undergraduate thesis
Acrylamide in food

Ivana Tanasković (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleAkrilamid u hrani
AuthorIvana Tanasković
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Akrilamid nastaje procesiranjem hrane bogate ugljikohidratima pri visokim temperaturama. Može nastati iz akroleina ili alternativnim mehanizmima bez nastanaka akroleina kao međuprodukta. Akrilamid je reaktivna molekula zbog prisutnosti dvostruke veze i amino skupine pa vrlo lako reagira s drugim reaktivnim skupinama u hrani. Nastanak akrilamida pod utjecajem je brojnih čimbenika, a općenito gledajući ti čimbenici se dijele na sastav hrane i način pripreme hrane. Najveći dio se u organizam unosi hranom, a jedan manji dio putem poliakrilamida i duhanskog dima. Apsorpcija je brza i potpuna te se putem krvotoka prenosi do ciljanih organa i tkiva. Ne deponira se u organizmu već se izlučuje putem urina u obliku metabolita, putem žuči i fecesa i jedan mali dio u nepromijenjenom obliku. U organizmu se transformira u glicidamid, epoksid odgovoran za genotoksičan i kancerogen učinak, dok su veće koncentracije akrilamida odgovorne su za neurotoksičan učinak.
Keywordsacrylamide acrolein toxicity
Parallel title (English)Acrylamide in food
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2011-09-23
Parallel abstract (English)
Acrylamide is molecule formed by processing carbohydrates rich foods at high temperatures. It can be formed from acrolein or with alternative mechanisms without a formation of acrolein as an intermediate. Acrylamide is a reactive molecule due to the presence of a double bond and amino group, so it easily reacts with other reactive groups in food. An Acrylamide formation is under the influence of many factors, and in general those factors are divided on the composition of food and manner of food preparation. Mostly, it is brought into organism with foods and smaller part with tobacco smoke and polyacrylamides. Absorption is rapid and complete and via the bloodstream is transported to targeted organs and tissues. It’s not deposited in the organism but is excreted via urine as metabolites, via bile and faeces and a small portion of an unaltered form. It is transformed to the glycidamide in the organism, an epoxside responsible for genotoxic and carcinogenic effect while higher concentrations of acrylamide are responsible for neurotoxic effect.
Parallel keywords (Croatian)akrilamid akrolein toksičnost
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:433107
CommitterSanda Hasenay