Determination of Acrylamide in Foods: Food Safety and Importance

What is Acrylamide? Hazards and Test Methods...

What is Acrylamide?

Acrylamide is a toxic, crystalline, white and solid, slightly acidic compound with a vinyl group in its structure, formed as a result of the Maillard reaction. Acrylamide is soluble in water, ethanol and acetone. It is a detectable component in products consisting of reducing sugars and free asparagine, such as cooking and frying foods at high temperatures.

Acrylamide in foods is formed as a result of heat treatments above 100 ^oC. Acrylamide formation is observed after roasting, frying and high temperature cooking processes applied to foods. Acrylamide has been detected at high levels in roasted coffee, cocoa beans, potato chips and fries, bread and cakes.

Chemical Structure: Acrylamide is a chemical compound used in the polymer industry and also occurs naturally during high temperature cooking of food. It is a stable compound at refrigerator or room temperature, but forms when heated.

Sources:

• Foods Requiring High Heat Treatment: Foods such as potatoes, bread, coffee, biscuits can form acrylamide during high temperature processing.
• Fries and Baking: Starch-containing foods such as French fries, chips, cookies at high temperatures produce acrylamide.

Why Acrylamide Determination is Necessary

1. Food Safety:
• Carcinogens: Acrylamide can cause genetic mutations and lead to cancer.
• Neurotoxic Effect: It has properties that damage the nervous system.
2. Quality Control: Controlling the amount of acrylamide as a result of high temperature processing of products is an important quality control parameter for food companies.
3. Reducing Health Risks: Cooking processes and food preparation methods need to be reviewed and improved to minimize acrylamide formation.

Heat causes acrylamide formation in foods as a result of Maillard reaction. In experiments, it has been found that acrylamide causes cancer when taken continuously and in high doses. In the analysis of acrylamide in foods; GC, GC-MS, HPLC and LC-MS / MS / MS methods are used.

In Which Foods is Acrylamide Determination Applied?

• Potatoes: Fries, chips, mashed potatoes.
• Extruded Cereals: Cookies, crackers, breakfast cereals.
• Bread and Biscuits: Baked and cooked bakery products.
• Filter coffee and instant coffee: Acrylamide formation can be observed in roasted coffee beans.
• Cakes, cookies and desserts: Pastries baked at high temperatures.
• Ready meals: Foods with potential for acrylamide formation such as pizza, mashed potatoes, frozen foods.

Nanolab Laboratories Group continues to provide services within the scope of Acrylamide Determination in Foods. We also provide services for the determination of Starch in Foods.

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