Acrylamide Levels in Selected Foods in Saudi Arabia with Reference to Health-Risk Assessment of Dietary Acrylamide Intake

Abstract

The acrylamide (AA) levels in marketing foods in gulf area are not investigated yet. An LC-MS/MS method for the determination of acrylamide in some selected food (local/imported) has been described. The samples were pre-dried, crushed/minced, degreased and mixed with [D3] acrylamide internal standard then acrylamide was water extracted at 60°C in a ultrasonic bath. The aqueous solution was clean-up using a Canez-Precipitation followed by centrifugation. The clean-up extract was then analyzed by LC-MS/MS. The method was applicable to detect acrylarnide in different food types. The detection limit was as low as 30 )lg kg-1. The AA level in different food groups were in order, mashed-roasted potato> fried pasta> soluble coffee >biscuits >potato chips > cocoa powder > crisp bread > fired rice> roasted Turkish coffee > cereal breakfast (com) >butter cookies. The highest value of acrylarnide (8974 )lg kg-1) was detected in mashed-roasted potato, whereas the lowest value was detected in butter cookies (151 )lg kg-1). The calculated average daily intake arnmmted to 34.03 )lg AA/person!day which corresponds to 0.57 )lg kg-1 body weight/day (body weight 60 kg). The outcome of this study has strongly recommended the necessity to conduct a large-scale survey in order to evaluate the levels of acrylarnide in traditional foods. Thus, the true risk levels related to AA intake will be accurately estimated.