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      Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

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      Publication date (Print):
      Journal: Analytical and Bioanalytical Chemistry
      Publisher: Springer Nature

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          Origin and mechanistic pathways of formation of the parent furan--a food toxicant.

          Carolina Thörn Pérez, Varoujan A Yaylayan (2004)
          Studies performed on model systems using pyrolysis-GC-MS analysis and (13)C-labeled sugars and amino acids in addition to ascorbic acid have indicated that certain amino acids such as serine and cysteine can degrade and produce acetaldehyde and glycolaldehyde that can undergo aldol condensation to produce furan after cyclization and dehydration steps. Other amino acids such as aspartic acid, threonine, and alpha-alanine can degrade and produce only acetaldehyde and thus need sugars as a source of glycolaldehyde to generate furan. On the other hand, monosaccharides are also known to undergo degradation to produce both acetaldehyde and glycolaldehyde; however, (13)C-labeling studies have revealed that hexoses in general will mainly degrade into the following aldotetrose derivatives to produce the parent furan-aldotetrose itself, incorporating the C3-C4-C5-C6 carbon chain of glucose (70%); 2-deoxy-3-ketoaldotetrose; incorporating the C1-C2-C3-C4 carbon chain of glucose (15%); and 2-deoxyaldotetrose, incorporating the C2-C3-C4-C5 carbon chain of glucose (15%). Furthermore, it was also proposed that under nonoxidative conditions of pyrolysis, ascorbic acid can generate the 2-deoxyaldotetrose moiety, a direct precursor of the parent furan. In addition, 4-hydroxy-2-butenal-a known decomposition product of lipid peroxidation-was proposed as a precursor of furan originating from polyunsaturated fatty acids. Among the model systems studied, ascorbic acid had the highest potential to produce furan, followed by glycolaldehyde/alanine > erythrose > ribose/serine > sucrose/serine > fructose/serine > glucose/cysteine.
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            Analysis of acrylamide and mechanisms of its formation in deep-fried products

            Christian Gertz, Sabine Klostermann (2002)
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              Rugged LC-MS/MS survey analysis for acrylamide in foods.

              John Roach, Cynthia Gay, Denis Andrzejewski … (2003)
              The described liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the detection of acrylamide in food entails aqueous room temperature extraction, SPE cleanup, and analysis by LC-MS/MS. The method is applicable to a wide variety of foods. [(13)C(3)]acrylamide is the internal standard. The limit of quantitation is 10 ppb (microg/kg). Data were obtained in duplicate from >450 products representing >35 different food types. The variability in analyte levels in certain food types suggests that it may be possible to reduce acrylamide levels in those foods.
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                Author and article information

                Journal
                Title: Analytical and Bioanalytical Chemistry
                Abbreviated Title: Anal Bioanal Chem
                Publisher: Springer Nature
                ISSN (Print): 1618-2642
                ISSN (Electronic): 1618-2650
                Publication date Created: August 22 2007
                Publication date (Print): August 3 2007
                Volume: 389
                Issue: 1
                Pages: 119-137
                Article
                DOI: 10.1007/s00216-007-1459-9
                PubMed ID: 17673989
                SO-VID: 904bc5bf-4ebc-4437-ab42-515652797d96
                Copyright © © 2007
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