Acrylamide Formation

May 20/Journal of Technology & Science -- "The purpose of this study was to investigate the effect of the olive oil phenolic compounds as well as of thermoxidized oil on the formation of acrylamide in a cookie system. Three virgin olive oils having different phenolic profile and a thermoxidized sunflower oil were selected," scientists in Madrid, Spain, report.

"Cookies were baked at 190 A degrees C for different times (8-16 minutes) following a basic recipe where type of oil was the variable. In addition to acrylamide (AA), other parameters -- such as color, moisture, antioxidant activity (AOA) and hydroxymethylfurfural (HMF) -- were measured. Results showed that concentration and composition of phenolic moiety of virgin olive oil significantly affect the acrylamide formation, particularly at prolonged baking time. Virgin olive oil with a higher dihydroxy/monohydroxy ratio was more efficient in the AA mitigation, and AA was reduced up to 20%. Color and AOA were not significantly different among the three types of oils. However, AA is dramatically increased when thermoxidized oil is used with a parallel increase of browning and HMF," wrote G. Arribaslorenzo and colleagues.

The researchers concluded, "It was concluded that lipid oxidation products should be considered as an important factor in acrylamide formation during baking of fat-rich products."

Arribaslorenzo and colleagues published their study in European Food Research and Technology ("Acrylamide Formation in a Cookie System as Influenced by the Oil Phenol Profile and Degree of Oxidation." European Food Research and Technology, 2009;229(1):63-72).

For more information, contact F.J. Morales, CSIC, Institute Frio, Jose Antonio Novais 10, E-28040 Madrid, Spain.

From the May 26, 2009, Prepared Foods E-dition