AI Article Synopsis
- Acrylamide is a toxic compound formed in high-protein and carbohydrate foods, like bread, when exposed to high temperatures through the Maillard reaction.
- The concern surrounding acrylamide lies in its potential carcinogenic effects, necessitating careful monitoring, especially in widely consumed products like wheat bread which has a guideline level of 80 μg/kg.
- Effective detection methods, such as LC-MS/MS, GC-MS, or capillary electrophoresis, are crucial for assessing risks and ensuring food safety, with LC-MS/MS offering reliable recovery rates and limits of detection that meet food monitoring needs.
Article Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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| http://dx.doi.org/10.1007/s11356-021-12775-3 | DOI Listing |
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