Determination of acrylamide levels in selected commercial and traditional foods in Syria

Alyousef, Hala Ayman; Wang, Hongxin; Al-Hajj, Nabil Qaid M.; Koko, Marwa Yagoub Farag

doi:10.4314/tjpr.v15i6.21

Cited by 24 publications

(8 citation statements)

References 21 publications

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“…Our data are close to the mean and median values measured in a Swedish study of dietary intake of acrylamide for the category cookies/biscuits/wafers (300 and 230 µg kg −1 , respectively, n = 11) 13 and to the prospective sampling carried out in Italian biscuits (298 and 200 µg kg −1 , respectively, n = 44). 14 They are also in the same order of magnitude as those reported by Matthys et al 15 for conventional Belgium biscuits (range 20-1514 µg kg −1 , n = 6) and, more recently, by Alyousef et al 16 for Syrian corn and wheat-based biscuits (range 57-1433 µg kg −1 , n = 87). However, they are lower than the mean value of 495 µg kg −1 (n = 27) determined by Cengiz and Gündüz 17 during the evaluation of acrylamide exposure among Turkish toddlers from selected cereal-based products.…”

Section: Acrylamide Levels In Biscuits: the Effect Of Type Of Cereal supporting

confidence: 62%

Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019

2019

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The biscuit industry has evolved in the last decades with the inclusion of alternative cereals, pseudocereals and other ingredients in traditional recipes, which allows current consumers' needs to be met.The dough composition, thermal treatment applied during baking, low moisture, and high rate of consumption make biscuits important contributors to daily exposure to acrylamide in Western diets. Acrylamide was determined by LC-ESI-MS/MS in 80 commercial biscuits marketed in Spain. The mean acrylamide content was 343 µg kg −1 (from <20 to 2144 µg kg −1 ). Rye, teff and oat-based biscuits exhibited the highest content (2144, 1559 and 1424 µg kg −1 , respectively). 70% of the samples were below the benchmark level established by the EU Regulation 2017/2158. Compared to our previous prospective study in 2007 on the Spanish market, acrylamide has experienced an important decline (45%) in wheatbased formulations, demonstrating the effectiveness of the mitigation strategies applied in the sector. However, when all samples were considered, a slight non-significant decrease (18%) was observed. This fact suggests that the reformulation of traditional recipes with innovative cereals and ingredients could increase the acrylamide content in biscuits despite the mitigation strategies applied. Therefore, forthcoming reviews of the regulation should consider establishing categories in biscuits according to the main cereal, as has already been established in breakfast cereals.

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Section: Acrylamide Levels In Biscuits: the Effect Of Type Of Cereal supporting

confidence: 62%

Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019

2019

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“…Normandi et al analyzed the acrylamide concentration in Canadian bread and found a maximum value of 107 ng/g. Also, in bread from Syria and Iran, similar results were achieved, 119 -263 µg/kg and 166 -290 µg/kg, respectively [33] [34]. These levels are identical to the results observed in the bakeries 3,13,34,36,39,40,41,42,43,44,45,46,47,48,49,50,52 and 53.…”

Section: Resultssupporting

confidence: 82%

“…In a higher range, Pacetti et al obtained an acrylamide content between 102 -594 µg/kg, which is higher than more than half of the bread samples (producers 1,3,8,10,13,19,22,23,33,34,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50, 52 and 53) [35]. Moreover, Gündüz et al analyzed bread types from Turkey and obtained a maximum of 695 µg/kg for all bread types.…”

Section: Resultsmentioning

confidence: 95%

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Determination of Acrylamide in Portuguese Bread by UPLC-MS/MS: Metrological and Chemometric tools

Jesus¹,

Delgado

Rego³

et al. 2018

ACTA IMEKO

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<p>Acrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, coffee, and bread. Wheat is still the most important cereal for bread making, however, the interest in its substitution by other grains is growing due to the consumer demand for novels and healthy foods, like oat and rye flour. The aim of this study was to analyze the AA content of confectioned bread in fifty-four different pastries and make an association of acrylamide contents and the place of production to identify the quality of the flour used. There was a wide variability in AA levels among different breads and within different bread varieties. The median of AA values was 787 µg/kg for whole grain bread, 783 µg/kg for oat bread and 253 µg/kg in rye bread.</p><p>With the cluster analysis, it was possible to conclude that besides the factors like baking temperature-time and fermentation time which affects AA formation in bread products, several other parameters such as the formulation, flour quality and the varieties of processing techniques, among others, play a crucial role in the AA formation.</p>

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“…In addition, the average of acrylamide in cereal products sold in the Hong Kong market was reported as 491 μg/kg [24] which is still 1.4-to 2.2-folds higher than the averages reported in this study. On the other hand, the average level of acrylamide among cereal products sold in the Syrian stands at 121 μg/kg; a value which is 1.8-to 2.9-folds lower than those reported in this study [25].…”

Section: Acrylamide Analysiscontrasting

confidence: 93%

Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population

et al. 2020

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The present study aims to determine the carcinogenic and neurotoxic risks associated with acrylamide intake from cereal products. Analysis on a UPLC-MS/MS spectrometer revealed that oat-based and mixed cereals contain the highest amount of acrylamide among cereal products with levels as high as 271 and 348 μg/kg, respectively. Children were shown to exhibit both carcinogenic and neurotoxic risks regardless of the type of cereal product consumed. For adults above 50 years of age, only consumers of oat-based cereal products seem to exhibit carcinogenic and neurotoxic risks. To avoid a carcinogenic and neurotoxic risk among the Lebanese population, we propose that food processors set the maximum tolerable concentration for acrylamide in cereal products at 94.8 μg/kg product, a value which is threefolds lower than the average acrylamide levels found in this study. Alternatively, and unreasonably, the average Lebanese population and children among the Lebanese population may choose to cut down on cereal consumption by 1.7-and 7.2-folds respectively, should they want to avoid a health hazard as a result of acrylamide intake. The industry should also respond by optimizing the production process in a way to reduce acrylamide levels in cereals.

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Determination of acrylamide levels in selected commercial and traditional foods in Syria

Abstract: Purpose: To determine acrylamide (AA) levels in different brands of commercial and traditional foodstuffs available in Syria by ultra-performance liquid chromatography-mass spectrometery (UPLC-MS). Methods), ) and

Cited by 24 publications

References 21 publications

Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019

Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019

Determination of Acrylamide in Portuguese Bread by UPLC-MS/MS: Metrological and Chemometric tools

Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population

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