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Study on the acrylamide content in selected groups of food products

 

 

 

 Study on the acrylamide content in selected groups of food products

 

Key words:
acrylamide, food processing, food safety, monitoring study, EU recommendations.

 

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. Thus, its content should be monitored. The aim of the study was to evaluate AA content in 132 selected food products available in retail in Poland in 2012. 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 crisp bread (443.0 μg/kg) and in cereals (408 μg/kg). The lowest amounts were found in infant formula (12.2 μg/kg). In general, AA content in the tested products corresponded with the average values reported by other authors and met the requirements of the European Union Commission. Only in the case of cereal, acrylamide was determined at the level of about 39% higher than the recommendation. The differentiated found AA content in products, confirms the significant impact of raw material and applied processing parameters on this compound level in the final products. Due to the prevalence of acrylamide in foods, there is an obvious need for continu- ous monitoring of its content. 

dr inż. Joanna MICHALAK
prof. dr hab. inż. Elżbieta GUJSKA
dr inż. Marta CZARNOWSKA
mgr inż. Fabian NOWAK
University of Warmia and Mazury in Olsztyn
Faculty of Food Science
Department of Commodity and Food Analysis
Heweliusza 6, 10-743 Olsztyn, Poland
Phone: (+48) 89-5234896
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

 

 

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