Abstract
Purpose: To determine acrylamide (AA) levels in different brands of commercial and traditional foodstuffs available in Syria by ultra-performance liquid chromatography-mass spectrometery (UPLCMS).Methods: A total of 63 samples were analyzed. Food samples were defatted by hexane and then extracted with methanol 98 % in a vortex mixer. Thereafter, Carrez I and Carrez II were added to precipitate proteins from the co-extractives and then centrifuged to obtain a clear aqueous extract that was evaporated to dryness. The extract was dissolved in 1 mL of water, eluted through a preconditioned Oasis HLB cartridge and then filtered. The filtrate was analyzed by UPLC-MS/MS to determine AA content.Results: Among the commercial foods tested, the highest acrylamide quantity was found in potato products (396 ± 3.59 – 1844 ± 5.29 μg kg−1) and the lowest in corn products (183 ± 2.64 – 366 ± 4.58 μg kg−1). This was followed by biscuits (57 ± 2.64 – 1433 ± 2.51 μg kg−1), breakfast cereals (121 ± 8.73 – 245 ± 3.60 μg kg−1), bread (119 ± 1.73 – 263 ± 3.60 μg kg−1) and then coffee (113 ± 2.64 - 64 ± 3.05 μg kg−1). Regarding traditional foods, the highest level of AA was found in AL- Mshabak (481 ± 2.08 μg kg−1) and AL-Awamat (421 ± 2.64 μg kg−1) followed by AL-Namora (282 ± 4.35 μg kg−1) and AL-Kenafa (242 ± 2.64 μg kg−1). It was also observed that the lowest amount of AA was in fried bread (230 μg kg−1), AL-Fatayer (192 ± 3.51 μg kg−1) and AL-Baqlawa (172 ± 4.35 μg kg−1) while Eid Aqras (130 ± 4.58 μg kg−1) and AL-Brazeq (167 ± 3.78 μg kg−1) contained the least amount of AA.Conclusion: The results indicate that the highest levels of AA are found in the most commonly consumed foods. There was significant difference (p < 0.05) in AA levels among different food items and within different brands of the same product.Keywords: Acrylamide, Commercial foods, Traditional foods, Syrian food, Contaminants, UPLCMS/MS
Highlights
The occurrence of elevated levels of acrylamide (AA) in fried and baked carbohydrate-rich foodstuffs was investigated and reported by the Swedish National Food Administration, Stockholm University in 2002 [1]
Different analytical techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) or liquid chromatography (LC) were successful in the determination of the AA content in food, the ultra-performance liquid chromatography (UPLC) method has the advantage that the resolution is improved with higher analytical sensitivity and a shorter retention time [9]
Recovery of the method was determined by adding different concentrations of AA to a boiled potato sample followed by the sample extraction steps and UPLC analyses under the same conditions
Summary
The occurrence of elevated levels of acrylamide (AA) in fried and baked carbohydrate-rich foodstuffs was investigated and reported by the Swedish National Food Administration, Stockholm University in 2002 [1] Based on these findings a series of further investigations were carried out by a number of international organizations, e.g., World Health Organization, and Food and Agriculture Organization of United Nations [2], which detected AA in various foodstuffs. Efforts have been carried out to build a deeper understanding of AA formation in foodstuff with evidence suggesting that there could be numerous mechanisms by which AA is formed Among these possibilities is the reaction between free asparagine (Asn) and a carbonyl source resulting in the reduction of sugars (i.e., glucose and fructose) by the Maillard reaction at a high temperature [7], Alternatively, the reaction between acrylic acid and ammonia can form AA in a lipid rich food [8]. Different analytical techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) or liquid chromatography (LC) were successful in the determination of the AA content in food, the ultra-performance liquid chromatography (UPLC) method has the advantage that the resolution is improved with higher analytical sensitivity and a shorter retention time [9]
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