Impact of extraction conditions on the content of acrylamide in model systems and food

Abstract

It has recently been suggested that the analytical methods that have been developed to date for the determination of acrylamide (AA) may underestimate the concentration of AA in certain foods, because significantly higher results were obtained upon extraction of the food matrix under alkaline conditions. The present study employs food (potato, rye) and chemical model systems to better understand the tentative release of AA under high pH extraction conditions. The experimental design is based on the generation of AA in an environment containing an AA-isotopomer, and by comparing the ratio of AA, respectively the AA-isotopomer, after extraction at pHs 7 and 12. The results show that the additional AA released is not due to improved extractability of AA from the food matrix, and should therefore be regarded as an extraction artefact. Strongly alkaline conditions seem to induce net formation of AA from water-soluble precursors formed during thermolysis.

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents

“…One study claimed that 3-aminopropionamide is a possible precursor for acrylamide formation under alkaline conditions [31]. Recently it was instead suggested the food heat-generated Amadori product N-(1-deoxy-D-fructos-1-yl)-39-aminopropionamide is converted to acrylamide if exposed to alkaline conditions and that this is the main source for the formed acrylamide [32].…”

A Review of Current Methods for the Determination of Acrylamide in Food Products

“…Another precursor of AA, a biogenic amine 3-aminopropionamide (3-APA) was identified by Granvogl et al (2004) and Granvogl and Schieberle (2006). During the Maillard reaction 3-APA, appears to be formed (Granvogl and Schieberle 2006;Goldmann et al 2006). The exact mechanism of AA formation in the Maillard reaction has not yet been fully explained.…”

Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

“…Neutral extraction was performed by shaking samples in water for 45 min after addition of deuterium-labeled AA as internal standard . The alkaline extraction was performed in NaOH at pH 12 for 30 min at room temperature, followed by neutralization with HCl, as described (Goldmann et al, 2006). The extract obtained under neutral or alkaline conditions was centrifuged and the supernatant was exposed to ion-exchange solid-phase extraction for clean-up (Goldmann et al, 2006;Petersson et al, 2006).…”

“…0.25 mg/kg of final mixture in raw dough) and olive oil (5 g). The dough was left standing at room temperature for 30 min (Goldmann et al, 2006), spread out and cut using a circular form (85 mm in diameter). Cut doughs were then heated in a teflon frying pan at 150 1C, two times for 4 min on each side (total heating time 16 min).…”

“…However, it was shown that the level of analyzed AA increases by increasing the pH of extraction, an effect suggested to be related to a matrix binding (Eriksson and Karlsson, 2006 with labeled AA, Goldmann et al (2006) showed that the extra AA, obtained by alkaline extraction, is not bound by the matrix but rather an ''artefact'' formed from watersoluble intermediates of the Maillard reaction. So far, only roasted rye cake and roasted potatoes have been investigated.…”