Acrylamide content in heat-treated carbohydrate-rich foods in Poland.
The objective of the study was to determine the content of acrylamide in randomly selected samples of potato crisps and French fries using GC/MS/MS. The mean content of acrylamide in tested crisps amounted to 998 microg/kg (range from 352 to 3647 microg/kg) and was almost three times higher than in French fries--337 microg/kg (range from 88 to 799 microg/kg). Differences (even ten times) in the level of acrylamid in individual product samples, testifying the impact of raw materials and technological process running conditions on the content of acrylamide in the final product. The results of our study were close to those obtained in other countries.
Mojska
Hanna
H
Department of Food and Nutrition Safety, National Food and Nutrition Institute, 02-903 Warszawa. hmojska@izz.waw.pl
Gielecińska
Iwona
I
Szponar
Lucjan
L
D000178:Acrylamides / Q000032:analysis* / Q000138:chemical synthesis; D002241:Carbohydrates / Q000737:chemistry*; D002273:Carcinogens / Q000032:analysis*; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005525:Food-Processing Industry / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D015416:Maillard Reaction; D035281:Plant Tubers / Q000737:chemistry; D011044:Poland; D011198:Solanum tuberosum / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry
D000178:Acrylamides; D002241:Carbohydrates; D002273:Carcinogens