Acrylamide in heat-treated carbohydrate-rich foods in Turkey.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2024-06-01 Epub Date: 2024-02-29 DOI:10.1080/19393210.2024.2316696

Irem Dağoğlu, Zeliha Keskin Alkaç, Fatih Ahmet Korkak, Saibe Merve Kazdal, Ayhan Dağ

引用次数: 0

Abstract

This study was conducted to provide data on the amount of acrylamide (AA) in 270 heat-treated carbohydrate-rich foods in Turkey, determined by gas chromatography-mass spectrometry (GC-MS). A total of 270 samples were analysed and it was found that 85% of potato chips, 80% of biscuits, 85% of cakes, 80% of bread, 80% of roasted peanuts, 80% of roasted nuts and 85% of pretzels contained AA above the limit of quantification (LOQ). Analytical results indicated that 10 corn chips samples, 4 biscuits samples, all bread samples, all wheat bread samples, 2 dried bread samples and 1 pretzel sample contained AA levels above the benchmark levels of 150, 350, 50, 50, 300 and 300 µg/kg, respectively, as set by the European Commission.

查看原文本刊更多论文

土耳其热处理富含碳水化合物食品中的丙烯酰胺。

这项研究通过气相色谱-质谱法（GC-MS）测定了土耳其 270 种经热处理的富含碳水化合物食品中的丙烯酰胺（AA）含量。共分析了 270 个样本，发现 85% 的薯片、80% 的饼干、85% 的蛋糕、80% 的面包、80% 的烤花生、80% 的烤坚果和 85% 的椒盐脆饼中的 AA 含量超过了定量限（LOQ）。分析结果显示，10 个玉米片样本、4 个饼干样本、所有面包样本、所有小麦面包样本、2 个面包干样本和 1 个椒盐脆饼样本的 AA 含量，分别超出欧盟委员会所订的每公斤 150 微克、350 微克、50 微克、50 微克、300 微克和 300 微克的基准水平。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.