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The aim of this study was to determine the acrylamide level of fried potatoes, peppers, eggplant and zucchini, and to examine the effect different order of vegetables on the acrylamide level of other vegetables in consecutive frying sessions. In this study, in which four different types of vegetables were fried separately and together with sunflower oil, 52 frying sessions were performed in 13 separate frying groups, analyzing a total of 208 samples in LC-MS/MS. The study was carried out at the Eastern Anatolia High Technology Application and Research Center (Erzurum, Turkey) between 20 January and 15 February 2021. Potatoes, peppers, eggplants, and zucchinis were fried consecutively and mean acrylamide levels of they were determined as 1042, 502, 167, and 553 μg kg-1, respectively. Statistically significant results between consecutive frying sessions of all vegetables and acrylamide levels were obtained. The acrylamide levels obtained for all types of vegetables indicate that oil should not be used sequentially. However, there was no difference between the change in the order of vegetables and their acrylamide levels in frying. The results show that the fried foods do not cause an additional load of acrylamide in the oil. More research should be conducted on the effect of consumers' culinary practices on acrylamide levels in foods.

This study aims to investigate the formation of heat-induced contaminants such as furan, furfural, 5-hydroxymethylfurfural (HMF) and acrylamide in roasted chickpea samples using different roasting methods (microwave, microwave-hot air combination, hot air). In addition to heat-induced contaminants of roasted chickpea samples, browning index (BI), ultraviolet absorbance (UV-A) and Hunter L, a and b color values were also determined. While different roasting methods had a statistically significant (p<0.01) effect on BI, UV-A and color values of roasted chickpea samples, BI, UV-A and Hunter a values increased with increasing roasting temperature and time. In the study, the highest heat-induced contaminant formation was determined in the hot air roasting method, while the microwave roasting method gave the lowest results in all heat -induced contaminants. It was determined that the acrylamide content of the samples did not increase with the roasting process and remained below the limit of quantification (LOQ) value in all samples. [ABSTRACT FROM AUTHOR]

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The traditional blanching methods cause undesirable changes in color, texture and flavor and it leads to loss of soluble solids, vitamins, minerals, and phenolic compounds, and long application time increases the energy costs. In recent years, novel blanching applications that eliminate the negative impacts of blanching in fruit and vegetables, have gained importance. This study aimed to inactivate potato peroxidase enzyme using microwave, thermosonication, and traditional blanching methods and compare total dry matter, vitamin C, texture, and color properties of samples. The microwave blanching and the thermosonication blanching reduced blanching times 50.38-85.71% and 57.14%, respectively, compared to traditional blanching. The thermosonication blanching preserved vitamin C and color values of L *, a *, b *, ΔE, ΔC, and Hue°. It was detected that the microwave blanching showed the highest change in tissue characteristics of hardness, cohesiveness, adhesiveness, gumminess, springiness, elasticity, and chewiness, whereas the thermosonication blanching produced the lowest change. [ABSTRACT FROM AUTHOR]

Copyright of Eurasian Journal of Veterinary Sciences is the property of Eurasian Journal of Veterinary Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Activated carbon is an excellent physicochemical adsorbent with high porous volumes (0.5-1.5 cm³/g) and large surface areas (500-2000 m²/g). It has been used in medicine, environment, chemistry, energy, metallurgy, textile and food in separation, purification, removal and recovery processes. It can be produced from various biomass wastes with high carbon and low inorganic material content that is recyclable. In the food industry, it is used as color, odor and taste regulator in beverages, color bleaching in sugar-syrup, shelf-life control in climacteric fruits and vegetables, adsorption of organics or removal of non-nutrient toxic substances, treatments of frying oil and drinking water. Their novel applications in food industry include the aerobic digestion, modified atmospheres, purification, novel antimicrobial agent production, volatile organic component removal, aroma recovery studies, electrochemical food sensors and electromagnetic materials for the efficient separation and purification. [ABSTRACT FROM AUTHOR]

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mediterranean Agricultural Sciences is the property of Akdeniz Universitesi Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Acrylamide formed by the Maillard reaction is reported to be a toxic compound. Under conditions where heat leads to the formation of Maillard browning products, it can also lead to the formation of acrylamide in foods. The introduction of acrylamide into the human body takes place through digestion or absorption through the skin. Acrylamide formation in foods has been reported in three ways, a) with a path where acrylic acid or acrolein is formed as a result of the degradation reactions of lipids, carbohydrates or free amino acids b) with the loss of carboxyl group or water from organic acids such as malic, lactic and citric acids and c) with the direct formation from amino acids. The common opinion is that acrylamide in foods is formed by the reaction of simple (reducing) sugars with asparagine, an amino acid. The monomeric form of acrylamide, which is carcinogenic, has been reported to occur in high temperature treated foods (above 120°C). It is stated by the researchers that the level of acrylamide in foods varies depending on the type and production of the food. Foods that contain the most acrylamide include potato chips, french fries, corn chips, biscuits, crackers and toasted crispy bakery products, bread and other bakery products, breakfast cereals and coffee. In this study, the mechanisms of acrylamide formation in foods, acrylamide content of different foods and the adverse effects of acrylamide on human health were reviewed. [ABSTRACT FROM AUTHOR]