Determination of acrylamide levels in selected foods in Latvia and assessment of the population intake
2014
Pugajeva, I., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia);University of Latvia, Riga (Latvia). Faculty of Chemistry | Zumbure, L., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia) | Melngaile, A., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia) | Bartkevics, V., Institute of Food Safety, Animal Health and Environment BIOR, Riga (Latvia);University of Latvia, Riga (Latvia). Faculty of Chemistry
The aim of this study was to investigate acrylamide levels in foods obtained from the Latvian market. Eight sample groups including traditional Latvian food products (rye bread, rye bread enriched with seeds, dried fruits or vegetables, fine rye bread (sweet-and-sour bread), wheat bread, potato chips, coffee, pastry products, dried bread products and gingerbread) were analyzed for their acrylamide content. A total of 435 samples were analyzed for acrylamide concentration using the ultra high performance liquid chromatography with tandem mass spectrometric detector and QuEChERS sample preparation methodology. An appropriate average recovery (106%), within-laboratory repeatability (3–10%) and limit of quantification (10 µg kgE-1) was specific to the applied UPLC-MS/MS methodology. Results revealed that the acrylamide content of processed foods shows a great variation between different food groups as well as between brands and within brands. Highest concentration of acrylamide was revealed in potato chips and chicory coffee with average concentration 564 µg kgE-1 and 2790 µg kgE-1 respectively. No single bread sample has exceeded the European Commission Recommendation 2013/647/EU although the addition of seeds, fruits or vegetables clearly had an increasing effect on acrylamide concentration in bread. The dietary exposure assessment was performed, using analytical results on acrylamide levels in certain food groups and the relevant food consumption data. The calculated data indicates high dietary intake of acrylamide by certain consumers that may potentially cause adverse health effects. Therefore, adequate efforts should be made to diminish acrylamide levels in processed foods in order to reduce the dietary risk to the human health for Latvian population.
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