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Talaviya H, Singh A, Singh N, Manna S, Banerjee T. Development and validation of LC-MS/MS method for trace analysis of acrylamide, acrylic acid and N, N-methylene bis acrylamide in sandy loam soil. J Chromatogr A 2024; 1729:465012. [PMID: 38852264 DOI: 10.1016/j.chroma.2024.465012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 05/15/2024] [Accepted: 05/17/2024] [Indexed: 06/11/2024]
Abstract
Acrylamide and N, N-methylene bis acrylamide are most commonly used monomer and crosslinker compounds employed in synthesis of super absorbent hydrogels. When applied as soil conditioners, there are apprehensions that these hydrogels degrade over time and thus may release the toxic monomers in the soil. A method was thus developed using Liquid Chromatography tandem mass spectrometry (LC-MS/MS) for the trace level quantification of acrylamide (AD), acrylic acid (AA) and N,N-methylene-bis-acrylamide (MBA) in sandy loam soil amended by two test hydrogels the Pusa Hydrogel and SPG 1118 hydrogel prepared using AD and MBA. The MRM (multiple reaction monitoring) transitions were optimized for both the compounds. Soil samples were extracted using dispersive solid-phase extraction (dSPE) with a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) technique, employing acetonitrile. All analytes were quantified at trace levels within a five-minute run using UHPLC equipped with a C-18 column. Single laboratory validation of the developed method in soil matrix was conducted based on specificity, linearity, sensitivity, accuracy, precision, matrix effect and measurement of uncertainty. LC-MS/MS exhibited a linear response in the concentration range of 0.001 to 1 µg mL-1, with correlation coefficient >+0.99. Acceptable recovery (within 70-120 %) with repeatability (%RSD ≤20 %) was obtained at 0.01 to 1 µg g-1 fortification levels. LOQ (Limit of quantification) of the method for AD, AA and MBA in soil matrix were 0.05, 1 and 0.01 µg g-1, respectively. Both intra-laboratory repeatability and intermediate precision at LOQ suggested well acceptable precise (HorRat≈ 0.3) method for quantification. Matrix enhancement effect was observed in the order: AA>AD>MBA. The Expanded Uncertainty (EU) in soil matrix at LOQ was 21.64 %, 28 % and 19 % for AD, AA and MBA respectively. Groundnut and wheat grown with application of the hydrogels showed no detectable residues of monomers in soil samples (total n = 60) near the root zone at the time of crop harvesting.
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Affiliation(s)
- Harshang Talaviya
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India; Division of Natural Resources Management, ICAR-Central Islands Agricultural Research Institute, Port Blair, 744105, India
| | - Anupama Singh
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Neera Singh
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Suman Manna
- ICAR-Central Institute of Fisheries Education, Kolkata Centre, Sector -V, Salt Lake City, Kolkata, 700091, India
| | - Tirthankar Banerjee
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.
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Nur Hidayah J, Abdul Razis AF, Jambari NN, Chai LC, You L, Sanny M. Dietary exposure to acrylamide among the Malaysian adult population. Food Chem Toxicol 2024; 185:114502. [PMID: 38346572 DOI: 10.1016/j.fct.2024.114502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 02/03/2024] [Accepted: 02/04/2024] [Indexed: 02/17/2024]
Abstract
This study aimed to estimate the Malaysian adult population's current dietary exposure and margin of exposure (MOE) to the carcinogenic processing contaminant, acrylamide. A total of 448 samples from 11 types of processed foods were collected randomly throughout Malaysia in the year 2015 and 2016. Acrylamide was analysed in samples using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) with a limit of detection (LOD) of 10 μg/kg and a limit of quantification (LOQ) of 25 μg/kg. The highest average level of acrylamide (772 ± 752 μg/kg) was found in potato crisps, followed by French fries (415 ± 914 μg/kg) and biscuits (245 ± 195 μg/kg). The total acrylamide exposure for the adult Malaysian was 0.229 and 1.77 μg/kg body weight per day for average and high consumers, respectively. The MOE were 741 and 1875 for the average consumer based on cancer and non-cancer effects of acrylamide, respectively. Meanwhile, for high consumers, the MOE is 96 for cancer and 243 for non-cancer effects. These findings indicate potential carcinogenic risks from acrylamide exposure among Malaysian adults, especially in Malay and other Bumiputra groups compared to Chinese, Indian, and other ethnic groups, while non-cancer effects appeared less concerning.
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Affiliation(s)
- Jamaludin Nur Hidayah
- Food Safety and Quality Division, Ministry of Health Malaysia, Menara Prisma, Precinct 3, 62675, Wilayah Persekutuan Putrajaya, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia
| | - Ahmad Faizal Abdul Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia; Institute of Bioscience, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia
| | - Nuzul Noorahya Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia
| | - Lay Ching Chai
- Chancellery Office, Sunway University, 47500, Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400, UPM, Serdang, Selangor Darul Ehsan, Malaysia.
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Li Y, Liu J, Wang Y, Wei S. Cancer risk and disease burden of dietary acrylamide exposure in China, 2016. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 238:113551. [PMID: 35489291 DOI: 10.1016/j.ecoenv.2022.113551] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 04/12/2022] [Accepted: 04/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Acrylamide is widely found in food as a side-product of high-temperature heating of starch-rich food. It has attracted much attention because of its neurotoxicity and carcinogenicity. However, the cancer risk and disease burden of dietary acrylamide exposure have not been quantified in China. OBJECTIVE To estimate the cancer risk and the disease burden attributable to dietary acrylamide exposure and quantify its health hazards. METHOD We first performed an exposure assessment of acrylamide in food, based on which the incremental excess lifetime cancer risk (ELCR) was calculated for cancer risk assessment. The DisMod Ⅱ software and the DALY calculator in R were used to calculate the disease burden due to dietary acrylamide exposure. RESULTS Average dietary acrylamide exposure in males was 0.1531 μg·kg-1·d-1 and that in females was 0.1554 μg·kg-1·d-1, resulting in an ELCR of 7.81 × 10-5 for males and 7.92 × 10-5 for females in China. The dietary acrylamide exposure resulted in about 23,688.09 DALYs of cancers among the Chinese population in 2016, including 1331.93 DALYs of breast cancer, 243.32 DALYs of endometrial cancer, 248.91 DALYs of ovarian cancer, and 176.28 DALYs of kidney cancer, respectively. CONCLUSION The health hazards of dietary acrylamide exposure deserve attention. The burden of disease assessment could quantify the health hazards of food contaminants for prioritizing policies.
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Affiliation(s)
- Yiling Li
- Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, 430030, PR China
| | - Jialin Liu
- Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, 430030, PR China
| | - Yibaina Wang
- National Food Safety Risk Assessment Center, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 10022, PR China
| | - Sheng Wei
- Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, 430030, PR China.
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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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Yeo MTY, Bi X, Henry CJ. Acrylamide Contents of Local Snacks in Singapore. Front Nutr 2022; 8:764284. [PMID: 35004804 PMCID: PMC8733551 DOI: 10.3389/fnut.2021.764284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 12/06/2021] [Indexed: 11/13/2022] Open
Abstract
Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These snacks were chosen because they were consumed regularly by people of different classes and age groups in Singapore. Our results showed that the average content of acrylamide in Indian snacks (102.23 ng/g) was higher than those in Malay (75.14 ng/g) and Chinese snacks (70.78 ng/g). The high acrylamide levels in several snacks was probably due to the processing methods and the usage of acrylamide-inducing raw materials. Same snacks prepared by different manufacturers contained different levels of acrylamide, suggesting the possibility of acrylamide reduction in these snacks. This study provides an insight into the acrylamide levels of snacks commonly consumed by the three different ethnic groups in Singapore.
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Affiliation(s)
- Michelle Ting Yun Yeo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore
| | - Xinyan Bi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
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Pogurschi EN, Zugravu CA, Ranga IN, Trifunschi S, Munteanu MF, Popa DC, Tudorache M, Custura I. Determination of Acrylamide in Selected Foods from the Romanian Market. Foods 2021; 10:foods10092110. [PMID: 34574220 PMCID: PMC8472652 DOI: 10.3390/foods10092110] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/02/2021] [Accepted: 09/02/2021] [Indexed: 11/21/2022] Open
Abstract
Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety. Knowing the acrylamide content of food offers the possibility of implementing corrective measures when needed, targeted at lowering its level. The aim of the paper was to screen for the presence of acrylamide in four products consumed almost daily in Romania and calculate acrylamide exposure by consuming one serving. Expressed in µg/kg coffee has the highest average acrylamide content (199), followed by potato chips (134), pretzels (120), and bread (14). Results regarding the acrylamide content in one serving showed the highest levels of acrylamide in pretzels (10.20 µg/serving), followed by potato chips (4.00 µg/serving), coffee (2.20 µg/cup), and bread (0.40 µg/slice). The calculation of the acrylamide content for one serving of the studied products will facilitate the following studies on the dietary acrylamide intake of the Romanian population, studies which, to our knowledge, have not been performed so far.
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Affiliation(s)
- Elena Narcisa Pogurschi
- Formative Sciences in Animal Breeding and Food Industry Department, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine, 57 Marasti Blvd, 011464 Bucharest, Romania;
| | - Corina Aurelia Zugravu
- Department of Fundamental Sciences, Faculty of Nursing and Midwifery, University of Medicine and Pharmacy Carol Davila, 37 Dionisie Lupu Street, 020021 Bucharest, Romania;
| | - Ioan Nicolae Ranga
- Industrial Biotechnology Department, Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine, 57 Marasti Blvd, 011464 Bucharest, Romania;
| | - Svetlana Trifunschi
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Vasile Goldis Western University of Arad, 86th Liviu Rebreanu Street, 310048 Arad, Romania; (S.T.); (M.F.M.)
| | - Melania Florina Munteanu
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Vasile Goldis Western University of Arad, 86th Liviu Rebreanu Street, 310048 Arad, Romania; (S.T.); (M.F.M.)
| | - Dana Catalina Popa
- Production and Processing Technologies Department, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine, 57 Marasti Blvd, 011464 Bucharest, Romania; (D.C.P.); (I.C.)
| | - Minodora Tudorache
- Production and Processing Technologies Department, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine, 57 Marasti Blvd, 011464 Bucharest, Romania; (D.C.P.); (I.C.)
- Correspondence:
| | - Ioan Custura
- Production and Processing Technologies Department, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine, 57 Marasti Blvd, 011464 Bucharest, Romania; (D.C.P.); (I.C.)
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Artavia G, Cortés-Herrera C, Granados-Chinchilla F. Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis. Foods 2021; 10:1081. [PMID: 34068197 PMCID: PMC8152966 DOI: 10.3390/foods10051081] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 12/28/2022] Open
Abstract
This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique's principle and focused on said technologies' applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.
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Affiliation(s)
- Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
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Evaluation of acrylamide levels in cereal products from the Romanian market during the 2017 and 2018 period. EUROBIOTECH JOURNAL 2020. [DOI: 10.2478/ebtj-2020-0014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Cereal products are the most consumed in Romania being the main contributors to daily acrylamide exposure. The paper aims to present for the first time a general situation regarding the evolution of the acrylamide levels content from cereal products, on the Romanian market, during 2017-2018 periods, as a result of legislative measures imposed by the European Union (EU). For this purpose, the levels of acrylamide in 55 selected cereal products samples were evaluated. The cereal products analyzed were grouped in biscuits, confectionery, expanded cereals, bakery products and specialties. The acrylamide content from the cereal products were detected using GC-MS/MS method. The highest level of acrylamide was found in biscuits, whereas the lowest level was determined in bakery products. The most of the cereal products samples analyzed (90.9%) was below the reference levels established by the EU Regulation for the acrylamide level from 2017 EC (2013/647/EU) and 2018 EC (2017/2158/ EU). From the 55 cereal products analyzed, only 5 biscuits samples exceeded the reference levels established by the European Commission, one in 2017 and four in 2018 period.
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Roszko MŁ, Szczepańska M, Szymczyk K, Rzepkowska M. Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 13:1-9. [DOI: 10.1080/19393210.2019.1666924] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Marek Łukasz Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - Magdalena Szczepańska
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - Krystyna Szymczyk
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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Crawford LM, Kahlon TS, Chiu MCM, Wang SC, Friedman M. Acrylamide Content of Experimental and Commercial Flatbreads. J Food Sci 2019; 84:659-666. [PMID: 30730568 DOI: 10.1111/1750-3841.14456] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 12/20/2018] [Accepted: 01/07/2019] [Indexed: 01/19/2023]
Abstract
Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato- and cereal-based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten-free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat-based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato-based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato-containing gluten-free matzos) μg/kg acrylamide. Except for the potato-containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat- and sorghum-based products were the highest. Flatbreads from alternative grains can result in gluten-free products with high nutritional value and less acrylamide. PRACTICAL APPLICATION: Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low-acrylamide, gluten-free functional food.
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Affiliation(s)
- Lauren M Crawford
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A
| | - Talwinder S Kahlon
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
| | - Mei-Chen M Chiu
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
| | - Selina C Wang
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
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Shahrbabki PE, Hajimohammadi B, Shoeibi S, Elmi M, Yousefzadeh A, Conti GO, Ferrante M, Amirahmadi M, Fakhri Y, Mousavi Khaneghah A. Probabilistic non-carcinogenic and carcinogenic risk assessments (Monte Carlo simulation method) of the measured acrylamide content in Tah-dig using QuEChERS extraction and UHPLC-MS/MS. Food Chem Toxicol 2018; 118:361-370. [DOI: 10.1016/j.fct.2018.05.038] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/07/2018] [Accepted: 05/16/2018] [Indexed: 10/16/2022]
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Prachayasittikul V, Prachayasittikul S, Ruchirawat S, Prachayasittikul V. Coriander (Coriandrum sativum): A promising functional food toward the well-being. Food Res Int 2017; 105:305-323. [PMID: 29433220 DOI: 10.1016/j.foodres.2017.11.019] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 11/06/2017] [Accepted: 11/19/2017] [Indexed: 01/03/2023]
Abstract
Coriandrum sativum (C. sativum) or coriander is one of the most popularly used spices in culinary worldwide, and its medicinal values has been recognized since ancient time. C. sativum contains bioactive phytochemicals that are accounted for a wide range of biological activities including antioxidant, anticancer, neuroprotective, anxiolytic, anticonvulsant, analgesic, migraine-relieving, hypolipidemic, hypoglycemic, hypotensive, antimicrobial, and antiinflammatory activities. The major compound, linalool, abundantly found in seeds is remarked for its abilities to modulate many key pathogenesis pathways of diseases. Apart from the modulating effects, the potent antioxidant property of the C. sativum provides a key mechanism behind its protective effects against neurodegenerative diseases, cancer, and metabolic syndrome. This review shed light on comprehensive aspects regarding the therapeutic values of the C. sativum, which indicate its significance of being a promising functional food for promoting the well-being in the era of aging and lifestyle-related diseases.
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Affiliation(s)
- Veda Prachayasittikul
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand.
| | - Supaluk Prachayasittikul
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand
| | - Somsak Ruchirawat
- Laboratory of Medicinal Chemistry, Chulabhorn Research Institute, Bangkok 10210, Thailand; Program in Chemical Biology, Chulabhorn Graduate Institute, Bangkok 10210, Thailand; Center of Excellence on Environmental Health and Toxicology, Commission on Higher Education (CHE), Ministry of Education, Thailand
| | - Virapong Prachayasittikul
- Department of Clinical Microbiology and Applied Technology, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand
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Lipoic acid prevents acrylamide-induced neurotoxicity in CD-1 mice and BV2 microglial cells via maintaining redox homeostasis. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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Elias A, Roasto M, Reinik M, Nelis K, Nurk E, Elias T. Acrylamide in commercial foods and intake by infants in Estonia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1875-1884. [PMID: 28671034 DOI: 10.1080/19440049.2017.1347283] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Acrylamide is formed when certain foods with low moisture are prepared at above 120 ºC, especially those foods containing asparagine and reducing sugars such as glucose and fructose. Acrylamide is a probable carcinogen, and from animal evidence the margins of exposure indicate a concern for neoplastic effects. On a body weight basis infants´ acrylamide intakes are often higher than those of adults. The aim of the study was to determine acrylamide levels in different commercially-available foods and to assess dietary acrylamide intakes by infants. The acrylamide content in samples ranged widely, from <LOD to 3,300 µg kg-1 depending on the product category, and the food product within the category. Excluding coffee substitutes, the highest mean acrylamide values were found for potato crisps and snacks. Among baby foods, the highest mean level of acrylamide was found in vegetable-based non-cereal foods (65 µg kg-1), followed by processed cereal-based infant foods (42 µg kg-1). The indicative acrylamide values were most frequently exceeded for vegetable-based baby foods. The mean acrylamide content in baby foods ranged from <30 to 65 µg kg-1. Among consumers of acrylamide-containing baby food, the MOE values ranged between 185 and 620 for neoplastic effects, and between 467 and 1,569 for non-neoplastic effects. These MOE values indicate the need to reduce acrylamide exposure among infants in Estonia.
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Affiliation(s)
- Andres Elias
- a Department of Food Hygiene and Veterinary Public Health , Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences , Tartu , Estonia
| | - Mati Roasto
- a Department of Food Hygiene and Veterinary Public Health , Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences , Tartu , Estonia
| | - Mari Reinik
- b Health Board, Tartu Laboratory , Tartu , Estonia
| | - Keiu Nelis
- c Department of Surveillance and Evaluation , National Institute for Health Development , Tallinn , Estonia
| | - Eha Nurk
- c Department of Surveillance and Evaluation , National Institute for Health Development , Tallinn , Estonia.,d Department of Nutrition , Institute of Basic Medical Science, University of Oslo , Oslo , Norway
| | - Terje Elias
- a Department of Food Hygiene and Veterinary Public Health , Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences , Tartu , Estonia
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Hu F, Jin SQ, Zhu BQ, Chen WQ, Wang XY, Liu Z, Luo JW. Acrylamide in thermal-processed carbohydrate-rich foods from Chinese market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2017; 10:228-232. [DOI: 10.1080/19393210.2017.1329233] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Hu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Shao Qiang Jin
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Bing Qi Zhu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Wan Qin Chen
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Xin Yi Wang
- Department of Public Health Surveillance and Advisory, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, P.R. China
| | - Zhu Liu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Jin Wen Luo
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
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Lee KJ, Lee GH, Kim H, Oh MS, Chu S, Hwang IJ, Lee JY, Choi A, Kim CI, Park HM. Determination of Heterocyclic Amines and Acrylamide in Agricultural Products with Liquid Chromatography-Tandem Mass Spectrometry. Toxicol Res 2015; 31:255-64. [PMID: 26483884 PMCID: PMC4609972 DOI: 10.5487/tr.2015.31.3.255] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 09/10/2015] [Accepted: 09/17/2015] [Indexed: 11/20/2022] Open
Abstract
Heterocyclic amines (HCAs) and acrylamide are unintended hazardous substances generated by heating or processing of foods and are known as carcinogenic and mutagenic agents by the animal experiments. A simple method was established for a rapid and accurate determination of 12 types of HCAs (IQ, MeIQ, Glu-P-1, Glu-P-2, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, MeAαC, Harman and Norharman) and acrylamide in three food matrices (non-fat liquid, non-fat solid and fat solid) by isotope dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS). In every sample, a mixture of internal standards including IQ-d3, MeIQx-d3, PhIP-d3, Trp-P-2-(13)C2-(15)N and MeAαC-d3 was spiked for quantification of HCAs and (13)C3-acrylamide was also spiked for the analysis of acrylamide. HCAs and acrylamide in sample were extracted with acetonitrile and water, respectively, and then two solid-phase extraction cartridges, ChemElut: HLB for HCAs and Accucat: HLB for acrylamide, were used for efficiently removing interferences such as pigment, lipid, polar, nonpolar and ionic compounds. Established method was validated in terms of recovery, accuracy, precision, limit of detection, limit of quantitation, and linearity. This method showed good precision (RSD < 20%), accuracy (71.8~119.1%) and recovery (66.0~118.9%). The detection limits were < 3.1 ng/g for all analytes. The correlation coefficients for all the HCAs and acrylamide were > 0.995, showing excellent linearity. These methods for the detection of HCAs and acrylamide by LC-MS/MS were applied to real samples and were successfully used for quantitative monitoring in the total diet study and this can be applied to risk assessment in various food matrices.
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Affiliation(s)
- Kyung-Jun Lee
- Korea Research Institute of Analytical Technology, Daejeon, Korea
- Department of Chemistry, Chungnam National University, Daejeon, Korea
| | - Gae-Ho Lee
- Korea Research Institute of Analytical Technology, Daejeon, Korea
- Department of Chemistry, Chungnam National University, Daejeon, Korea
| | - HaeSol Kim
- Department of Chemistry, Yonsei University, Seoul, Korea
| | - Min-Seok Oh
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Korea
| | - Seok Chu
- Department of Chemistry, Yonsei University, Seoul, Korea
| | - In Ju Hwang
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Korea
| | - Jee-yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Ari Choi
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Cho-il Kim
- Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Hyun-Mee Park
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Korea
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18
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Adewale OO, Brimson JM, Odunola OA, Gbadegesin MA, Owumi SE, Isidoro C, Tencomnao T. The Potential for Plant Derivatives against Acrylamide Neurotoxicity. Phytother Res 2015; 29:978-85. [PMID: 25886076 DOI: 10.1002/ptr.5353] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2014] [Revised: 03/12/2015] [Accepted: 03/18/2015] [Indexed: 12/16/2023]
Abstract
Certain industrial chemicals and food contaminants have been demonstrated to possess neurotoxic activity and have been suspected to cause brain-related disorders in humans. Acrylamide (ACR), a confirmed neurotoxicant, can be found in trace amount in commonly consumed human aliments as a result of food processing or cooking. This discovery aroused a great concern in the public, and increasing efforts are continuously geared towards the resolution of this serious threat. The broad chemical diversity of plants may offer the resources for novel antidotes against neurotoxicants. With the goal of attenuating neurotoxicity of ACR, several plants extracts or derivatives have been employed. This review presents the plants and their derivatives that have been shown most active against ACR-induced neurotoxicity, with a focus on their origin, pharmacological activity, and antidote effects.
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Affiliation(s)
- O O Adewale
- Cancer Research and Molecular Biology Unit, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
- Department of Chemical Sciences, Faculty of Basic and Applied Sciences, Osun State University, Osogbo, Nigeria
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - J M Brimson
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - O A Odunola
- Cancer Research and Molecular Biology Unit, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - M A Gbadegesin
- Cancer Research and Molecular Biology Unit, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - S E Owumi
- Cancer Research and Molecular Biology Unit, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria
| | - C Isidoro
- Laboratory of Molecular Pathology, Department of Health Sciences, Università del Piemonte Orientale 'A. Avogadro', Novara, Italy
| | - T Tencomnao
- Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
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20
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Papoušek R, Pataj Z, Nováková P, Lemr K, Barták P. Determination of Acrylamide and Acrolein in Smoke from Tobacco and E-Cigarettes. Chromatographia 2014. [DOI: 10.1007/s10337-014-2729-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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