The acrylamide content of our foods
It has been known since 2002 [5] that during the heat treatment production of foods that contain both carbohydrates and amino acids, acrylamide is also formed among the transformation products in a Maillard-type reaction, depending on the chemical composition of the raw materials and the temperature...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2018
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| Sorozat: | Élelmiszervizsgálati közlemények
64 No. 1 |
| Kulcsszavak: | Élelmiszervizsgálat, Élelmiszerkémia, Akrilamid, Élelmiszerbiztonság, Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79197 |
| Tartalmi kivonat: | It has been known since 2002 [5] that during the heat treatment production of foods that contain both carbohydrates and amino acids, acrylamide is also formed among the transformation products in a Maillard-type reaction, depending on the chemical composition of the raw materials and the temperature used in the technology. According to the literature, acrylamide may initiate carcinogenic processes in the human body. In the paper, the Maillard reaction and the process of acrylamide formation is outlined. The biochemical significance of acrylamide is also discussed, as well as its toxic and carcinogenic effects on the human body. In 2017, manufacturers’ measures aimed at decreasing acrylamide levels in heat treated, mainly baked, foods, as well as mandatory laboratory testing were regulated by a European Union Commission decree, and maxi-mum permissible acrylamide levels in the foods in question were also set. The regulation to be applied from 11. April 2018. [9] In this connection, some laboratory test methods available in the literature will be described, including one that is based on a non-chroma-tographic principle. Prior to the publication of the EU Commission decree, between 2006 and November 2017, the acrylamide contents of 250 drinking water samples, 715 potato chip samples and 67 other food samples (for a total of 1033 samples) were tested at the request of our partners. The limit of quantification (LOQ) of our analytical tests was 1.0 µg/L for drinking waters and 10 µg/kg for solid foods. Primarily the aim of this manuscript is to refer about investigation of solid food products, therefore the details of gas chromatographic analysis of drinking water samples will be only sketched as a brief completing information. It should be noted that, during the period in question, there were no legal limit values in the EU for acrylamide for solid food products. |
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| Terjedelem/Fizikai jellemzők: | 1867-1881 |
| ISSN: | 0422-9576 |