Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods

Elbashir, Abdalla A.; Omar, Mei Musa Ali; Ibrahim, Wan Aini Wan; Schmitz, Oliver J.; Aboul‐Enein, Hassan Y.

doi:10.1080/10408347.2013.829388

Cited by 50 publications

(29 citation statements)

References 150 publications

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“…A number of comprehensive reviews on analytical methods for the determination of AA in food products were published during the past decade (Wenzl et al, 2003;Stadler and Scholz, 2004;Zhang et al, 2005;Keramat et al, 2011;Oracz et al, 2011;Tekkeli et al, 2012;Arvanitoyannis and Dionisopoulou, 2014;Elbashir et al, 2014). The following paragraphs give a short summary on the general procedures and main conclusions, but do not claim for completeness.…”

Section: Foodmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

292

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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Section: Foodmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

292

170

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“…The International Agency for Research on Cancer (IARC) has classified acrylamide as a probable carcinogen to humans based on the results of its administration to laboratory animals, although the exact mechanism or the direct relation between acrylamide and the tumor growth has not been clarified . Recently, significantly high levels of acrylamide have been detected in overheated plant‐based food products, including potato chips, coffees, French fries, cereals, and breads . In these food products, acrylamide appears to form from the reaction of reducing sugars (e.g., glucose and fructose) and asparagine (an amino acid) during high‐temperature cooking processes such as frying, baking, and roasting.…”

Section: Introductionmentioning

confidence: 99%

Hydrogen‐bonding Structures and Energetics of Acrylamide Isomers, Tautomers, and Dimers: An ab initio Study and Spectral Analysis

Wang

Lin

Chao

2016

J Chinese Chemical Soc

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Hydrogen‐bonding patterns and energetic profiles of acrylamide isomers (syn‐ and skew‐), tautomers (amide and imidic acid forms) and 13 stable dimers have been studied using the second‐order Møller–Plesset perturbation theory with basis sets up to aug‐cc‐pVTZ. Syn‐acrylamide is the most stable monomer with a reaction barrier of 4.15 kcal/mol for the syn–skew isomerization reaction. The direct amide–imidic acid tautomerization reaction is separated by too high a barrier to surpass. The most stable dimer corresponds to the planar double‐hydrogen‐bonded configuration, indicating its crucial role in determining the stability of the formed complex. Moreover, hydrogen bonds have significant effects on the infrared spectral features, which can be consistently explained solely based on the acrylamide dimeric structures and energetics without monomeric and dimeric tautomer forms. The results are useful for studying the stability of the acrylamide clusters in condensed‐phase samples such as those in food chemistry studies.

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“…In general, potato-based products, coffee and bakery products are the major sources of acrylamide. French fries, coffee, bread, biscuits and cereals for breakfast have a contribution of more than 90% of the intake of acrylamide [5,6]. Acrylamide levels in bread (in 192 samples) ranged between 5 µg/kg and 1,987 µg/kg, with an average of 30 µg/kg.…”

Section: Analysis and Evaluation Of The Acrylamide Levels In Some Brementioning

confidence: 99%

Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by GC-MS/MS

Negoiţă¹,

Iorga²,

Adascălului³

et al. 2016

JESE-A

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Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods

Cited by 50 publications

References 150 publications

Scientific Opinion on acrylamide in food

Scientific Opinion on acrylamide in food

Hydrogen‐bonding Structures and Energetics of Acrylamide Isomers, Tautomers, and Dimers: An ab initio Study and Spectral Analysis

Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by GC-MS/MS

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