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- MakaleYalnız künye2023Scopus SJRQ1Acrylamide formation in apple juice concentrates during storage
Aktağ, Işıl Gürsul; Gökmen, Vural
This study investigated the acrylamide formation in model systems, laboratory-scale produced apple juice concentrates obtained from different stages of process, and commercial apple juice concentrates at different Brix levels during the storage. Changes in the concentrations of reducing sugars, asparagine, 5-hydroxymethylfurfural, 3-deoxyglucosone, and acrylamide were monitored. In addition, Schiff bases of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine were confirmed using high-resolution mass spectrometry in order to understand the contribution of intermediates to acrylamide formation. The results revealed that acrylamide formed in both acidic-aqueous model systems and laboratory-scale apple juice concentrates during production. The concentrations of 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide increased significantly (p < 0.05) with the increase in Brix levels whereas asparagine levels decreased in commercial apple juice concentrates during storage. The concentration of acrylamide reached at the maximum level of 0.30 ± 0.02 µmol/kg dry matter in 70°Bx of the concentrates. The findings showed that long-term storage of apple juice concentrates at high Brix levels contributes the acrylamide formation even in unsuitable systems such as acidic and high moisture medium. The confirmation of Schiff base of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine demonstrated that the acrylamide formation was attributed to the accumulation of intermediates leading to the conversion of asparagine to acrylamide.
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İncele - Derleme MakaleAçık Erişim2022Scopus SJRQ1Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Kocadağlı, Tolgahan; Gökmen, Vural
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.
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İncele - MakaleYalnız künye2021Scopus SJRQ3Study on vibrational spectroscopy, molecular property, UV-VIS, HOMO-LUMO energies and MEP analysis of N-[2-(4-Bromo-benzoyl)-benzofuran-3-yl]-acrylamide monomer by DFT method
Barim, Esra; Akman, Feride
Purpose: This study aimed the synthesis and theoretical/experimental characterization of novel benzofuran-based acrylamide monomer. Design/methodology/approach: Novel N-substituted acrylamide monomer, i.e. N-[2–(4-Bromo-benzoyl)-benzofuran-3-yl]-acrylamide (BBFA), was synthesized by reacting (3-Amino-benzofuran-2-yl)-(4-bromophenyl) methanone with acryloylchloride at 0–5oC. Nuclear magnetic resonance (1H-NMR), infrared (FT-IR) and UV-Visible spectrophotometer were used to elucidate the chemical structure of BBFA. Computational studies were performed using the DFT (B3LYP) method on the basis of 6-31 + G (d, p) using Gaussian 09 W and Gauss View 5.0 package in addition to the VEDA program, gauge-independent atomic orbital (GIAO) and time-dependent density functional theory (TD-DFT) methods. Findings: Molecular geometry and vibration assignments of the BBFA monomer were calculated. The molecular structure of the monomer was examined. Both longest and shortest bonds were determined in the structure. The nucleophilic and electrophilic regions of the monomer were determined. The theoretical spectroscopic data of the monomer were compared with the experimental data; both were consistent with each other. The chemical reactivity of the monomer was also determined. Originality/value: The synthesized BBFA monomer can be evaluated in many areas; from medicine to industry (such as textiles) owing to the presence of various active functional groups. Indeed, acrylamide copolymers are remarkable materials for polymer science and industry. The data produced in this study is original and adds to the scientific community.
AtıfScopus5WoS5OpenAlex3İncele - MakaleYalnız künye2019Scopus SJRQ2Synthesis, characterization and spectroscopic investigation of N-(2-acetylbenzofuran-3-yl)acrylamide monomer: Molecular structure, HOMO–LUMO study, TD-DFT and MEP analysis
Barim, E.; Akman, F.
In this study, a novel acrylamide monomer was synthesized and characterized by UV-Vis, FT-IR and 1H NMR measurements. The acrylamide monomer namely, N-(2-acetyl-benzofuran-3-yl)acrylamide (NABA), was prepared in two steps. In the first step, 1-(3-aminobenzofuran-2-yl)ethan-1-one was synthesized by the reaction of 1-chloroacetone with 2-hydroxy-benzonitrile under basic conditions. In the second step, the obtained 1-(3-aminobenzofuran-2-yl)ethan-1-one was reacted with acryloyl chloride and triethylamine at 0–5 °C temperature for obtaining NABA monomer. Then, the structural, vibrational, nuclear magnetic resonance and electronic properties for the synthesized monomer were determined by quantum chemical calculations of DFT method. The results were compared with experimental FT-IR, 1H NMR and UV–Vis spectral data. The band gap of HOMO and LUMO show that the NABA monomer is chemically active and has charge transfer within the monomer. Moreover, molecular electrostatic potential (MEP) maps were drawn to identify reactive regions of NABA monomer.
AtıfScopus104OpenAlex107İncele - MakaleAçık Erişim2009Scopus SJRQ2Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry
Kaplan, Olcay; Kaya, Gokce; Ozcan, Cemile; Ince, Muharrem; Yaman, Mehmet
For over ten years, there has been a considerable interest in determination of acrylamide in foodstuffs. It was known that both protein-rich and carbohydrates-rich foods cooked at high-temperatures can cause acrylamide formation. However, carbohydrates-rich foods such as potato chips and biscuit samples have been the common studied foods compared with protein-rich foods such as meat samples. In this study, determination of acrylamide in these two group foods was examined using HPLC-MS. For this purpose, firstly, the parameters that are thought to affect the response in the HPLC-MS analysis were optimized. The optimized conditions were found to be 0.3 ml min(-1) for flow rate of mobile phase, 40 mu l for injection volume, 5 degrees C for column temperature and 70 V for fragmentor potential. The optimized method was applied for the determination of acrylamide levels in Turkish foodstuffs including grilled meat and chicken samples, potato chips, coffee and biscuit. The obtained concentrations for all studied foods were in the range of 20-250 mu g kg(-1). The results showed that acrylamide concentrations highly varied depending on the kind of food samples. (C) 2009 Elsevier B.V. All rights reserved.
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