Acrylamide in heat-treated carbohydrate-rich foods in Turkey
Citation
Dağoğlu, I., Keskin Alkaç, Z., Korkak, F. A., Kazdal, S. M., & Dağ, A. (2024). Acrylamide in heat-treated carbohydrate-rich foods in Turkey. Food additives & contaminants. Part B, Surveillance, 1–7. Advance online publication. https://doi.org/10.1080/19393210.2024.2316696Abstract
This study was conducted to provide data on the amount of acrylamide (AA) in 270 heat-treated carbohydrate-rich foods in Turkey, determined by gas chromatography-mass spectrometry (GC-MS). A total of 270 samples were analysed and it was found that 85% of potato chips, 80% of biscuits, 85% of cakes, 80% of bread, 80% of roasted peanuts, 80% of roasted nuts and 85% of pretzels contained AA above the limit of quantification (LOQ). Analytical results indicated that 10 corn chips samples, 4 biscuits samples, all bread samples, all wheat bread samples, 2 dried bread samples and 1 pretzel sample contained AA levels above the benchmark levels of 150, 350, 50, 50, 300 and 300 µg/kg, respectively, as set by the European Commission.
