
  102. 102.
    Molina-Garcia L et al (2015) Acrylamide in chips and french fries: a novel and simple method using xanthydrol for its GC-MS determination. Food Anal Methods 8(6):1436–1445CrossRefGoogle Scholar
  103. 103.
    Mastovska K, Lehotay SJ (2006) Rapid sample preparation method for LC− MS/MS or GC− MS analysis of acrylamide in various food matrices. J Agric Food Chem 54(19):7001–7008PubMedCrossRefGoogle Scholar
  104. 104.
    Oracz J et al (2011) New trends in quantification of acrylamide in food products. Talanta 86:23–34PubMedCrossRefGoogle Scholar
  105. 105.
    Surma M et al (2017) Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes. Microchem J 131:98–102CrossRefGoogle Scholar
  106. 106.
    De Paola EL et al (2017) Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection. Food Chem 217:191–195PubMedCrossRefGoogle Scholar
  107. 107.
    Omar MMA et al (2015) Determination of acrylamide in Sudanese food by high performance liquid chromatography coupled with LTQ Orbitrap mass spectrometry. Food Chem 176:342–349PubMedCrossRefGoogle Scholar
  108. 108.
    Longhua X et al (2012) Determination of trace acrylamide in potato chip and bread crust based on SPE and HPLC. Chromatographia 75(5):269–274CrossRefGoogle Scholar
  109. 109.
    Jiang D et al (2012) Preparation and application of acrylamide molecularly imprinted composite solid-phase extraction materials. Analytical Methods 4(11):3760–3766CrossRefGoogle Scholar
  110. 110.
    Backe WJ et al (2014) The determination of acrylamide in environmental and drinking waters by large-volume injection – hydrophilic-interaction liquid chromatography and tandem mass spectrometry. J Chromatogr A 1334:72–78PubMedCrossRefGoogle Scholar
  111. 111.
    Wang H et al (2013) HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods. J Food Compost Anal 31(1):7–11CrossRefGoogle Scholar
  112. 112.
    Wang H et al (2008) SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods. Microchem J 89(2):90–97CrossRefGoogle Scholar
  113. 113.
    Paleologos EK, Kontominas MG (2005) Determination of acrylamide and methacrylamide by normal phase high performance liquid chromatography and UV detection. J Chromatogr A 1077(2):128–135PubMedCrossRefGoogle Scholar
  114. 114.
    Troise AD et al (2014) Quantitation of acrylamide in foods by high-resolution mass spectrometry. J Agric Food Chem 62(1):74–79PubMedCrossRefGoogle Scholar
  115. 115.
    Lim H-H, Shin H-S (2014) A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 1361:117–124PubMedCrossRefGoogle Scholar
  116. 116.
    Zhang Y et al (2011) Ultra high-performance liquid chromatography−tandem mass spectrometry for the simultaneous analysis of asparagine, sugars, and acrylamide in maillard reactions. Anal Chem 83(9):3297–3304PubMedCrossRefGoogle Scholar
  117. 117.
    Zhang C et al (2016) Isotope internal standard method for determination of four acrylamide compounds in food contact paper products and food simulants by ultra-high performance liquid chromatography tandem mass spectrometry. Food Anal Methods 9(7):1895–1903CrossRefGoogle Scholar
  118. 118.
    Dunovská L et al (2006) Direct determination of acrylamide in food by gas chromatography–high-resolution time-of-flight mass spectrometry. Anal Chim Acta 578(2):234–240PubMedCrossRefGoogle Scholar
  119. 119.
    Zhang Y et al (2006) Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector. J Chromatogr A 1116(1):209–216PubMedCrossRefGoogle Scholar
  120. 120.
    Notardonato I et al (2013) Validation of a novel derivatization method for GC–ECD determination of acrylamide in food. Anal Bioanal Chem 405(18):6137–6141PubMedCrossRefGoogle Scholar
  121. 121.
    Wenzl T et al (2006) Collaborative trial validation study of two methods, one based on high performance liquid chromatography–tandem mass spectrometry and on gas chromatography–mass spectrometry for the determination of acrylamide in bakery and potato products. J Chromatogr A 1132(1):211–218PubMedCrossRefGoogle Scholar
  122. 122.
    Fernandes JO, Soares C (2007) Application of matrix solid-phase dispersion in the determination of acrylamide in potato chips. J Chromatogr A 1175(1):1–6PubMedCrossRefGoogle Scholar
  123. 123.
    Lee MR et al (2007) Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography–positive chemical ionization tandem mass spectrometry. Anal Chim Acta 582(1):19–23PubMedCrossRefGoogle Scholar
  124. 124.
    Negoiță M, Culețu A (2016) Application of an accurate and validated method for identification and quantification of acrylamide in bread, biscuits and other bakery products using GC-MS/MS system. J Braz Chem Soc 27(10):1782–1791Google Scholar
  125. 125.
    Kim SH et al (2011) Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD). Food Sci Biotechnol 20(3):835–839CrossRefGoogle Scholar
  126. 126.
    Tas CA et al (2010) Determination of acrylamide in foods by standard gas chromatography-mass selective detection. Agro Food Indus Hi Tech 21:5Google Scholar
  127. 127.
    Kepekci Tekkeli SE et al (2012) A review of current methods for the determination of acrylamide in food products. Food Anal Methods 5(1):29–39CrossRefGoogle Scholar
  128. 128.
    Chen Q et al (2011) Determination of acrylamide in potato crisps by capillary electrophoresis with quantum dot-mediated LIF detection. Electrophoresis 32(10):1252–1257PubMedCrossRefGoogle Scholar
  129. 129.
    Gezer PG et al (2016) Detection of acrylamide using a biodegradable zein-based sensor with surface enhanced Raman spectroscopy. Food Control 68:7–13CrossRefGoogle Scholar
  130. 130.
    Zhu Y et al (2016) An indirect competitive enzyme-linked immunosorbent assay for acrylamide detection based on a monoclonal antibody. Food Agric Immunol 27(6):796–805CrossRefGoogle Scholar
  131. 131.
    Zhu Y et al (2016) The kinetics of the inhibition of acrylamide by glycine in potato model systems. J Sci Food Agric 96(2):548–554PubMedCrossRefGoogle Scholar
  132. 132.
    Quan Y et al (2011) Development of an enhanced chemiluminescence ELISA for the rapid detection of acrylamide in food products. J Agric Food Chem 59(13):6895–6899PubMedCrossRefGoogle Scholar
  133. 133.
    Wu J et al (2014) Hapten synthesis and development of a competitive indirect enzyme-linked immunosorbent assay for acrylamide in food samples. J Agric Food Chem 62(29):7078–7084CrossRefGoogle Scholar
  134. 134.
    Singh G et al (2014) Development of a highly sensitive competitive indirect enzyme-linked immunosorbent assay for detection of acrylamide in foods and water. Food Anal Methods 7(6):1298–1304CrossRefGoogle Scholar
  135. 135.
    Liu X et al (2016) Electrochemical sensor based on imprinted sol-gel polymer on au NPs-MWCNTs-CS modified electrode for the determination of acrylamide. Food Anal Method 9:114–121CrossRefGoogle Scholar
  136. 136.
    Zhu Y et al (2014) Highly sensitive electrochemical sensor using a MWCNTs/GNPs-modified electrode for lead (II) detection based on Pb2+-induced G-rich DNA conformation. Analyst 139(19):5014–5020PubMedCrossRefGoogle Scholar
  137. 137.
    Wang X et al (2014) Direct, reagentless electrochemical detection of the BIR3 domain of X-linked inhibitor of apoptosis protein using a peptide-based conducting polymer sensor. Biosens Bioelectron 61:57–62PubMedCrossRefGoogle Scholar
  138. 138.
    Dutta MK et al (2015) A computer vision based technique for identification of acrylamide in potato chips. Comput Electron Agric 119:40–50CrossRefGoogle Scholar
  139. 139.
    Dutta MK et al (2016) An imaging technique for acrylamide identification in potato chips in wavelet domain. LWT – Food Sci Technol 65:987–998CrossRefGoogle Scholar
  140. 140.
    Adedipe OE et al (2016) Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato. J Agric Food Chem 64(8):1850–1860PubMedCrossRefGoogle Scholar
  141. 141.
    Marchettini N et al (2013) Determination of acrylamide in local and commercial cultivar of potatoes from biological farm. Food Chem 136(3):1426–1428PubMedCrossRefGoogle Scholar
  142. 142.
    Postles J et al (2013) Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain. J Cereal Sci 57(3):463–470PubMedPubMedCentralCrossRefGoogle Scholar
  143. 143.
    Sanny M et al (2012) Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? Food Chem 135(3):2012–2020PubMedCrossRefGoogle Scholar
  144. 144.
    Zhu X et al (2016) Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products. Plant Biotechnol J 14(2):709–718PubMedCrossRefGoogle Scholar
  145. 145.
    Elmore JS et al (2007) Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. J Agric Food Chem 55(13):5363–5366PubMedCrossRefGoogle Scholar
  146. 146.
    Elmore JS et al (2010) Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chem 122(3):753–760CrossRefGoogle Scholar
  147. 147.
    Muttucumaru N et al (2008) Reducing acrylamide precursors in raw materials derived from wheat and potato. J Agric Food Chem 56(15):6167–6172PubMedCrossRefGoogle Scholar
  148. 148.
    Yoshida M et al (2005) Acrylamide in japanese processed foods and factors affecting acrylamide level in potato chips and tea. Adv Exp Med Biol 561:405–413PubMedCrossRefGoogle Scholar
  149. 149.
    Anese M et al (2014) Effect of vacuum roasting on acrylamide formation and reduction in coffee beans. Food Chem 145(7):168–172PubMedCrossRefGoogle Scholar
  150. 150.
    Mestdagh F et al (2007) Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. Food Chem 100(3):1153–1159CrossRefGoogle Scholar
  151. 151.
    Shojaee-Aliabadi S (2013) Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions. J Sci Food Agric 93:2556–2561PubMedCrossRefGoogle Scholar
  152. 152.
    Banchero M et al (2013) Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee. J Food Eng 115(3):292–297CrossRefGoogle Scholar
  153. 153.
    Rydberg P et al (2003) Investigations of factors that influence the acrylamide content of heated foodstuffs. J Agric Food Chem 51(24):7012–7018PubMedCrossRefGoogle Scholar
  154. 154.
    Truong V-D et al (2014) Processing treatments for mitigating acrylamide formation in sweetpotato french fries. J Agric Food Chem 62(1):310–316PubMedCrossRefGoogle Scholar
  155. 155.
    Tuta S et al (2010) Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries. J Food Eng 97(2):261–266CrossRefGoogle Scholar
  156. 156.
    Mestdagh F et al (2008) Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. Food Chem 107(1):26–31CrossRefGoogle Scholar
  157. 157.
    Pedreschi F et al (2006) Acrylamide content and color development in fried potato strips. Food Res Int 39(1):40–46CrossRefGoogle Scholar
  158. 158.
    Jung MY et al (2003) A novel technique for limitation of acrylamide formation in fried and baked corn chips and in french fries. J Food Sci 68(4):1287–1290CrossRefGoogle Scholar
  159. 159.
    Sadd PA et al (2008) Effectiveness of methods for reducing acrylamide in bakery products. J Agric Food Chem 56(15):6154–6161PubMedCrossRefGoogle Scholar
  160. 160.
    Granda C et al (2010) Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. J Food Sci 69(8):E405–EE11CrossRefGoogle Scholar
  161. 161.
    Wei JC (2015) Study on microwave-infrared combined baking equipment and optimization of cookie baking process parameters. Master degree thesis of China Agricultural University. 2015; [In Chinese]Google Scholar
  162. 162.
    Anese M et al (2011) Modelling the effect of asparaginase in reducing acrylamide formation in biscuits. Food Chem 126(2):435–440CrossRefGoogle Scholar
  163. 163.
    Capuano E et al (2009) Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Res Int 42(9):1295–1302CrossRefGoogle Scholar
  164. 164.
    Cha M (2013) Enzymatic control of the acrylamide level in coffee. Eur Food Res Technol 236(3):567–571CrossRefGoogle Scholar
  165. 165.
    Onishi Y et al (2015) Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis. Biotechnology 5:783–789Google Scholar
  166. 166.
    Dias FFG et al (2017) Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940. LWT – Food Sci Technol 76:222–229CrossRefGoogle Scholar
  167. 167.
    Sun Z et al (2016) A novel bacterial type II l-asparaginase and evaluation of its enzymatic acrylamide reduction in French fries. Int J Biol Macromol 92:232–239PubMedCrossRefGoogle Scholar
  168. 168.
    Bhagat J et al (2016) Single step purification of asparaginase from endophytic bacteria Pseudomonas oryzihabitans exhibiting high potential to reduce acrylamide in processed potato chips. Food Bioprod Process 99:222–230CrossRefGoogle Scholar
  169. 169.
    Shi R et al (2017) Biochemical characterization of a novel L-asparaginase from Paenibacillus barengoltzii being suitable for acrylamide reduction in potato chips and mooncakes. Int J Biol Macromol 96:93–99PubMedCrossRefGoogle Scholar
  170. 170.
    Pedreschi F et al (2004) Reduction of acrylamide formation in potato slices during frying. LWT – Food Sci Technol 37(6):679–685CrossRefGoogle Scholar
  171. 171.
    Zuo S et al (2015) Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing. Extremophiles 19(4):841–851PubMedCrossRefGoogle Scholar
  172. 172.
    Bartkiene E et al (2013) Study on the reduction of acrylamide in mixed rye bread by fermentation; with bacteriocin-like inhibitory substances producing lactic acid; bacteria in combination with Aspergillus niger glucoamylase. Food Control 30(1):35–40CrossRefGoogle Scholar
  173. 173.
    Zhou W et al (2015) The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes. Food Sci Biotechnol 24(2):561–566CrossRefGoogle Scholar
  174. 174.
    Dastmalchi F et al (2016) The impact of lactobacillus plantarum, paracasei, casei–casei, and sanfranciscensis on reducing acrylamide in wheat bread. J Agric Sci Technol 18:1793–1805Google Scholar
  175. 175.
    Bartkiene E et al (2016) Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine. LWT – Food Sci Technol 65:275–282CrossRefGoogle Scholar
  176. 176.
    Kolek E et al (2007) Nonisothermal kinetics of acrylamide elimination and its acceleration by table salt – a model study. J Food Sci 72(6):E341–E3E4PubMedCrossRefGoogle Scholar
  177. 177.
    Pedreschi F et al (2007) Color kinetics and acrylamide formation in NaCl soaked potato chips. J Food Eng 79(3):989–997CrossRefGoogle Scholar
  178. 178.
    Pedreschi F et al (2010) Acrylamide mitigation in potato chips by using NaCl. Food Bioprocess Technol 3(6):917–921CrossRefGoogle Scholar
  179. 179.
    Kolek E et al (2006) Effect of NaCl on the decrease of acrylamide content in a heat-treated model food matrix. J Food Nutr Res 45(1):17Google Scholar
  180. 180.
    Kolek E et al (2006) Inhibition of acrylamide formation in asparagine/d -glucose model system by NaCl addition. Eur Food Res Technol 224(2):283–284CrossRefGoogle Scholar
  181. 181.
    Kim MK et al (2012) Consumer awareness of salt and sodium reduction and sodium labeling. J Food Sci 77(9):S307–SS13PubMedCrossRefGoogle Scholar
  182. 182.
    Friedman M, Levin CE (2008) Review of methods for the reduction of dietary content and toxicity of acrylamide. J Agric Food Chem 56(15):6113–6140PubMedCrossRefGoogle Scholar
  183. 183.
    Graf M et al (2006) Reducing the acrylamide content of a semi-finished biscuit on industrial scale. LWT – Food Sci Technol 39(7):724–728CrossRefGoogle Scholar
  184. 184.
    Açar ÖÇ et al (2012) Effect of calcium on acrylamide level and sensory properties of cookies. Food Bioprocess Technol 5(2):519–526CrossRefGoogle Scholar
  185. 185.
    Gökmen V, Şenyuva HZ (2007) Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chem 103(1):196–203CrossRefGoogle Scholar
  186. 186.
    Gökmen V, Şenyuva HZ (2007) Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system. Eur Food Res Technol 225(5-6):815–820CrossRefGoogle Scholar
  187. 187.
    Kalita D, Jayanty SS (2013) Reduction of acrylamide formation by vanadium salt in potato French fries and chips. Food Chem 138(1):644–649PubMedCrossRefGoogle Scholar
  188. 188.
    Moreau L et al (2009) Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals. Int J Food Sci Technol 12:2407–2416CrossRefGoogle Scholar
  189. 189.
    Hughes JC et al (1975) Texture of cooked potatoes: The effect of ions and ph on the compressive strength of cooked potatoes. J Sci Food Agric 26(6):739–748CrossRefGoogle Scholar
  190. 190.
    Mestdagh F et al (2008) Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. Food Chem 106(3):914–922CrossRefGoogle Scholar
  191. 191.
    Zeng X et al (2009) Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips. Food Chem 116(1):34–39CrossRefGoogle Scholar
  192. 192.
    Arribaslorenzo G, Morales FJ (2009) Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. J Agric Food Chem 57(3):901–909CrossRefGoogle Scholar
  193. 193.
    Kamkar A et al (2015) The inhibitory role of autolysed yeast of Saccharomyces cerevisiae, vitamins B3 and B6 on acrylamide formation in potato chips. Toxin Rev 34(1):1–5CrossRefGoogle Scholar
  194. 194.
    Cheng KW et al (2010) Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. J Agric Food Chem 58(1):309–312PubMedCrossRefGoogle Scholar
  195. 195.
    Zhu F et al (2009) Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD. J Sci Food Agric 89:1674–1681CrossRefGoogle Scholar
  196. 196.
    Zhang Y et al (2007) Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings. Food Addit Contam 24(3):242–251PubMedCrossRefGoogle Scholar
  197. 197.
    Khanam UKS et al (2012) Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables. J Funct Foods 4(4):979–987CrossRefGoogle Scholar
  198. 198.
    Wang Y, Ho C-T (2009) Polyphenolic chemistry of tea and coffee: a century of progress. J Agric Food Chem 57(18):8109–8114PubMedCrossRefGoogle Scholar
  199. 199.
    Ou S et al (2010) Effect of antioxidants on elimination and formation of acrylamide in model reaction systems. J Hazard Mater 182(1):863–868PubMedCrossRefGoogle Scholar
  200. 200.
    Jin C et al (2013) Relationship between antioxidants and acrylamide formation: a review. Food Res Int 51(2):611–620CrossRefGoogle Scholar
  201. 201.
    Tareke E (2003) Identification and origin of potential background carcinogens: endogenous isoprene and oxiranes, dietary acrylamide [Doctoral thesis, comprehensive summary]. Department of Environmental Chemistry, StockholmGoogle Scholar
  202. 202.
    Zhu F et al (2011) Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. J Sci Food Agric 91(13):2477–2483PubMedCrossRefGoogle Scholar
  203. 203.
    Li J et al (2012) Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI). J Agric Food Chem 60(26):6507–6514PubMedCrossRefGoogle Scholar
  204. 204.
    Kotsiou K et al (2011) Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system. Food Chem 124(1):242–247CrossRefGoogle Scholar
  205. 205.
    Zhang Y, Zhang Y (2008) Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparagine–glucose model system. J Food Eng 85(1):105–115CrossRefGoogle Scholar
  206. 206.
    Hedegaard RV et al (2008) Acrylamide in bread. Effect of prooxidants and antioxidants. Eur Food Res Technol 227(2):519–525CrossRefGoogle Scholar
  207. 207.
    Ou S et al (2008) Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale. Innov Food Sci Emerg Technol 9(1):116–121CrossRefGoogle Scholar
  208. 208.
    Bråthen E et al (2005) Addition of glycine reduces the content of acrylamide in cereal and potato products. J Agric Food Chem 53(8):3259–3264PubMedCrossRefGoogle Scholar
  209. 209.
    Claeys WL et al (2005) Effect of amino acids on acrylamide formation and elimination kinetics. Biotechnol Prog 21(5):1525–1530PubMedCrossRefGoogle Scholar
  210. 210.
    Liu J et al (2011) The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products. Food Chem 128(2):442–449PubMedCrossRefGoogle Scholar
  211. 211.
    Low MY et al (2006) Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. J Agric Food Chem 54(16):5976–5983PubMedCrossRefGoogle Scholar
  212. 212.
    Casado FJ et al (2010) Reduction of acrylamide content of ripe olives by selected additives. Food Chem 119(1):161–166CrossRefGoogle Scholar
  213. 213.
    Hao R et al (2011) Acrylamide-taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation. Int J Food Sci Technol 46(6):1282–1288CrossRefGoogle Scholar
  214. 214.
    Shin D-C et al (2010) Reduction of acrylamide by taurine in aqueous and potato chip model systems. Food Res Int 43(5):1356–1360CrossRefGoogle Scholar
  215. 215.
    Cook DJ, Taylor AJ (2005) On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. J Agric Food Chem 53(23):8926–8933PubMedCrossRefGoogle Scholar
  216. 216.
    Sansano M et al (2016) Protective effect of chitosan on acrylamide formation in model and batter systems. Food Hydrocolloids 60:1–6CrossRefGoogle Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Yuan Yuan
    • 1
  • Fang Chen
    • 2
  1. 1.College of Food Science and EngineeringJilin UniversityChangchunChina
  2. 2.College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina

Personalised recommendations