Citation
Bocharova O., . and Reshta S., . and Bocharova M., . Investigation of the chemical safety of microwaved popcorn in respect of acrylamide formation. pp. 2274-2277. ISSN 2231-7546
Abstract
Acrylamide known as a toxic substance can be formed in foods as a result of the Maillard browning reactions. The right conditions for these reactions during processing and presence of precursors in corn kernels leads to the uncertainty in respect of the chemical safety of popcorn. This study investigated the effect of microwave (MW) treatment of popcorn on the possibility of acrylamide formation. The instrumental determination was carried out by gas chromatography“mass spectrometry (GC“MS) using a direct injection of samples (5 l) into the column. New scientific evidence indicating the presence of D-allose in MW popcorn were demonstrated. No acrylamide was detected in fractions of popcorn treated in MW oven for 2 5 and 8 min. Lack of the key substance for acrylamide formation asparagine in the pericarp of corn kernels was found to be the main factor of results obtained.
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Abstract
Acrylamide known as a toxic substance can be formed in foods as a result of the Maillard browning reactions. The right conditions for these reactions during processing and presence of precursors in corn kernels leads to the uncertainty in respect of the chemical safety of popcorn. This study investigated the effect of microwave (MW) treatment of popcorn on the possibility of acrylamide formation. The instrumental determination was carried out by gas chromatography“mass spectrometry (GC“MS) using a direct injection of samples (5 l) into the column. New scientific evidence indicating the presence of D-allose in MW popcorn were demonstrated. No acrylamide was detected in fractions of popcorn treated in MW oven for 2 5 and 8 min. Lack of the key substance for acrylamide formation asparagine in the pericarp of corn kernels was found to be the main factor of results obtained.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Acrylamide |
| AGROVOC Term: | Popcorn |
| AGROVOC Term: | Microwave treatment |
| AGROVOC Term: | Amino acids |
| AGROVOC Term: | Processing |
| AGROVOC Term: | Extraction |
| AGROVOC Term: | Heating |
| AGROVOC Term: | Foods |
| AGROVOC Term: | Gas chromatography |
| AGROVOC Term: | Mass spectrometry |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23872 |
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