An eco‐friendly, quick and cost‐effective method for the quantification of acrylamide in cereal‐based baby foods

Cengiz, Mehmet Fatih; Gündüz, Cennet Pelin Boyacı

doi:10.1002/jsfa.6592

Cited by 18 publications

(7 citation statements)

References 39 publications

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“…The AA values found in biscuits and sweet snacks were lower than those found by other authors that evaluated AA levels in baby food from Poland and Turkey [ 38 , 39 , 40 ]. Instead, they are in line with the study results by EFSA (EFSA, 2015).…”

Section: Resultscontrasting

confidence: 80%

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Esposito

Nolasco

Caracciolo

et al. 2021

Foods

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Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infants may be exposed to AA as early as during weaning through baked food such as biscuits. This study set out to ascertain the concentration of AA in food products intended for infants to assess the dietary exposure to this food contaminant. AA levels were determined through GC/MS and bromination, and dietary exposure was evaluated by a probabilistic method based on Monte Carlo simulation. The results showed that the probability of a carcinogenic exposure is 94%, 92%, and 87%, respectively, for 6-, 12-, and 18-months infants, suggesting the need to delay the introduction of baked products in the diet of weaned infants. It should be noted, however, that these conclusions were drawn considering the biscuits as the primary source of exposure.

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Section: Resultscontrasting

confidence: 80%

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Esposito

Nolasco

Caracciolo

et al. 2021

Foods

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“…In our previous works, acrylamide levels of different food products were determined by adapting an extraction, GC-MS and bromination method, and then these values were used to calculate the acrylamide intake and exposure of toddlers [19,37]. In present study, a total of 90 samples including crackers, biscuits and baby biscuits were analyzed by categorizing the food products into sub-groups.…”

Section: Resultsmentioning

confidence: 99%

“…Sample extraction and bromination was carried out according to a procedure reported previously [36,37]. Ground samples defatted by n-hexane (1:1) and 1 g of defatted sample was suspended in 8.2 mL of water (60°C).…”

Section: Sample Extraction and Brominationmentioning

confidence: 99%

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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“…Many researchers used GC for the detection of acrylamide in different food matrices (Cengiz and Boyacı Gündüz 2014;Mastovska and Lehotay 2006;Sun et al 2012;Wenzl 2003). Moreover, GC-FID has been used to quantify acrylamide in potatoes by Yang et al 2016, and to quantify acrylamide in shrimp and chicken nuggets (Seilani et al 2021).…”

Section: Gas Chromatographymentioning

confidence: 99%

Formation, Mitigation, and Detection of Acrylamide in Foods

et al. 2022

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Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated > 120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the composition of the raw food, and time-temperature of food processing. International organizations have warned against the existence of acrylamide in foods and mandated to limit its consumption to prevent its adverse health effects. This review summarizes some of the innovative and the conventional mitigation techniques. The innovative mitigation techniques are based on the use of lactic acid bacteria, yeasts, and cell extracts used alone or in combination with electrical pulses, while the conventional techniques are blanching, microwave, and the addition of food ingredients in which their effectiveness is related to the control of the temperature and the cooking time. Although LC-MS and GC-MS with or without derivatization are cumbersome procedures, they give accurate results and reduce the interferences of compounds. On the other hand, the current trend for acrylamide detection in food matrices is using simple, fast, and inexpensive techniques such as the filtration-assisted approach for optical detection and the PHYTON imaging program. Yet, their application needs an exhaustive validation.

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An eco‐friendly, quick and cost‐effective method for the quantification of acrylamide in cereal‐based baby foods

Cited by 18 publications

References 39 publications

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Formation, Mitigation, and Detection of Acrylamide in Foods

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