Comparison of potato varieties between seasons and their potential for acrylamide formation

BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Saturna) production was studied throughout a storage period of 9 months during two growing seasons (2003 and 2004), in addition to their acrylamide generation potential during preparation of French fries. A significant impact of variable climatological conditions on the reducing sugar, dry matter, total free amino acid and free asparagine contents of tubers was observed. Exceptionally warm summers gave rise to a lower reducing sugar content (expressed on a dry matter basis) and thus a lower susceptibility to acrylamide generation during frying. CONCLUSION: It cannot be excluded that potato growers and the potato-processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the importance of a multifactorial approach to mitigate acrylamide generation in potato products.</p

A downscaled multi-residue strategy for detection of anabolic steroids in bovine urine using gas chromatography tandem mass spectrometry (GC-MS3)

&lt;p&gt;Within the scope of the European Community member states&#039; residue monitoring plan, illicit administration of anabolic steroids is monitored at slaughterhouse level as well as on living animals. At farm level, urine is one of the target matrices to detect possible abuse of anabolic steroid growth promoters. Optimisation of the routinely applied analysis method resulted in a procedure for which high performance liquid chromatographic (HPLC) fractionation prior to GC-MS(n) analysis was no longer required. Analytical results could be obtained within 1 day and only 5 mL urine was needed to carry out the screening procedure. Using the downscaled methodology, all validation criteria described in the European Commission document 2002/657/EC could be fulfilled, and the minimum required performance limits (MRPLs) established for anabolic steroids in urine, could be achieved. A higher GC-MS technique&#039;s specificity was achieved by detecting the steroids using GC-MS3. Nevertheless, it was decided to screen routinely sampled urine with GC-MS2 whereas GC-MS3 was applied to confirm the presence of anabolic steroid residues in suspected sample extracts.&lt;/p&gt;</p

A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)A modified sample preparation for acrylamide determination in difficult matrices such as cocoa and coffee by a liquid chromatography-tandem mass spectrometry method is presented in this work. For the sample pretreatment, different solvents, purification steps, and solid-phase extraction cartridges were evaluated. The analyses were carried out on a mu-Bondapak C(18) column using acrylamide-D(3) as internal standard. For identification and confirmation of acrylamide, relative retention time and two diagnostic ions were monitored. Good performance of the method was achieved by introducing a protein precipitation step with Carrez I and II solutions and a liquid-liquid extraction with ethyl acetate in combination with solid-phase extraction during the sample clean-up. A limit of detection of 10 mu g/kg, a limit of quantitation of 20 mu g/kg, mean recoveries ranging from 93 to 99%, coefficients of variation of 3.4% for repeatability, and from 1.7 to 10.8% for within-laboratory reproducibility were obtained during a laboratory validation procedure.114955Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CAPES [BEX 0770/04-3]CNPq [142119/2003-2

Calculation of the decision limit (CC alpha) and the detection capability (CC beta) for banned substances: The imperfect marriage between the quantitative and the qualitative criteria

&lt;p&gt;Initially in the Decision 2002/657/EC the criteria for the calculation of the decision limit (CCalpha) and the detection capability (CCbeta) have been estimated as purely quantitative (alpha-error is 1% and beta-error is 5%). In 2004, the European Commission has issued a document to provide guidance for the interpretation of the 2002/657/EC. In this document it is mentioned that also qualitative criteria should be fulfilled. Therefore, the calculated CCalpha and CCbeta must be verified by using fortified samples. The method should be able to detect/identify the target component in 50% of the cases at CCalpha and in 95% of the cases at CCbeta. Analytical methods for the analysis of nitroimidazoles, nitrofurans and corticosteroids with LC-MS/MS have been validated by fortifying blank samples below and above the MRPL. CCalpha and CCbeta were calculated using the ISO 11843 approach. In addition, the frequency of methodical compliance for the qualitative criteria was determined at each concentration level. It was observed that at the calculated CCalpha and CCbeta levels the qualitative criteria were not fulfilled. It was concluded that the detection capability of the analytical method should be calculated by using decreasing fortification levels at and below the MRPL. A protocol validating methods for banned substances by limiting the number of samples is presented and the qualitative criteria for the assessment of CCalpha and CCbeta were verified based on the same set of data without the need of performing additional validation experiments.&lt;/p&gt;</p

Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from Sao Paulo State. The exposure assessment was carried out by combining levels of acrylamide in foods determined analytically by an accredited LC-MS/MS method, with individual food consumption data, using a deterministic approach. Data on food consumption were generated using 24 h recall applied to 578 individuals aged from 11 to 17 years, between July and August 2001. The mean and maximum acrylamide intakes were estimated to be 0.12 and 1.92 mu g/kg bw/day, respectively. At 50th, 95th and 97.5th percentiles, the average intakes were 0.04, 0.55 and 0.77 mu g/kg bw/day, respectively. Boys presented exposure levels lower than girls, while the acrylamide intake by younger adolescents (11-14 years) was higher compared to the older group (15-17 years). The foods that contributed most to acrylamide exposure were French fries, French bread, water and salt biscuit and coffee. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.421207211Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CAPES [BEX 0770/04-3]CNPq [142119/2003-2

Determination of acrylamide levels in selected foods in Brazil

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 mu g kg(-1), a limit of quantitation of 20 mu g 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 mu g 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.24323624

Optimization of the blanching process to reduce acrylamide in fried potatoes

A central composite design was used to study the effect of blanching time and temperature on the extraction of reducing sugars from potato strips and slices. After frying, the impact of both factors on the acrylamide content in French fries and potato crisps was evaluated. Acrylamide could be lowered more efficiently in potato crisps compared to French fries, due to a more pronounced extraction of sugars from potato slices upon blanching. In both products, blanching temperature was the main influencing factor for sugar extraction and subsequent acrylamide mitigation. Blanching at temperatures of about 70 °C for a short period of time (about 10 min) was more efficient compared to blanching at lower temperatures, which appeared more time-consuming. However, the extraction efficiency of reducing sugars was over 10% lower when the potato cuts were blanched in water which was previously used for blanching, leading to over 10% less reduction in the final acrylamide content</p

Selection criteria for potato tubers to minimize acrylamide formation during frying

A number of parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human carcinogen, can be minimized for a big extent by the selection of an appropriate tuber. This study focused on the following selection criteria: variety as influenced by storage time and soil type, underwater weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as unsuitable for frying. The differences in the potential of acrylamide formation between the varieties could mainly be explained by the reducing sugar content of the potato (R2 = 0.82, n = 96). The investigated type of soil and storage time at 8 degrees C appeared to have a minor influence on the acrylamide formation during frying. On the other hand, the tuber size of the potato did contribute in a significant manner to the acrylamide formation. Smaller tubers were more susceptible to acrylamide formation and should be avoided in the frying process. The last selection parameter, the underwater weight, appeared to be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation during frying.info:eu-repo/semantics/publishe