A survey of acrylamide levels in foods from the Turkish market

Ölmez, Hülya; Tuncay, Fatih; Özcan, Nihat Ali; Demirel, Songiin

doi:10.1016/j.jfca.2008.04.011

Cited by 69 publications

(55 citation statements)

References 11 publications

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“…In other studies on acrylamide levels of food products in Turkey, high levels of acrylamide were reported in crackers and biscuits that were in agreement with our results [12,13]. Şenyuva and Gökmen [42] reported the acrylamide levels in totally 30 crackers and biscuits samples as 1072 and 389 μg/kg, respectively.…”

Section: Resultssupporting

confidence: 92%

“…This present study analyzed 33 baby biscuits samples including different brands and types commonly consumed by toddlers in Turkey and mean acrylamide levels of baby biscuits were 153 µg/kg, which was in agreement with previous studies [12,25]. However, there were not any significant differences in the acrylamide levels of baby biscuits belonging to different brands and types.…”

Section: Resultssupporting

confidence: 91%

“…In present study, wide variation in the acrylamide contents of different brands and types of food groups were observed as indicated from the high levels of standard deviation values. Similar findings were obtained by other researchers [12,13,45]. This variation can be as a result of the different composition and processing conditions in different brands and types of food samples since acrylamide formation is directly related to these factors.…”

Section: Resultssupporting

confidence: 90%

“…Cereal products including biscuits, baby biscuits, breads, crackers and breakfast cereals contain acrylamide at various levels. Ölmez et al [12] reported an overview of acrylamide contents in a total of 311 processed and traditional Turkish foods. Results of this study showed that mean acrylamide levels in crackers (n=18), biscuits (n=16) and baby biscuits (24) were 247, 198 and 152 μg/kg, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

View full text Add to dashboard Cite

show abstract

“…Acrylamide which forms because of heat treatment on high temperatures (120°C) of food containing carbohydrates and protein, is not a compound naturally found in foods [4] . There are many studies indicating that acrylamide forms in many foods such as potato chips, French fries, bread, biscuits, cakes, cereals, coffee, cocoa, roasted nuts and cornflakes, because of production conditions [5,6,7,8] . There are many major and minor pathways causing acrylamide formation.…”

Section: Introductionmentioning

confidence: 99%