Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system
This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest am...
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2018
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/72379/1/Effect%20of%20amino%20acids%20and%20frequency%20of%20reuse%20frying%20oils%20at%20different%20temperature%20on%20acrylamide%20formation%20in%20palm%20olein%20and%20soy%20bean%20oils%20via%20modeling%20system.pdf |
| _version_ | 1825950075492237312 |
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| author | Daniali, Gisia Selamat, Jinap Sanny, Maimunah Tan, Chin Ping |
| author_facet | Daniali, Gisia Selamat, Jinap Sanny, Maimunah Tan, Chin Ping |
| author_sort | Daniali, Gisia |
| collection | UPM |
| description | This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5 µg/kg) and the lowest from phenylalanine (9.25 µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200 °C) and times (1.5, 3, 4.5, 6, 7.5 min). The highest amount of acrylamide was found at 200 °C for 7.5 min (9317 and 8511 µg/kg) and lowest at 160 °C for 1.5 min (156 and 254 µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R2 = 0.884), temperature (R2 = 0.951) and amount of acrylamide formation, both at p < 0.05. |
| first_indexed | 2024-03-06T10:09:04Z |
| format | Article |
| id | upm.eprints-72379 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:09:04Z |
| publishDate | 2018 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-723792020-06-01T01:48:35Z http://psasir.upm.edu.my/id/eprint/72379/ Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system Daniali, Gisia Selamat, Jinap Sanny, Maimunah Tan, Chin Ping This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5 µg/kg) and the lowest from phenylalanine (9.25 µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200 °C) and times (1.5, 3, 4.5, 6, 7.5 min). The highest amount of acrylamide was found at 200 °C for 7.5 min (9317 and 8511 µg/kg) and lowest at 160 °C for 1.5 min (156 and 254 µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R2 = 0.884), temperature (R2 = 0.951) and amount of acrylamide formation, both at p < 0.05. Elsevier 2018-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72379/1/Effect%20of%20amino%20acids%20and%20frequency%20of%20reuse%20frying%20oils%20at%20different%20temperature%20on%20acrylamide%20formation%20in%20palm%20olein%20and%20soy%20bean%20oils%20via%20modeling%20system.pdf Daniali, Gisia and Selamat, Jinap and Sanny, Maimunah and Tan, Chin Ping (2018) Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system. Food Chemistry, 245. pp. 1-6. ISSN 0308-8146 https://www.sciencedirect.com/science/article/abs/pii/S0308814617317089 10.1016/j.foodchem.2017.10.070 |
| spellingShingle | Daniali, Gisia Selamat, Jinap Sanny, Maimunah Tan, Chin Ping Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| title | Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| title_full | Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| title_fullStr | Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| title_full_unstemmed | Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| title_short | Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| title_sort | effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system |
| url | http://psasir.upm.edu.my/id/eprint/72379/1/Effect%20of%20amino%20acids%20and%20frequency%20of%20reuse%20frying%20oils%20at%20different%20temperature%20on%20acrylamide%20formation%20in%20palm%20olein%20and%20soy%20bean%20oils%20via%20modeling%20system.pdf |
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