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American Journal of Food Technology

Year: 2008 | Volume: 3 | Issue: 6 | Page No.: 347-353
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Authors

M.S. Tawfik

M.G. El-Ziney

Keywords

Research Article

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

M.S. Tawfik and M.G. El-Ziney
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 [D3] acrylamide internal standard then acrylamide was water extracted at 60 °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 μg kg-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 μg kg-1) was detected in mashed-roasted potato, whereas the lowest value was detected in butter cookies (151 μg kg-1). The calculated average daily intake amounted to 34.03 μg AA/person/day which corresponds to 0.57 μg kg-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.
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