Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

Mioara Negoiță,Alina Culețu

doi:10.5935/0103-5053.20160059

Abstract

A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg-1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg-1, respectively. Accuracy obtained through the bias of 2 certified reference materials (crisp bread - ERM®-BD272 and rusk - ERM®-BD274) gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg-1), biscuits (between LOD and 2405.0 µg kg-1), sandwich biscuits with cream (112.6-570.4 µg kg-1), biscuits for infants and young children (between LOD and 801.7 µg kg-1), gingerbread (349.5-955.5 µg kg-1) and crackers (347.8-366.1 µg kg-1).

Highlights

Acrylamide (AA) is a chemical that can be formed in some foods during certain types of high-temperature cooking
Based on the expert committee evaluation of FAO/ WHO, 1 μg kg-1 body weight day-1 is considered as an average exposure to AA while 4 μg kg-1 bw day-1 is considered as high exposure to AA.[3]
The mean dietary exposure range to AA is 0.2-1.0 μg kg-1 bw day-1 for the general adult population while 95th-percentile range is 0.6-1.8 μg kg-1 bw day-1.4 In 2013, the U.S Food and Drug Administration (FDA)[5] issued draft guidance to help the food industry to reduce the amount of AA in certain foods

Summary

Introduction

Acrylamide (AA) is a chemical that can be formed in some foods during certain types of high-temperature cooking. Based on the expert committee evaluation of FAO/ WHO, 1 μg kg-1 body weight (bw) day-1 is considered as an average exposure to AA while 4 μg kg-1 bw day-1 is considered as high exposure to AA.[3] The mean dietary exposure range to AA is 0.2-1.0 μg kg-1 bw day-1 for the general adult population while 95th-percentile range is 0.6-1.8 μg kg-1 bw day-1.4 In 2013, the U.S Food and Drug Administration (FDA)[5] issued draft guidance to help the food industry to reduce the amount of AA in certain foods

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Methods

Results

Conclusion