Australian survey of acrylamide in carbohydrate-based foods

Abstract

A method was developed and validated for the determination of acrylamide in carbohydrate-based foods. Solid-phase extraction employing a mixed-bed anion and cation exchange cartridge in series with a C18 extraction disk was used to clean-up water extracts of food samples before analysis by liquid chromatography coupled with tandem mass spectrometry detection. The limit of detection was calculated as approximately 25 microg kg(-1) and the limit of reporting was 50 microg kg(-1). The average method recovery for 84 samples from a range of matrices reporting was 99% with a relative standard deviation of 11.2%. A survey was conducted of 112 samples of carbohydrate-based foods composited from 547 products available in the Australian market. The analytical results were used in conjunction with Australian food consumption data derived from the 1995 National Nutrition Survey (NNS) to prepare preliminary dietary exposure estimates of Australians to acrylamide through only the food groups examined. Mean dietary exposure to acrylamide resulting from consumption of the foods tested, for Australians aged 2 years and above, was estimated as 22-29 microg day(-1) (equivalent to 0.4-0.5 microg kg(-1) bodyweight day(-1)) and between 73 and 80 microg day(-1) (1.4 and 1.5 microg kg(-1) bodyweight day(-1)) for 95th percentile consumers. Young children (2-6 years) consuming acrylamide-containing foods had a higher acrylamide exposure on a per kilogram bodyweight basis (mean 1.0-1.3 microg kg(-1) bodyweight day(-1)). The estimated exposure of Australians to acrylamide is similar to that estimated for other countries.

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate

“…Although robust methods have been reported (Roach et al 2003;Croft et al 2004) that can achieve good sensitivity and selectivity of acrylamide for practically all of the relevant food matrixes, the present authors also found that chocolate products are troublesome matrixes, and that selected mass transitions reveal a difficulty in obtaining baseline separation in certain profiles (Roach et al 2003). In addition, multiple responses are observed in each of the mass transitions at a different retention time but close to that of acrylamide, which may cause interference.…”

Multiple-stage extraction strategy for the determination of acrylamide in foods

“…In addition to the inherent physical-chemical properties of acrylamide, the nature of food matrix to be tested should also be considered for extraction. Thermally processed potato and cereals are among the foods in which acrylamide formation has been commonly encountered (Biedermann and Grob, 2003;Friedman, 2003;Amrein et al, 2004;Croft et al, 2004;Surdyk et al, 2004;Taeymans et al, 2004;Gö kmen and Palazoglu, 2007;Wenzl and Anklam, 2007). These foods encompass a vast range of different products with many ingredients, processes, recipes and scales of operation.…”

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

“…A lot of studies confirmed the presence of acrylamide in nearly all fried, baked, and roasted foods sold in Germany (Gutsche et al 2002), UK (Ahn et al 2002), Sweden (Svensson et al 2003), Netherland (Konings et al 2003), Hon Kong (Leung et al 2003), Japan (Ono et al 2003), Austria (Murkovic 2004), Australia (Croft et al 2004), Turkey (Şenyuva and Gökmen 2005a), Spain (RufianHenares et al 2007), Finland (Eerola et al 2007), Italy (Tateo et al 2007), Brasil (Arisseto et al 2007), China (Zhang et al 2007), Korea (Koh 2007).…”