dc.identifier.uri |
http://dx.doi.org/10.15488/14623 |
|
dc.identifier.uri |
https://www.repo.uni-hannover.de/handle/123456789/14741 |
|
dc.contributor.author |
Rottmann, Eric
|
|
dc.contributor.author |
Volkmann, Kristina
|
|
dc.contributor.author |
Fohrer, Jörg
|
|
dc.contributor.author |
Krings, Ulrich
|
|
dc.contributor.author |
Berger, Ralf G.
|
|
dc.date.accessioned |
2023-09-01T04:26:55Z |
|
dc.date.available |
2023-09-01T04:26:55Z |
|
dc.date.issued |
2021 |
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dc.identifier.citation |
Rottmann, E.; Volkmann, K.; Fohrer, J.; Krings, U.; Berger, R.G.: Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying. In: Current Research in Food Science 4 (2021), S. 262-269. DOI: https://doi.org/10.1016/j.crfs.2021.04.005 |
|
dc.description.abstract |
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts of a direct reaction between acrylamide and these phenolic acids using LC-MS. In a model system with pure compounds (phenylacrylic acid and acrylamide) heated on 10% hydrated silica gel one specific adduct (respective m/z for M + H+) was formed in each reaction. MS/MS-data suggested an oxa-Michael formation of 3-amino-3-oxopropyl-phenylacrylates, which was confirmed by de novo syntheses along an SN2 substitution of 3-chloropropanamide. Exemplarily, the structure of the ester was confirmed for p-coumaric acid by NMR-data. Standard addition revealed that 3-amino-(3-oxopropyl-phenyl)-acrylates occurred neither in fried potato nor in sweet potato, while a formation was shown in phenylacrylic acid plus acrylamide supplemented potatoes and sweet potatoes. |
eng |
dc.language.iso |
eng |
|
dc.publisher |
Amsterdam : Elsevier |
|
dc.relation.ispartofseries |
Current Research in Food Science 4 (2021) |
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dc.rights |
CC BY-NC-ND 4.0 Unported |
|
dc.rights.uri |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
|
dc.subject |
3-Amino-3-oxopropyl-phenylacrylates |
eng |
dc.subject |
Acrylamide mitigation |
eng |
dc.subject |
Oxa-michael-addition |
eng |
dc.subject |
Phenylacrylic acids |
eng |
dc.subject |
Potato |
eng |
dc.subject |
Sweet potato |
eng |
dc.subject.ddc |
630 | Landwirtschaft, Veterinärmedizin
|
|
dc.title |
Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying |
eng |
dc.type |
Article |
|
dc.type |
Text |
|
dc.relation.essn |
2665-9271 |
|
dc.relation.doi |
https://doi.org/10.1016/j.crfs.2021.04.005 |
|
dc.bibliographicCitation.volume |
4 |
|
dc.bibliographicCitation.firstPage |
262 |
|
dc.bibliographicCitation.lastPage |
269 |
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dc.description.version |
publishedVersion |
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tib.accessRights |
frei zug�nglich |
|