This study reports the results of the survey study on acrylamide levels in selected foods products collected randomly from supermarkets in Egypt. Acrylamide (AA) can be industrially produced or formed in processed food by a Millard type of reaction between sugar molecules and the amino acid asparagine. In order to estimate the quality of these foods and their effects on public health, the content of acrylamide in commercial potato chips, breakfast cereals, snacks, biscuit, bread, coffee and baby food has been determined. High-performance liquid chromatography (HPLC) coupled to photodiode array detector technique was employed for the analysis. Extraction method was followed in order to allow low concentrations of acrylamide to be detected. Limit of detection was 30 μg/kg. In general, the highest value of acrylamide (1226 μg/kg) was detected in potato crisps whereas the lowest value was detected in powdered baby food (20 μg/ kg). The outcome of current study has strongly recommended the necessity to conduct a large-scale survey to evaluate the levels of acrylamide in commercial food products. |
