Acrylamide Levels in Selected Foods in Saudi Arabia with Reference to Health-Risk Assessment of Dietary Acrylamide Intake

• Published in: American journal of food technology 2008-12, Vol.3 (6), p.347-353
• Main Authors: Tawfik, M.S., El-Ziney, M.G.
• Format: Article
• Language: English
• Subjects: Oryza sativa; Solanum tuberosum
• ISSN: 1557-4571
• DOI: 10.3923/ajft.2008.347.353

The acrylamide (AA) levels in marketing foods in gulf area are not investigated yet. An LC-MS/MS method for the determination of acrylamide in some selected food (local/imported) has been described. The samples were pre-dried, crushed/minced, degreased and mixed with [D sub(3)] acrylamide internal standard then acrylamide was water extracted at 60 degree C in a ultrasonic bath. The aqueous solution was clean-up using a Carrez-Precipitation followed by centrifugation. The clean-up extract was then analyzed by LC-MS/MS. The method was applicable to detect acrylamide in different food types. The detection limit was as low as 30 mu g kg super(-1). The AA level in different food groups were in order, mashed-roasted potato > fried pasta > soluble coffee > biscuits > potato chips > cocoa powder > crisp bread > fired rice > roasted Turkish coffee > cereal breakfast (corn) > butter cookies. The highest value of acrylamide (8974 mu g kg super(-1)) was detected in mashed-roasted potato, whereas the lowest value was detected in butter cookies (151 mu g kg super(-1)). The calculated average daily intake amounted to 34.03 mu g AA/person/day which corresponds to 0.57 mu g kg super(-1) body weight/day (body weight 60 kg). The outcome of this study has strongly recommended the necessity to conduct a large-scale survey in order to evaluate the levels of acrylamide in traditional foods. Thus, the true risk levels related to AA intake will be accurately estimated.