67C-29 Release of acrylamide from a food matrix during in-vitro digestion

TS Nordman, DG Peterson, Richard Owusu-Apenten, K Seetharaman

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Acrylamide has been found in several common food products including potato chips in concentrations that is a concern for human health. The influence of different extraction techniques on acrylamide content in foods has not yet been fully investigated. Extraction and clean-up procedures cause the greatest differences in the current analytical methods. Gastric pepsin and the enzymes in pancreatic secretion may alter the release of acrylamide and therefore the amount transferred through the intestinal mucosa. The objective was to study the effect of digestion on the release of acrylamide from a food matrix. For this purpose we simulated the human gastric and intestinal digestive phases in one sequence applied to baked potato chips. Baked chips were defatted with hexane, milled, and digested by using pH-adjusted solutions of pepsin, pancreatin, amylases, and bile salts at 37 ??C. Defatted chips were also alternatively subjected to a short cold digestion or a treatment with only water. These three aqueous mixes were freeze-dried and the residues extracted using pure methanol in a two-step process. After filtration all samples were analyzed for acrylamide content using gas chromatography. The results showed that chips that had been subjected to a full digestion protocol permitted a significantly higher content of acrylamide (1125 ppb) to be detected compared to chips that were only briefly treated with enzymes (547 ppb) or treated only with water (711 ppb). No effect of the added reagents themselves was apparent, and the water treated chips were likely more efficiently extracted than the cold digestion treated chips. We conclude that the highest concentration of acrylamide was obtained due to inclusion of a digestion step. The results indicate that the extraction technique must be carefully adapted to the matrix and in vivo digestion is likely to modify the body's access to acrylamide in food.
LanguageEnglish
Title of host publicationUnknown Host Publication
Place of PublicationChicago, IL
Number of pages1
Publication statusPublished - 2004
Event2004 IFT Annual Meeting, July 12 - 16, Las Vegas, NV - Las Vegas, USA
Duration: 1 Jan 2004 → …

Conference

Conference2004 IFT Annual Meeting, July 12 - 16, Las Vegas, NV
Period1/01/04 → …

Fingerprint

in vitro digestion
food matrix
acrylamides
digestion
potato chips
pepsin
stomach
water
pancreatin
bile salts
intestinal mucosa
enzymes
amylases
hexane
analytical methods
human health
foods
methanol
gas chromatography
secretion

Cite this

Nordman, TS., Peterson, DG., Owusu-Apenten, R., & Seetharaman, K. (2004). 67C-29 Release of acrylamide from a food matrix during in-vitro digestion. In Unknown Host Publication Chicago, IL.
Nordman, TS ; Peterson, DG ; Owusu-Apenten, Richard ; Seetharaman, K. / 67C-29 Release of acrylamide from a food matrix during in-vitro digestion. Unknown Host Publication. Chicago, IL, 2004.
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Nordman, TS, Peterson, DG, Owusu-Apenten, R & Seetharaman, K 2004, 67C-29 Release of acrylamide from a food matrix during in-vitro digestion. in Unknown Host Publication. Chicago, IL, 2004 IFT Annual Meeting, July 12 - 16, Las Vegas, NV, 1/01/04.

67C-29 Release of acrylamide from a food matrix during in-vitro digestion. / Nordman, TS; Peterson, DG; Owusu-Apenten, Richard; Seetharaman, K.

Unknown Host Publication. Chicago, IL, 2004.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

TY - GEN

T1 - 67C-29 Release of acrylamide from a food matrix during in-vitro digestion

AU - Nordman, TS

AU - Peterson, DG

AU - Owusu-Apenten, Richard

AU - Seetharaman, K

PY - 2004

Y1 - 2004

N2 - Acrylamide has been found in several common food products including potato chips in concentrations that is a concern for human health. The influence of different extraction techniques on acrylamide content in foods has not yet been fully investigated. Extraction and clean-up procedures cause the greatest differences in the current analytical methods. Gastric pepsin and the enzymes in pancreatic secretion may alter the release of acrylamide and therefore the amount transferred through the intestinal mucosa. The objective was to study the effect of digestion on the release of acrylamide from a food matrix. For this purpose we simulated the human gastric and intestinal digestive phases in one sequence applied to baked potato chips. Baked chips were defatted with hexane, milled, and digested by using pH-adjusted solutions of pepsin, pancreatin, amylases, and bile salts at 37 ??C. Defatted chips were also alternatively subjected to a short cold digestion or a treatment with only water. These three aqueous mixes were freeze-dried and the residues extracted using pure methanol in a two-step process. After filtration all samples were analyzed for acrylamide content using gas chromatography. The results showed that chips that had been subjected to a full digestion protocol permitted a significantly higher content of acrylamide (1125 ppb) to be detected compared to chips that were only briefly treated with enzymes (547 ppb) or treated only with water (711 ppb). No effect of the added reagents themselves was apparent, and the water treated chips were likely more efficiently extracted than the cold digestion treated chips. We conclude that the highest concentration of acrylamide was obtained due to inclusion of a digestion step. The results indicate that the extraction technique must be carefully adapted to the matrix and in vivo digestion is likely to modify the body's access to acrylamide in food.

AB - Acrylamide has been found in several common food products including potato chips in concentrations that is a concern for human health. The influence of different extraction techniques on acrylamide content in foods has not yet been fully investigated. Extraction and clean-up procedures cause the greatest differences in the current analytical methods. Gastric pepsin and the enzymes in pancreatic secretion may alter the release of acrylamide and therefore the amount transferred through the intestinal mucosa. The objective was to study the effect of digestion on the release of acrylamide from a food matrix. For this purpose we simulated the human gastric and intestinal digestive phases in one sequence applied to baked potato chips. Baked chips were defatted with hexane, milled, and digested by using pH-adjusted solutions of pepsin, pancreatin, amylases, and bile salts at 37 ??C. Defatted chips were also alternatively subjected to a short cold digestion or a treatment with only water. These three aqueous mixes were freeze-dried and the residues extracted using pure methanol in a two-step process. After filtration all samples were analyzed for acrylamide content using gas chromatography. The results showed that chips that had been subjected to a full digestion protocol permitted a significantly higher content of acrylamide (1125 ppb) to be detected compared to chips that were only briefly treated with enzymes (547 ppb) or treated only with water (711 ppb). No effect of the added reagents themselves was apparent, and the water treated chips were likely more efficiently extracted than the cold digestion treated chips. We conclude that the highest concentration of acrylamide was obtained due to inclusion of a digestion step. The results indicate that the extraction technique must be carefully adapted to the matrix and in vivo digestion is likely to modify the body's access to acrylamide in food.

M3 - Conference contribution

BT - Unknown Host Publication

CY - Chicago, IL

ER -

Nordman TS, Peterson DG, Owusu-Apenten R, Seetharaman K. 67C-29 Release of acrylamide from a food matrix during in-vitro digestion. In Unknown Host Publication. Chicago, IL. 2004