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Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market.

Abstract

The concentration of acrylamide was measured in selected varieties of five brands of potato chips and breakfast cereals over a 5-year period. Most of the products were purchased in one locality in Canada. Samples were analysed by an isotope dilution ((13)C(3)) acrylamide method. They were extracted with water, partitioned with dichloromethane, filtered through a 5 kDa centrifuge filter, cleaned-up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analysed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The acrylamide concentration in potato chips varied from 106 to 4630 ng g(-1), while values in cereals varied from 50 to 347 ng g(-1). Wide variations were observed between brands, within brands over time, and between lots of the same brand. A subset of potato chip samples was analysed for in vitro antioxidant activity. No relationship was found between antioxidative capacity of potato chips and their acrylamide content.

Authors+Show Affiliations

Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada. Adam_Becalski@hc-sc.gc.caNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20582779

Citation

Becalski, A, et al. "Antioxidant Capacity of Potato Chips and Snapshot Trends in Acrylamide Content in Potato Chips and Cereals On the Canadian Market." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 27, no. 9, 2010, pp. 1193-8.
Becalski A, Stadler R, Hayward S, et al. Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010;27(9):1193-8.
Becalski, A., Stadler, R., Hayward, S., Kotello, S., Krakalovich, T., Lau, B. P., Roscoe, V., Schroeder, S., & Trelka, R. (2010). Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 27(9), 1193-8. https://doi.org/10.1080/19440049.2010.483692
Becalski A, et al. Antioxidant Capacity of Potato Chips and Snapshot Trends in Acrylamide Content in Potato Chips and Cereals On the Canadian Market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010;27(9):1193-8. PubMed PMID: 20582779.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market. AU - Becalski,A, AU - Stadler,R, AU - Hayward,S, AU - Kotello,S, AU - Krakalovich,T, AU - Lau,B P-Y, AU - Roscoe,V, AU - Schroeder,S, AU - Trelka,R, PY - 2010/6/29/entrez PY - 2010/6/29/pubmed PY - 2010/11/3/medline SP - 1193 EP - 8 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 27 IS - 9 N2 - The concentration of acrylamide was measured in selected varieties of five brands of potato chips and breakfast cereals over a 5-year period. Most of the products were purchased in one locality in Canada. Samples were analysed by an isotope dilution ((13)C(3)) acrylamide method. They were extracted with water, partitioned with dichloromethane, filtered through a 5 kDa centrifuge filter, cleaned-up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analysed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The acrylamide concentration in potato chips varied from 106 to 4630 ng g(-1), while values in cereals varied from 50 to 347 ng g(-1). Wide variations were observed between brands, within brands over time, and between lots of the same brand. A subset of potato chip samples was analysed for in vitro antioxidant activity. No relationship was found between antioxidative capacity of potato chips and their acrylamide content. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/20582779/Antioxidant_capacity_of_potato_chips_and_snapshot_trends_in_acrylamide_content_in_potato_chips_and_cereals_on_the_Canadian_market_ L2 - https://www.tandfonline.com/doi/full/10.1080/19440049.2010.483692 DB - PRIME DP - Unbound Medicine ER -