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Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014 Apr; 31(4):593-604.FA

Abstract

Sensitive analytical methods were developed and validated for the quantification of acrylamide, N(ε)-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in 24 commercial coffee substitutes (CSs) and 12 instant coffees (ICs). Acrylamide levels varied widely from 200 to 4940 µg kg(-1) with higher levels in CSs. Only two out of 24 CSs had a level of acrylamide above the indicative value set for this food category by the European Commission (4000 µg kg(-1)). None of the ICs tested in this study exceeded the indicative value set for this foodstuff (900 µg kg(-1)). CML ranged from 0.17 to 47 mg kg(-1) and it increased in proportion to the protein content of the samples. The highest concentrations were found in IC partly due to the relatively high protein content of this food group. HMF was the most abundant neoformed compound (NFC) found in the tested commercial samples. It was found between 0.59 and 13 g kg(-1). Among other food categories IC and CS could appear to be major contributors to the exposure to NFCs if consumed on a daily basis. Further investigations are needed to elucidate the acrylamide formation during processing and to determine the daily intake level of frequent consumers of these products.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Loaëc G
a EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, F-60026 Beauvais , France.
Jacolot P
No affiliation info available
Helou C
No affiliation info available
Niquet-Léridon C
No affiliation info available
Tessier FJ
No affiliation info available

MeSH

AcrylamideCoffeeFood AnalysisFood ContaminationFuraldehydeLysineReproducibility of Results

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24460803

Citation

Loaëc, Grégory, et al. "Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in Coffee Substitutes and Instant Coffees." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 31, no. 4, 2014, pp. 593-604.
Loaëc G, Jacolot P, Helou C, et al. Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(4):593-604.
Loaëc, G., Jacolot, P., Helou, C., Niquet-Léridon, C., & Tessier, F. J. (2014). Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 31(4), 593-604. https://doi.org/10.1080/19440049.2014.885661
Loaëc G, et al. Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in Coffee Substitutes and Instant Coffees. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(4):593-604. PubMed PMID: 24460803.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees. AU - Loaëc,Grégory, AU - Jacolot,Philippe, AU - Helou,Cynthia, AU - Niquet-Léridon,Céline, AU - Tessier,Frédéric J, Y1 - 2014/03/28/ PY - 2014/1/28/entrez PY - 2014/1/28/pubmed PY - 2014/12/17/medline KW - 5-hydroxymethylfurfural KW - HPLC-MS/MS KW - Maillard reaction products KW - Nε-carboxymethyl-lysine KW - acrylamide KW - chicory KW - coffee substitute KW - instant coffee SP - 593 EP - 604 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 - 31 IS - 4 N2 - Sensitive analytical methods were developed and validated for the quantification of acrylamide, N(ε)-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in 24 commercial coffee substitutes (CSs) and 12 instant coffees (ICs). Acrylamide levels varied widely from 200 to 4940 µg kg(-1) with higher levels in CSs. Only two out of 24 CSs had a level of acrylamide above the indicative value set for this food category by the European Commission (4000 µg kg(-1)). None of the ICs tested in this study exceeded the indicative value set for this foodstuff (900 µg kg(-1)). CML ranged from 0.17 to 47 mg kg(-1) and it increased in proportion to the protein content of the samples. The highest concentrations were found in IC partly due to the relatively high protein content of this food group. HMF was the most abundant neoformed compound (NFC) found in the tested commercial samples. It was found between 0.59 and 13 g kg(-1). Among other food categories IC and CS could appear to be major contributors to the exposure to NFCs if consumed on a daily basis. Further investigations are needed to elucidate the acrylamide formation during processing and to determine the daily intake level of frequent consumers of these products. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/24460803/Acrylamide_5_hydroxymethylfurfural_and_N_ε__carboxymethyl_lysine_in_coffee_substitutes_and_instant_coffees_ DB - PRIME DP - Unbound Medicine ER -