3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
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Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology<br />
P52 MONITORING OF ACRyLAMIDE IN <strong>FOOD</strong>S<br />
IN ThE CZECh REPubLIC<br />
JAnA KOLářOVá, IREnA řEHůřKOVá and JIří<br />
RUPRICH<br />
National Institute of Public Health – Centre for Hygiene of<br />
Food Chains, Palackeho 3a, 612 42 Brno, Czech Republic,<br />
kolarova@chpr.szu.cz<br />
Introduction<br />
Acrylamide is a substance that is produced, first of all<br />
(but not exclusively), in starch foods as a result of high temperature<br />
(> 120 °C) used during culinary processes, particularly<br />
during baking, grilling, frying or microwaving. Acrylamide<br />
can cause cancer in animals and experts assume that<br />
acrylamide can probably cause cancer also in humans 1,2 .<br />
The main mechanism of acrylamide formation in food<br />
is expected via a reaction between the amino acid asparagine<br />
and reducing sugars, e.g. glucose, under high temperature 1,3 .<br />
Methodology<br />
Since 2004, content of acrylamide has been monitored<br />
within the framework of “The Project on Dietary Exposure of<br />
the Czech Population to Selected Chemical Substances”carried<br />
out by the Centre for the Hygiene of Food Chains in Brno<br />
with the objective to describe the dietary exposure of the<br />
Czech population to chemical substances.<br />
Sample collection is designed to cover current diet composition<br />
and also various regions in the country. Important<br />
feature of the monitoring project is a fact that samples are<br />
culinary treated so that they could be analysed in the same<br />
stage as they are consumed 4 .<br />
The determination of acrylamide is conducted in starchrich<br />
foods but also othercomm. commodities, where acrylamide<br />
was previously detected 5 (for example olives, coffee<br />
and so on) within the range of so-called “Food basket for the<br />
Czech population”. Individual commodities were purchased<br />
four times per year.at a retail market of twelve towns in<br />
the CR 6 .<br />
The acrylamide is isolated from a matrix by the extraction<br />
to 100 ml demineralised warm water (60 °C). After 20 min.<br />
mixing the sample is centrifuged at 11,000 rpm for 10 min.<br />
7 ml of supernatant is then transferred into a stoppered flask<br />
containing 2 g anhydrous potassium bromide. Derivatization<br />
(conversion of acrylamide into 2,3-dibromopropionamide)<br />
is a next step. 2.5 ml saturated solution bromine (100 ml<br />
H 2 O + 3 ml bromine) were added into stoppered flask with<br />
sample. A product of bromination (over night reaction) was<br />
extracted with 2.5 ml ethylacetate and converted into stable<br />
2-bromopropenamide by dehydrobromination with triethylamine.<br />
The ethylacetate extract is filtered and analysed by gas<br />
chromatography (HP 5890) coupled with mass spectrometry<br />
(HP 5972) employing 13 C 3 acrylamide as the internal standard.<br />
The m/z 149 and 151 were used in the method of quantification<br />
(SIM) of 2-bromopropenamide and the m/z 152 and<br />
s687<br />
154 for labelled 2-bromopropenamide. The ions separated by<br />
two mass units are due to the contribution of the two isotopes<br />
of bromine. The ratio of 79Br to 81Br is 1 : 1, which enables<br />
us to choose between the above m/z in the process of quantification.<br />
The m/z value, which isn‘t influenced by interference,<br />
is chosen.<br />
The method was validated and accredited according to<br />
CSn En ISO/IEC 17025 (Czech Accreditation Institute). The<br />
quality control was implemented by participating in proficiency<br />
testing organised by Food Analysis Performance Assessment<br />
Scheme (FAPAS).<br />
In addition, FAPAS samples of known acrylamide content<br />
were used as reference materials for internal testing.<br />
Results and Discussion<br />
In total 803 various samples were analysed during<br />
2005–2007. The highest content of acrylamide was found in<br />
potato crisps (range 268–3,817 µg kg –1 ), french-fries (range<br />
< 15–705 µg kg –1 ), honey gingerbread (73–429 µg kg –1 ),<br />
cocoa powder (56–567 µg kg –1 ). Relatively high acrylamide<br />
levels were detected in spices (147–1,076 µg kg –1 ).<br />
Table I<br />
Acrylamide content in food samples (2005–2007)<br />
Commodity n µg kg –1<br />
Potato crisps 36 267.88–3817.48<br />
French fries 33 < 15–704.65<br />
Ground paprika 12 147.39–1075.98<br />
Pepper 12 182.06–456.48<br />
Biscuits 36 50.19–1337.24<br />
Savoury biscuits 24 68.70–708.38<br />
Gingerbread 24 7<strong>3.</strong>36–429.18<br />
Cocoa powder 24 55.63–566.91<br />
Wafers 36 22.00–420.94<br />
Plain chocolate 12 61.11–246.86<br />
Cornflakes 24 < 15–299.48<br />
Cake 24 15.59–190.24<br />
Muesli 24 < 15–195.36<br />
Flaky pastry 12 22.54–146.93<br />
Wheat-rye bread 24 19.84–8<strong>3.</strong>58<br />
Rye bread 36 < 15–92.67<br />
Cream cake 26 < 15–97.51<br />
Wholemeal bread 36 < 15–87.09<br />
Wholemeal rolls 36 < 15–98.19<br />
Pizza 12 < 15–66.29<br />
Chocolate sweets 36 < 15–8<strong>3.</strong>01<br />
Chocolate bars 36 < 15–12<strong>3.</strong>22<br />
Wheat rolls 24 17.78–70.26<br />
French loaf 24 16.17–5<strong>3.</strong>67<br />
Milk chocolate 12 28.19–6<strong>3.</strong>49<br />
Coffee (infusion) 12 4.42–21.81<br />
Peanuts 12 < 15–48.97<br />
Sponge biscuits 24 < 15–34.79<br />
Cocoa instant drink 12 < 15–20.84