NAME FARYAL RAHMAN

SUBJECT BIOCHEMISTRY
CLASS MS II
ROLL NO. 1725207008

1
 COLOR AND
ACRYLAMIDE
FORMATION DURING
HEATING IN DIFFERENT
FOOD STUFFS

2
 CONTENTS
• Objectives
• Importance
• 1. Introduction
1.1 Maillard reaction
1.2 List of products formed during maillard reaction
1.3 Acrylamide
1.4 Melanoidins
1.5 Color
• 2. Measurement of color intensity and acrylamide
2.1 Sampling
3
 2.2 Measurement of Color
2.3 Measurement of Acrylamide Formation
• 3. Results
3.1 For Coffee
• 4. Toxicology
• 5. Amounts of maillard formation in different foods
• 6. Allowable limits
• 7. Reduction of AA and maillard reaction
• 8. Conclusion

4
Less tasty sides to
culinary delights

5
 OBJECTIVES
To know about acrylamide and its formation
To understand Maillard reaction and its colored products
To have a know how about which foods have a higher ability to
form acrylamide and at which conditions
To find a solution to acrylamide problem

6
 IMPORTANCE
• Chopped onions, fried with a
pinch of salt, turns brown caramel?
• Neurological damage
• Young generation
• No one knows the main reason about
outside food being unhealthy

7
 1. INTRODUCTION
1.1 MAILLARD REACTION
• Acrylamide formation was found to
occur during the browning process by
Maillard reaction of reducing sugars
with asparagine at temp. ˃120°C
I Amino acid (Aspargine) precursor
II Reducing Sugar (Glu, Fru)
III Tryglycerides (Acrolein,
Acrylic acid)

8
Friedman, M. (2003). Chemistry, biochemistry, and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry, 51, 4504–4526.
 General stages of Maillard
reaction showing the
formations of acrylamide and
other compounds

9
van Boekel, M. A. J. S. (2006). Formation of flavor compounds in the Maillard reaction. Biotechnology Advances, 24, 230-233.
 1.2 LIST OF PRODUCTS FORMED FROM
MAILLARD REACTION

10
Amrein, T. 2005. Systematic studies on process optimization to minimize acrylamide contents in food. Swiss Federal Institute of Technology, Switzerland.
 1.3 ACRYLAMIDE
What is acrylamide?
• Colorless, odorless, crystalline, highly soluble
in water, alcohol, ethanol and acetone
• Unsaturated, highly reactive amide
• Formation: baking, roasting, frying,
grilling, toasting
• Foods: bread, coffee, chicken, French fries,
potato chips, roasted nuts
• 2002, Swedish studies showed high levels of
acrylamide in food after high temperature cooking

Amrein, T. M., Scho¨nba¨Journal of Agricultural and Food Chemistrychler, B., Escher, F., & Amado, R. (2004). Acrylamide in gingerbread: critical factors for
formation and possible ways for reduction., 52, 4282–4288. 11
 1.4 MELANOIDINS
• Melanoidins are the main end product of maillard reaction. These brown
polymers have significant effect on the quality of food, since color is an
important food attribute and a key factor in consumer acceptance. The
mechanism of the formation of brown color is not fully understood and the
structure of melanoidins is largely unknown.
1.5 COLOR
• Since colour can easily be measured, it is used as an indicator of other
Maillard reaction products like acrylamide. Color of foods has been
measured usually in units L*a*b*(international standard for color
measurements), adopted by the Commission Internationale dÕEclairage
(CIE) in 1976. L* is the luminance or lightness component, which ranges
from 0 to 100 (black to white), and parameters a* (from green to red) and b*
(from blue to yellow) -60 to 60.
Papadakis, S. E., Abdul-Malek, S., Kamdem, R. E., & Yam, K. L. (2000). A versatile and inexpensive technique for measuring colour of foods. Food Technology,
54(12), 48–51. 12
 2. MEASUREMENT OF COLOR
INTENSITY AND ACRYLAMIDE
2.1 SAMPLING
2.2 MEASUREMENT OF COLOR
Color measurements (CIE L*a*b* color space) were performed using a
spectrophotometer. Samples will be transferred into a disposable cuvette to
measure the reflectance twice from both front and rear sides.
2.3 MEASUREMENT OF ACRYLAMIDE
HPLC
3. RESULTS
Results are obtained in form of chromatograms with time on x-axis and
amount on y-axis
Ma´rquez, G., & Anˇo´n, M. C. (1986). Influence of reducing sugars and amino acids in the colour development of fried potatoes. Journal of Food Science,
51, 157–160.
Martins, S. I. F. S., & van Boekel, M. A. J. S. (2003). Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chemistry, 83(1),
135–142. 13
 3.1 FOR COFFEE

In green coffee, the amount of acrylamide measured increased rapidly at the onset of heating, reaching an apparent maximum, and
then decreasing exponentially as the rate of degradation exceeds the rate of formation at 200 and 225°C. However, the amount of
acrylamide continued to increase during heating at 150°C. The acrylamide level was reduced by a factor of approximately 20 at the
end of 30 min of heating at 200 and 225°C, compared to the highest level recorded. Although CIE L*and b* decreased
exponentially with time, CIE a* increased rapidly at the onset of heating, reaching an apparent maximum, and then decreasing
exponentially at 200 and 225°C, but reached to a maximum with continuous increase at 150°C.
Vural Go¨kmen, Hamide Z. Sßenyuva , Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating, Food Chemistry 99 (2006)
238–243 14
 4. TOXICOLOGY
• Known neurotoxicant
• Peripheral neuropathy
• Loss of reflexes
• Powerful Mutagen
• Chronic CNS dysfunction
• Tingling/ numbness
• Animal carcinogen (CNS, endocrine)

Mesías, M., Holgado, F., Márquez-Ruiz, G., & Morales, F. J. (2017). Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case
study for French fries. Food Control, 73, 1407–1414. 15
 4.1 EFFECTS IN HUMAN
BODY TO CAUSE
CANCER
Mechanism of sweeping in human
body and causing cancer
• Easily absorbs in skin and distributed
throughout the body in blood, spleen,
kidneys, liver, tissues and testes.
• The important metabolite,
glycdamide, is formed due to the
oxidation of AA by cytochrome P450,
which can then bind to hemoglobin,
serum albumins, DNA and enzymes
in vivo producing neurotoxic effects.
Symptoms of acrylamide exposure
constitutes ataxia and skeletal muscle
weakness
Health Implications of Acrylamide in Food: Report of a Joint FAO/WHO Consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002. World Health
Organization. 16
 5. AMOUNTS OF
ACRYLAMIDE IN
DIFFERENT FOOD
STUFFS

17
Gilcrest, L. (2003b). FDA surveys show eight foods account for bulk of acrylamide in US diet. Food Chem, 45(3), 26-27.
 6. ALLOWABLE LIMITS

• 12 micrograms of acrylamide per person per day (Maximum allowable dose

level)
• No observed adverse effect level of 15mg/kg/day were identified in mice.

LoPachin RM and Gavin T. Acrylamide-Induced Nerve Terminal Damage: Relevance to Neurotoxic and Neurodegenerative Mechanisms Journal of Agricultural and
Food Chemistry 2008, 56 (15): 5994-6003. 18
 7. REDUCTION OF ACRYLAMIDE AND
MAILLARD REACTION
• Reduction of acrylamide starts
when the compounds starts its
degradation
• Blanching
• Processing conditions (McDonalds)
• Monovalent divalent salts (NaCl, VoO4)
• Special enzymatic solution
• Color acting as an indicator for reduction

19
Amrein, T. 2005. Systematic studies on process optimization to minimize acrylamide contents in food. Swiss Federal Institute of Technology, Switzerland
8. CONCLUSION
• It is impossible to completely remove acrylamide from our diet
because acrylamide is present everywhere in our foods and even in
drinking water but we can surely take some steps for its reduction.

“NOT EVERYTHING IS DELICIOUS AND TASTY AS IT

SEEMS”

20