Galani, JHY orcid.org/0000-0003-4841-7414, Patel, NJ and Talati, JG (2017) Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food and Chemical Toxicology, 108 (Part A). pp. 244-248. ISSN 0278-6915
Abstract
For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important Indian foods. Flour obtained from total 16 varieties of 9 Indian cereals, legumes and roots and tubers was heated at 160 °C for 20 min, acrylamide was extracted and quantified by UPLC-UV. Acrylamide level was above the European Commission indicative value in potato- and cereal-based food products, it ranged from 3436.13 to 5562.56 μg/kg in roots and tubers (potato and sweet potato). Among the cereals, maize (2195.31 μg/kg) and wheat (161.12 μg/kg) had the highest and lowest contents, respectively, whereas rice, sorghum and pearl millet showed intermediate values. Among the 2 legumes, soybean contained higher acrylamide (337.08–717.52 μg/kg) than chickpea (377.83–480.49 μg/kg). Analysis of variance revealed that roots and tubers acrylamide was highly significantly greater than the content in cereals (p < 0.0001) and in legumes (p < 0.0001) while there was no significant difference between cereals and legumes (p = 0.443). These results support the combination of pulses and minor cereals (chickpea, soybean, millets and sorghum) in cereal-based foods for improving the nutritional value and reducing acrylamide formation.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | Food safety; Acrylamide formation; Heating; UPLC-UV; India |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 04 Sep 2018 14:34 |
Last Modified: | 04 Sep 2018 14:34 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/J.FCT.2017.08.011 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:135288 |