Journal
JOURNAL OF FOOD PROTECTION
Volume 83, Issue 2, Pages 342-349Publisher
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-19-353
Keywords
Acrylamide; p-Anisidine value; Carbonyl group value; Oil oxidation; Peroxide value
Funding
- Jilin Province Agricultural Science and Technology Innovation Project [CXGC2017ZY019]
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Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210 degrees C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, panisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 +/- 0.012 mu g/mL after 20 h of incubation at 210 degrees C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems.
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