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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 2
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Articles

The determination of acrylamide content in brewed coffee samples marketed in Turkey

Burhan BaşaranTravel, Tourism and Recreation Department, Ardeşen Vocational School, Recep Tayyip Erdoğan University, Rize, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6506-6113View further author information
ORCID Icon,
Ferid AydınDepartment of Food Engineering, Ataturk University Faculty of Agriculture, Erzurum, TurkeyORCID Iconhttps://orcid.org/0000-0002-9931-6202View further author information
ORCID Icon &
Güzin KabanDepartment of Food Engineering, Ataturk University Faculty of Agriculture, Erzurum, TurkeyORCID Iconhttps://orcid.org/0000-0001-6720-7231View further author information
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Pages 280-287 | Received 01 Aug 2019, Accepted 20 Oct 2019, Published online: 07 Nov 2019

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Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla & Carolina Cortés-Herrera. (2022) Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. Toxin Reviews 41:4, pages 1343-1373.
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Marziyeh Karami, Behrouz Akbari-Adergani, Gholamreza Jahed Khaniki, Nabi Shariatifar & Parisa Sadighara. (2022) Determination and health risk assessment of acrylamide levels in instant coffee products available in Tehran markets by GC-MS. International Journal of Environmental Analytical Chemistry 0:0, pages 1-10.
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Burhan Basaran & Ferid Aydin. (2020) Estimating the acrylamide exposure of adult individuals from coffee: Turkey. Food Additives & Contaminants: Part A 37:12, pages 2051-2060.
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Articles from other publishers (16)

Hilal Pekmezci & Burhan Basaran. (2023) Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye. Food Science & Nutrition.
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Paniz Khaloo Kermani, Marzieh Moeenfard, Reza Farhoosh & Arminda Alves. (2023) Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA. Journal of Food Measurement and Characterization 17:5, pages 5034-5044.
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Jiazong Liu, Haipeng Zhao, Ziyi Yin, Hongyang Dong, Xiaomeng Chu, Xuanlin Meng, Yang Li & Xinhua Ding. (2023) Application and prospect of metabolomics-related technologies in food inspection. Food Research International 171, pages 113071.
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Hilal Pekmezci & Burhan Basaran. (2023) Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey. Foods 12:12, pages 2320.
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David Silva da Costa, Tânia Gonçalves Albuquerque, Helena Soares Costa & Adriana Pavesi Arisseto Bragotto. (2023) Thermal Contaminants in Coffee Induced by Roasting: A Review. International Journal of Environmental Research and Public Health 20:8, pages 5586.
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Zelin Li, Chunyan Zhao & Changwei Cao. (2023) Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules 28:8, pages 3476.
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Kimya Seyyedcheraghi, Halis Gürbüz Kotancılar & Güzin Kaban. (2023) Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert. International Food Research Journal 30:1, pages 229-239.
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Burhan Başaran, Burcu Çuvalcı & Güzin Kaban. (2023) Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies. Foods 12:2, pages 346.
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Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D'Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Teresa Cirillo & Francesco Esposito. (2022) Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications. Journal of Cleaner Production 370, pages 133520.
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Junlin Wang, Zengxuan Cai, Nianhua Zhang, Zhengyan Hu, Jing Zhang, Ying Ying, Yongxin Zhao, Liang Feng, Jingshun Zhang & Pinggu Wu. (2022) A novel single step solid-phase extraction combined with bromine derivatization method for rapid determination of acrylamide in coffee and its products by stable isotope dilution ultra-performance liquid chromatography tandem triple quadrupole electrospray ionization mass spectrometry. Food Chemistry 388, pages 132977.
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Mohamed A. Farag, Ahmed Zayed, Ibrahim E. Sallam, Amr Abdelwareth & Ludger A. Wessjohann. (2022) Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes. Foods 11:6, pages 864.
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R. Paranthaman, J.A. Moses & C. Anandharamakrishnan. (2022) Novel powder-XRD method for detection of acrylamide in processed foods. Food Research International 152, pages 110893.
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Francesco Esposito, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano, Tommaso Stasi & Teresa Cirillo. (2021) Acrylamide in Baby Foods: A Probabilistic Exposure Assessment. Foods 10:12, pages 2900.
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Banu Akgün, Muhammet Arıcı, Filiz Çavuş, Ayşe Binnur Karataş, Hacer Ekşi Karaağaç & H. Özgül Uçurum. (2021) Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation . Journal of Food Processing and Preservation 45:6.
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Amal S. Albedwawi, Mark S. Turner, Amin N. Olaimat, Tareq M. Osaili, Anas A. Al-Nabulsi, Shao-Quan Liu, Nagendra P. Shah & Mutamed M. Ayyash. (2021) An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts. LWT 143, pages 111159.
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Francesco Esposito, Salvatore Velotto, Teresa Rea, Tommaso Stasi & Teresa Cirillo. (2020) Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment. Molecules 25:18, pages 4156.
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