Displaying publications 1 - 20 of 35 in total

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  1. Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA
    Food Chem, 2012 May 1;132(1):134-43.
    PMID: 26434272 DOI: 10.1016/j.foodchem.2011.10.044
    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.
    Matched MeSH terms: Acrylamide/analysis; Acrylamide/chemistry*
  2. Rashidi Nodeh H, Wan Ibrahim WA, Kamboh MA, Sanagi MM
    Food Chem, 2018 Jan 15;239:208-216.
    PMID: 28873561 DOI: 10.1016/j.foodchem.2017.06.094
    Graphene (G) modified with magnetite (Fe3O4) and sol-gel hybrid tetraethoxysilane-methyltrimethoxysilane (TEOS-MTMOS) was used as a clean-up adsorbent in magnetic solid phase extraction (MSPE) for direct determination of acrylamide in various food samples prior to gas chromatography-mass spectrometry analysis. Good linearity (R2=0.9990) was achieved for all samples using matrix-matched calibration. The limit of detection (LOD=3×SD/m) obtained was 0.061-2.89µgkg-1 for the studied food samples. Native acrylamide was found to be highest in fried potato with bright-fleshed (900.81µgkg-1) and lowest in toasted bread (5.02µgkg-1). High acrylamide relative recovery (RR=82.7-105.2%) of acrylamide was obtained for spiked (5 and 50µgkg-1) food samples. The Fe3O4@G-TEOS-MTMOS is reusable up to 7 times as a clean-up adsorbent with good recovery (>85%). The presence of native acrylamide was confirmed by mass analysis at m/z=71 ([C3H5NO]+) and m/z=55 ([C3H3O]+).
    Matched MeSH terms: Acrylamide/analysis*
  3. Ku Madihah, K.Y., Zaibunnisa, A.H., Norashikin, S., Rozita, O., Misnawi, J.
    MyJurnal
    Central Composite Design (CCD) was used to optimize roasting conditions (temperature and
    time) for Arabica coffee beans. Current method of roasting was able to give good quality beans
    in term of flavour but the formation of acrylamide was not studied. In this study, optimization
    based on high quantity of flavour compounds (pyrazines) with low level of acrylamide resulted
    in roasting temperature of 167ºC for 22 minutes. The coffee beans produced using the optimized
    conditions have the following characteristics: flavour compounds: 2,3,5 trimethyl pyrazine (0.48
    mg/100 g), 2,3,5,6 tetramethyl pyrazine (0.42 mg/100 g), 2 methyl pyrazine (0.25 mg/100 g)
    and 2,5 dimethyl pyrazine (0.13 mg/100 g) and low concentration of acrylamide (0.11 mg/100
    g) with sensory evaluation of 7.5 from 10 points. This proposed roasting condition will be very
    useful for coffee manufacturers in order to produce high quality coffee beans.
    Matched MeSH terms: Acrylamide
  4. Kusnin, N., Syed, M.A., Ahmad, S.A.
    MyJurnal
    Acrylamide is a monomer to polyacrylamide; a polymer with diverse application in basic research, industries and agriculture. The monomer is highly toxic while the polymeric form is slowly degraded to its monomeric form in the environment. In this mini review, the toxicity, uses, pollution and biodegradation of this important monomer are discussed. An important aspect of this review is to highlight the application of microorganisms as remediating agent for the removal of this compound from the environment.
    Matched MeSH terms: Acrylamide
  5. Kamarudin SA, Jinap S, Sukor R, Foo SP, Sanny M
    Malays J Med Sci, 2018 Sep;25(5):128-139.
    PMID: 30914869 MyJurnal DOI: 10.21315/mjms2018.25.5.12
    Background: This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.

    Methods: Three vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions.

    Results: The effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g-1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil.

    Conclusion: The use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.

    Matched MeSH terms: Acrylamide
  6. Daniali G, Jinap S, Sanny M, Tan CP
    Food Chem, 2018 Apr 15;245:1-6.
    PMID: 29287315 DOI: 10.1016/j.foodchem.2017.10.070
    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 (5987.5µg/kg) and the lowest from phenylalanine (9.25µg/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, 7.5min). The highest amount of acrylamide was found at 200°C for 7.5min (9317 and 8511µg/kg) and lowest at 160°C for 1.5min (156 and 254µg/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.
    Matched MeSH terms: Acrylamide/chemistry*
  7. Farah, D.M.H., Zaibunnisa, A.H., Misnawi
    MyJurnal
    Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide. The roasting conditions used were temperatures in the range of 110⁰C to 160⁰C and time ranging from 15 min to 40 min. Roasting conditions significantly (p
    Matched MeSH terms: Acrylamide
  8. Mohd. Yunus Shukor
    MyJurnal
    The growth of microorganism on substrates, whether toxic or not usually exhibits sigmoidal
    pattern. This sigmoidal growth pattern can be modelled using primary models such as Logistic,
    modified Gompertz, Richards, Schnute, Baranyi-Roberts, Von Bertalanffy, Buchanan threephase
    and Huang. Previously, the modified Gompertz model was chosen to model the growth of
    Burkholderia sp. strain Neni-11 on acrylamide, which shows a sigmoidal curve. The modified
    Gompertz model relies on the ordinary least squares method, which in turn relies heavily on
    several important assumptions, which include that the data does not show autocorrelation. In this
    work we perform statistical diagnosis test to test for the presence of autocorrelation using the
    Durbin-Watson test and found that the model was adequate and robust as no autocorrelation of
    the data was found.
    Matched MeSH terms: Acrylamide
  9. Nor Erma Shuhadah Abdul Razak, Shahrir Hashim, Abdul Razak Rahmat
    Sains Malaysiana, 2011;40:1179-1186.
    Oil palm empty fruit bunch graft poly (acrylic acid-co-acrylamide) superabsorbent composite (OPEFB-g-(PAA-co-PAM) SAPC) was synthesized by graft copolymerization of the acrylic acid (AA) and acrylamide (AM) comonomer onto OPEFB fibre using ammonium persulfate (APS) and N,N-methylene bisacarylamide (MBA) as an initiator and crosslinker, respectively. The absorbency in various chloride salt solutions indicated that the absorbency decreased with increasing ionic strength of the salt solutions. Moreover, the absorbency under load (AUL) of SAPC was investigated at various applied loading and results show that, AUL decreased with increasing applied loading. Infrared Spectroscopy (IR) and Thermogravimetric Analysis (TGA) were carried out to confirm the chemical structure and thermal properties of the synthesized superabsorbent, respectively.
    Matched MeSH terms: Acrylamides; Acrylamide
  10. Shukor MY, Gusmanizar N, Ramli J, Shamaan NA, MacCormack WP, Syed MA
    J Environ Biol, 2009 Jan;30(1):107-12.
    PMID: 20112871
    The presence of acrylamide in the environment poses a threat due to its well known neurotoxic, carcinogenic and teratogenic properties. Human activities in various geographical areas are the main anthropogenic source of acrylamide pollution. In this work, an acrylamide-degrading bacterium was isolated from Antarctic soil. The physiological characteristics and optimum growth conditions of the acrylamide-degrading bacteria were investigated. The isolate was tentatively identified as Pseudomonas sp. strain DRYJ7 based on carbon utilization profiles using Biolog GN plates and partial 16S rDNA molecular phylogeny. The results showed that the best carbon sources for growth was glucose and sucrose with no significant difference in terms of cellular growth between the two carbon sources (p>0.05). This was followed by fructose and maltose with fructose giving significantly higher cellular growth compared to maltose (p<0.05). Lactose and citric acid did not support growth. The optimum acrylamide concentration as a nitrogen source for cellular growth was at 500 mgl(-1). At this concentration, bacterial growth showed a 2-day lag phase before degradation took place concomitant with an increase in cellular growth. The isolate exhibited optimum growth in between pH 7.5 and 8.5. The effect of incubation temperature on the growth of this isolate showed an optimum growth at 15 degrees C. The characteristics of this isolate suggest that it would be useful in the bioremediation of acrylamide.
    Matched MeSH terms: Acrylamide/metabolism*; Acrylamide/chemistry
  11. Pandey M, Mohd Amin MC
    CNS Neurosci Ther, 2014 Apr;20(4):377-8.
    PMID: 24588895 DOI: 10.1111/cns.12237
    Matched MeSH terms: Acrylamide/chemical synthesis; Acrylamide/pharmacology*
  12. Shukor MY, Gusmanizar N, Azmi NA, Hamid M, Ramli J, Shamaan NA, et al.
    J Environ Biol, 2009 Jan;30(1):57-64.
    PMID: 20112864
    Several local acrylamide-degrading bacteria have been isolated. One of the isolate that exhibited the highest growth on acrylamide as a nitrogen source was then further characterized. The isolate was tentatively identified as Bacillus cereus strain DRY135 based on carbon utilization profiles using Biolog GP plates and partial 16S rDNA molecular phylogeny. The isolate grew optimally in between the temperatures of 25 and 30 degrees C and within the pH range of 6.8 to 7.0. Glucose, fructose, lactose, maltose, mannitol, citric acid and sucrose supported growth with glucose being the best carbon source. Different concentrations of acrylamide ranging from 100 to 4000 mg l(-1) incorporated into the growth media shows that the highest growth was obtained at acrylamide concentrations of between 500 to 1500 mg l(-1). At 1000 mg l(-1) of acrylamide, degradation was 90% completed after ten days of incubation with concomitant cell growth. The metabolite acrylic acid was detected in the media during degradation. Other amides such as methacrylamide, nicotinamide, acetamide, propionamide and urea supported growth with the highest growth supported by acetamide, propionamide and urea. Strain DRY135, however was not able to assimilate 2-chloroacetamide. The characteristics of this isolate suggest that it would be useful in the bioremediation of acrylamide.
    Matched MeSH terms: Acrylamide/metabolism*; Acrylamide/chemistry
  13. Yusof NA, Zakaria ND, Maamor NA, Abdullah AH, Haron MJ
    Int J Mol Sci, 2013;14(2):3993-4004.
    PMID: 23429189 DOI: 10.3390/ijms14023993
    Molecularly imprinted polymers (MIPs) were prepared by bulk polymerization in acetonitrile using 2,4-dinitrophenol, acrylamide, ethylene glycol dimethacrylate, and benzoyl peroxide, as the template, functional monomer, cross-linker, and initiator, respectively. The MIP membrane was prepared by hybridization of MIP particles with cellulose acetate (CA) and polystyrene (PS) after being ground and sieved. The prepared MIP membrane was characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. The parameters studied for the removal of 2,4-dinitrophenol included the effect of pH, sorption kinetics, and the selectivity of the MIP membrane. Maximum sorption of 2,4-nitrophenol by the fabricated CA membrane with MIP (CA-MIP) and the PS membrane with MIP (PS-MIP) was observed at pH 7.0 and pH 5.0, respectively. The sorption of 2,4-dinitrophenol by CA-MIP and PS-MIP followed a pseudo-second-order kinetic model. For a selectivity study, 2,4-dichlorophenol, 3-chlorophenol, and phenol were selected as potential interferences. The sorption capability of CA-MIP and PS-MIP towards 2,4-dinitrophenol was observed to be higher than that of 2,4-dichlorophenol, 3-chlorophenol, or phenol.
    Matched MeSH terms: Acrylamide
  14. Alafeef AK, Ariffin F, Zulkurnain M
    Foods, 2020 Aug 29;9(9).
    PMID: 32872507 DOI: 10.3390/foods9091197
    Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9-165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.
    Matched MeSH terms: Acrylamide
  15. Daniali, G., Jinap, S., Zaidul, S.I.M., Hanifah, N.L.
    MyJurnal
    Fried and baked banana-based snacks are popular in South East Asia and banana chip is popular in
    other countries, such as India, Indonesia, China, African countries, etc; these snacks may contain acrylamide in concentration which may be of concern due to its toxicity. This study was carried out to determine acrylamide concentration in popular banana based snacks in Malaysia using a modified method of gas chromatographymass spectrometry. The limit of detection and limit of quantitation of the modified method are 5 and 15 μg/kg, respectively. Acrylamide concentration of five types of Malaysian popular fried and baked banana based snacks from different local markets ranged from 74.0 to 7468.8 μg/ kg for banana fritter (pisang goreng), 28.9 to 243.7μg/kg for banana chips (kerepek pisang), 160.7 to 500.4 μg/kg for sweet banana chips (kerepek pisang manis), not detected to 154.4 μg/kg for banana cake (kek pisang) and 31.7 to 609.1 μg/kg for banana balls (cekodok pisang). Analysis of variance showed a significant difference (P
    Matched MeSH terms: Acrylamide
  16. Gafar, A.A., Khayat, M.E., Abdul Rahim, M.B.H., Shukor, M.Y.
    MyJurnal
    Acrylamide is a synthetic monomer that has been classified as toxic and carcinogenic apart
    from its diverse application in the industry. Its application is in the formation of
    polyacrylamide. Polyacrylamide usage is diverse and is found as herbicide formulation, as soil
    treatment agent and in water treatment plants. Deaths and sickness due to the accidental
    exposure to acrylamide have been reported while chronic toxicity is also a source of the
    problem. This review highlighted the toxic effect of acrylamide to various organisms like
    human, animal and plant. This review also discusses on the potential use of biological
    technologies to remediate acrylamide pollution in the environment and the degradation
    pathways these microorganisms utilize to assimilate acrylamide as a nitrogen, carbon or both as
    carbon and nitrogen sources.
    Matched MeSH terms: Acrylamide
  17. Liu J, Tan CSY, Yu Z, Li N, Abell C, Scherman OA
    Adv Mater, 2017 Jun;29(22).
    PMID: 28370560 DOI: 10.1002/adma.201605325
    Recent progress on highly tough and stretchable polymer networks has highlighted the potential of wearable electronic devices and structural biomaterials such as cartilage. For some given applications, a combination of desirable mechanical properties including stiffness, strength, toughness, damping, fatigue resistance, and self-healing ability is required. However, integrating such a rigorous set of requirements imposes substantial complexity and difficulty in the design and fabrication of these polymer networks, and has rarely been realized. Here, we describe the construction of supramolecular polymer networks through an in situ copolymerization of acrylamide and functional monomers, which are dynamically complexed with the host molecule cucurbit[8]uril (CB[8]). High molecular weight, thus sufficient chain entanglement, combined with a small-amount dynamic CB[8]-mediated non-covalent crosslinking (2.5 mol%), yields extremely stretchable and tough supramolecular polymer networks, exhibiting remarkable self-healing capability at room temperature. These supramolecular polymer networks can be stretched more than 100× their original length and are able to lift objects 2000× their weight. The reversible association/dissociation of the host-guest complexes bestows the networks with remarkable energy dissipation capability, but also facile complete self-healing at room temperature. In addition to their outstanding mechanical properties, the networks are ionically conductive and transparent. The CB[8]-based supramolecular networks are synthetically accessible in large scale and exhibit outstanding mechanical properties. They could readily lead to the promising use as wearable and self-healable electronic devices, sensors and structural biomaterials.
    Matched MeSH terms: Acrylamide
  18. Omar MM, Wan Ibrahim WA, Elbashir AA
    Food Chem, 2014 Sep 1;158:302-9.
    PMID: 24731346 DOI: 10.1016/j.foodchem.2014.02.045
    A sol-gel hybrid sorbent, methyltrimethoxysilane-tetraethoxysilane (MTMOS-TEOS) was successfully used as new dispersive solid phase extraction (dSPE) sorbent material in the determination of acrylamide in several Sudanese foods and analysis using GC-MS. Several important dSPE parameters were optimised. Under the optimised conditions, excellent linearity (r(2)>0.9998) was achieved using matrix matched standard calibration in the concentration range 50-1000 μg kg(-1). The limits of detection (LOD) and limit of quantification ranged from 9.1 to 12.8 μg/kg and 27.8-38.9 μg/kg, respectively. The precision (RSD%) of the method was ⩽6.6% and recoveries of acrylamide obtained were in the range of 88-103%, (n=3). The LOD obtained is comparable with the LODs of primary secondary amine dSPE. The proposed MTMOS-TEOS dSPE method is direct and safe for acrylamide analysis, showed reliable method validation performances and good cleanup effects. It was successfully applied to the analysis of acrylamide in real food samples.
    Matched MeSH terms: Acrylamide/analysis*
  19. Lim PK, Jinap S, Sanny M, Tan CP, Khatib A
    J Food Sci, 2014 Jan;79(1):T115-21.
    PMID: 24344977 DOI: 10.1111/1750-3841.12250
    The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.
    Matched MeSH terms: Acrylamide/analysis*
  20. Tan PY, Tan CP, Abas F, Ho CW, Mustapha WA
    Molecules, 2013 Jun 10;18(6):6792-803.
    PMID: 23752466 DOI: 10.3390/molecules18066792
    Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO₄) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH₂PO₄) from the buffer system. Meanwhile, the addition of CaCl₂ at 20-40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl₂ concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.
    Matched MeSH terms: Acrylamide/chemistry*
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