Featured Research

from universities, journals, and other organizations

A Little Rosemary Can Go A Long Way In Reducing Acrylamide In Food

Date:
March 4, 2008
Source:
Technical University of Denmark
Summary:
Several animal tests have shown acrylamide to be a carcinogen, and a recent study has shown a positive association between acrylamide and breast cancer in humans. "Acrylamide is formed during the preparation of many ordinary foods. It is therefore important both for consumers and the food industry to find methods to reduce the acrylamide content," says one of the researchers. Over the past five years, a research project has identified several ways of reducing acrylamide in foods.

Acrylamide is a chemical formed when frying, baking or grilling carbohydrate-rich foods at temperatures above 120C. Acrylamide is thus found in a number of foods, such as bread, crisps, French fries and biscuits.
Credit: iStockphoto/Andrew Manley

Several animal tests have shown acrylamide to be a carcinogen, and a recent study conducted by the National Food Institute, Technical University of Denmark, has shown a positive association between acrylamide and breast cancer in humans.

Related Articles


"Acrylamide is formed during the preparation of many ordinary foods. It is therefore important both for consumers and the food industry to find methods to reduce the acrylamide content," says Kit Granby, senior scientist at the National Food Institute, Technical University of Denmark.

Over the past five years, a research project has identified several ways of reducing acrylamide in foods. The project is a collaboration between the National Food Institute and the Department of Systems Biology at the Technical University of Denmark, the Faculty of Life Sciences at the University of Copenhagen and five Danish food companies.

Tests with processing conditions

Acrylamide is a chemical formed when frying, baking or grilling carbohydrate-rich foods at temperatures above 120C. Acrylamide is thus found in a number of foods, such as bread, crisps, French fries and biscuits.

In addition to the heating temperature, tests carried out during the project also show that factors such as time of processing, pH, water content, water activity and the content of the amino acid asparagine and sugar in the raw ingredients influence the formation of acrylamide. For example, the longer the cooking time and the lower the water content, the higher the acrylamide content in the heat-processed food.

"By changing and optimising these factors when producing foods, the acrylamide content of many different types of products can be reduced considerably," says Kit Granby.

Tests with antioxidants

The collaborative project also included a PhD research project which tested the addition of different antioxidants.

The addition of rosemary to dough prior to baking a portion of wheat buns at 225C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities – in one per cent of the dough – was enough to reduce the acrylamide content significantly.

Flavonoids are another type of antioxidant found, among other things, in vegetables, chocolate and tea. Tests also showed that the addition of the flavonoids epicatechin and epigallocatechin from green tea considerably reduced the acrylamide content.

"Antioxidants are substances which inhibit the formation of free radicals in the food and eliminate free radicals in the body. Our tests indicate that free radicals are formed when cooking and potentially increasing the acrylamide content in certain foods," explains Rikke Vingborg Hedegaard, PhD at the National Food Institute, Technical University of Denmark, who is responsible for the PhD project.

"However, the findings do not show a general association between antioxidants and reducing acrylamide in foods. The tests indicate that different antioxidants do not have the same effect on the formation of acrylamide, and that it is important how antioxidants are added to a product to have an effect on the acrylamide content," adds Rikke Vingborg Hedegaard.

The above findings are just some of the results obtained by the research collaboration project. Other tests show that blanching, salt and the enzyme asparaginase may reduce the acrylamide content in potato products.

The findings have been published in a number of scientific journals, most recently in the journals European Food Research and Technology, Food Chemistry, the Journal of Agricultural and Food Chemistry and the Journal of Food Engineering.


Story Source:

The above story is based on materials provided by Technical University of Denmark. Note: Materials may be edited for content and length.


Cite This Page:

Technical University of Denmark. "A Little Rosemary Can Go A Long Way In Reducing Acrylamide In Food." ScienceDaily. ScienceDaily, 4 March 2008. <www.sciencedaily.com/releases/2008/02/080229142817.htm>.
Technical University of Denmark. (2008, March 4). A Little Rosemary Can Go A Long Way In Reducing Acrylamide In Food. ScienceDaily. Retrieved December 19, 2014 from www.sciencedaily.com/releases/2008/02/080229142817.htm
Technical University of Denmark. "A Little Rosemary Can Go A Long Way In Reducing Acrylamide In Food." ScienceDaily. www.sciencedaily.com/releases/2008/02/080229142817.htm (accessed December 19, 2014).

Share This


More From ScienceDaily



More Plants & Animals News

Friday, December 19, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Researchers Test Colombian Village With High Alzheimer's Rates

Researchers Test Colombian Village With High Alzheimer's Rates

AFP (Dec. 19, 2014) In Yarumal, a village in N. Colombia, Alzheimer's has ravaged a disproportionately large number of families. A genetic "curse" that may pave the way for research on how to treat the disease that claims a new victim every four seconds. Duration: 02:42 Video provided by AFP
Powered by NewsLook.com
Navy Unveils Robot Fish

Navy Unveils Robot Fish

Reuters - Light News Video Online (Dec. 18, 2014) The U.S. Navy unveils an underwater device that mimics the movement of a fish. Tara Cleary reports. Video provided by Reuters
Powered by NewsLook.com
Kids Die While Under Protective Services

Kids Die While Under Protective Services

AP (Dec. 18, 2014) As part of a six-month investigation of child maltreatment deaths, the AP found that hundreds of deaths from horrific abuse and neglect could have been prevented. AP's Haven Daley reports. (Dec. 18) Video provided by AP
Powered by NewsLook.com
Dads-To-Be Also Experience Hormone Changes During Pregnancy

Dads-To-Be Also Experience Hormone Changes During Pregnancy

Newsy (Dec. 18, 2014) A study from University of Michigan researchers found that expectant fathers see a decrease in testosterone as the baby's birth draws near. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins