Acrylamide in food : An overview

Abstract EN

The risk of acrylamide has only come to the attention of scientists recently, as its discovery in foods was accidental.

Acrylamide is formed in many types of food cooked at high temperatures ; presence of acrylamide in many foods has been recently reported.

Four main theories have been proposed to explain the mechanisms by which acrylamide is formed in food : Theory 1 : Direct formation from amino acids; Theory 2 : Pathways based on caroling intermediates; Theory 3 : Pathways based on an acrylic acid intermediate and Theory 4 : Pathways based on Mallard browning precursors.

A hypothesis that acrylamide is formed by / upon cooking was confirmed in experimental animals by verification of the identity of the acrylamide adduct in hemoglobin (Hb).

This was comprehensively approved by GC / MS analysis and the demonstration that the increased adduct levels we compatible with expectation from the contents of acrylamide determined in fried feeds.

A significant dependent amide formation on temperature was demonstrated.

Extensive efforts have been made to assess human e 110S to acrylamide by monitoring several metabolites excreted in the urine as well as products resulting from " 1 g 1 a illation by acrylamide.

Results from in vivo studies conducted on rats explored that dermal absorption nag from approximately 14 to 61 % of the applied dose.

Meanwhile, it was obvious that acrylamide is widely.

All tissues of the body.

The major metabolite formed from acrylamide via the cytochrome P450 pa way glycidamide.

Conjugation to reduced glutathione (GSH) catalyzed by glutathione S-transferees and as mercapturic acid is a major pathway for the metabolism of acrylamide.

Experiments revealed reductive toxicity of acrylamide.

Notwithstanding, the International Agency of Research on Cinema has classified acrylamide as "probably carcinogenic to humans".

Acrylamide in foods can be date~ G S, HPLC and liquid chromatography-mass spectrometry (LC-MS) using the MS/MS mode.

For the G HPLC methods, the achieved detection level of acrylamide was 5 ug / kg while for LC-MS / MS met 0 a 10 ug / kg.

The latter method is simple and preferable for routine analysis.