Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 496601
Title Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems
Author(s) Capuano, Edoardo
Source In: Acrylamide in Food: Analysis, Content and Potential Health Effects Elsevier - ISBN 9780128028322 - p. 309 - 324.
DOI https://doi.org/10.1016/B978-0-12-802832-2.00016-4
Department(s) Food Quality and Design
VLAG
Publication type Peer reviewed book chapter
Publication year 2016
Keyword(s) Antioxidants - Lipid - Oil/fat - Oxidation
Abstract

Evidence from model systems suggests that lipid oxidation can contribute to acrylamide (AA) formation through the generation of secondary lipid oxidation carbonyl products, mainly aldehydes, which are able to degrade asparagine to AA. In this respect, factors affecting the extent of lipid oxidation, for example, lipid unsaturation level, oxidation status, and occurrence of pro-oxidants or antioxidants will also affect the amount of formed AA. However, the significance of lipid oxidation contribution to the overall AA levels in real foods is questionable given either the low level of fat in most AA-rich products or the relatively low level of additional carbonyls generated through lipid oxidation compared with naturally occurring reactive carbonyls, mainly reducing sugars, and carbonyl compounds generated during heat treatment from sugars decomposition through Maillard reaction. Notable exception may be coffee where the contribution of lipids to the final AA levels after roasting may the substantial.

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