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...

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Main Authors: Daniali, Gisia, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping
Format: Article
Language:English
Published: Elsevier 2018
Online Access: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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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.
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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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AT selamatjinap effectofaminoacidsandfrequencyofreusefryingoilsatdifferenttemperatureonacrylamideformationinpalmoleinandsoybeanoilsviamodelingsystem
AT sannymaimunah effectofaminoacidsandfrequencyofreusefryingoilsatdifferenttemperatureonacrylamideformationinpalmoleinandsoybeanoilsviamodelingsystem
AT tanchinping effectofaminoacidsandfrequencyofreusefryingoilsatdifferenttemperatureonacrylamideformationinpalmoleinandsoybeanoilsviamodelingsystem