Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique

Komthong, Pongsuriya; Suriyaphan, O.; Charoenpanich, Jittima

doi:10.1080/19393210.2012.656145

Cited by 23 publications

(15 citation statements)

References 36 publications

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“…1). These levels are in concordance with those reported by the Food and Drug Administration (FDA, 2006), EFSA (EFSA, 2015), and other authors when analyzing similar categories of snacks (Takatsuki et al, 2003;Zubeldia Lauzurica and Gomar Fayos, 2007;Daniali et al, 2010;Cheng et al, 2012;Komthong et al, 2012;Shamla and Nisha, 2014). The lowest acrylamide content in the traditional sample group was observed in cheese leaf chips (44 µg/kg) and cheese puffs (48 µg/kg).…”

Section: Acrylamide Levels In Snackssupporting

confidence: 89%

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Mesías

Delgado-Andrade

Morales

2019

Journal of Food Composition and Analysis

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Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potatobased dough (1252-1393 µg/kg) and chips made from other vegetables (carrot chips: 958 µg/kg; beet chips: 908 µg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44-671 µg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5-and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants.

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Section: Acrylamide Levels In Snackssupporting

confidence: 89%

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Mesías

Delgado-Andrade

Morales

2019

Journal of Food Composition and Analysis

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“…Acrylamide formation, particularly during the heating of potato roots, has been examined in detail in many countries (Mulla and others ; Sanny and others ). Although Komthong and others () measured acrylamide concentrations as high as 366 μg/kg in SP chips in a Thai market, acrylamide precursor, and temperature and period of frying were not reported because their report was based on a monitoring study.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Lim

Selamat

Sanny

et al. 2013

Journal of Food Science

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The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.

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“…A wide range of analytical techniques has been developed to detect AA at trace levels in foods and water samples. Most of these procedures are based on determining AA by electrochemical methods , electrophoresis , chemiluminescence , HPLC , high‐performance TLC (HPTLC) , LC–MS , ion‐exclusion chromatography coupled to MS , GC , and GC–MS . Most of these methods were developed for the analysis of food or coffee, but several methods were oriented toward water .…”

Section: Introductionmentioning

confidence: 99%

Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol

Lim

Shin

2013

J. Sep. Science

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A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.

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Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique

Cited by 23 publications

References 36 publications

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol

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