Examination of Acrylamide in Milk Samples with Different Types of Additives Using Spectrophotometry Method (original) (raw)
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Determination of Acrylamide in Selected Foods from the Romanian Market
Foods, 2021
Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety. Knowing the acrylamide content of food offers the possibility of implementing corrective measures when needed, targeted at lowering its level. The aim of the paper was to screen for the presence of acrylamide in four products consumed almost daily in Romania and calculate acrylamide exposure by consuming one serving. Expressed in µg/kg coffee has the highest average acrylamide content (199), followed by potato chips (134), pretzels (120), and bread (14). Results regarding the acrylamide content in one serving showed the highest levels of acrylamide in pretzels (10.20 µg/serving), followed by potato chips (4.00 µg/serving), coffee (2.20 µg/cup), and bread (0.40 µg/slice). The calculation of the acrylamide content for one serving of the ...
Food additives & contaminants. Part B, Surveillance, 2017
A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg(-1), the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg(-1). The AA contamination in potato crisps was remarkable. A percentage of 36.4 (n = 8) showed a value higher than the EC limit of 1000 µg kg(-1). Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.
Occurrence of acrylamide in selected food products
Central European Journal of Public Health, 2020
Objective: Acrylamide is a toxic compound found in occupational and non-occupational environment. It originates from industrial use, technological processes in construction as well as food production, water purification, and laboratory use. Adverse effects including neurotoxicity, probably carcinogenicity, genotoxicity, teratogenicity, and reproductive toxicity were reported in many studies. Our study is focused on acrylamide content in selected food products in the Czech Republic. Method: In this study, we determined acrylamide content in selected samples of commonly consumed food products (potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli). Results: The concentration of acrylamide in most samples of potato chips, biscuits and popcorn exceeded the benchmark limits. The acrylamide content in samples of potato chips from one manufacturer in 4 cases out of 5 analysed samples exceeded benchmark limit. On the other hand, no corn flakes sample acrylamide content from the same manufacture exceeded the benchmark limit. With 20 of all analysed samples exceeding the benchmark levels for acrylamide, it can be concluded that 47.6% of samples did not comply with the benchmark level. Conclusion: Dietary intake of frequently consumed food products with the acrylamide content exceeding the recommended comparative value could have adverse effects on the human health. Our study confirmed high amount of acrylamide in some selected food samples. The reduction of dietary burden with acrylamide is possible by complying with the correct technological principles in food preparation.
Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market
Scientific reports, 2017
The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg(-1). In comparison to coffee (152-682 μg kg(-1)), the Arabic coffee Qahwa (73-108 μg kg(-1)) and tea (10-97 μg kg(-1)) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg(-1), and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activ...
Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2006
An improved GC-MS method to determine acrylamide (AA) in coffee and coffee 10 products was developed. The method was based in two main purification steps, the first 11 one with ethanol and Carrez solutions in order to precipitate polysaccharides and 12 proteins, respectively, and the second with a layered solid phase extraction (SPE) 13 column which proved to be efficient to eliminate the main chromatographic 14 interferences. The method is applicable to a wide range of coffee products. Twenty six 15 samples of different coffee products were analysed. The levels of AA were in the range 16 of 11.4 -36.2 µg L -1 for "espresso coffee" and 200.8 -229.4 µg L -1 for coffee blends 17 with cereals. The results indicated that the presence of cereals significantly increased 18 the levels of AA. 19 20
HPLC-UV Quantitative Analysis of Acrylamide in Snack Foods of India
Defence life science journal, 2018
IntroductIon Acrylamide, a potential carcinogen, was accidentally detected in fried and baked food matrices by Swedish scientists in the year 2002 which created alarm amongst the food scientist and consumers. The most important sources of acrylamide are deep fat fried potato products, roasted coffee beans and bakery products 1. Acrylamide, a multipurpose organic compound used in many products in our everyday life. It exists in monomeric and a polymeric form. The monomeric form of acrylamide is toxic to the nervous system, a carcinogen in laboratory animals and a suspected carcinogen in humans. The multiple unit or polymeric form is not known to be toxic. The monomeric form of acrylamide is primarily used in research laboratories for electrophoresis. It is used extensively for the production of grout, dyes, ore & contact lenses and in the construction of dams, tunnels and sewers 2. There are two established legal limits for Acrylamide; detectable limit of Acrylamide in drinking water and percolation of a monomeric form of acrylamide from packaging materials into food which are less than 0.5 µg/kg of uncoagulated acrylamide 3 and 10 µg/kg, respectively 4,5. However, daily intake of some tens of micrograms of acrylamide is expected depending upon the dietary habits of the individual. Earlier studies revealed carbohydrate rich foods such as potato chips, french fries and bakery products contain higher level of acrylamide (400-7000 µg/kg) followed by protein rich foods with (5-400 µg/kg) 6. The formation acrylamide in heat treated foods resulted from the Maillard reaction between amino acid asparagine and reducing sugars 7. Even though, several reports revealed acrylamide (AA) forms above 120 °C, there were studies confirming that this compound can be formed at temperatures below 100°C, during drying processes between 65-130 °C 8. Additional mechanisms of acrylamide formation involving peptides, proteins, biogenic amines and lipids have been also reported 1,9-12, Acrylamide detection in human foods has led to extensive studies by Food and Agriculture Organisation (FAO), World Health Organisation (WHO) and European Commission to explore its formation mechanisms, levels of exposure, suitable analytical procedures and mitigation strategies in food stuffs. Since 2003, data on the occurrence of acrylamide in food commodities have been compiled by the European Food Safety Authority under European commission based on the inputs from member states and food industries 13. The compilation showed higher levels of Acrylamide in various food products. In order reduce amount of Acrylamide in processed food, European Commission, in collaboration with the Confederation of the Food and Drink Industry (CIAA) formulated Food Drink Europe Acrylamide Toolbox 2013 with guidelines which could be effectively used by food processing industries in line with their particular needs to lower acrylamide levels in their products. Besides this, various ethnic food products from different countries 14-19 were analysed for Acrylamide content and level of exposure 20,21. Hogervorst 22 , et al. reported that increased risks of postmenopausal endometrial and ovarian cancer with increasing dietary acrylamide intake, among never-smokers of the Dutch population. When compared to developed countries, the awareness
Factors Affecting Acrylamide Levels in Coffee Beverages
Coffee in Health and Disease Prevention, 2015
This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.
Foods
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our...