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Assessment of acrylamide levels in Polish food according to European Union recommendations

 

 

 

 

Key words:

acrylamide, food safety, Polish food, monitoring study, EU recommendations, RP – HPLC – DAD.

Summary
Thermal processing of food causes the Maillard reactions which results, for instance, in formation of acrylamide (AA) expected to possess a negative impact on the human body. According to the EU Commission Recommendation No. 2007/331/EC, it is necessary to monitor this compound content in food products. The aim of the study was to evaluate AA content in 48 selected food products available in retail in Poland in 2014. Acrylamide was determined with the use of reversed-phase high performance liquid chromatography with
photodiode array detector (RP – HPLC – DAD).The highest AA content was observed in instant (soluble) coffee (1170 µg/kg) and in breakfast cereals (675 µg/kg). The lowest amounts were found in jarred baby foods (19.0 µg/kg) and in processed cereal-based baby foods in powder (76.0 µg/kg). In case of breakfast cereals, soft bread, instant (soluble) coffee, biscuits and ginger bread, the average acrylamide content was determined at the level of about 69%, 41%, 30%, 29% and 14% higher than the recommendation 2010/307/EU, respectively. AA levels in some groups of Polish food appeared to be significantly higher than the recommendation. Hence, there is an obvious need for continuing monitoring of its content.

dr hab. inż. Elżbieta GUJSKA
University of Warmia and Mazury in Olsztyn
Faculty of Food Science
Department of Commodity and Food Analysis
Plac Cieszynski 1, 10-957 Olsztyn, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

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