Acrylamide levels in selected Colombian foods

Abstract

Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg(-1)) and wafer (1449 µg kg(-1)), followed by potato chips (916 µg kg(-1)). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg(-1)) and yuca (3755 µg kg(-1)) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (< 75 µg kg(-1)) when compared with similar bakery products tested, such as soft bread (102-594 µg kg(-1)), which is a made with wheat flour.

Study of acrylamide level in food from vending machines

“…Regarding the potato category, the mean value registered is higher than the indicative value of 1000 μg/kg for potato crisps indicated by the European Commission (2013) and that reported by other authors (Pacetti et al , 2015; Powers et al. , 2013).…”

“…The differences in the AA levels recorded among the same kind of potato chips could be related to differences in the content of reducing sugar and amino acids in the raw material as well as to the processing conditions. Furthermore, the importance of the processing and the structure of foods (Pacetti et al , 2015) are highlighted by the difference recorded between sticks and crisps.…”

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

“…In baked cereal based foods, acrylamide is formed as a result of the high temperature baking. Therefore, acrylamide was reported at different levels in biscuits and crackers [14,43,44]. 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.…”

“…In this study, the highest mean acrylamide level reached to 1072 μg/kg in crackers. In a study by Pacettia et al [14], acrylamide levels in selected Colombian foods (n=112) were determined and bakery products like biscuits (1104 μg/kg), showed the highest mean acrylamide value. In another study, acrylamide contents in commercial biscuits and bread derivatives marketed in Spain were investigated [15].…”

“…In the literature, a great number of methods have been reported for analyzing acrylamide levels of the food products. These methods are mainly based on mass spectrometry as the determinative technique coupled with liquid chromatography or gas chromatography [14,15,[30][31][32][33][34][35].…”