Abstract
From the sanitary viewpoint, acrylamide has been repeatedly considered as a toxic compound in foods. Actually, the toxicological importance of acrylamide cannot be discussed without reference to food browning phenomena and ‘Maillard reaction’, a series of cascade reactions. The most visible effect of Maillard reaction in thermally treated foods and beverages in certain processed foods is undoubtedly the non-enzymatic browning effect. In addition, certain questioned products can be obtained, including acrylamide. This molecule has been found in bakes, fried, and toasted products with notable amounts. The most probable reason for acrylamide production in these situations is the reaction of certain amino acids such as asparagine with reducing sugars. Because of the toxicological importance ascribed to acrylamide, this chapter is completely dedicated to this molecule and related analytical methods concerning food matrices.
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Abbreviations
- CZE:
-
Capillary zone electrophoresis
- EFSA:
-
European Food Safety Authority
- EFSA CONTAM Panel:
-
EFSA Panel on Contaminants in the Food Chain
- GC:
-
Gas chromatography
- GC/MS:
-
Gas chromatography/mass spectrometry
- HPLC:
-
High-performance liquid chromatography
- HPLC/MS:
-
High-performance liquid chromatography/mass spectrometry
- HPLC/MS-MS:
-
HPLC-tandem mass spectrometry
- HMF:
-
5-Hydroxymethylfurfural
- MRP:
-
Maillard reaction product
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Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018). The Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product. In: Analytical Methods for the Assessment of Maillard Reactions in Foods. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-76923-3_4
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