Studies on the stability of acrylamide in food during storage

Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10 degrees-12 degrees C. The analysis was performed by liquid chromatography tandem mass spectrometry (LC/MS/MS) using deuterium-labeled acrylamide as internal standard. Acrylamide was stable in most...

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Bibliographic Details
Published in:Journal of AOAC International 2005, Vol.88 (1), p.268-273
Main Authors: Hoenicke, K, Gatermann, R
Format: Article
Language:English
Subjects:
Acrylamide
Acrylamide - chemistry
acrylamides
Bread
Cacao
Carbohydrate Metabolism
Chemical properties
Chromatography, Liquid
Coffee
Deuterium - chemistry
Edible Grain
Food
Food Analysis
food chemistry
Food Contamination
Food Handling
food storage
Gas Chromatography-Mass Spectrometry
Hazardous substances
Mass Spectrometry
Storage
storage conditions
storage temperature
storage time
Temperature
Time Factors
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Summary:Acrylamide levels in a variety of food samples were analyzed before and after 3 months of storage at 10 degrees-12 degrees C. The analysis was performed by liquid chromatography tandem mass spectrometry (LC/MS/MS) using deuterium-labeled acrylamide as internal standard. Acrylamide was stable in most matrixes (cookies, cornflakes, crispbread, raw sugar, potato crisps, peanuts) over time. However, slight decreases were determined for dietary biscuits (83-89%) and for licorice confection (82%). For coffee and cacao powder, a significant decrease occurred during storage for 3 or 6 months, respectively. Acrylamide concentrations dropped from 305 to 210 microgram/kg in coffee and from 265 to 180 microgram/kg in cacao powder. On the contrary, acrylamide remained stable in soluble coffee as well as in coffee substitutes. Reactions of acrylamide with SH group-containing substances were assumed as the cause for acrylamide degradation in coffee and cacao. Spiking experiments with acrylamide revealed that acrylamide concentrations remained stable in baby food, cola, and beer; however, recovery levels dropped in milk powder (71%), sulfurized apricot (53%), and cacao powder (17%). These observations suggest that variations in the acrylamide content of food, especially in coffee and cacao, can vary depending on the storage time because special food constituents and/or reaction products can affect the levels.
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/88.1.268