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Analysis of 3-aminopropionamide: A potential precursor of acrylamide

Bagdonaite, Kristina ; Viklund, Gunilla LU ; Skog, Kerstin LU and Murkovic, Michael (2006) 8th International Symposium on Instrumental Analysis, 8th International Symposium on Instrumental Analysis 69(1-2). p.215-221
Abstract
An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid chromatography/fluorescence detection was developed. We have analysed 3-APA formation in raw potatoes, grown and stored under different condition, green and roasted coffee beans and in freeze dried mixtures of asparagine with sucrose and glucose in molar ratio of 1:0.5, 1: 1, and 1: 1.5. In potatoes the 3-APA content varied depending on the potato variety. We detected 3-APA in potatoes up to 14 mu g/g fresh weight. In the model experiment glucose had a stronger capacity to form 3-APA. The substance was formed at temperatures as low as 130 degrees C. However, in the model experiment with sucrose 3-APA was formed not... (More)
An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid chromatography/fluorescence detection was developed. We have analysed 3-APA formation in raw potatoes, grown and stored under different condition, green and roasted coffee beans and in freeze dried mixtures of asparagine with sucrose and glucose in molar ratio of 1:0.5, 1: 1, and 1: 1.5. In potatoes the 3-APA content varied depending on the potato variety. We detected 3-APA in potatoes up to 14 mu g/g fresh weight. In the model experiment glucose had a stronger capacity to form 3-APA. The substance was formed at temperatures as low as 130 degrees C. However, in the model experiment with sucrose 3-APA was formed not below 150 degrees C. In heated mixtures with increasing molar ratio of sucrose at 170 degrees C we noticed a decrease of 3-APA and in the same mixtures at 150 degrees C we observed an increase of 3-APA. In coffee 3-APA was not formed, neither in green nor in roasted beans. (c) 2006 Elsevier B.V. All tights reserved. (Less)
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author
; ; and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
keywords
potato, dansyl chloride, acrylamide, coffee, 3-aminopropionamide
host publication
Journal of Biochemical and Biophysical Methods (Proceedings)
volume
69
issue
1-2
pages
215 - 221
publisher
Elsevier
conference name
8th International Symposium on Instrumental Analysis, 8th International Symposium on Instrumental Analysis
conference location
Graz, Austria
conference dates
2005-09-25 - 2005-09-28
external identifiers
  • wos:000241646700023
  • scopus:33749244481
  • pmid:16828874
ISSN
0165-022X
DOI
10.1016/j.jbbm.2006.05.008
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
id
226534a6-2cd9-4961-b3b6-6100b83462ed (old id 378840)
date added to LUP
2016-04-01 16:27:05
date last changed
2021-09-29 05:20:18
@inproceedings{226534a6-2cd9-4961-b3b6-6100b83462ed,
  abstract     = {An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid chromatography/fluorescence detection was developed. We have analysed 3-APA formation in raw potatoes, grown and stored under different condition, green and roasted coffee beans and in freeze dried mixtures of asparagine with sucrose and glucose in molar ratio of 1:0.5, 1: 1, and 1: 1.5. In potatoes the 3-APA content varied depending on the potato variety. We detected 3-APA in potatoes up to 14 mu g/g fresh weight. In the model experiment glucose had a stronger capacity to form 3-APA. The substance was formed at temperatures as low as 130 degrees C. However, in the model experiment with sucrose 3-APA was formed not below 150 degrees C. In heated mixtures with increasing molar ratio of sucrose at 170 degrees C we noticed a decrease of 3-APA and in the same mixtures at 150 degrees C we observed an increase of 3-APA. In coffee 3-APA was not formed, neither in green nor in roasted beans. (c) 2006 Elsevier B.V. All tights reserved.},
  author       = {Bagdonaite, Kristina and Viklund, Gunilla and Skog, Kerstin and Murkovic, Michael},
  booktitle    = {Journal of Biochemical and Biophysical Methods (Proceedings)},
  issn         = {0165-022X},
  language     = {eng},
  number       = {1-2},
  pages        = {215--221},
  publisher    = {Elsevier},
  title        = {Analysis of 3-aminopropionamide: A potential precursor of acrylamide},
  url          = {http://dx.doi.org/10.1016/j.jbbm.2006.05.008},
  doi          = {10.1016/j.jbbm.2006.05.008},
  volume       = {69},
  year         = {2006},
}