Determination of acrylamide in food using a UPLC-MS/MS method: results of the official control and dietary exposure assessment in Cyprus

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2018-10, Vol.35 (10), p.1928-1939
• Main Authors: Kafouris, Demetris, Stavroulakis, Georgios, Christofidou, Maria, Iakovou, Xenia, Christou, Eftychia, Paikousis, Lefkios, Christodoulidou, Maro, Ioannou-Kakouri, Eleni, Yiannopoulos, Stelios
• Format: Article
• Language: English
• Subjects: Acrylamide; Adolescents; Bakeries; Bakery products; Biscuits; Body weight; Breakfast cereals; Calibration; Carcinogenicity; Carcinogens; Cereals; Chip breakers; Coffee; Diet; dietary exposure; Exposure; Legislation; Neurotoxicity; Positive ions; Potatoes; Reproducibility; Snack foods; Solid phases; UPLC-MS/MS
• ISSN: 1944-0049; 1944-0057
• DOI: 10.1080/19440049.2018.1508893

The determination of acrylamide in potato products, bakery products and coffee, and the human dietary exposure is reported. The method reported is based on a single extraction step with water, followed by the clean-up of the extract using solid phase extraction columns and finally, the determination of acrylamide using UPLC-MS/MS. The MS/MS detection was carried out using an ESI interface in positive ion mode. Internal calibration was used for the quantification of acrylamide, because of the suppression/enhancement matrix effects due to the complex nature of the samples. The method performance characteristics were determined after spiking blank samples. The mean recoveries in spiked coffee samples, potato chips, breakfast cereals and crispbread ranged from 93% to 99%, with RSDs lower than 5% for both repeatability and reproducibility conditions. The estimated limits of detection and quantification of the method were 10 and 32 μg kg − 1 , respectively. The method was used for monitoring acrylamide in 406 samples. Acrylamide amounts ranged from