title: Acrylamide in Romanian food using HPLC-UV and a health risk assessment.
abstract: The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.
authors.affiliation: a Faculty of Food Engineering , Stefan cel Mare University of Suceava , Suceava , Romania.
authors.forename: Mircea
authors.initials: M
authors.lastname: Oroian
authors.forename: Sonia
authors.initials: S
authors.lastname: Amariei
authors.forename: Gheorghe
authors.initials: G
authors.lastname: Gutt
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003069:Coffee / Q000737:chemistry; D005506:Food Contamination / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D018570:Risk Assessment; D012383:Romania; D011198:Solanum tuberosum / Q000737:chemistry
chemical_list: D003069:Coffee; D020106:Acrylamide
keywords: DAD detector; French fries; HPLC; acrylamide; coffee; potato chips