Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content

Bent, Grace-Anne; Maragh, Paul T.; Dasgupta, Tara P.

doi:10.1016/j.foodchem.2012.01.067

Cited by 40 publications

(32 citation statements)

References 16 publications

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“…The LOQ value was less than the maximum recommended LOQ values of the analytical methods should meet for foods of infants and young children for cereal products as 30 and 50 μg/kg, respectively as reported by European Commission [38,39]. Recovery was 83% that agrees with those obtained in previous studies [40,41]. Acrylamide contents of 90 commercial samples ranged from below the LOQ to 2666 µg/kg depending on the type of products.…”

Section: Resultssupporting

confidence: 82%

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.

show abstract

Section: Resultssupporting

confidence: 82%

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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show abstract

“…[12], Australian [13], Caribbean countries [14], Spain [15], Poland [16], China [17] and India [18] but until now, only one paper has been published on AA levels in fried potato and falafel from Syria even though Syrians consume considerable amounts of baked and fried traditional foodstuffs. Therefore the main objective of this study was to determine the AA content in various commercial and traditional Syrian foods by a UPLC method and to increase public awareness of the results.…”

Section: Introductionmentioning

confidence: 99%

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Alyousef¹,

Wang²,

Al-Hajj³

et al. 2016

Trop. J. Pharm Res

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“…• Bromination increases the molecular weight of acrylamide, which leads to improved sensitivity and specificity during GC-MS analysis. An alternative bromination procedure is to use the mixture of potassium bromide-potassium bromate in acidic medium, in which bromine is formed in situ by an oxidation-reduction reaction [19,63,85,87]. Many laboratories have used a bromination agent consisting of saturated bromine solution, potassium bromide, and hydrobromic acid [1,24,84,86].…”

Section: Gc-ms Detectionmentioning

confidence: 99%

Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

Gökmen

2016

Acrylamide in Food

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Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content

Cited by 40 publications

References 16 publications

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Determination of acrylamide levels in selected commercial and traditional foods in Syria

Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

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