Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach
| Autor: | Antonio Nardone, Teresa Cirillo, Maria Triassi, Evelina Fasano, Francesco Esposito |
|---|---|
| Přispěvatelé: | Esposito, Francesco, Nardone, Antonio, Fasano, Evelina, Triassi, Maria, Cirillo, Teresa |
| Rok vydání: | 2017 |
| Předmět: |
Adult
Chromatography Gas Adolescent Arachis Food Handling Biology Toxicology Risk Assessment Zea mays 03 medical and health sciences chemistry.chemical_compound Young Adult 0404 agricultural biotechnology 0302 clinical medicine Humans Potential source Food science Child Aged Solanum tuberosum Aged 80 and over Acrylamide Dietary intake Risk characterization food and beverages Infant 04 agricultural and veterinary sciences General Medicine Middle Aged 040401 food science Margin of exposure Margin of Exposure Potato crisp chemistry 030220 oncology & carcinogenesis Child Preschool Savoury snack Snacks Risk assessment Food Analysis Food Science |
| Zdroj: | Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 108 |
| ISSN: | 1873-6351 |
| Popis: | Potato crisps, corn-based extruded snacks and other savoury snacks are very popular products especially among younger generations. These products could be a potential source of acrylamide (AA), a toxic compound which could develop during frying and baking processes. The purpose of this study was the assessment of the dietary intake to AA across six groups of consumers divided according to age through the consumption of potato crisps and other snacks, in order to eventually evaluate the margin of exposure (MOE) related to neurotoxic and carcinogenic critical endpoints. Different brands of potato crisps and other popular snacks were analyzed through a matrix solid-phase dispersion method followed by a bromination step and GC-MS quantification. The concentration of detected AA ranged from 21 to 3444 ng g-1 and the highest level occurred in potato crisps samples which showed a median value of 968 ng g-1. The risk characterization through MOE assessment revealed that five out of six consumers groups showed higher exposure values associated with an augmented carcinogenic risk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect