Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV
Journal article
Galani Yamdeu, J., Patel, N.J. and Talati, J. G. 2017. Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food and Chemical Toxicology. 108 (A), pp. 244-248. https://doi.org/10.1016/j.fct.2017.08.011
Authors | Galani Yamdeu, J., Patel, N.J. and Talati, J. G. |
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Abstract | For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important Indian foods. Flour obtained from total 16 varieties of 9 Indian cereals, legumes and roots and tubers was heated at 160 °C for 20 min, acrylamide was extracted and quantified by UPLC-UV. Acrylamide level was above the European Commission indicative value in potato- and cereal-based food products, it ranged from 3436.13 to 5562.56 μg/kg in roots and tubers (potato and sweet potato). Among the cereals, maize (2195.31 μg/kg) and wheat (161.12 μg/kg) had the highest and lowest contents, respectively, whereas rice, sorghum and pearl millet showed intermediate values. Among the 2 legumes, soybean contained higher acrylamide (337.08–717.52 μg/kg) than chickpea (377.83–480.49 μg/kg). Analysis of variance revealed that roots and tubers acrylamide was highly significantly greater than the content in cereals (p < 0.0001) and in legumes (p < 0.0001) while there was no significant difference between cereals and legumes (p = 0.443). These results support the combination of pulses and minor cereals (chickpea, soybean, millets and sorghum) in cereal-based foods for improving the nutritional value and reducing acrylamide formation. |
Keywords | Food safety; Acrylamide formation; Heating; UPLC-UV; India |
Year | 2017 |
Journal | Food and Chemical Toxicology |
Journal citation | 108 (A), pp. 244-248 |
Publisher | Elsevier |
ISSN | 0278-6915 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.fct.2017.08.011 |
Official URL | https://doi.org/10.1016/j.fct.2017.08.011 |
Publication dates | |
Online | 12 Aug 2017 |
Publication process dates | |
Accepted | 11 Aug 2017 |
Deposited | 24 Feb 2022 |
Accepted author manuscript | License |
Output status | Published |
https://repository.canterbury.ac.uk/item/9080x/acrylamide-forming-potential-of-cereals-legumes-and-roots-and-tubers-analyzed-by-uplc-uv
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Accepted author manuscript
Acrylamide-forming potential-Galani-Food Chem Tox Final-2.pdf | ||
License: CC BY-NC-ND 4.0 |
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