Acrylamide in heat-treated carbohydrate-rich foods in Turkey

Dağoğlu I., Keskin Alkaç Z., Korkak F. A., Kazdal S. M., DAĞ A.

Food Additives and Contaminants: Part B Surveillance, cilt.17, sa.2, ss.122-128, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 2
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1080/19393210.2024.2316696
  • Dergi Adı: Food Additives and Contaminants: Part B Surveillance
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.122-128
  • Anahtar Kelimeler: Acrylamide, food, Turkey
  • Lokman Hekim Üniversitesi Adresli: Evet

Özet

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.