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Acrylamide in Romanian food using HPLC-UV and a health risk assessment.
Food Addit Contam Part B Surveill. 2015; 8(2):136-41.FA

Abstract

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

Authors+Show Affiliations

a Faculty of Food Engineering , Stefan cel Mare University of Suceava , Suceava , Romania.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Validation Study

Language

eng

PubMed ID

25753750

Citation

Oroian, Mircea, et al. "Acrylamide in Romanian Food Using HPLC-UV and a Health Risk Assessment." Food Additives & Contaminants. Part B, Surveillance, vol. 8, no. 2, 2015, pp. 136-41.
Oroian M, Amariei S, Gutt G. Acrylamide in Romanian food using HPLC-UV and a health risk assessment. Food Addit Contam Part B Surveill. 2015;8(2):136-41.
Oroian, M., Amariei, S., & Gutt, G. (2015). Acrylamide in Romanian food using HPLC-UV and a health risk assessment. Food Additives & Contaminants. Part B, Surveillance, 8(2), 136-41. https://doi.org/10.1080/19393210.2015.1010240
Oroian M, Amariei S, Gutt G. Acrylamide in Romanian Food Using HPLC-UV and a Health Risk Assessment. Food Addit Contam Part B Surveill. 2015;8(2):136-41. PubMed PMID: 25753750.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in Romanian food using HPLC-UV and a health risk assessment. AU - Oroian,Mircea, AU - Amariei,Sonia, AU - Gutt,Gheorghe, Y1 - 2015/03/10/ PY - 2015/3/11/entrez PY - 2015/3/11/pubmed PY - 2016/4/23/medline KW - DAD detector KW - French fries KW - HPLC KW - acrylamide KW - coffee KW - potato chips SP - 136 EP - 41 JF - Food additives & contaminants. Part B, Surveillance JO - Food Addit Contam Part B Surveill VL - 8 IS - 2 N2 - The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food. SN - 1939-3229 UR - https://www.unboundmedicine.com/medline/citation/25753750/Acrylamide_in_Romanian_food_using_HPLC_UV_and_a_health_risk_assessment_ L2 - https://www.tandfonline.com/doi/full/10.1080/19393210.2015.1010240 DB - PRIME DP - Unbound Medicine ER -