It is expected that these results will contribute to
data accumulation for worldwide health risk assessment and be helpful in establishing approaches to
lower acrylamide formation during cooking processes.
CONFLICT OF INTEREST
The authors declare that they have no potential conflict
of interest in relation to the study in this paper.
ACKNOWLEDGMENT
Africa Center of Excellence II in Phytochemicals, Textiles and Renewable Energy (ACE II PTRE), Moi
University, Eldoret, Kenya and Egerton University
Kenya
REFERENCES
Ahn JS, Castle L, Clarke DB, Lloyd AS, Philo MR and Speck
DR. (2002). Verification of the findings of acrylamide in
heated foods. Food Additives & Contaminants, 19: 1116–
1124.
Alam Shahenvaz, Ahmad Razi, Pranaw Kumar, Mishra
Prashant and Khare Sunil Kumar. (2018). Asparaginase
conjugated magnetic nanoparticles used for reducing
acrylamide formation in food model system. Bioresource
technology, 269: 121–126.
Arisseto Adriana Pavesi, Toledo Maria Cecilia, Govaert Yasmine, Loco JorisVan, Fraselle Stéphanie, Weverbergh Eric
and Degroodt Jean Marie. (2007). Determination of acrylamide levels in selected foods in Brazil. Food additives
and contaminants, 24: 236–241.
Authority European Food Safety. (2012). Update on acrylamide levels in food from monitoring years 2007 to 2010.
EFSA Journal, 10: 2938.
Belkova Beverly, Hradecky Jaromir, Hurkova Kamila,
Forstova Veronika, Vaclavik Lukas and Hajslova Jana.
(2018). Impact of vacuum frying on quality of potato
crisps and frying oil. Food chemistry, 241: 51–59.
Boroushaki Mohammad Taher, Nikkhah Elham, Kazemi
Abdollah, Oskooei Mojtaba and Raters Marion. (2010).
Determination of acrylamide level in popular Iranian
brands of potato and corn products. Food and Chemical
Toxicology, 48: 2581–2584.
De Wilde Tineke, De Meulenaer Bruno, Mestdagh Frédéric,
Govaert Yasmine, Vandeburie Stephan, Ooghe Wilfried,
Fraselle Stéphanie, Demeulemeester Kürt, Van Peteghem
Carlos and Calus André. (2006). Influence of fertilization
on acrylamide formation during frying of potatoes harvested in 2003. Journal of agricultural and food chemistry,
54: 404–408.
Elmore J Stephen, Koutsidis Georgios, Dodson Andrew T,
Mottram Donald S and Wedzicha Bronek L. (2005).
Measurement of acrylamide and its precursors in potato,
wheat, and rye model systems. Journal of agricultural and
food chemistry, 53: 1286–1293.
Fu Zhengjie, Yoo Michelle JY, Zhou Weibiao, Zhang
Lei, Chen Yutao and Lu Jun. (2018). Effect of (-)epigallocatechin gallate (EGCG) extracted from green tea
in reducing the formation of acrylamide during the bread
baking process. Food chemistry, 242: 162–168.
Geng Zhiming, Wang Peng and Liu Aiming. (2011). Determination of acrylamide in starch-based foods by HPLC
with pre-column ultraviolet derivatization. Journal of
chromatographic science, 49: 818–824.
Ghiasvand Ali Reza and Hajipour Somayeh. (2016). Direct
determination of acrylamide in potato chips by using
headspace solid-phase microextraction coupled with gas
chromatography-flame ionization detection. Talanta, 146:
417–422.
Gökmen Vural and Palazo˘ glu Tunç Koray. (2008). Acrylamide formation in foods during thermal processing with
a focus on frying. Food and Bioprocess Technology, 1:
35–42.
Gökmen Vural and ¸
Senyuva Hamide Z. (2007). Acrylamide
formation is prevented by divalent cations during the
Maillard reaction. Food chemistry, 103: 196–203.
Hariri Essa, Abboud Martine I, Demirdjian Sally, Korfali
Samira, Mroueh Mohamad and Taleb Robin I. (2015).
Carcinogenic and neurotoxic risks of acrylamide and
heavy metals from potato and corn chips consumed by
the Lebanese population. Journal of Food Composition
and Analysis, 42: 91–97.
Krishnakumar T and Visvanathan R. (2014). Acrylamide in
food products: a review. Journal of Food Processing and
Technology, 5.
Li Dong, Chen Yaqi, Zhang Yu, Lu Baiyi, Jin Cheng, Wu
Xiaoqin and Zhang Ying. (2012). Study on mitigation
of acrylamide formation in cookies by 5 antioxidants.
Journal of food science, 77: C1144–C1149.
Lund Marianne N and Ray Colin A. (2017). Control of Maillard reactions in foods: Strategies and chemical mechanisms. Journal of agricultural and food chemistry, 65:
4537–4552.
Manière Isabelle, Godard Thierry, Doerge Daniel R, Churchwell Mona I, Guffroy Magali, Laurentie Michel and Poul
Jean-Michel. (2005). DNA damage and DNA adduct formation in rat tissues following oral administration of
acrylamide. Mutation Research/Genetic Toxicology and
Environmental Mutagenesis, 580: 119–129.
Masatcioglu Mustafa Tugrul, Gokmen Vural, Ng Perry
KW and Koksel Hamit. (2014). Effects of formulation, extrusion cooking conditions, and CO2 injection
on the formation of acrylamide in corn extrudates.
Journal of the Science of Food and Agriculture, 94:
2562–2568.
Mesias Marta, Delgado-Andrade Cristina, Holgado Francisca and Morales Francisco J. (2018).Acrylamide content
in French fries prepared in households: A pilot study in
Spanish homes. Food chemistry, 260: 44–52.
Mottram Donald S, Wedzicha Bronislaw L and Dodson
Andrew T. (2002). Acrylamide is formed in the Maillard
reaction. Nature, 419: 448–449.
Normandin Louise, Bouchard Michèle, Ayotte Pierre,
Blanchet Carole, Becalski Adam, Bonvalot Yvette, Phaneuf Denise, Lapointe Caroline, Gagné Michelle and
Courteau Marilène. (2013). Dietary exposure to acrylamide in adolescents from a Canadian urban center. Food
and Chemical Toxicology, 57: 75–83.
Ogolla Jackline A, Abong George O, Okoth Michael W,
Kabira Jackson N, Imungi Jasper K and Karanja Paul
N. (2015). Levels of acrylamide in commercial potato
crisps sold in Nairobi county, Kenya. Journal of Food and
Nutrition Research, 3: 495–501.
Ou Shiyi, Shi Jianjun, Huang Caihuan, Zhang Guangwen,
Teng Jiuwei, Jiang Yue and Yang Baoru. (2010). Effect
of antioxidants on elimination and formation of acrylamide in model reaction systems. Journal of Hazardous
Materials, 182: 863–868.
73
data accumulation for worldwide health risk assessment and be helpful in establishing approaches to
lower acrylamide formation during cooking processes.
CONFLICT OF INTEREST
The authors declare that they have no potential conflict
of interest in relation to the study in this paper.
ACKNOWLEDGMENT
Africa Center of Excellence II in Phytochemicals, Textiles and Renewable Energy (ACE II PTRE), Moi
University, Eldoret, Kenya and Egerton University
Kenya
REFERENCES
Ahn JS, Castle L, Clarke DB, Lloyd AS, Philo MR and Speck
DR. (2002). Verification of the findings of acrylamide in
heated foods. Food Additives & Contaminants, 19: 1116–
1124.
Alam Shahenvaz, Ahmad Razi, Pranaw Kumar, Mishra
Prashant and Khare Sunil Kumar. (2018). Asparaginase
conjugated magnetic nanoparticles used for reducing
acrylamide formation in food model system. Bioresource
technology, 269: 121–126.
Arisseto Adriana Pavesi, Toledo Maria Cecilia, Govaert Yasmine, Loco JorisVan, Fraselle Stéphanie, Weverbergh Eric
and Degroodt Jean Marie. (2007). Determination of acrylamide levels in selected foods in Brazil. Food additives
and contaminants, 24: 236–241.
Authority European Food Safety. (2012). Update on acrylamide levels in food from monitoring years 2007 to 2010.
EFSA Journal, 10: 2938.
Belkova Beverly, Hradecky Jaromir, Hurkova Kamila,
Forstova Veronika, Vaclavik Lukas and Hajslova Jana.
(2018). Impact of vacuum frying on quality of potato
crisps and frying oil. Food chemistry, 241: 51–59.
Boroushaki Mohammad Taher, Nikkhah Elham, Kazemi
Abdollah, Oskooei Mojtaba and Raters Marion. (2010).
Determination of acrylamide level in popular Iranian
brands of potato and corn products. Food and Chemical
Toxicology, 48: 2581–2584.
De Wilde Tineke, De Meulenaer Bruno, Mestdagh Frédéric,
Govaert Yasmine, Vandeburie Stephan, Ooghe Wilfried,
Fraselle Stéphanie, Demeulemeester Kürt, Van Peteghem
Carlos and Calus André. (2006). Influence of fertilization
on acrylamide formation during frying of potatoes harvested in 2003. Journal of agricultural and food chemistry,
54: 404–408.
Elmore J Stephen, Koutsidis Georgios, Dodson Andrew T,
Mottram Donald S and Wedzicha Bronek L. (2005).
Measurement of acrylamide and its precursors in potato,
wheat, and rye model systems. Journal of agricultural and
food chemistry, 53: 1286–1293.
Fu Zhengjie, Yoo Michelle JY, Zhou Weibiao, Zhang
Lei, Chen Yutao and Lu Jun. (2018). Effect of (-)epigallocatechin gallate (EGCG) extracted from green tea
in reducing the formation of acrylamide during the bread
baking process. Food chemistry, 242: 162–168.
Geng Zhiming, Wang Peng and Liu Aiming. (2011). Determination of acrylamide in starch-based foods by HPLC
with pre-column ultraviolet derivatization. Journal of
chromatographic science, 49: 818–824.
Ghiasvand Ali Reza and Hajipour Somayeh. (2016). Direct
determination of acrylamide in potato chips by using
headspace solid-phase microextraction coupled with gas
chromatography-flame ionization detection. Talanta, 146:
417–422.
Gökmen Vural and Palazo˘ glu Tunç Koray. (2008). Acrylamide formation in foods during thermal processing with
a focus on frying. Food and Bioprocess Technology, 1:
35–42.
Gökmen Vural and ¸
Senyuva Hamide Z. (2007). Acrylamide
formation is prevented by divalent cations during the
Maillard reaction. Food chemistry, 103: 196–203.
Hariri Essa, Abboud Martine I, Demirdjian Sally, Korfali
Samira, Mroueh Mohamad and Taleb Robin I. (2015).
Carcinogenic and neurotoxic risks of acrylamide and
heavy metals from potato and corn chips consumed by
the Lebanese population. Journal of Food Composition
and Analysis, 42: 91–97.
Krishnakumar T and Visvanathan R. (2014). Acrylamide in
food products: a review. Journal of Food Processing and
Technology, 5.
Li Dong, Chen Yaqi, Zhang Yu, Lu Baiyi, Jin Cheng, Wu
Xiaoqin and Zhang Ying. (2012). Study on mitigation
of acrylamide formation in cookies by 5 antioxidants.
Journal of food science, 77: C1144–C1149.
Lund Marianne N and Ray Colin A. (2017). Control of Maillard reactions in foods: Strategies and chemical mechanisms. Journal of agricultural and food chemistry, 65:
4537–4552.
Manière Isabelle, Godard Thierry, Doerge Daniel R, Churchwell Mona I, Guffroy Magali, Laurentie Michel and Poul
Jean-Michel. (2005). DNA damage and DNA adduct formation in rat tissues following oral administration of
acrylamide. Mutation Research/Genetic Toxicology and
Environmental Mutagenesis, 580: 119–129.
Masatcioglu Mustafa Tugrul, Gokmen Vural, Ng Perry
KW and Koksel Hamit. (2014). Effects of formulation, extrusion cooking conditions, and CO2 injection
on the formation of acrylamide in corn extrudates.
Journal of the Science of Food and Agriculture, 94:
2562–2568.
Mesias Marta, Delgado-Andrade Cristina, Holgado Francisca and Morales Francisco J. (2018).Acrylamide content
in French fries prepared in households: A pilot study in
Spanish homes. Food chemistry, 260: 44–52.
Mottram Donald S, Wedzicha Bronislaw L and Dodson
Andrew T. (2002). Acrylamide is formed in the Maillard
reaction. Nature, 419: 448–449.
Normandin Louise, Bouchard Michèle, Ayotte Pierre,
Blanchet Carole, Becalski Adam, Bonvalot Yvette, Phaneuf Denise, Lapointe Caroline, Gagné Michelle and
Courteau Marilène. (2013). Dietary exposure to acrylamide in adolescents from a Canadian urban center. Food
and Chemical Toxicology, 57: 75–83.
Ogolla Jackline A, Abong George O, Okoth Michael W,
Kabira Jackson N, Imungi Jasper K and Karanja Paul
N. (2015). Levels of acrylamide in commercial potato
crisps sold in Nairobi county, Kenya. Journal of Food and
Nutrition Research, 3: 495–501.
Ou Shiyi, Shi Jianjun, Huang Caihuan, Zhang Guangwen,
Teng Jiuwei, Jiang Yue and Yang Baoru. (2010). Effect
of antioxidants on elimination and formation of acrylamide in model reaction systems. Journal of Hazardous
Materials, 182: 863–868.
73