Acrylamide Content Research Articles

Molecular Modeling and Optimization of Type II E.coli l-Asparginase Activity by in silico Design and in vitro Site-directed Mutagenesis.

L-asparaginase (also known as L-ASNase) is a crucial therapeutic enzyme that is widely used in treatment of ALL (acute lymphoblastic leukemia) as a chemotherapeutic drug. Besides, this enzyme is used in the food industry as a food processing reagent to reduce the content of acrylamide in addition to the clinical industry. The improvement of activity and kinetic parameters of the L-ASNase enzyme may lead to higher efficiency resulting in practical achievement. In order to achieve this goal, we chosen glycine residue in position 88 as a potential mutation with advantageous outcomes. In this study, firstly to find the appropriate mutation on glycine 88, various in silico analyses, such as MD simulation and molecular docking, were carried out. Then, the rational design was adopted as the best strategy for molecular modifications of the enzyme to improve its enzymatic properties. Our in silico findings show that the four mutations G88Q, G88L, G88K, and G88A may be able to increase L-ASNase's asparaginase activity. The catalytic efficiency of each enzyme (kcat/Km) is the most important feature for comparing the catalytic activity of the mutants with the wild type form. The laboratory experiments showed that the kcat/Km for the G88Q mutant is 36.32% higher than the Escherichia coli K12 ASNase II (wild type), which suggests that L-ASNase activity is improved at lower concentration of L-ASN. Kinetic characterization of the mutants L-ASNase activity confirmed the high turnover rate (kcat) with ASN as substrate relative to the wild type enzyme. In silico analyses and laboratory experiments demonstrated that the G88Q mutation rather than other mutation (G88L, G88K, and G88A) could improve the kinetics of L-ASNase.

Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits.

Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace.

Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread

Acrylamide is a neuro- and reproductive toxicant to humans and has carcinogenic effects in animal species which naturally forms in high-carbohydrate foods at high (≤121°C) temperatures. This study assessed acrylamide formation in various Iraqi bread types, including whole-wheat flatbread, white flatbread, stone-baked bread, whole-wheat baguette, and white baguette prepared in the selected local bread factories in Baghdad, Iraq, using HPLC assay. Among several types of bread, white flatbread is the most commonly consumed bread in Iraq; therefore, the impact of calcium carbonate (CaCO3), added to the flour at different concentrations: 240, 260, and 280 mg/100 g, in reducing acrylamide concentration only in white flatbread was assessed. Acrylamide was detected at various concentrations in each type of bread tested, with the highest concentration in whole-wheat flatbread (470.2 ± 6.7 μg/kg) followed by stone-baked bread (418.8 ± 6.4 μg/kg), whole-wheat baguette (408.3 ± 9.1 μg/kg), white flatbread (400.9 ± 7.4 μg/kg), and white baguette (362 ± 9.2 μg/kg), respectively. However, after supplementing CaCO3 in white flatbread, a significant p < 0.05 reduction in acrylamide (219 ± 8.5, 121.8 ± 1.7, and 115 ± 3.4 μg/kg, for the three calcium carbonate concentrations) as compared to the control (308.3 ± 2.9 μg/kg) was observed without impacting the rheological properties of bread. In conclusion, the acrylamide concentration can be reduced by supplementing CaCO3 in the white flatbread without compromising the rheological properties (i.e., dough strength, volume, and water absorption) and overall bread quality. The study results would help to mitigate the risk of toxic effects in humans.

Antioxidant activity and reduction potential of dietary herbs on acrylamide formation in asparagine-glucose reaction model

ABSTRACT Natural ingredients are increasingly being used to prevent the formation of acrylamide during food processing. This study investigated the antioxidant activities of Ocimum basilicum (basil), Lippia adoensis var. adoensis (kesse), Lippia adoensis var. koseret (koseret), Rosmarinus officinalis (rosemary), and Thymus schimperi (tosign) extracts and their acrylamide reduction effect in the asparagine-glucose model system. Folin-Ciocalteu and aluminum chloride methods were used to calculate the total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities were determined using 2,2-Diphenyl-1-Picryl-Hydrazyl (DPPH) scavenging and phosphomolybdenum assay methods. Acrylamide contents of the samples were determined by a reversed phase high-performance liquid chromatography (RP-HPLC-DAD) method. Kesse had the highest concentrations of TPC (30.20 ± 1.23 mg gallic acid equivalent per gram of herb extract), TFC (15.87 ± 0.55 mg catechin equivalents per gram), and the strongest DPPH scavenging activity (IC50 = 108 μg/mL). The amount of acrylamide formed during the frying process was decreased by a factor of 26.8% to 65.81% with the addition of dietary herb extracts to the asparagine-glucose reaction model. The amount of acrylamide formed from an asparagine-glucose reaction model containing herb extracts was negatively correlated with the total phenolic and total flavonoid content with, R2 values of 0.920 and 0.930. This study suggests a potential application of these dietary herb extracts as a natural antioxidant for lowering acrylamide formation during the Maillard reaction in fried food products.

Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore.

This study investigated the influence of 'snackification' in Singaporean diets, leading to increased dietary acrylamide exposure. Acrylamide concentrations in commonly consumed foods within and outside the main meals were measured using liquid chromatography with tandem mass spectrometry (LC-MS/MS). High acrylamide concentrations were detected in vegetables cooked at high temperatures (ranging from 0.5 to 478.4 µg/kg) and potato-based crackers and chips (ranging from 81.8 to 2095.8 µg/kg). The estimated total dietary exposure for the Singapore population was 0.165 µg/kg bw/day for general consumers and 0.392 µg/kg bw/day for high consumers (95th percentile). The acrylamide exposure from outside main meals was nearly equivalent to that from within the main meals. The calculated margins of exposure (MOE) were below 10,000, indicating potential human health concern. These findings highlight the need for industry practices and consumer advisories to reduce acrylamide exposure from foods consumed both within and outside main meals.

Effect of frying temperature and slice thickness on sensory attributes and acrylamide content in potato crisps of selected Kenyan varieties

Acrylamide, a chemical found in several carbohydrates rich foods processed at high temperatures, has been classified as a potential human carcinogen; the need to minimize its presence in the human diet cannot be overemphasized. This study was designed to determine how acrylamide formation is influenced by potato varieties, processing temperatures and slice thickness in potato crisp produced from established Kenyan varieties. Four potato varieties (Kenya Mpya, Sheherekea, Tigoni and Dutch Robjin) were purposively selected due to their suitability for crisp production and were planted at KARLO Tigoni. The potato tubers were harvested at maturity, cured, peeled and sliced into three slice thicknesses (1-0mm, 1.5mm and 2.00mm) and subjected to three frying temperatures of 160°C, 170°C and 180°C until ready. The dry matter of the tubers ranged between 21.5 and 28.4%. The fructose levels ranged from 0.068 - 0.241 %; glucose levels ranged 0.155%- 0.218%; Sucrose levels ranged from 0.61 to 0.87%. In the potato crisps Kenya Mpya variety fried at 160°C of thickness 2.0mm had the highest moisture content of 2.575%. Most of the crisps from the four varieties processed at different temperatures and thicknesses were light colored with lightness (L*) parameters greater than 50 and towards red as shown by positive values of redness parameter (a*) indicating that there was excess browning of the products during frying. Acrylamide levels significantly (P≤0.05) differed between the varieties and ranged from 3129 to 13480ppb. There was a significant difference in acrylamide levels (p≤0.05) with temperatures of 180°C resulting in higher acrylamide content compared to those of 160°C and 170°C. Similarly, the slice thickness of 2.0mm had high acrylamide levels and the redness parameter (a*). There was a strong correlation between acrylamide formation and glucose (r=0.761) and fructose (r=0.44) formation.

Quality characteristics and levels of acrylamide in commercial French fries consumed in Nairobi, Kenya

Studies in Kenya have shown that French fries are relied on as a convenient meal by many people across the ages, and recent reports indicate that fried potato products including French fries contain high levels of acrylamide (AA), a probable human carcinogen and neurotoxic substance. The current study was carried out to determine the quality characteristics including moisture content, oil content, color and levels of acrylamide, of French fries consumed in Nairobi. A total of 100 samples were purchased from high, middle and lower-end restaurants/fast-food outlets and each was assessed for these quality parameters. The oil content of French fries ranged from 12.14 % to 27.74 % while the moisture content of the samples ranged from 33.92 % to 63.67%. Acrylamide levels ranged from non-detectable (ND) to 2308.85 μg/kg, with a mean of 338.99 μg/kg. The average acrylamide levels of samples obtained from the high-end outlets (hotels) was 136.15μg/kg being significantly (p<0.05) lower than those obtained from the middle (cafeterias) and low (street) outlets which were 412.0μg/kg and 354.18μg/kg, respectively. There were weak correlations between acrylamide and moisture contents (r= 0.047), and between the compound and the lightness parameters (r=0.090) of the French fries. No relationship was found to exist between acrylamide and the other quality parameters of redness and yellowness. There is need to educate processors on measures which can be taken to reduce the acrylamide levels in the products, given the health risks associated with the compound. The oil contents of the products from some processors also need to be reduced to the current statutory maximum levels of 20%. Regular monitoring and exposure assessments by regulatory agencies would be instrumental in determining the efficacy of the measures put in place.

Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties.

Table olives are widely consumed in the Mediterranean diet, and several typical Spanish and Portuguese varieties could potentially be used as such. In order to ensure a good-quality product, the effect of different factors such as elaboration processes, irrigation conditions, crop year and their crossover interaction on acrylamide content and antioxidant compounds needs to be deeply studied. When looking through irrigation, regulated deficit irrigation (RDI) presented lower acrylamide levels than rainfed conditions for 'Cordovil de Elvas', 'Picual' and 'Verdeal Alentejana'. No significant interactions were found between the type of irrigation and elaboration style for 'Arbequina' and 'Koroneiki' varieties. Although RDI had the largest concentration of total phenols, antioxidant activity was also the highest. The table olives harvested in the crop year of 2019 showed lower levels of acrylamide due to a significant relationship between the crop year and irrigation conditions. Novel varieties to be marketed should be taken into consideration for table olive elaboration. The impact of the crop year on the bioactive value of table olives and crossover interactions relies strongly in climatological conditions. Last but not least, the benefit of selecting the best irrigation and elaboration methods is crucial to ensure desirable acrylamide levels. © 2023 Society of Chemical Industry.

Acrylamide formation in apple juice concentrates during storage

This study investigated the acrylamide formation in model systems, laboratory-scale produced apple juice concentrates obtained from different stages of process, and commercial apple juice concentrates at different Brix levels during the storage. Changes in the concentrations of reducing sugars, asparagine, 5-hydroxymethylfurfural, 3-deoxyglucosone, and acrylamide were monitored. In addition, Schiff bases of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine were confirmed using high-resolution mass spectrometry in order to understand the contribution of intermediates to acrylamide formation. The results revealed that acrylamide formed in both acidic-aqueous model systems and laboratory-scale apple juice concentrates during production. The concentrations of 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide increased significantly (p<0.05) with the increase in Brix levels whereas asparagine levels decreased in commercial apple juice concentrates during storage. The concentration of acrylamide reached at the maximum level of 0.30 ± 0.02 µmol/kg dry matter in 70 °Bx of the concentrates. The findings showed that long-term storage of apple juice concentrates at high Brix levels contributes the acrylamide formation even in unsuitable systems such as acidic and high moisture medium. The confirmation of Schiff base of 3-deoxyglucosone and 5-hydroxymethylfurfural with asparagine demonstrated that the acrylamide formation was attributed to the accumulation of intermediates leading to the conversion of asparagine to acrylamide.

Removal of Acrylamida and Caffein in Gayo Arabica Coffe Beans by Vacum Roasting

The conventional process of coffee roasting at high temperatures above 120oC, in addition to having high caffeine levels and reducing nutrients from coffee, will also cause the formation of acrylamide compounds causing cancer in humans. The coffee used was gayo arabica coffee (Green Bean). This study aims to produce healthy, acrylamide-free and low-caffeine coffee using a vacuum roaster. The coffee was roasted using a vacuum oven at a pressure of 0.1 bar (0.102 kgf/cm2) and at a temperature of 120, 140, and 160ºC with time variations ranging from 30, 60 and 90 minutes to obtain acrylamide-free and lower caffeine coffee. Gayo arabica coffee had acrylamide content of 0.48 mg/kg and Ijen robusta coffee of 0.659 mg/kgwhile the caffeine was 1406.87 ppm for Gayo arabica coffee and 3184.80ppm for Ijen robusta coffee. The acrylamide test was carried out using the high-performance liquid chromatography (HPLC) method at a wavelength of 202 nm, while the caffeine test was carried out using the UV-Vis Spectrophotometry method at a wavelength of 275 nm. The resulted coffee is considered safe for consumption because does not contain acrylamide and has lower caffeine content.

Thermal response of double network hydrogels with varied composition

Abstract The series of double network (DN) hydrogels, based on poly(N,N′-diethylacrylamide) (PDEAAm), polyacrylamide (PAAm), or poly(2-acrylamido-2-methyl-1-propanesulfonic acid) (PAMPS) were synthesized with various mass ratios of components and their thermal response was investigated. The formation of DN structure in studied hydrogels results in significant increase in Young’s modulus. PDEAAm/PAMPS hydrogels exhibited rather high swelling ratio and consequently their temperature sensitivity was not detected. DN hydrogels PDEAAm/PAAm and PDEAAm/PDEAAm displayed thermo-responsive behavior, and the dependence of transition parameters on the feed molar concentration of acrylamide and N,N′-diethylacrylamide monomers, respectively, was determined through deswelling, NMR, and Differential scanning calorimetry (DSC) experiments. A two-state process model was employed to describe the phase transition of hydrogels. By utilizing a modified van’t Hoff equation with data from deswelling, NMR, and DSC experiments, we were able to obtain thermodynamic parameters of the transition and determine the size of the cooperative domains consisting of polymer units and water molecules.

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.

Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public's exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.

Ultra-processed food consumption and exposure to acrylamide in a nationally representative sample of the US population aged 6 years and older

Ultra-processed food (UPF) consumption has been associated with cardiovascular disease and cancer. Acrylamide is a probable human carcinogen commonly found in foods that are processed at high temperatures. The aim of this study was to examine the association between dietary energy contribution of UPF and acrylamide exposure, in the US.Among the 4418 participants from cross-sectional 2013–2016 National Health and Nutrition Examination Survey, aged 6+ years, with hemoglobin biomarkers of acrylamide exposure, 3959 that completed the first 24-h dietary recall and had information on all covariates were included in the study. UPF were identified based on the Nova classification system, a four-group food classification based on the extent and purpose of industrial food processing. Linear regression was used to compare average acrylamide and glycidamide hemoglobin (HbAA+HbGA) concentrations across quintiles of daily energy contribution of UPF. Adjusted geometric means of acrylamide and glycidamide hemoglobin concentrations increased monotonically from the lowest to the highest quintile of UPF consumption in the overall population. Compared to the lowest quintile, the highest quintile had 9.1% higher levels of HbAA+HbGA (94.1 vs. 86.3 pmol/g Hb). These positive associations were statistically significant among males and in the young adult population and were largely driven by UPF which are known potential sources of acrylamide. The main effects remained unchanged when excluding current smokers.As both acrylamides and UPF have been previously associated with cardiovascular disease and cancer, our results suggest that acrylamides in UPF may partially explain previously observed links between UPF consumption and these health outcomes.

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry texture due to excessive evaporation of moisture.Conclusion: The findings suggest that AF may be a healthier option with a lower acrylamide content, while DF in corn oil may be preferred for its superior sensory characteristics.Keywords: Acrylamide, Air frying, Deep frying, Microwave, Oil absorption, Sensory evaluation.

Optimization, Validation and Application of Quantitative Method for the Determination of Acrylamide in Potato Chips Samples in Yemen Using GC-NPD

Over the last two decades, numerous analytical methods for determining acrylamide concentration in a wide range of food products have been developed. Some studies focused on the methods of extracting acrylamide from complex food matrices. In the present study, solid Phase Extraction (SPE) and Gas Chromatography-Nitrogen Phosphorus Detector (GC-NPD) analysis were employed to develop a simple and cost-effective acrylamide determination method. Method validation and optimization steps were carried out and used to determine acrylamide concentrations in potato chips purchased from Yemeni markets. In the concentration range of 0.1- 5 ppm, the validated method demonstrated good sensitivity within a 0.012 ppm limit of detection (LOD) and an excellent linearity of 0.996 correlation coefficient. Eighteen samples of potato chips purchased from local markets in Sana'a, Yemen, were analyzed using this method. Three of the 18 samples of interest contained various acrylamide concentration levels of 879.4, 795.6, and 754.7 ppb. These were higher than the EU Commission's indicative value for the acrylamide in potato chips (750 ppb). As a result, the optimized GC-NPD protocol proved to be useful for the acrylamide analysis, paving the way for the development of an acrylamide quantification prescreening tool in the food industry.

N-terminal loops at the tetramer interface of nitrile hydratase act as “hooks” determining resistance to high amide concentrations

Nitrile hydratase (NHase) has been extensively utilized in industrial acrylamide production. However, the vulnerability to high concentrations of acrylamide limits its further application. Herein, we redesigned the N-terminal loop at the tetramer interface of a thermophilic NHase from Pseudonocardia thermophila JCM3095 (PtNHase), and its catalytic activity, resistance to high acrylamide concentrations, and thermostability were improved. Amino acid residues located in the N-terminal loop of the tetramer interface that are responsible for enhancing the resistance to high acrylamide concentrations were identified via static structural analysis and molecular dynamics simulations. A variant library was used to fine-tune the tetramer interface. Variant αL6T exhibited 3.5-fold greater resistance to 50% (v/v) acrylamide, whereas its activity was 1.2-fold higher than that of the wild-type (WT) enzyme, revealing no activity-stability trade-off. Compared to the use of Escherichia coli harboring the WT enzyme, the use of E. coli harboring αL6T increased the acrylamide concentration from 398.1 g/L to 500 g/L. Crystal structure-guided analysis of αL6T and molecular dynamics simulations revealed that increased enzyme surface hydration and the introduction of positive cross-correlation into the N-terminal loop of the tetramer interface caused the two loop regions to hook to each other, thus improving the resistance to high acrylamide concentrations.

Detection of Aroma Profile in Spanish Rice Paella during Socarrat Formation by Electronic Nose and Sensory Panel

Valencian paella is a world-famous dish that is originally from the Valencia Spanish region, in which rice is the basic ingredient along with others such as extra virgin olive oil, vegetables, seafood and/or meat. During the cooking process, the paella rice suffers a loss of moisture and the socarrat is formed, being crunchy and brown in color. The objective of this work was to evaluate the aromas generated during the formation of socarrat in paella rice (P) by an electronic nose (E-nose), discriminating against the aromatic profile of white rice (WR), and validate it with sensory analysis and gas chromatography. The results of the sensory analysis showed a decrease in positive fruity and sweet aromas of some volatile compounds such as hexanal and nonanal, among others, and an increase in roasted aromas due to the appearance of furans and furanones compounds, which is probably associated with socarrat formation. The acrylamide content increased by 33.8–48.3% as the intensity of the thermal treatment rose. The higher value of acrylamide (179.5 ng g−1) was achieved in P. The E-nose was sensitive to changes in the aromatic profile, and the PCA analysis explained 85.7% and 91.6% of the variance for WR and P, respectively. Furthermore, a strong clustering in the thermal treatments was observed, which is related to the composition of volatile compounds.

Prediction of acrylamide content in potato chips using near-infrared spectroscopy

Acrylamide (ACR), a neurotoxin with carcinogenic properties that can affect fertility, is commonly found in fried and baked foods such as potato chips. This study was carried out to predict the ACR content in fried and baked potato chips using near-infrared (NIR) spectroscopy. Effective wavenumbers were identified using competitive adaptive reweighted sampling (CARS) and the successive projections algorithm (SPA). Six wavenumbers (12799 cm−1, 12007 cm−1, 10944 cm−1, 10943 cm−1, 5801 cm−1, and 4332 cm−1) were selected using the ratio (λi/λj) and difference (λi-λj) of any two wavenumbers from the CARS and SPA results. First, partial least squares (PLS) models were established based on full spectral wavebands (12799–4000 cm−1), and the prediction models were subsequently redeveloped based on effective wavenumbers to predict ACR content. Results showed that the full and selected wavenumbers-based PLS models obtained the coefficient of determination (R2) of 0.7707 and 0.6670, respectively, and the root mean square errors of prediction (RMSEP) of 53.0442 μg/kg and 64.3810 μg/kg, respectively, in the prediction sets. The results of this work demonstrate the suitability of NIR spectroscopy as a non-destructive method for predicting ACR content in potato chips.

Development of a certified reference material for the accurate analysis of the acrylamide content in infant formula.

A certified reference material (CRM), KRISS CRM 108-02-006, was developed for the accurate analysis of low levels of acrylamide in infant formula matrices. The CRM is an infant formula fortified with acrylamide at a similar level as that stipulated by the European Union regulation for baby food. Commercially available infant formulas were processed by freeze-drying, and the subsequent homogenization of the fortified material to produce 961 bottles of the CRM in one batch. The CRM bottles containing approximately 15g of the material in each unit were stored in a storage room at - 70 ℃. High-purity acrylamide was used as the primary reference material, and its purity was assessed using an in-house mass-balance method to obtain results metrologically traceable to the International System of Units. The acrylamide content of the infant formula CRM was evaluated using isotope dilution-liquid chromatography/mass spectrometry as a reference method, which was established by our research group. An acrylamide content of 55.7 ± 2.1μg/kg was assigned as the certified value of the CRM with the expanded uncertainty at a 95% confidence level. The homogeneity study showed good uniformity of the acrylamide content among units, providing a relative standard deviation of 1.2% of the mean value. A stability study was also performed by monitoring the CRM under different temperature conditions and periods. The stability results indicated that the acrylamide content in the CRM under the storage conditions of - 70 ℃ remained stable for up to 10months.

Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study.

This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthidrol derivative and micro-extraction, then injected into a gas chromatography-mass spectrometry (GC-MS) to identify acrylamide. The maximum and minimum mean concentration of acrylamide among samples was related to the cinnamon cakes (212.28ng/g) and the cocoa cake samples (10.14ng/g), respectively. Acrylamide concentration for unflavored samples, cinnamon cake samples and cocoa cake samples were 61.86ng/g, 169.38-212.28ng/g and 10.14-44.64ng/g, respectively. Human health risk assessment based on Monte Carlo simulation (MCS) indicated that the target hazard quotient and incremental lifetime cancer due to ingestion of acrylamide formation in cake samples for adults and children were in the acceptable limits (THQ>1 and CR>1E-4). In conclusion, cocoa flavor was able to decrease the concentration of acrylamide in cakes. According to the results, it is necessary to measure the amount of acrylamide in consumer cakes by regulatory organizations.