Sources of Variability of Acrylamide Levels in a Cracker Model

Robert A. Levine*† and Robert E. Smith§
Total Diet and Pesticide Research Center, United States Food and Drug Administration, 11510 W 80 St, Lenexa, Kansas 66214, and Johnson County Community College, 12345 College Blvd., Overland Park, Kansas 66210
J. Agric. Food Chem., 2005, 53 (11), pp 4410–4416
DOI: 10.1021/jf047887t
Publication Date (Web): May 5, 2005
Copyright © 2005 American Chemical Society
*

 To whom correspondence should be addressed:  Tel:  (913) 752-2124. Fax:  (913) 752-2122. E-mail:  RLevine@ora.fda.gov.

,
†

 U.S. Food and Drug Administration.

,
§

 Johnson County Community College.

Abstract

Surveys determining amounts of acrylamide formed as a byproduct of cooking in frequently consumed fried and baked foods have sometimes found variability in the levels, even when comparing items having similar ingredients and cooking procedures. To better understand the sources of variability, the effects of different ingredients on formation and elimination of acrylamide were studied in a model system based on wheat flour and water, that resembled crackers. It was found that NaHCO3 eliminated acrylamide. To a lesser extent, NH4HCO3, cysteine, sodium bisulfite, and ascorbate also enhanced elimination. Some ingredients, including citric acid, ferulic acid, and NaCl, were found to decrease the amount of acrylamide produced while having little or no effect on elimination. Asparagine, but not reducing sugar, caused a large increase in acrylamide formation.

Keywords: Acrylamide; GC-MS; wheat; sodium bicarbonate; baking; crackers

View: Full Text HTML | Hi-Res PDF

Tools

History

  • Published In Issue June 01, 2005
  • Received for review December 15, 2004. Revised manuscript received March 22, 2005. Accepted March 27, 2005.

Recommend & Share

Related Content

Other ACS content by these authors: