Survey of acrylamide in Turkish foods by an in-house validated LC-MS method

Senyuva H., GÖKMEN V.

FOOD ADDITIVES AND CONTAMINANTS, vol.22, no.3, pp.204-209, 2005 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 3
  • Publication Date: 2005
  • Doi Number: 10.1080/02652030512331344178
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.204-209
  • Keywords: acrylamide, liquid chromatography, mass spectrometry method, in-house validation, survey of Turkish foods, MAILLARD REACTION
  • Hacettepe University Affiliated: Yes


A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g(-1). The limit of quantification was determined as 15-20 ng g(-1) depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers > potato chips > biscuits > cakes > baby foods > corn chips > cookies > breakfast cereals > breads > grilled vegetables > wafers > chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.