Analysis, content and deleterious effects of acrylamide in heated foods

Since that acrylamide is present in foods formed during their processing under conditions that also induce the formation of Maillard browning products heightened interest in the chemistry and safety of this vinyl compound. Because exposure of humans to acrylamide can come from both external sources and the diet, a need exists to develop a better understanding of its formation and distribution in food and its role in human health and also in analysis method of acrylamide. This compound is a neurotoxin and potential carcinogen, but is found in various heat- processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety.There is thus a need to have a single source of material on acrylamide that enables those in one discipline to become familiar with the concepts and applications in other disciplines of food science. So we summarized the latest research findings on the mechanism of formation, occurrence in foods, dietary intake and methods of analysis of acrylamide. The aim of this paper is to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food for and study the analysis of acrylamide in food. The developed methods showed a high correlation coefficient, high sensitivity and reproducibility. To contribute to this effort, this integrated review presents data on the chemistry and analysis of acrylamide

کلیدواژه ها:

Acrylamide ، heated foods ، Analytical methodds ، Deleterious effects