A survey on the occurrence of acrylamide (AA) in roasted coffee, barley, and potato crisps was carried out using an intra-lab validated liquid chromatography (LC)-MS (mass spectrometry)/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley, and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg, the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg. The AA contamination in potato crisps was remarkable. A percentage of 36.4 (n = 8) showed a value higher than the EC limit of 1000 µg kg. Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1080/19393210.2017.1351498 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Characterisation of new sources of acrylamide in food marketed in Belgium.
Food Addit Contam Part B Surveill
January 2025
Chemical & Physical Health Risks Department, Sciensano, Brussels, Belgium.
This study provides occurrence data for acrylamide in various foodstuffs, including those covered by Recommendation (EU) 2019/1888, from 210 samples purchased on the Belgian market. Detection frequencies exceeded 84% in potato-based products other than fries, vegetable crisps, black olives, cocoa powders, coffee substitutes and cereals and snacks. Large variations in acrylamide levels were found in cereals and snacks, with no correlation between cereal type or processing.
View Article and Find Full Text PDFModulating room temperature phosphorescence of acrylamide by stepwise rigidification for its detection in potato crisps.
Spectrochim Acta A Mol Biomol Spectrosc
February 2025
Hebei Key Laboratory of Inorganic Nanomaterials, College of Chemistry and Material Science, Hebei Normal University, No. 20Rd. East of 2nd Ring South, Yuhua District, Shijiazhuang, Hebei 050024, PR China. Electronic address:
The selective detection of acrylamide (AA) is crucial, which is limited by the high background and interferences from food matrix. A room temperature phosphorescence (RTP) assay was developed through modulating its RTP by a stepwise rigidification strategy. The first step rigidification resulted in crosslinking of AA and denser of hydrogen bonding.
View Article and Find Full Text PDFInfluence of Storage Conditions on Four Chipping Potato Cultivars Developed in North Dakota.
Plants (Basel)
October 2024
Plant Sciences Department, North Dakota State University, Fargo, ND 58108, USA.
Cold temperature storage (lower than 10 °C) has been used as a management strategy to extend marketability and reduce potato storage losses. However, cold temperatures may result in dark-colored chips through a process known as cold-induced sweetening (CIS). 'Dakota Crisp' and 'Dakota Diamond' are two North Dakota State University potato breeding program cultivar releases selected for cold-chipping ability with high tuber yield potential.
View Article and Find Full Text PDFEffects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps.
Food Chem
January 2025
State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. Electronic address:
The structural features of reconstituted doughs play a crucial role in determining the oil uptake properties of fried potato crisps. Wheat starch (WS), corn starch (CS), potato starch (PS), or tapioca starch (TS) and tea polyphenols (TPs) complexes were prepared, and their effects on the physicochemical and structural properties of reconstituted dough and oil uptake of potato crisps were investigated. A denser and consistent network structure was observed in the reconstituted dough produced by PS-TPs and TS-TPs complexes.
View Article and Find Full Text PDFSocioeconomic position during pregnancy and pre-school exposome in children from eight European birth cohort studies.
Soc Sci Med
October 2024
Cancer Epidemiology Unit, Department of Medical Sciences, University of Turin and CPO Piemonte, Turin, Italy.
Distribution of environmental hazards and vulnerability to their effects vary across socioeconomic groups. Our objective was to analyse the relationship between child socioeconomic position (SEP) at birth and the external exposome at pre-school age (0-4 years). This study included more than 60,000 children from eight cohorts in eleven European cities (Oslo, Copenhagen, Bristol, Bradford, Rotterdam, Nancy, Poitiers, Gipuzkoa, Sabadell, Valencia and Turin).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!