Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods

Critical Reviews in Analytical Chemistry

Volumn 44, Issue 2, 2014, Pages 107-141

  Elbashir, Abdalla A ^a   Omar, Mei M Ali ^a,b,c   Ibrahim, Wan Aini Wan ^d   Schmitz, Oliver J ^c   Aboul Enein, Hassan Y ^e  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b MINISTRY OF SCIENCE AND TECHNOLOGY   (Sudan)

^c UNIVERSITY OF DUISBURG ESSEN   (Germany)

^d UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

^e NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Acrylamide analysis in food samples; acrylamide formation; extraction procedures; GC; HPLC

Indexed keywords

AMIDES; AMINO ACIDS; ASCORBIC ACID; CHROMATOGRAPHIC ANALYSIS; EXTRACTION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERNATIONAL COOPERATION;

ACRYLAMIDES; EXTRACTION PROCEDURE; FOOD SAMPLES; GC; HPLC;

CHEMICAL CONTAMINATION;

AMINO ACID; CANCER; CARCINOGEN; EXTRACTION METHOD; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MOLECULAR ANALYSIS;

ACRYLAMIDE; CARCINOGEN;

ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; LIQUID CHROMATOGRAPHY; PROCEDURES;

ACRYLAMIDE; CARCINOGENS; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, LIQUID; FOOD ANALYSIS; FOOD CONTAMINATION; HUMANS;

EID: 84892402934     PISSN: 10408347     EISSN: 15476510     Source Type: Journal    
DOI: 10.1080/10408347.2013.829388     Document Type: Article

References (176)

1. Agency for Toxic Substances and Disease Registry. Draft Toxicological Profile for Acrylamide; Agency for Toxic Substances and Disease Registry Atlanta, 2009.
2. Aguas, P. C., Fitzhenry, M. J., Giannikopoulos, G. and Varelis, P. 2006. Analysis of Acrylamide in Coffee and Cocoa by Isotope Dilution Liquid Chromatography-Tandem Mass Spectrometry. Anal. Bioanal. Chem., 385: 1526-1531.
3. Ahn, J., Castle, L., Clarke, D., Lloyd, A., Philo, M. and Speck, D. 2002. Verification of the Findings of Acrylamide in Heated Foods. Food Addit. Contam., 19: 1116-1124.
4. Alves, R. C., Soares, C., Casal, S., Fernandes, J. and Oliveira, M. 2010. Acrylamide in Espresso Coffee: Influence of Species, Roast Degree and Brew Length. Food Chem, 119: 929-934.
5. Amrein, T. M., Schönbächler, B., Escher, F. and Amadò, R. 2004. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction. J. Agric. Food Chem., 52: 4282-4288.
6. Amrein, T. M., Andres, L., Escher, F. and Amadò, R. 2007. Occurrence of Acrylamide in Selected Foods and Mitigation Options. Food Addit. Contam., 24 (Supp. 1): 13-25.
7. Anastassiades, M., Lehotay, S. J., Stajnbaher, D. and Schenck, F. J. 2003. Fast and Easy Multiresidue Method Employing Acetonitrile Extraction/Partitioning and Dispersive Solid-Phase Extraction for the Determination of Pesticide Residues in Produce. J. AOAC Int., 86: 412-431.
8. Andrawes, F., Greenhouse, S. and Draney, D. 1987. Chemistry of Acrylamide Bromination for Trace Analysis by Gas Chromatography and Gas Chromatography-Mass Spectrometry. J. Chromatogr. A, 399: 269-275.
9. Anese, M., Quarta, B. and Frias, J. 2011. Modelling the Effect of Asparaginase in Reducing Acrylamide Formation in Biscuits. Food Chem, 126: 435-440.
10. Arisseto, A. P., de Figueiredo Toledo, M. C., Govaert, Y., van Loco, J., Fraselle, S. and Degroodt, J.-M. 2008. A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products. Food Anal. Methods., 1: 49-55.
11. Bagdonaite, K., Derler, K. and Murkovic, M. 2008. Determination of Acrylamide During Roasting of Coffee. J. Agric. Food Chem., 56: 6081-6086.
12. Bartkiene, E., Jakobsone, I., Juodeikiene, G., Vidmantiene, D., Pugajeva, I. and Bartkevics, V. 2013. Study on the Reduction of Acrylamide in Mixed Rye Bread by Fermentation with Bacteriocin-Like Inhibitory Substances Producing Lactic Acid Bacteria in Combination with Aspergillus niger Glucoamylase. Food Control., 30: 35-40.
13. Başkan, S. and Erim, F. B. 2007. NACE for the Analysis of Acrylamide in Food. Electrophoresis., 28: 4108-4113.
14. Becalski, A., Lau, B. P.-Y., Lewis, D. and Seaman, S. W. 2003. Acrylamide in Foods: Occurrence, Sources, and Modeling. J. Agric. Food Chem., 51: 802-808.
15. Becalski, A., Lau, B. P.-Y., Lewis, D., Seaman, S. W. and Sun, W. F. 2005. " Determination of Acrylamide in Various Food Matrices ". In Chemistry and Safety of Acrylamide in Food, Edited by: Friedman, M. and Mottram, D. 271-284. New York: Springer.
16. Bent, G.-A., Maragh, P. and Dasgupta, T. 2012. Acrylamide in Caribbean Foods-Residual Levels and Their Relation to Reducing Sugar and Asparagine Content. Food Chem., 133: 451-457.
17. Bermudo, E., Moyano, E., Puignou, L. and Galceran, M. 2006. Determination of Acrylamide in Foodstuffs by Liquid Chromatography Ion-Trap Tandem Mass-Spectrometry Using an Improved Clean-Up Procedure. Anal. Chim. Acta, 559: 207-214.
18. Biedermann, M., Biedermann-Brem, S., Noti, A., Grob, K., Egli, P. and Mändli, H. 2002. Two GC-MS Methods for the Analysis of Acrylamide in Foodstuffs. Mitt Lebensm.unters Hyg., 93: 638-652.
19. Biedermann, M. and Grob, K. 2008. In GC-MS, Acrylamide from Heated Foods May Be Coeluted with 3-Hydroxy Propionitrile. Eur. Food Res. Technol., 227: 945-948.
20. Bortolomeazzi, R., Munari, M., Anese, M. and Verardo, G. 2012. Rapid Mixed Mode Solid Phase Extraction Method for the Determination of Acrylamide in Roasted Coffee by HPLC-MS/MS. Food Chem., 135: 2687-2693.
21. Bråthen, E. and Knutsen, S. H. 2005. Effect of Temperature and Time on the Formation of Acrylamide in Starch-Based and Cereal Model Systems, Flat Breads and Bread. Food Chem., 92: 693-700.
22. Capuano, E. and Fogliano, V. 2011. Acrylamide and 5-Hydroxymethylfurfural (HMF): A Review on Metabolism, Toxicity, Occurrence in Food and Mitigation Strategies. Lebensm.-Wiss. Technol., 44: 793-810.
23. Carabias-Martínez, R., Rodríguez-Gonzalo, E., Revilla-Ruiz, P. and Hernández-Méndez, J. 2005. Pressurized Liquid Extraction in the Analysis of Food and Biological Samples. J. Chromatogr. A., 1089: 1-17.
24. Carere, A. 2006. Genotoxicity and Carcinogenicity of Acrylamide: A critical review. Annali dell'Istituto Superiore di Sanita., 42: 144-155.
25. Casado, F. J. and Montaño, A. 2008. Influence of Processing Conditions on Acrylamide Content in Black Ripe Olives. J. Agric. Food Chem., 56: 2021-2027.
26. Castle, L. 1993. Determination of Acrylamide Monomer in Mushrooms Grown on Polyacrylamide Gel. J. Agric. Food Chem., 41: 1261-1263.
27. Castle, L. and Eriksson, S. 2005. Analytical Methods Used to Measure Acrylamide Concentrations in Foods. J. AOAC Int., 88: 274-284.
28. Cavalli, S., Maurer, R. and Hofler, F. 2003. Fast Determination of Acrylamide in Food Samples Using Accelerated Solvent Extraction Followed by Ion Chromatography with UV or MS Detection. LC GC Eur., 16: 9-11.
29. Cheng, W.-C., Hsiao, S.-W., Chou, S.-S., Hwang, L. S., Lu, T.-J. and Yeh, A.-I. 2006. Determination of Acrylamide in Chinese Foods by GC-Ion Trap MS Using 2-Bromopropenamide and 2-Bromopropenamide-13C3. J. Food Drug Anal., 14: 207-214.
30. Cheng, W.-C., Kao, Y.-M., Shih, D. Y.-C., Yeh, A.-I. and Chou, S.-S. 2009. Validation of an Improved LC/MS/MS Method for Acrylamide Analysis in Foods. J. Food Drug Anal., 17: 190-197.
31. Ciesarová, Z., Kiss, E. and Kolek, E. 2006. Study of Factors Affecting Acrylamide Levels in Model Systems. Czech J. Food Sci., 24: 131-133.
32. Claus, A., Weisz, G. M., Schieber, A. and Carle, R. 2006. Pyrolytic Acrylamide Formation from Purified Wheat Gluten and Gluten-Supplemented Wheat Bread Rolls. Mol. Nutr. Food Res., 50: 87-93.
33. Claus, A., Carle, R. and Schieber, A. 2008. Acrylamide in Cereal Products: A Review. J. Cereal Sci., 47: 118-133.
34. Daniali, G. 2010. Determination of Acrylamide in Banana-Based Snacks and Effect of Different Maturity Stages on Formation of Acrylamide in Banana Fritters; Ph.D. thesis, Universiti Putra Malaysia Serdang, Malaysia
35. Daughton, C. G. 1988. Quantitation of Acrylamide (and Polyacrylamide): Critical Review of Methods for Trace Determination/Formulation Analysis & Future-Research Recommendations; Final Report No. CGD-02/88; California Public Health Foundation Berkeley, CA
36. De Vleeschouwer, K., Van der Plancken, I., Van Loey, A. and Hendrickx, M. E. 2008. The Kinetics of Acrylamide Formation/Elimination in Asparagine-Glucose Systems at Different Initial Reactant Concentrations and Ratios. Food Chem., 111: 719-729.
37. Delatour, T., Périsset, A., Goldmann, T., Riediker, S. and Stadler, R. H. 2004. Improved Sample Preparation to Determine Acrylamide in Difficult Matrixes Such as Chocolate Powder, Cocoa, and Coffee by Liquid Chromatography Tandem Mass Spectroscopy. J. Agric. Food Chem., 52: 4625-4631.
38. DeVries, J. W. and Post, B. E. 2004. Comment on "Soxhlet extraction of acrylamide from potato chips" by JR Pedersen and JO Olsson. Analyst, 129: 93-95.
39. Dionex Corporation. Application Note 358: Extraction and Cleanup of Acrylamide in Complex Matrices Using Accelerated Solvent Extraction Followed by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS). Dionex Corporation, 2012.
40. Douny, C., Widart, J., Maghuin-Rogister, G., De Pauw, E. and Scippo, M.-L. 2012. Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection. Food Public Health., 2: 137-141.
41. Dunovská, L., Čajka, T., Hajšlová, J. and Holadová, K. 2006. Direct Determination of Acrylamide in Food by Gas Chromatography-High-Resolution Time-of-Flight Mass Spectrometry. Anal. Chim. Acta., 578: 234-240.
42. Dybing, E., Farmer, P. B., Andersen, M., Fennell, T. R., Lalljie, S. P. D., Müller, D. J. G., Olin, S., Petersen, B. J., Schlatter, J., Scholz, G., Scimeca, J. A., Slimani, N., Törnqvist, M. and Tuijtelaars, S.; Verger. 2005. P. Human Exposure and Internal Dose Assessments of Acrylamide in Food. Food and Chemical Toxicology., 43: 365-410.
43. Eerola, S., Hollebekkers, K., Hallikainen, A. and Peltonen, K. 2007. Acrylamide Levels in Finnish Foodstuffs Analysed with Liquid Chromatography Tandem Mass Spectrometry. Mol. Nutr. Food Res., 51: 239-247.
44. El-Kholy, T. A., Khalifa, N. A., Alghamidi, A. and Badereldin, A. M. 2012. A Trail of Using Green Tea for Competing Toxicity of Acrylamide on Liver Function. Life Sci. J., 9: 3690-3695.
45. El-Ziney, M., Al-Turki, A. and Tawfik, M. 2009. Acrylamide Status in Selected Traditional Saudi Foods and Infant Milk and Foods with Estimation of Daily Exposure. Am. J. Food Technol., 4: 177-191.
46. Environment Canada and Health Canada. Screening Assessment for the Challenge 2-Propenamide (Acrylamide): Chemical Abstracts Service Registry Number 79-06-1. Environment Canada & Health Canada: Ottawa, 2009. http://www.ec.gc.ca/substances/ese/eng/challenge/.../batch5_79-06-1.cfm. (accessed October 2, 2012)
47. Fernandes, J. O. and Soares, C. 2007. Application of Matrix Solid-Phase Dispersion in the Determination of Acrylamide in Potato Chips. J. Chromatogr. A., 1175: 1-6.
48. Fredriksson, H., Tallving, J., Rosén, J. and Åman, P. 2004. Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread. Cereal Chem., 81: 650-653.
49. Friedman, M. 2003. Chemistry, Biochemistry, and Safety of Acrylamide. A Review. J. Agric. Food Chem., 51: 4504-4526.
50. Geng, Z., Jiang, R. and Chen, M. 2008. Determination of Acrylamide in Starch-Based Foods by Ion-Exclusion Liquid Chromatography. J. Food Compos. Anal., 21: 178-182.
51. Geng, Z., Wang, P. and Liu, A. 2011. Determination of Acrylamide in Starch-Based Foods by HPLC with Pre-column Ultraviolet Derivatization. J. Chromatogr. Sci., 49: 818-824.
52. Girma, K., Lorenz, V., Blaurock, S. and Edelmann, F. T. 2005. Coordination Chemistry of Acrylamide. Coord. Chem. Rev., 249: 1283-1293.
53. Gökmen, V., Şenyuva, H. Z., Acar, J. and Sari{dotless}oǧlu, K. 2005. Determination of Acrylamide in Potato Chips and Crisps by High-Performance Liquid Chromatography. J. Chromatogr. A, 1088: 193-199.
54. Gökmen, V. and Şenyuva, H. Z. 2007. Acrylamide Formation Is Prevented by Divalent Cations During the Maillard Reaction. Food Chem, 103: 196-203.
55. Gökmen, V., Morales, F. J., Ataç, B., Serpen, A. and Arribas-Lorenzo, G. 2009. Multiple-Stage Extraction Strategy for the Determination of Acrylamide in Foods. J. Food Compos. Anal., 22: 142-147.
56. Goldmann, T., Perisset, A., Bertholet, M. C., Stadler, R. H., Petersson, E. V. and Hellenäs, K. E. 2006. Impact of Extraction Conditions on the Content of Acrylamide in Model Systems and Food. Food Addit. Contam., 23: 437-445.
57. Granvogl, M. and Schieberle, P. 2006. Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide. J. Agric. Food Chem., 54: 5933-5938.
58. Granvogl, M., Jezussek, M., Koehler, P. and Schieberle, P. 2004. Quantitation of 3-Aminopropionamide in Potatoes-A Minor but Potent Precursor in Acrylamide Formation. J. Agric. Food Chem., 52: 4751-4757.
59. Guenther, H., Anklam, E., Wenzl, T. and Stadler, R. H. 2007. Acrylamide in Coffee: Review of Progress in Analysis, Formation and Level Reduction. Food Addit. Contam., 24: 60-70.
60. Hidalgo, F. J., Delgado, R. M. and Zamora, R. 2009. Degradation of Asparagine to Acrylamide by Carbonyl-Amine Reactions Initiated by Alkadienals. Food Chem., 116: 779-784.
61. Hoenicke, K., Gatermann, R., Harder, W. and Hartig, L. 2004. Analysis of Acrylamide in Different Foodstuffs Using Liquid Chromatography-Tandem Mass Spectrometry and Gas Chromatography-Tandem Mass Spectrometry. Anal. Chim. Acta., 520: 207-215.
62. International Agency for Research on Cancer, 1994. " International Agency for Research on Cancer. Acrylamide ". In Monographs on the Evaluation of Carcinogenic Risks to Humans; Some Industrial Chemicals, Vol. 60, 389-433. Lyon, France: International Agency for Research on Cancer.
63. International Agency for Research on Cancer (IARC). Acrylamide, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Some Industrial Chemicals; IARC, Lyon. 1994; Vol. 60; pp. 389-433.
64. Jezussek, M. and Schieberle, P. 2003. A New LC/MS-Method for the Quantitation of Acrylamide Based on a Stable Isotope Dilution Assay and Derivatization with 2-Mercaptobenzoic Acid. Comparison with Two GC/MS Methods. J. Agric. Food Chem., 51: 7866-7871.
65. Jiao, J., Zhang, Y., Ren, Y., Wu, X. and Zhang, Y. 2005. Development of a Quantitative Method for Determination of Acrylamide in Infant Powdered Milk and Baby Foods in Jars Using Isotope Dilution Liquid Chromatography/Electrospray Ionization Tandem Mass Spectrometry. J. Chromatogr. A., 1099: 198-202.
66. Joint FAO/WHO Expert Committee on Food Additives. Sixty-Fourth Meeting of the Joint FAO/WHO Experts Committee on Food Additives, Rome, 8-17, February 2005, Summary and Conclusions; JECFA/64/SC; FAO: Rome, Geneva: WHO, 2005.
67. Joint FAO/WHO Expert Committee on Food Additives. Safety Evaluation of Certain Contaminants in Food, Prepared by the Seventy-Second Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA); WHO Food Additives Series 63/FAO JECFA Monographs 8; FAO: Rome, Geneva: WHO, 2011.
68. Joint Institute for Food Safety and Applied Nutrition/National Center for Food Safety and Technology. Overview of Acrylamide Toxicity and Metabolism; prepared for JIFSAN/NCFST Workshop on Acrylamide in Food Toxicology and Metabolic Consequences Working Group. http://jifsan.umd.edu/docs/acrylamide2002/wg4_toxicology_bg.pdf (accessed December 17, 2012)
69. Jung, M. Y., Choi, D. S. and Ju, J. W. 2003. A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries. J. Food Sci., 68: 1287-1290.
70. Kaplan, O., Kaya, G., Ozcan, C., Ince, M. and Yaman, M. 2009. Acrylamide Concentrations in Grilled Foodstuffs of Turkish Kitchen by High Performance Liquid Chromatography-Mass Spectrometry. Microchem. J., 93: 173-179.
71. Karasek, L., Wenzl, T. and Anklam, E. 2009. Determination of Acrylamide in Roasted Chestnuts and Chestnut-Based Foods by Isotope Dilution HPLC-MS/MS. Food Chem., 114: 1555-1558.
72. Kataoka, H., Lord, H. L. and Pawliszyn, J. 2000. Applications of Solid-Phase Microextraction in Food Analysis. J. Chromatogr. A., 880: 35-62.
73. Kepekci Tekkeli, S. E., Önal, C. and Önal, A. 2012. A Review of Current Methods for the Determination of Acrylamide in Food Products. Food Anal. Methods, 5: 29-39.
74. Keramat, J., LeBail, A., Prost, C. and Soltanizadeh, N. 2011. Acrylamide in Foods: Chemistry and Analysis. A Review. Food Bioprocess Technol., 4: 340-363.
75. Khoshnam, F., Zargar, B., Pourreza, N. and Parham, H. 2010. Acetone Extraction and HPLC Determination of Acrylamide in Potato Chips. J. Iran. Chem. Soc., 7: 853-858.
76. Kim, C. T., Hwang, E.-S. and Lee, H. J. 2007. An Improved LC-MS/MS Method for the Quantitation of Acrylamide in Processed Foods. Food Chem., 101: 401-409.
77. Kim, S. H., Hwang, J.-H. and Lee, K.-G. 2011. Analysis of Acrylamide Using Gas Chromatography-Nitrogen Phosphorus Detector (GC-NPD). Food Sci. Biotechnol., 20: 835-839.
78. Kita, A., Bråthen, E., Knutsen, S. H. and Wicklund, T. 2004. Effective Ways of Decreasing Acrylamide Content in Potato Crisps During Processing. J. Agric. Food Chem., 52: 7011-7016.
79. Kole, P. L., Venkatesh, G., Kotecha, J. and Sheshala, R. 2011. Recent Advances in Sample Preparation Techniques for Effective Bioanalytical Methods. Biomed. Chromatogr., 25: 199-217.
80. Komthong, P., Suriyaphan, O. and Charoenpanich, J. 2012. Determination of Acrylamide in Thai-Conventional Snacks from Nong Mon market, Chonburi Using GC-MS Technique. Food Additives and Contaminants: Part B Surveillance., 5: 20-25.
81. Kotsiou, K., Tasioula-Margari, M., Capuano, E. and Fogliano, V. 2011. Effect of Standard Phenolic Compounds and Olive Oil Phenolic Extracts on Acrylamide Formation in an Emulsion System. Food Chem., 124: 242-247.
82. Koutsidis, G., Wedzicha, B. L., Channell, G., Taylor, A. J. and Mottram, D. S. 2007. Mechanism of the Formation of Acrylamide in Cooked Foods and Factors Affecting Its Formation during Thermal Treatment; C03048/C03047/C03031, June 2005-September 2007, Final Report, London: Food Standards Agency. http://www.foodbase.org.uk/results.php?f_report_id=587
83. Lagalante, A. F. and Felter, M. A. 2004. Silylation of Acrylamide for Analysis by Solid-Phase Microextraction/Gas Chromatography/Ion-Trap Mass Spectrometry. J. Agric. Food Chem., 52: 3744-3748.
84. Lasekan, O. and Abbas, K. 2010. Analysis of Volatile Flavour Compounds and Acrylamide in Roasted Malaysian Tropical Almond (Terminalia catappa) Nuts Using Supercritical Fluid Extraction. Food Chem. Toxicol., 48: 2212-2216.
85. Lee, M.-R., Chang, L.-Y. and Dou, J. 2007. Determination of Acrylamide in Food by Solid-Phase Microextraction Coupled to Gas Chromatography-Positive Chemical Ionization Tandem Mass Spectrometry. Anal. Chim. Acta., 582: 19-23.
86. Lignert, H., Grivas, S., Jägerstad, M., Skog, K., Törnqvist, M. and Åman, P. 2002. Acrylamide in Food: Mechanisms of Formation and Influencing Factors During Heating of Foods. Food Nutr. Res., 46: 159-172.
87. Lineback, D. R., Coughlin, J. R. and Stadler, R. H. 2012. Acrylamide in Foods: A Review of the Science and Future Considerations. Annu. Rev. Food Sci. Technol., 3: 15-35.
88. Liu, J., Zhao, G., Yuan, Y., Chen, F. and Hu, X. 2008. Quantitative Analysis of Acrylamide in Tea by Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry. Food Chem., 108: 760-767.
89. Marchettini, N., Focardi, S., Guarnieri, M., Guerranti, C. and Perra, G. 2013. Determination of Acrylamide in Local and Commercial Cultivar of Potatoes from Biological Farm. Food Chem., 136: 1426-1428.
90. Mastovska, K. and Lehotay, S. J. 2006. Rapid Sample Preparation Method for LC-MS/MS or GC-MS Analysis of Acrylamide in Various Food Matrices. J. Agric. Food Chem., 54: 7001-7008.
91. Medeiros Vinci, R., Mestdagh, F. and De Meulenaer, B. 2012. Acrylamide Formation in Fried Potato Products-Present and Future, a Critical Review on Mitigation Strategies. Food Chem., 133: 1138-1154.
92. Mestdagh, F., De Wilde, T., Delporte, K., Van Peteghem, C. and De Meulenaer, B. 2008a. Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps. Food Chem., 106: 914-922.
93. Mestdagh, F., De Wilde, T., Fraselle, S., Govaert, Y., Ooghe, W., Degroodt, J.-M., Verhé, R., Van Peteghem, C. and De Meulenaer, B. 2008b. Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes. Lebensm.-Wiss. Technol., 41: 1648-1654.
94. Mestdagh, F., Maertens, J., Cucu, T., Delporte, K., Van Peteghem, C. and De Meulenaer, B. 2008c. Impact of Additives to Lower the Formation of Acrylamide in a Potato Model System through pH Reduction and Other Mechanisms. Food Chem., 107: 26-31.
95. Mikulíková, R. and Sobotová, K. 2007. Determination of Acrylamide in Malt with GC/MS. Acta Chim. Slovenica, 54: 98-101.
96. Mizukami, Y., Kohata, K., Yamaguchi, Y., Hayashi, N., Sawai, Y., Chuda, Y., Ono, H., Yada, H. and Yoshida, M. 2006. Analysis of Acrylamide in Green Tea by Gas Chromatography-Mass Spectrometry. J. Agric. Food Chem., 54: 7370-7377.
97. Mojska, H., Gielecińska, I. and Stoś, K. 2012. Determination of Acrylamide Level in Commercial Baby Foods and an Assessment of Infant Dietary Exposure. Food Chem. Toxicol., 50: 2722-2728.
98. Motaghi, M., Seyedain Ardebili, M., Honarvar, M., Mehrabani, M. and Baghizadeh, A. 2012. Determination of Acrylamide in Selected Types of Iranian Breads by SPME Technique. J. Food Biosci. Technol., 2: 57-64.
99. Murkovic, M. 2004. Acrylamide in Austrian Foods. J. Biochem. Biophys. Methods., 6: 161-167.
100. Mustafa, A., Fink, M., Kamal-Eldin, A., Rosén, J., Andersson, R. and Åman, P. 2009. Interaction Effects of Fermentation Time and Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread. Food Chem., 112: 767-774.
101. Napolitano, A., Morales, F., Sacchi, R. and Fogliano, V. 2008. Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps. J. Agric. Food Chem., 56: 2034-2040.
102. National Industrial Chemicals Notification and Assessment Scheme. Acrylamide; Priority Existing Chemical Assessment Report No. 23; National Industrial Chemicals Notification and Assessment Scheme Sydney, Australia, 2002.
103. National Toxicology Program, Department of Health and Human Services. Acrylamide (CAS No. 79-06-1), 2011. In Report on Carcinogens, 12th ed, National Toxicology Program, Department of Health and Human Services. http://ntp.niehs.nih.gov/go/roc12 (accessed December 17, 2012)
104. Nemoto, S., Takatsuki, S., Sasaki, K. and Maitani, T. 2002. Determination of Acrylamide in Foods by GC/MS Using 13C-Labeled Acrylamide as an Internal Standard. Shokuhin Eiseigaku Zasshi., 43: 371-376.
105. Ölmez, H., Tuncay, F., Özcan, N. and Demirel, S. 2008. A Survey of Acrylamide Levels in Foods from the Turkish market. J. Food Compos. Anal., 21: 564-568.
106. Oracz, J., Nebesny, E. and Żyżelewicz, D. 2011. New Trends in Quantification of Acrylamide in Food Products. Talanta., 86: 23-34.
107. Özer, M. S., Kola, O., Altan, A., Duran, H. and Zorlugenç, B. 2012. Acrylamide Content of Some Turkish Traditional Desserts. J. Food Agric. Environ., 10: 74-77.
108. Palazoǧlu, T. K. and Gökmen, V. 2008. Reduction of Acrylamide Level in French Fries by Employing a Temperature Program During Frying. J. Agric. Food Chem., 56: 6162-6166.
109. Paleologos, E. K. and Kontominas, M. G. 2005. Determination of Acrylamide and Methacrylamide by Normal Phase High Performance Liquid Chromatography and UV Detection. J. Chromatogr. A, 1077: 128-135.
110. Park, J., Kamendulis, L. M., Friedman, M. A. and Klaunig, J. E. 2002. Acrylamide-Induced Cellular Transformation. Toxicol. Sci., 65: 177-183.
111. Park, S., Kim, B., So, H., Kim, Y. and Kim, J. 2007. Development of Isotope Dilution-Liquid Chromatography/Tandem Mass Spectrometry as a Candidate Reference Method for the Determination of Acrylamide in Potato Chips. Bull. Korean Chem. Soc., 28: 737-744.
112. Pedersen, J. R. and Olsson, J. O. 2003. Soxhlet Extraction of Acrylamide from Potato Chips. Analyst., 128: 332-334.
113. Pedreschi, F., Kaack, K., Granby, K. and Troncoso, E. 2007. Acrylamide Reduction under Different Pre-treatments in French Fries. J. Food Eng., 79: 1287-1294.
114. Pedreschi, F., Kaack, K. and Granby, K. 2008. The Effect of Asparaginase on Acrylamide Formation in French Fries. Food Chem., 109: 386-392.
115. Pelucchi, C., La Vecchia, C., Bosetti, C., Boyle, P. and Boffetta, P. 2011. Exposure to Acrylamide and Human Cancer-A Review and Meta-Analysis of Epidemiologic Studies. Ann. Oncol., 22: 1487-1499.
116. Petersson, E. V., Rosén, J., Turner, C., Danielsson, R. and Hellenäs, K.-E. 2006. Critical Factors and Pitfalls Affecting the Extraction of Acrylamide from Foods: An Optimisation Study. Anal. Chim. Acta., 557: 287-295.
117. Pittet, A., Périsset, A. and Oberson, J.-M. 2004. Trace Level Determination of Acrylamide in Cereal-Based Foods by Gas Chromatography-Mass Spectrometry. J. Chromatogr. A., 1035: 123-130.
118. Ragnar, E. L. 2003. Science Communication and the Swedish Acrylamide "Alarm. J. Health Commun., 8: 407-432.
119. Rice, J. M. 2005. The Carcinogenicity of Acrylamide. Mutat. Res.: Genetic Toxicol. Environ. Mutagen., 580: 3-20.
120. Ridgway, K., Lalljie, S. P. D. and Smith, R. M. 2007. Sample Preparation Techniques for the Determination of Trace Residues and Contaminants in Foods. J. Chromatogr. A., 1153: 36-53.
121. Riediker, S. and Stadler, R. H. 2003. Analysis of Acrylamide in Food by Isotope-Dilution Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry. J. Chromatogr. A., 1020: 121-130.
122. Roach, J. A., Andrzejewski, D., Gay, M. L., Nortrup, D. and Musser, S. M. 2003. Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods. J. Agric. Food Chem., 51: 7547-7554.
123. Robert, F., Vuataz, G., Pollien, P., Saucy, F., Alonso, M.-I., Bauwens, I. and Blank, I. 2004. Acrylamide Formation from Asparagine under Low-Moisture Maillard Reaction Conditions. 1. Physical and Chemical Aspects in Crystalline Model Systems. J. Agric. Food Chem., 52: 6837-6842.
124. Rosén, J., Nyman, A. and Hellenäs, K.-E. 2007. Retention Studies of Acrylamide for the Design of a Robust Liquid Chromatography-Tandem Mass Spectrometry Method for Food Analysis. J. Chromatogr. A., 1172: 19-24.
125. Rudén, C. 2004. Acrylamide and Cancer Risk-Expert Risk Assessments and the Public Debate. Food Chem. Toxicol., 42: 335-349.
126. Rufián-Henares, J. A. and Morales, F. J. 2006. Determination of Acrylamide in Potato Chips by a Reversed-Phase LC-MS Method Based on a Stable Isotope Dilution Assay. Food Chem., 97: 555-562.
127. Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L. and Törnqvist, M. 2003. Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs. J. Agric. Food Chem., 51: 7012-7018.
128. Sagratini, G., Fabbri, A., Marucci, G., Ricciutelli, M., Vittori, S. and Ammendola, S. 2007. HPLC-MS Validation of QualisaFoo® Biosensor Kit for Cost-Effective Control of Acrylamide Levels in Italian Coffee. Food Control., 18: 1267-1271.
129. Sanganyado, E., Parekh, C. and Eriksson, S. 2011. Analysis of Acrylamide in Traditional Foodstuffs in Zimbabwe. Afr. J. Food Sci., 5: 910-913.
130. Sanny, M., Jinap, S., Bakker, E., van Boekel, M. and Luning, P. 2012. Possible Causes of Variation in Acrylamide Concentration in French Fries Prepared in Food Service Establishments: An Observational Study. Food Chem., 132: 134-143.
131. Schieberle, P., Köhler, P. and Granvogl, M. 2005. " New Aspects on the Formation and Analysis of Acrylamide ". In Chemistry and Safety of Acrylamide in Food, Edited by: Friedman, M. and Mottram, D. 205-222. New York: Springer.
132. Şenyuva, H. Z. and Gökmen, V. 2005. Study of Acrylamide in Coffee Using an Improved Liquid Chromatography Mass Spectrometry Method: Investigation of Colour Changes and Acrylamide Formation in Coffee During Roasting. Food Addit. Contam., 22: 214-220.
133. Şenyuva, H. Z. and Gökmen, V. 2006. Interference-Free Determination of Acrylamide in Potato and Cereal-Based Foods by a Laboratory Validated Liquid Chromatography-Mass Spectrometry Method. Food Chem, 97: 539-545.
134. Shaikh, M. B., Tarade, K. M., Bharadwaj, V. R., Annapure, U. S. and Singhal, R. S. 2009. Effect of an Alkaline Salt (Papad Khar) and Its Substitute (2:1 Sodium Carbonate:Sodium Bicarbonate) on Acrylamide Formation in Papads. Food Chem., 113: 1165-1168.
135. Shepherd, L., Bradshaw, J., Dale, M., McNicol, J., Pont, S., Mottram, D. S. and Davies, H. 2010. Variation in Acrylamide Producing Potential in Potato: Segregation of the Trait in a Breeding Population. Food Chem., 123: 568-573.
136. Shi, Z., Zhang, H. and Zhao, X. 2009. Ultrasonic-Assisted Precolumn Derivatization-HPLC Determination of Acrylamide Formed in Radix Asparagi During Heating Process. J. Pharm. Biomed. Anal., 49: 1045-1047.
137. Smith, C. J., Perfetti, T. A., Rumple, M. A., Rodgman, A. and Doolittle, D. J. 2000. IARC Group 2A Carcinogens" Reported in Cigarette Mainstream Smoke. Food Chem. Toxicol., 38: 371-383.
138. Soares, C. M. D. and Fernandes, J. O. 2009. MSPD Method to Determine Acrylamide in Food. Food Anal. Methods, 2: 197-203.
139. Soares, C., Cunha, S. and Fernandes, J. 2006. Determination of Acrylamide in Coffee and Coffee Products by GC-MS Using an Improved SPE Clean-Up. Food Addit. Contam., 23: 1276-1282.
140. Soares, C. M. D., Alves, R. C., Casal, S., Oliveira, M. B. P. and Fernandes, J. O. 2010. Development and Validation of a Matrix Solid-Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee Substitutes. J. Food Sci., 75: T57-T63.
141. Sun, S.-Y., Fang, Y. and Xia, Y.-M. 2012. A Facile Detection of Acrylamide in Starchy Food by Using a Solid Extraction-GC Strategy. Food Control., 26: 220-222.
142. Surdyk, N., Rosén, J., Andersson, R. and Åman, P. 2004. Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread. J. Agric. Food Chem., 52: 2047-2051.
143. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Richard, H. S., Gonde, P., Eijck, P., Lalljie, S. and Lingnert, H. A. 2004. Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control. Crit. Rev. Food Sci. Nutr., 44: 323-347.
144. Takatsuki, S., Nemoto, S., Sasaki, K. and Maitani, T. 2003. Determination of Acrylamide in Processed Foods by LC/MS Using Column Switching. Shokuhin Eiseigaku Zasshi. J. Food Hyg. Soc. Jpn., 44: 89-95.
145. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Törnqvist, M. 2000. Acrylamide: A Cooking Carcinogen?. Chem. Res. Toxicol., 13: 517-522.
146. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Törnqvist, M. 2002. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs. J. Agric. Food Chem., 50: 4998-5006.
147. Tateo, F., Bononi, M. and Andreoli, G. 2007. Acrylamide Levels in Cooked Rice, Tomato Sauces and Some Fast Food on the Italian Market. J. Food Compos. Anal., 20: 232-235.
148. Tezcan, F. and Erim, F. B. 2008. On-Line Stacking Techniques for the Nonaqueous Capillary Electrophoretic Determination of Acrylamide in Processed Food. Analytica Chimica Acta., 617: 196-199.
149. Totani, N., Yawata, M., Takada, M. and Moriya, M. 2007. Acrylamide Content of Commercial Frying Oil. J. Oleo Sci., 56: 103-106.
150. U.S. Environmental Protection Agency. Toxicological Review of Acrylamide (CAS No. 79-06-1). In Support of Summary Information on the Integrated Risk Information System (IRIS), Washington, DC: U.S. Environmental Protection Agency. http://www.epa.gov/iris/toxreviews/0286tr.pdf, (2010).
151. Vas, G. and Vekey, K. 2004. Solid-Phase Microextraction: A Powerful Sample Preparation Tool prior to Mass Spectrometric Analysis. J. Mass Spectrom., 39: 233-254.
152. Vattem, D. A. and Shetty, K. 2003. Acrylamide in Food: A Model for Mechanism of Formation and Its Reduction. Innov. Food Sci. Emerg. Technol., 4: 331-338.
153. Wang, H., Lee, A. W., Shuang, S. and Choi, M. M. 2008. SPE/HPLC/UV Studies on Acrylamide in Deep-Fried Flour-Based Indigenous Chinese Foods. Microchem. J., 89: 90-97.
154. Weisshaar, R. 2004. Acrylamide in Heated Potato Products-Analytics and Formation Routes. Eur. J. Lipid Sci. Technol., 106: 786-792.
155. Wenzl, T., De La Calle, M. B. and Anklam, E. 2003. Analytical Methods for the Determination of Acrylamide in Food Products: A Review. Food Addit. Contam., 20: 885-902.
156. Wenzl, T., Karasek, L., Rosen, J., Hellenaes, K.-E., Crews, C., Castle, L. and Anklama, E. 2006. Collaborative Trial Validation Study of Two Methods, One Based on High Performance Liquid Chromatography-Tandem Mass Spectrometry and on Gas Chromatography-Mass Spectrometry for the Determination of Acrylamide in Bakery and Potato Products. J. Chromatogr., 1132: 211-218.
157. Wenzl, T., Lachenmeier, D. W. and Gökmen, V. 2007. Analysis of Heat-Induced Contaminants (Acrylamide, Chloropropanols and Furan) in Carbohydrate-Rich Food. Anal. Bioanal. Chem., 389: 119-137.
158. World Health Organization. Acrylamide in Drinking-Water. Background Document for Development of WHO Guidelines for Drinking-Water Quality, Geneva: World Health Organization. http://www.who.int/water_sanitation_health/dwq/.../acrylamide.pdf (accessed December 19, 2012), 2011.
159. Xia, E., Xu, X., Chen, Y., Wu, S., Deng, G., Zou, Z., Li, S. and Li, H. 2012. Occurrence and Analytical Methods of Acrylamide in Food. Int. J. Food Nutr. Saf., 1: 32-44.
160. Xu, L., Zhang, L., Qiao, X., Xu, Z. and Song, J. 2012. Determination of Trace Acrylamide in Potato Chip and Bread Crust Based on SPE and HPLC. Chromatographia., 75: 269-274.
161. Xu, X.-M., He, H.-L., Zhu, Y., Feng, L., Ying, Y., Huang, B.-F., Shen, H.-T., Han, J.-L. and Ren, Y.-P. 2013. Simultaneous Determination of 3-Monochloropropane-1,2-diol and Acrylamide in Food by Gas Chromatography-Triple Quadrupole Mass Spectrometry with Coupled Column Separation. Anal. Chim. Acta., 760: 93-99.
162. Yamazaki, K., Isagawa, S., Kibune, N. and Urushiyama, T. 2012. A Method for the Determination of Acrylamide in a Broad Variety of Processed Foods by GC-MS Using Xanthydrol Derivatization. Food Addit. Contam. Part A., 29: 705-715.
163. Yang, L.-x., Zhang, G.-x. and Yang, L.-x.; He, Y. 2012. LC-MS/MS Determination of Acrylamide in Instant Noodles from Supermarkets in the Hebei Province of China. Food Additives and Contaminants: Part B Surveillance., 5: 100-104.
164. Yaylayan, V. A. and Stadler, R. H. 2005. Acrylamide Formation in Food: A Mechanistic Perspective. J. AOAC Int., 88: 262-267.
165. Yusà, V., Quintas, G., Pardo, O., Martí, P. and Pastor, A. 2006. Determination of Acrylamide in Foods by Pressurized Fluid Extraction and Liquid Chromatography-Tandem Mass Spectrometry Used for a Survey of Spanish Cereal-Based Foods. Food Addit. Contam., 23: 237-244.
166. Zamora, R., Delgado, R. M. and Hidalgo, F. J. 2010. Model Reactions of Acrylamide with Selected Amino Compounds. J. Agric. Food Chem., 58: 1708-1713.
167. Zangrando, R., Gambaro, A., De Pieri, S., Gabrieli, J., Barbaro, E., Barbante, C. and Cescon, P. 2012. Acrylamide Determination in Atmospheric Particulate Matter by High-Performance Liquid Chromatography/Electrospray Ionisation Tandem Mass Spectrometry. Int. J. Environ. Anal. Chem., 92: 1150-1160.
168. Zhang, Y. and Ren, Y. 2009. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem. Rev., 109: 4375-4397.
169. Zhang, Y., Jiao, J., Ren, Y., Wu, X. and Zhang, Y. 2005. Determination of Acrylamide in Infant Cereal-Based Foods by Isotope Dilution Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry. Anal. Chim. Acta., 551: 150-158.
170. Zhang, Y., Dong, Y., Ren, Y. and Zhang, Y. 2006. Rapid Determination of Acrylamide Contaminant in Conventional Fried Foods by Gas Chromatography with Electron Capture Detector. J. Chromatogr. A., 1116: 209-216.
171. Zhang, Y., Jiao, J., Cai, Z., Zhang, Y. and Ren, Y. 2007a. An Improved Method Validation for Rapid Determination of Acrylamide in Foods by Ultra-Performance Liquid Chromatography Combined with Tandem Mass Spectrometry. J. Chromatogr. A., 1142: 194-198.
172. Zhang, Y., Ren, Y., Zhao, H. and Zhang, Y. 2007b. Determination of Acrylamide in Chinese Traditional Carbohydrate-Rich Foods Using Gas Chromatography with Micro-electron Capture Detector and Isotope Dilution Liquid Chromatography Combined with Electrospray Ionization Tandem Mass Spectrometry. Anal. Chim. Acta., 584: 322-332.
173. Zhang, Y., Fang, H. and Zhang, Y. 2008. Study on Formation of Acrylamide in Asparagine-Sugar Microwave Heating Systems Using UPLC-MS/MS Analytical Method. Food Chem., 108: 542-550.
174. Zhang, J., Wu, H., Kim, E. and El-Shourbagy, T. A. 2009. Salting-Out Assisted Liquid/Liquid Extraction with Acetonitrile: A New High Throughput Sample Preparation Technique for Good Laboratory Practice Bioanalysis Using Liquid Chromatography-Mass Spectrometry. Biomed. Chromatogr., 23: 419-425.
175. Zhu, Y., Li, G., Duan, Y., Chen, S., Zhang, C. and Li, Y. 2008. Application of the Standard Addition Method for the Determination of Acrylamide in Heat-Processed Starchy Foods by Gas Chromatography with Electron Capture Detector. Food Chem., 109: 899-908.
176. Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., Gruber, D. C., Morsch, T. R., Strothers, M. A. and Rizzi, G. P. 2003. Acrylamide Formation Mechanism in Heated Foods. J. Agric. Food Chem., 51: 4782-4787.