An in vitro enzymatic digestion method for estimation of the acrylamide contents of foods

So Hyun Kim, Ko Woon Yoon, Mi Kyo Kim, Se Hee Paek, Dongmi Choi, Sangsuk Oh, Jin Byung Park

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

In this study, the acrylamide contents of foods were estimated via liquid chromatography (LC)/mass spectrometry (MS)/MS after the food matrix constituents had been degraded with digestive enzymes (i.e., pepsin and pancreatin) and extracted with water. The quantities of acrylamide released from samples of cereal, potato chips, peanuts, and coffee were 62±5.1, 970, 106±20, and 890 ppb, respectively. No acrylamide was detected in samples of soybean curd (tofu), fish cake, and ham. Compared to the amounts of acrylamide detected after extraction with water only, we noted no significant differences in the soybean curd, fish cake, potato chip, ham, and coffee samples. However, the quantities of acrylamide released from the cereal and peanut samples were approximately 2-fold larger following pretreatment with the digestive enzymes. This study presents a new in vitro enzymatic digestion method which allows for a more accurate estimation of the acrylamide contents of foods.

Original languageEnglish
Pages (from-to)493-495
Number of pages3
JournalFood Science and Biotechnology
Volume16
Issue number3
StatePublished - 2007

Keywords

  • Acrylamide
  • Enzymatic digestion
  • Pancreatin
  • Pepsin

Fingerprint

Dive into the research topics of 'An in vitro enzymatic digestion method for estimation of the acrylamide contents of foods'. Together they form a unique fingerprint.

Cite this