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Acrylamide in foods: occurrence, sources, and modeling
Adam Becalski1, Benjamin P-Y Lau, David Lewis
1Health Products and Food Branch, Food Research Division, Health Canada, Address Locator 2203D, Ottawa, Ontario, Canada K1A 0L2. Adam_Becalski@hc-sc.gc.ca
Journal of Agricultural and Food Chemistry
|January 23, 2003
Summary
Acrylamide, a potential carcinogen, was quantified in foods like potato chips and bread using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Asparagine was identified as the primary precursor in model reactions, highlighting its role in acrylamide formation during food processing.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Toxicology
Background:
- Acrylamide is a food processing contaminant found in various cooked foods.
- Understanding acrylamide formation is crucial for food safety and risk assessment.
Purpose of the Study:
- To quantify acrylamide levels in commercially available food products.
- To investigate the precursor and mechanism of acrylamide formation in model systems.
Main Methods:
- Food samples (potato chips, fries, cereals, bread) were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS).
- Sample preparation involved homogenization, centrifugation, filtration, and cleanup using mixed-mode and carbon cartridges.
- Isotope dilution analysis with labeled acrylamide ([D(3)]- or [(13)C(3)]acrylamide) was employed for accurate quantification.
Main Results:
- Acrylamide concentrations ranged from 14 ng/g in bread to 3700 ng/g in potato chips.
- Model reactions demonstrated that asparagine is the main amino acid precursor of acrylamide when heated with glucose.
- Nitrogen-15 labeled asparagine yielded nitrogen-15 labeled acrylamide, confirming asparagine's role.
Conclusions:
- The study successfully quantified acrylamide in diverse food products.
- Asparagine has been identified as a key precursor in acrylamide formation via the Maillard reaction pathway.
- Findings provide insights into mitigating acrylamide levels in processed foods.