TITLE

Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

AUTHOR(S)
Wenzl, Thomas; Lachenmeier, Dirk W.; Gökmen, Vural
PUB. DATE
September 2007
SOURCE
Analytical & Bioanalytical Chemistry;Sep2007, Vol. 389 Issue 1, p119
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Heat-induced food contaminants have attracted attention of both the scientific community and the public in recent years. The presence of substances considered possibly or probably carcinogenic to humans has triggered an extensive debate on the healthiness of even staple foods. In that respect, acrylamide, furan and chloropropanols are the main substances of concern. Their widespread occurrence in processed food, which concomitantly causes considerable exposure to humans, led either to the setting of maximum limits (for some chloropropanols) or at least the initiation of monitoring programmes in order to put risk assessment on a solid data basis. Acrylamide, furan and chloropropanols are small molecules with physicochemical properties that make their analysis challenging. Their amount in food ranges typically from below the limit of detection to hundreds of micrograms per kilo or even milligrams per kilo. However, a number of recently published scientific reports deal with the analysis of these substances in different kinds of food. The aim of this publication is to give an overview of analytical approaches for the determination of acrylamide, furan and chloropropanols in foodstuffs.
ACCESSION #
26290152

 

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