Determination of acrylamide levels in selected foods in Brazil

Abstract

Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography–tandem mass spectrometry method. A limit of detection of 10 µg kg^–1, a limit of quantitation of 20 µg kg^–1 and mean recoveries ranging 100 to 115% were obtained during a laboratory validation procedure. The concentration of acrylamide in the samples ranged from <20 to 2528 µg kg^–1, with a considerable variation between individual foodstuffs within the same food product class. The highest levels were found in potato products processed at high temperature and in instant coffee, while the lowest concentrations were detected in cassava- and maize-based products, bread and beer. These results are comparable with those reported in other countries.

Keywords:

• Acrylamide
• carcinogen
• cooked foods
• Brazilian foods
• LC–MS/MS

Acknowledgements

Financial support and a scholarship from CAPES (Proc. BEX 0770/04-3) and CNPq (Proc. 142119/2003-2) are gratefully acknowledged.