Acrylamide Content of Turkish Black Tea, Instant and Turkish Coffee Samples

Abstract

Acrylamide contents of Turkish and instant coffee and black tea samples were determined by the gas chromatography mass spectrometry without any derivatization step in this present study. The sample preparation method included two primary clean up steps. In the first step, ethanol and solutions of Carrez I and II were added into sample mixtures. The second step with solid-phase extraction C18 cartridge was carried out for clean-up. The limit of detection and limit of quantification were 1.11 and 3.66 ng/mL, respectively. The quantification level of acrylamide was determined in eight instant coffee samples in the range between 4.48 and 15.71 µg/kg while seven Turkish coffee samples had a high content of acrylamide ranging from 3.89 to 88.44 µg/kg. Acrylamide was detected in only five samples from seventeen black tea samples at a quantification level between 7.02 and 19.85 µg/kg.