Acrylamide Formation and Concentration in Plantain Chips: A Comprehensive Review
DOI:
https://doi.org/10.33003/fjs-2026-1020-6175Keywords:
Acrylamide, Plantain chips, Maillard reaction, Food safety, Mitigation strategiesAbstract
Acrylamide, a heat-induced pollutant produced by the Maillard reaction, raises public health concerns because to its carcinogenic potential. Plantain chips, a favorite snack in tropical locations, are especially prone to acrylamide generation due to their carbohydrate amino acid composition and frying methods. This study summarizes current research on acrylamide levels in plantain chips, with an emphasis on the effects of raw material composition, processing conditions, and pre-treatment procedures. Analytical methods such as HPLC and LC-MS/MS reveal varying amounts, which are frequently comparable to potato chips. The health implications, regulatory viewpoints, and mitigation techniques are examined, with a focus on balancing safety and product quality. Future study should focus on region-specific studies, novel processing methods, and consumer education to limit acrylamide dangers while retaining local dietary traditions.
References
Aalaei, K., Rayner, M., & Sjöholm, I. (2019). Chemical methods and techniques to monitor early Maillard reaction in milk products: A review. Critical Reviews in Food Science and Nutrition, 59(11), 1829–1839. https://doi.org/10.1080/10408398.2018.1431202
Aarabi, F., & Seyedain Ardebili, M. (2020). The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit. Journal of Food Measurement and Characterization, 14(5), 2230–2239. https://doi.org/10.1007/s11694-020-00470-9
Abubakari, A., Ofosu, I. W., Akuriba, G. A., Bawa, A., & Bawa, A. S. (2025). Strategic mitigation of dietary acrylamide in fried plantains: Integrated optimization of frying parameters and citric acid pre-treatment. African Journal of Food Science and Technology, 16(1), 1–9. https://doi.org/10.14303/ajfst.2025.122
Aghvami, M., Mohammadi, A., Khaniki, G. J., Ahmadi, M., Moazzen, M., Arabameri, M., & Shariatifar, N. (2023). Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study. Food Chemistry: X, 18, 100629. https://doi.org/10.1016/j.fochx.2023.100629
Ajani, Z., Fatunsin, O. T., Oyeyiola, A. O., & Olayinka, K. O. (2019). Risk assessment of acrylamide for some commonly eaten fried foods. FUW Trends in Science and Technology Journal, 4(1), 149–155. https://doi.org/10.5281/zenodo.5085
Akinosun, T. O., Ojinnaka, D., & Amar Aouzelleg, A. (2021). The effects of different cooking conditions on the level of acrylamide in popular West African foods. Scholarly Journal of Food and Nutrition, 3(5), 430–437. https://doi.org/10.32474/SJFN.2021.03.000174
Arisseto, A. P., de Figueiredo Toledo, M. C., Govaert, Y., van Loco, J., Fraselle, S., & Degroodt, J. M. (2008). Modified sample preparation for acrylamide determination in cocoa and coffee products. Food Analytical Methods, 1(1), 49–55. https://doi.org/10.1007/s12161-007-9001-4
Arvanitoyannis, I. S., & Dionisopoulou, N. (2014). Acrylamide: Formation, occurrence in food products, detection methods, and legislation. Critical Reviews in Food Science and Nutrition, 54(6), 708–733. https://doi.org/10.1080/10408398.2011.606378
Areej, M., Ghada, E. N., Ralph, D., Martine, A., Mohamad, M., & Robin, I. T. (2020). Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population. BMC Chemistry, 14, 53–59. https://doi.org/10.1186/s13065-020-00705-2
Augustine, D. A., & Bent, G. A. (2022). Acrylamide, a toxic Maillard by-product and its inhibition by sulfur-containing compounds: A mini-review. Frontiers in Food Science and Technology, 2, 1–7. https://doi.org/10.3389/frfst.2022.1072675
Barón-Cortés, W. R., Vásquez-Mejía, S. M., & Suárez-Mahecha, M. (2021). Consumption study and margin of exposure of acrylamide in food consumed by the Bogotá population in Colombia. Journal of Food Composition and Analysis, 100, 103934. https://doi.org/10.1016/j.jfca.2021.103934
Basaran, B., Aydın, F., & Kaban, G. (2020). The determination of acrylamide content in brewed coffee samples marketed in Turkey. Food Additives & Contaminants: Part A, 37(2), 280–287. https://doi.org/10.1080/19440049.2019.1685133
Bassama, J., Brat, P., Boulanger, R., Günata, Z., & Bohuon, P. (2012). Modeling deep-fat frying for control of acrylamide reaction in plantain. Journal of Food Engineering, 113(2), 156–166. https://doi.org/10.1016/j.jfoodeng.2012.04.004
Bent, G. A., Maragh, P., & Dasgupta, T. (2012). Acrylamide in Caribbean foods: Residual levels and their relation to reducing sugar and asparagine content. Food Chemistry, 133(2), 451–457. https://doi.org/10.1016/j.foodchem.2012.01.067
Ciesarová, Z., Kiss, E., & Kolek, E. (2006). Study of factors affecting acrylamide levels in model systems. Czech Journal of Food Sciences, 24(3), 133–137. https://doi.org/10.17221/3324-CJFS
Csapó, J., Lóki, K., Csapó-Kiss, Z., & Albert, C. (2008). Separation and determination of the amino acids by ion exchange column chromatography applying postcolumn derivatization. Acta Agraria Kaposváriensis, 9(1), 33–51
Daniali, G., Jinap, S., Hanifah, N. L., & Hajeb, P. (2013). The effect of maturity stages of banana on the formation of acrylamide in banana fritters. Food Control, 32(2), 386–391. https://doi.org/10.1016/j.foodcont.2012.12.005
Das, A. B., & Srivastav, P. P. (2012). Formation mechanism and reduction of the formation of acrylamide in snack foods. Food Additives & Contaminants: Part A, 29(3), 275–287. https://doi.org/10.1080/19440049.2011.635187
De Conti, A., Tryndyak, V., VonTungeln, L. S., Churchwell, M. I., Beland, F. A., Antunes, A. M. M., & Pogribny, I. P. (2019). Genotoxic and epigenotoxic alterations in the lung and liver of mice induced by acrylamide: A 28-day drinking water study. Chemical Research in Toxicology, 32(5), 869–877. https://doi.org/10.1021/acs.chemrestox.8b00377
Díaz-Ávila, W. Y., Castellanos-Galeano, F. J., Taborda-Ocampo, G., & Fiscal-Ladino, J. A. (2024). Determination of acrylamide in plantain and cassava chip through solid-phase microextraction and gas chromatography with flame ionisation detection. International Journal of Food Science and Technology, 59(9), 6317–6324. https://doi.org/10.1111/ijfs.16644
European Commission. (2003). Acrylamide in food. Retrieved from http://www.europa.eu.int/comm/food/food/chemicalsafety/contaminants/index_en.htm (europa.eu.int in Bing)
European Food Safety Authority (EFSA). (2012). Scientific opinion on acrylamide in food. EFSA Journal, 10(6), 259. https://doi.org/10.2903/j.efsa.2012.259
European Food Safety Authority (EFSA). (2015). Scientific opinion on acrylamide in food. EFSA panel on contaminants in the food chain (CONTAM). EFSA Journal, 13(6), 4104. https://doi.org/10.2903/j.efsa.2015.4104
Food and Agriculture Organization/World Health Organization. (2011). Evaluation of certain contaminants in food: Report of the Joint FAO/WHO Expert Committee on Food Additives, 72nd meeting (WHO Technical Report Series No. 959). World Health Organization.
Friedman, M. (2015). Acrylamide: Inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food & Function, 6(6), 1752–1772. https://doi.org/10.1039/C5FO00336D
Friedman, M., & Levin, C. E. (2018). Chemistry, biochemistry, and safety of acrylamide in foods. Comprehensive Reviews in Food Science and Food Safety, 18(1), 194–224. https://doi.org/10.1111/1541-4337.12419
Gertz, C., & Klostermann, S. (2002). Analysis of acrylamide and mechanisms of its formation in deep-fried products. European Journal of Lipid Science and Technology, 104(11), 762–771. https://doi.org/10.1002/1438-9312(200211)104:11<762::AID-EJLT762>3.0.CO;2-0
Gertz, C., Aladedunye, F., Popp, M., & Matthäus, B. (2023). The impact of fat deterioration on formation of acrylamide in fried foods. European Journal of Lipid Science and Technology, 125(4), 2200144. https://doi.org/10.1002/ejlt.202200144
Gülcan, Ü., Uslu, C. C., Mutlu, C., Arslan-Tontul, S., & Erbaş, M. (2020). Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. Food Chemistry, 332, 127434. https://doi.org/10.1016/j.foodchem.2020.127434
Herman-Lara, E., Rodríguez-Miranda, J., Hernández-Santos, B., Juárez-Barrientos, J. M., & Galle, I. (2019). Influence of pretreatments on oil absorption of plantain and cassava chips. Food and Bioprocess Technology, 12(11), 1927–1936. https://doi.org/10.1007/s11947-019-02321-0
Hosen, A., Al-Mamun, A., Robin, M. A., Habiba, U., & Sultana, R. (2021). Maillard reaction: Food processing aspects. North American Academic Research, 4(1), 44–52
Huang, C., Jiang, S., Yang, Y., Gao, S., Lin, Z., Gu, W., Yan, T., & Cai, Y. (2021). Contaminant acrylamide in food: Toxicity, detection methods, mitigation measures and risk assessment for humans. Natural Resources for Human Health, 1(2), 98–109. https://doi.org/10.53365/nrfhh/134
International Agency for Research on Cancer (IARC). (2024). IARC monographs on the identification of carcinogenic hazards to humans, Volume 133–134: Acrylamide classification as a probable human carcinogen. Lyon, France: World Health Organization, International Agency for Research on Cancer. Retrieved from https://monographs.iarc.who.int
Jin, C., Wu, X., & Zhang, Y. (2013). Relationship between antioxidants and acrylamide formation: A review. Food Research International, 51(1), 611–620. https://doi.org/10.1016/j.foodres.2013.01.031
Jong-Su, P., Palas, S., Sangwoo, L., Jieon, L., Jae-Woo, C., Hang-Suk, C., Seokjoo, Y., & Woo-Keun, K. (2021). Developmental and neurotoxicity of acrylamide to zebrafish. International Journal of Molecular Sciences, 22(7), 3518. https://doi.org/10.3390/ijms22073518
Kacar, S., Sahinturk, V., & Mehtap, K. (2019). Effect of acrylamide on BEAS-2B normal human lung cells: Cytotoxic, oxidative, apoptotic and morphometric analysis. Acta Histochemica, 121(6), 595–603. https://doi.org/10.1016/j.acthis.2019.05.006
Karami, M., Akbari-Adergani, B., Jahed Khaniki, G., Shariatifar, N., & Sadighara, P. (2024). Determination and health risk assessment of acrylamide levels in instant coffee products available in Tehran markets by GC-MS. International Journal of Environmental Analytical Chemistry, 104(15), 3016–3025. https://doi.org/10.1080/03067319.2024.2321234
Keramat, J., Lebail, A., Prost, C., & Soltanizadeh, N. (2011). Acrylamide in foods: Chemistry and analysis. A review. Food and Bioprocess Technology, 4(3), 340–363. https://doi.org/10.1007/s11947-010-0459-4
Khorshidian, N., Yousefi, M., Shadnoush, M., Siadat, S. D., Mohammadi, M., & Mortazavian, A. M. (2020). Using probiotics for mitigation of acrylamide in food products: A mini review. Current Opinion in Food Science, 32, 67–75. https://doi.org/10.1016/j.cofs.2020.03.002
Lee, J.-G., Lim, J.-H., Kim, J.-H., Noh, J.-Y., Kim, J. Y., Kim, H. J., & Kim, J. H. (2014). Acrylamide-induced apoptosis in rat primary astrocytes and human astrocytoma cell lines. Toxicology in Vitro, 28(4), 578–586. https://doi.org/10.1016/j.tiv.2014.01.004
Lee, M. R., Chang, L. Y., & Dou, J. (2007). Determination of acrylamide in food by solid-phase microextraction coupled to gas chromatography-positive chemical ionization tandem mass spectrometry. Analytica Chimica Acta, 582(1), 19–23. https://doi.org/10.1016/j.aca.2006.09.012
Matoso, V., Bargi-Souza, P., Ivanski, F., Romano, M. A., & Romano, R. M. (2019). Acrylamide: A review about its toxic effects in the light of developmental origin of health and disease (DOHaD) concept. Food Chemistry, 283, 422–430. https://doi.org/10.1016/j.foodchem.2018.12.001
Mesías, M., Sáez-Escudero, L., Morales, F. J., & Delgado-Andrade, C. (2019). Reassessment of acrylamide content in breakfast cereals: Evolution of the Spanish market from 2006 to 2018. Food Control, 105, 94–101. https://doi.org/10.1016/j.foodcont.2019.05.028
MirzaAlizadeh, A., Mohammadi, M., Hashempour-Baltork, F., Hosseini, H., & Shahidi, F. (2025). Process-induced toxicants in food: An overview on structures, formation pathways, sensory properties, safety and health implications. Food Production, Processing and Nutrition, 7, 7. https://doi.org/10.1186/s43014-025-00107-3
Mogol, B. A., Hamzalioğlu, A., & Gökmen, V. (2020). Mitigation of acrylamide in thermally processed foods. In Comprehensive Foodomics (pp. 32–43). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.22932-0
Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamide is formed in the Maillard reaction. Nature, 419(6906), 448–449. https://doi.org/10.1038/419448a
Nagata, C., Konishi, K., Wada, K., Tamura, T., Goto, Y., Koda, S., Mizuta, F., & Iwasa, S. (2018). Maternal acrylamide intake during pregnancy and sex hormone levels in maternal and umbilical cord blood and birth size of offspring. Nutrition and Cancer, 71(1), 77–82. https://doi.org/10.1080/01635581.2018.1512936
Nematollahi, A., Kamankesh, M., Hosseini, H., Ghasemi, J., Hosseini-Esfahani, F., & Mohammadi, A. (2019). Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography–mass spectrometry. Journal of Cereal Science, 87, 157–164. https://doi.org/10.1016/j.jcs.2019.03.009
Nematollahi, A., Kamankesh, M., Hosseini, H., Hadian, Z., Ghasemi, J., & Mohammadi, A. (2020). Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: Central composite design. Journal of Food Measurement and Characterization, 14(3), 1249–1260. https://doi.org/10.1007/s11694-019-00364-7
Okon, N. I., Markson, A.-A. A., Okon, E. I., Ita, E. E., Uyoh, E. A., Ene-Obong, E.-O. E., & Ntui, V. O. (2022). Characterization of some fungal pathogens causing anthracnose disease on yam in Cross River State, Nigeria. PLOS ONE, 17(5), e0267894. https://doi.org/10.1371/journal.pone.0267894
Omini, J. J., Omotosho, O. E., & Akinyomi, O. D. (2019). Sodium chloride inhibits acrylamide formation during deep fat frying of plantain. Journal of Physics: Conference Series, 1378, 042068. https://doi.org/10.1088/1742-6596/1378/4/042068
Omotosho, O. E., Sofowora, A., & Omini, J. J. (2017). Effect of deep and infrared rays frying on the acrylamide concentration formation in Musa paradisiaca. American Journal of Food Technology, 12(6), 385–389. https://doi.org/10.3923/ajft.2017.385.389
Oracz, J., Nebesny, E., & Zyzelewicz, D. (2011). New trends in quantification of acrylamide in food products. Talanta, 85(1), 14–25. https://doi.org/10.1016/j.talanta.2011.03.048
Pan, M., Liu, K., Yang, J., Hong, L., Xie, X., & Wang, S. (2020). Review of research into the determination of acrylamide in foods. Foods, 9(4), 524. https://doi.org/10.3390/foods9040524
Pérez-Donado, C. E., Pérez-Muñoz, F., Chávez-Jauregui, R. N., Rodríguez-Sandoval, E., & Serna-Cock, L. (2023). Nutritional composition and in vitro digestibility of two plantain cultivars (Musa paradisiaca spp.) in Puerto Rico. Journal of Food Composition and Analysis, 115, 105011. https://doi.org/10.1016/j.jfca.2022.105011
Pertuz-Cruz, S. L., García-Villanova, B., & Guerra-Hernández, E. J. (2022). Determinación del contenido de acrilamida y precursores en alimentos colombianos tradicionales: Patrones de consumo y caracterización de su ingesta (Doctoral thesis). Universidad de Granada.
Piskov, S., Timchenko, L., Grimm, W.-D., Rzhepakovsky, I., Avanesyan, S., Sizonenko, M., & Kurchenko, V. (2020). Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus). Foods, 9(2), 160. https://doi.org/10.3390/foods9020160
Quintero-Castaño, V. D., Castellanos-Galeano, F. J., Álvarez-Barreto, C. I., Lucas-Aguirre, J. C., Bello-Pérez, L. A., & Rodríguez-García, M. E. (2020). Starch from two unripe plantains and esterified with octenyl succinic anhydride (OSA): Partial characterization. Food Chemistry, 320, 126619. https://doi.org/10.1016/j.foodchem.2020.126619
Raffan, S., Oddy, J., & Halford, N. G. (2020). The sulphur response in wheat grain and its implications for acrylamide formation and food safety. International Journal of Molecular Sciences, 21(11), 3876. https://doi.org/10.3390/ijms21113876
Rasool, A., Luo, X., Zhang, Q., Jia, C., Zhao, S., Liu, R., Rong, J., Zhou, G., Wang, B., Kuai, J., Wang, J., & Zhao, J. (2025). Acrylamide and advanced glycation end products in frying food: Formation, effects, and harmfulness. Foods, 14(19), 3313. https://doi.org/10.3390/foods14193313
Rifai, L., & Saleh, F. A. (2020). A review on acrylamide in food: Occurrence, toxicity, and mitigation strategies. International Journal of Toxicology, 39(2), 93–102. https://doi.org/10.1177/1091581819894791
Saraji, M., & Javadian, S. (2019). Single-drop microextraction combined with gas chromatography–electron capture detection for the determination of acrylamide in food samples. Food Chemistry, 274, 55–60. https://doi.org/10.1016/j.foodchem.2018.08.103
Sarion, C., Codină, G. G., & Dabija, A. (2021). Acrylamide in bakery products: A review on health risks, legal regulations and strategies to reduce its formation. International Journal of Environmental Research and Public Health, 18(8), 4332. https://doi.org/10.3390/ijerph18084332
Schouten, M. A., Tappi, S., Angeloni, S., Cortese, M., Caprioli, G., Vittori, S., & Romani, S. (2021). Acrylamide formation and antioxidant activity in coffee during roasting: A systematic study. Food Chemistry, 343, 128514. https://doi.org/10.1016/j.foodchem.2020.128514
Shamla, L., & Nisha, P. (2014). Acrylamide in deep-fried snacks of India. Journal of Food Additives and Contamination, 7(3), 220–225.
Shamla, L., & Nisha, P. (2017). Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. Food Chemistry, 222, 53–60. https://doi.org/10.1016/j.foodchem.2016.12.004
Shamla, L., Heeba, S., Jose, N., & Nisha, P. (2019). Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep-fried jackfruit chips. Journal of Food Processing and Preservation, 43(7), e14099. https://doi.org/10.1111/jfpp.14099
Shibamoto, T. (2003). Methods of detection and quantitation of acrylamide in cooked food products. Brand submission for CIC public hearing, Department of Environmental Toxicology, Sacramento, California, USA.
Silva, N. A. F., Matos, M. J., Karmali, A., & Rocha, M. M. (2011). An electrochemical biosensor for acrylamide determination: Merits and limitations. Portugaliae Electrochimica Acta, 29(5), 361–373. https://doi.org/10.4152/pea.201105361
Sivasakthi, T., Amutha, S., Hemalatha, G., Murugan, M., Prabaharan, K., & Vellaikumar, S. (2019). Acrylamide mitigation of fried potato chips by using amino acids. Indian Journal of Pure & Applied Biosciences, 7(4), 99–103.
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002). Acrylamide from Maillard reaction products. Nature, 419(6906), 449–450. https://doi.org/10.1038/419449a
Stadler, R. H., Robert, F., Riediker, S., Varga, N., Davidek, T., Devaud, S., Goldmann, T., Hau, J., & Blank, I. (2004). In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. Journal of Agricultural and Food Chemistry, 52(17), 5550–5558. https://doi.org/10.1021/jf0495486
Stadler, R. H., & Gökmen, V. (2024). Acrylamide formation mechanisms. In Acrylamide in Food (pp. 1–17). Elsevier. https://doi.org/10.1016/B978-0-12-819872-9.00001-7
Su, X., Wang, H., Zhu, Y., Jiang, Y., & Xu, Y. (2022). Dietary acrylamide exposure and cancer risk: A systematic approach to human epidemiological studies. Foods, 11(21), 3350. https://doi.org/10.3390/foods11213350
Ubaoji, K. I., & Orji, V. U. (2016). A review on acrylamide in foods: Sources and implications to health. Mgbakoigba Journal of African Studies, 6(1), 1–16.
U.S. Food and Drug Administration. (2023). Acrylamide and diet, food storage, and food preparation. U.S. Food and Drug Administration. Retrieved from https://www.fda.gov/food/chemicals/acrylamide-and-diet-food-storage-and-food-preparation
Udomkun, P., Swennen, R., Masso, C., Innawong, B., Kuate, A. F., Alakonya, A., & Vanlauwe, B. (2021). Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. International Journal of Food Science and Technology, 56, 5417–5431. https://doi.org/10.1111/ijfs.15001
Wang, Y., Hu, H., McClements, D. J., Nie, S., Shen, M., Li, C., Huang, Y., Zhong, Y., Chen, J., Zeng, M., & Xie, M. (2019). pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Research International, 123, 403–413. https://doi.org/10.1016/j.foodres.2019.05.031
World Health Organization. (2002). FAO/WHO consultation on the health implications of acrylamide in food. Geneva: WHO. Retrieved from http://www.who.int/foodsafety/publications/chem/en/acrylamide_full.pdf
Wu, B., Chai, X., He, A., Huang, Z., Chen, S., Rao, P., Ke, L., & Xiang, L. (2021). Inhibition of acrylamide toxicity in vivo by arginine-glucose Maillard reaction products. Food and Chemical Toxicology, 154, 112315. https://doi.org/10.1016/j.fct.2021.112315
Xing, H., & Yaylayan, V. (2021). Insight into the mechanochemistry of the Maillard reaction: Degradation of Schiff bases via 5-oxazolidinone intermediate. European Food Research and Technology, 247(5), 1095–1106. https://doi.org/10.1007/s00217-020-03668-7
Yuan, Y., Chen, F., Zhao, G. H., Liu, J., Zhang, H. X., & Hu, X. S. (2007). A comparative study of acrylamide formation induced by microwave and conventional heating methods. Journal of Food Science, 72(4), C212–C216. https://doi.org/10.1111/j.1750-3841.2007.00341.x
Zamani, E., Shokrzadeh, M., Fallah, M., Pourmoghadam, N., & Shaki, F. (2017). A review of acrylamide toxicity and its mechanism. Pharmaceutical and Biomedical Research, 3(1), 1–7.
Zamani, E., Shaki, F., Abedian Kenari, S., Pourahmad, J., & Shokrzadeh, M. (2017). Acrylamide induces immunotoxicity through reactive oxygen species production and caspase-dependent apoptosis in mice splenocytes via the mitochondria-dependent signaling pathway. Biomedicine & Pharmacotherapy, 94, 523–530. https://doi.org/10.1016/j.biopha.2017.07.117
Zhang, Y., Zhang, G., & Zhang, Y. (2005). Occurrence and analytical methods of acrylamide in heat-treated foods: Review and recent developments. Journal of Chromatography A, 1075(1–2), 1–21. https://doi.org/10.1016/j.chroma.2005.03.108
Zhang, L., Yang, L., Luo, Y., Dong, L., & Chen, F. (2023). Acrylamide-induced hepatotoxicity through oxidative stress: Mechanisms and interventions. Antioxidants & Redox Signaling, 38, 1122–1137. https://doi.org/10.1089/ars.2022.0019
Zhao, Y., Long, T., Shen, L., Huang, S., & Wu, K. (2015). Synthesis, characterization, and analysis of the acrylamide- and glycidamide-glutathione conjugates. Chemico-Biological Interactions, 237, 38–46. https://doi.org/10.1016/j.cbi.2015.05.014
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2026 Hassana Jibril, Sabo Muhammad Abdulkarim, Nouradeen Bamalli Zahra’u, Salisu Abubakar, Raliya Iliyasu, Muhammad Alhaji Adamu
This work is licensed under a Creative Commons Attribution 4.0 International License.
