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Food Additives & Contaminants: Part B
Surveillance
Volume 8, 2015 - Issue 2
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Original Articles

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

Mircea OroianFaculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, RomaniaCorrespondence[email protected]
,
Sonia AmarieiFaculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
&
Gheorghe GuttFaculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
Pages 136-141 | Received 19 Dec 2014, Accepted 18 Jan 2015, Published online: 10 Mar 2015
 
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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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