Acrylamide in Romanian food using HPLC-UV and a health risk assessment

Food Additives & Contaminants. Part B, Surveillance
Mircea OroianGheorghe Gutt

Abstract

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

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Citations

May 13, 2017·Food Additives & Contaminants. Part B, Surveillance·Fan HuJin Wen Luo
Jul 12, 2017·Food Additives & Contaminants. Part B, Surveillance·Terenzio BertuzziAmedeo Pietri
Jun 13, 2020·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Ying HuangXujie Hou
May 30, 2020·Environmental Science and Pollution Research International·Amene NematollahiAmin Mousavi Khaneghah
Jan 24, 2021·Comprehensive Reviews in Food Science and Food Safety·Maranda S Cantrell, Owen M McDougal
Feb 7, 2021·Environmental Science and Pollution Research International·Neda Mollakhalili-MeybodiMasoumeh Arab

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Methods Mentioned

BETA
biosensors
quartz microbalance
chips

Software Mentioned

Statgraphics Plus
LC

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