Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia
Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13C3-acrylamide and D3-acrylamide as internal standards. A suitable agre...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0054_comparison-of-two-methods-for-acrylamide-determination-and-dietary-intake-of-acrylamide-from-potato-crisps-in-s.php |
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| author | Z. Ciesarová V. Balasová E. Kiss E. Kolek P. Šimko M. Kováč |
| author_facet | Z. Ciesarová V. Balasová E. Kiss E. Kolek P. Šimko M. Kováč |
| author_sort | Z. Ciesarová |
| collection | DOAJ |
| description | Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13C3-acrylamide and D3-acrylamide as internal standards. A suitable agreement between the results obtained from two independent laboratories was achieved; the difference was less than 5%. Using average level of acrylamide in crisps 986.5 μg/kg and mean consumption data on potato crisps in Slovakia it was calculated that consumers are exposed to 8.5 μg acrylamide daily from its which means 0.12 μg/kg body weight/day. This amount contributes to 20-40% of daily acrylamide intake from food. |
| first_indexed | 2024-04-10T08:35:41Z |
| format | Article |
| id | doaj.art-3b5d914ad36847b3b410ee379f7c2aed |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:41Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-3b5d914ad36847b3b410ee379f7c2aed2023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS251S25410.17221/10674-CJFScjf-200410-0054Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in SlovakiaZ. Ciesarová0V. Balasová1E. Kiss2E. Kolek3P. Šimko4M. Kováč5Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.skFood Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.skFood Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.skFood Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.skFood Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.skFood Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.skTwo GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13C3-acrylamide and D3-acrylamide as internal standards. A suitable agreement between the results obtained from two independent laboratories was achieved; the difference was less than 5%. Using average level of acrylamide in crisps 986.5 μg/kg and mean consumption data on potato crisps in Slovakia it was calculated that consumers are exposed to 8.5 μg acrylamide daily from its which means 0.12 μg/kg body weight/day. This amount contributes to 20-40% of daily acrylamide intake from food.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0054_comparison-of-two-methods-for-acrylamide-determination-and-dietary-intake-of-acrylamide-from-potato-crisps-in-s.phpacrylamideacrylamide determinationdietary intakepotato crispsgc/ms |
| spellingShingle | Z. Ciesarová V. Balasová E. Kiss E. Kolek P. Šimko M. Kováč Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia Czech Journal of Food Sciences acrylamide acrylamide determination dietary intake potato crisps gc/ms |
| title | Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia |
| title_full | Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia |
| title_fullStr | Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia |
| title_full_unstemmed | Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia |
| title_short | Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia |
| title_sort | comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in slovakia |
| topic | acrylamide acrylamide determination dietary intake potato crisps gc/ms |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0054_comparison-of-two-methods-for-acrylamide-determination-and-dietary-intake-of-acrylamide-from-potato-crisps-in-s.php |
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