Abstract
The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecular weight of the analyte, and complexity of the potato matrix make routine acrylamide measurement challenging in a well-outfitted analytical lab with trained personnel. The findings of this study are presented from the perspective of pros and cons of each acrylamide measurement method in enough detail for food processors to appraise the method that may work best for them based on their available instrumentation and extent of personnel training.
Highlights
Célia Faustino and MariaIn rodent studies, high levels of acrylamide have proven to be neurotoxic, potentially carcinogenic, and cause impairment of the male reproductive system [1,2,3,4]
In 2002, acrylamide was discovered in a variety of fried foods and subsequently, the state of California instituted regulations that mandate acrylamide warning labels for food and beverages, while the European union has implemented acrylamide suppression strategies in food production to limit acrylamide content to below 750 μg/kg in food and beverages [5,6,7,8]
Acrylamide extracted from French fries, and derivatized to 2,3-DBPA, was measured by gas chromatography–mass spectrometry (GC-MS) to be between 4.96 and 14.81 mg/kg of French fry flour (Table 2)
Summary
Célia Faustino and MariaIn rodent studies, high levels of acrylamide have proven to be neurotoxic, potentially carcinogenic, and cause impairment of the male reproductive system [1,2,3,4]. In 2002, acrylamide was discovered in a variety of fried foods and subsequently, the state of California instituted regulations that mandate acrylamide warning labels for food and beverages, while the European union has implemented acrylamide suppression strategies in food production to limit acrylamide content to below 750 μg/kg in food and beverages [5,6,7,8]. According to the California Office of Environmental Health Hazard Assessment (OEHHA), acrylamide is listed as causing cancer and reproductive toxicity. As of 2017, the European Union has instituted mitigation strategies for all food business operators which produce foodstuffs known to contain acrylamide [5]. French fries and potato chips can exceed the threshold acrylamide levels set by the EU, and measurement strategies are required to comply with government regulation [10]
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