Monitoring of Acrylamide Content in Selected Foods
2015
Olga Cwiková (MENDELU Brno, Faculty of Agronomy, Zemědělská 1, 613 00 Brno) | Zdeněk Svoboda (Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic) | Renata Mikulíková (Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic) | Sylvie Běláková (Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic) | Karolína Benešová (Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic)
Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 °C, the highest acrylamide amount is produced within the temperature range of 150–180 °C. High acrylamide content occurs namely in starch rich foods that are thermally processed. The quantification of acrylamide in various groups of foods was investigated using the GC/MSD method. No acrylamide was detected in instant coffee and sunflower bread. The lowest acrylamide quantity was detected in pre-fried potato chips (66 μg.kg-1); acrylamide content in wholesome bread, biscuits, crackers and roasted coffee varied in the range from 78–470 μg.kg-1. The acrylamide value in potato crisps was higher (160–1530 μg.kg-1), the highest acrylamide level was measured in potato chips after frying (1588 μg.kg-1).
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