Changes of acrylamide levels in food products during technological processing

L. Dunovská, J. Hajšlová, T. Čajka, K. Holadová and K. Hájková
Additional contact information
L. Dunovská: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lenka.dunovska@vscht.cz
J. Hajšlová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lenka.dunovska@vscht.cz
T. Čajka: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lenka.dunovska@vscht.cz
K. Holadová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lenka.dunovska@vscht.cz
K. Hájková: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: lenka.dunovska@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S283-S286

Abstract: Acrylamide represents toxic compound presence of which in heat processed foodstuffs has been proven only recently. This chemical is of a great health concern since it is classified as a human carcinogen by the International Agency for Research on Cancer (IARC). Relatively high amounts of acrylamide have been found mainly in starch rich foods such as potato chips, French fries, roast potatoes, breakfast cereals and crisp bread. Concentrations of this hazardous substance in certain food products may reach up to several mg/kg, depending on the type of raw commodity and the way of its processing. Changes of acrylamide levels in potato chips during frying process were monitored in our study. New analytical procedure employing gas chromatography coupled with high resolution time of flight mass spectrometry (GC/HRTOF-MS) was developed for this purpose. The major factors that affect acrylamide levels in chips such as asparagine and reducing sugars (the main precursors of acrylamide) content in raw potatoes as well as the processing conditions setting (time and temperature) were monitored. Under experimental conditions we used, rapid formation of acrylamide occurred after 150 s, temperature of oil bath was approx. 140°C at that time. In overfried chips the levels of acrylamide exceeded 10 mg/kg.

Keywords: acrylamide; potato chips; high-resolution time-of-flight mass spectrometer; GC/MS; TOF (search for similar items in EconPapers)
Date: 2004
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10682-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10682-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10682-cjfs

DOI: 10.17221/10682-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().