Effect of oil oxidation on acrylamide formation in oil-rich model systems without the participation of reducing sugars

Abstract

Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, panisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 6 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems.