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

Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes

This study evaluated acrylamide (AA) levels and various quality parameters in homemade fried potatoes prepared in different sizes by integrating principles from the Slow Food Movement with advanced sensor technology. To this aim, a surface plasmon resonance (SPR) sensor based on a molecularly imprinted polymer (MIP) was first developed for the determination of AA in homemade fried potatoes at low levels, and the AA levels in the samples were established. First of all, monolayer formation of allyl mercaptane on the SPR chip surface was carried out to form double bonds that could polymerize on the chip surface. AA-imprinted SPR chip surfaces modified with allyl mercaptane were prepared via UV polymerization using ethylene glycol dimethacrylate (EGDMA) as a cross-linker, N,N'-azobisisobutyronitrile (AIBN) as an initiator, and methacryloylamidoglutamicacid (MAGA) as a monomer. The prepared AA-imprinted and nonimprinted surfaces were characterized by atomic force microscopy (AFM) and Fourier transform infrared (FTIR) spectroscopy methods. The SPR sensor indicated linearity in the range of 1.0 × 10-9-5.0 × 10-8 M with a detection limit (LOD) of 3.0 × 10-10 M in homemade fried potatoes, and the SPR sensor demonstrated high selectivity and repeatability in terms of AA detection. Additionally, the highest AA level was observed in the potato sample belonging to the T1 group, at 15.37 nM (p < 0.05), and a strong and positive correlation was found between AA levels and sensory parameters, the a* value, the ΔE value, and the browning index (BI) (p < 0.05).

3-Monochloropropane-1,2-diol esters induce HepG2 cells necroptosis via CTSB/TFAM/ROS pathway

3-monochloropropane-1,2-diol esters (3-MCPDE) are toxic substances that form in food thermal processing and have a diverse range of toxicities. In this study, we found that 3-MCPDE triggered necroptosis by RIPK1/RIPK3/MLKL pathway in HepG2 cells. Previous studies have shown that ROS is an important activator of RIPK1 and RIPK3. The data showed that 3-MCPDE induced excessive ROS production through mitochondrial damage. After treatment with ROS inhibitor N-acetylcysteine (NAC), 3-MCPDE-induced necroptosis was relieved. Further, we explored how 3-MCPDE destroys mitochondria. The data suggested that 3-MCPDE induced mitochondrial dysfunction through the CTSB/TFAM pathway. Overall, the results indicated that 3-MCPDE induced necroptosis through CTSB/TFAM/ROS pathway in HepG2 cells. Our study provided a new mechanism for 3-MCPDE hepatotoxicity.

Occurrence, formation mechanism, detection methods, and removal approaches for chloropropanols and their esters in food: An updated systematic review

Chloropropanols, one of the major contaminants in food, and the corresponding esters or glycidyl esters (GEs) are of great concern in terms of product safety due to their potential carcinogenicity. During heat processing, glycerol, allyl alcohol, chloropropanol esters, sucralose, and carbohydrate in mixed foodstuffs are probable precursors of chloropropanol. The standard analytical techniques for chloropropanols or their esters are GC-MS or LC-MS following sample derivatization pretreatment. By comparing modern data against that five-year-old before, it appears that the levels of chloropropanols and their esters/GEs in food products have somewhat decreased. 3-MCPD esters or GEs may yet exceed the permitted intake set, however, especially in newborn formula which requires particularly stringent regulatory measures. Citespace (6.1. R2) software was employed in this study to examine the research focii of chloropropanols and their corresponding esters/GEs in the literature.

Characterization of different contaminants and current knowledge for defining chemical mixtures in human milk: A review

Hundreds of xenobiotics, with very diverse origins, have been detected in human milk, including contaminants of emerging concern, personal care products and other current-use substances reflecting lifestyle. The routes of exposure to these chemicals include dermal absorption, ingestion and inhalation. Specific families of chemicals are dominant among human milk monitoring studies (e.g., organochlorine pesticides, bisphenol A, dioxins), even though other understudied families may be equally toxicologically relevant (e.g., food-processing chemicals, current-use plasticizers and flame retardants, mycotoxins). Importantly, the lack of reliable human milk monitoring data for some individual chemicals and, especially, for complex mixtures, is a major factor hindering risk assessment. Non-targeted screening can be used as an effective tool to identify unknown contaminants of concern in human milk. This approach, in combination with novel methods to conduct risk assessments on the chemical mixtures detected in human milk, will assist in elucidating exposures that may have adverse effects on the development of breastfeeding infants.

Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing

In this study, furan analysis was conducted in instant fried and dried noodles manufactured under various frying and drying conditions, respectively. Instant fried noodles were manufactured via five different frying durations (30-150 s). The levels of furan formed in the fried noodles during the manufacturing process ranged from 4.26 to 41.8 ng/g. The instant dried noodles were manufactured at four different temperatures (80-130 °C). The levels of furan formed in the dried noodles ranged from 3.99 to 4.11 ng/g. The black-bean paste, which is the main ingredient of the black-bean sauce, had the highest furan level (16.5-2484 ng/g) in instant noodles. Our results showed that the furan formation increased with the frying temperature and duration of the black-bean paste (p < 0.05). The activation energy (E_a) in the black-bean paste was estimated at 58.627 kJ/mol by using the Arrhenius formula. The calculated E_a was similar to the E_a of the general chemical reaction. The results of this study might be useful to minimize the furan formation in the manufacture of instant noodles.

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.

Dysregulation of NrF2 expression mediates testicular injury and infertility in 3-monochloro-1,2-propandiol-intoxicated rats with special reference to accessory gland-related pathology

3-Monochloropropane-1,2-diol (3-MCPD) is a food contaminant formed during acid hydrolysis of vegetable proteins. The toxicological evaluation of smaller doses of 3-MCPD is essential for safety evaluation of this compound. The present study investigates the toxicologic potential of 3-MCPD on male genital organs of rats, applies a correlation between the induced infertility and developed lesions in testes, epididymis, and accessory glands and study the possible mechanisms of 3-MCPD-induced male infertility. Forty rats were randomly divided into four main groups of ten animals each: the control untreated group and three treated groups that were orally administered 3-MCPD at different doses (3, 7.5 and 15 mg/kg b.w) daily via stomach intubation for five successive days per week. Five rats from each group were euthanized after 30 days. The remaining rats were euthanized after 90 days to establish subacute and chronic toxicity studies. Oxidative stress markers, Nrf2 gene expression, semen analysis, and histopathological examination were performed at the end of each experimental period. Results indicated that 3-MCPD induces infertility in male rat via disruption of Nrf2 expression in the testicular tissue with subsequent increased oxidative stress indicators in the testis that affect spermatogenesis and induced testicular degeneration, in addition, induction of epididymal lesions that affect sperm motility and concentration and finally possible development of hyperplastic tissue reactions in accessory glands of intoxicated rats predicting the carcinogenic potential of this compound.

Risk characterization of dietary acrylamide exposure and associated factors in the Portuguese population

Acrylamide exposure, mainly resulting from food cooking and processing, has been associated with a higher risk of health problems, due to genotoxic effects. This study aims to estimate acrylamide dietary exposure of the Portuguese population and its associated factors. Dietary data collected through 2 non-consecutive 24 hour recalls or food diaries from a representative sample of the Portuguese population from the National Food, Nutrition and Physical Activity Survey was used (n = 5811; 3-84 years). Occurrence data of acrylamide in food were obtained from EFSA. The margins of exposure (MOE) were calculated for peripheral neuropathy and neoplastic effects. The association between acrylamide and socio-demographic characteristics was estimated through linear regression models. For the total population, the estimated median daily dietary exposure per body weight to acrylamide was 0.38 µg/kg/day, ranging from 0.14 to 0.88 µg/kg/day for the 5^th and 95^th percentile, respectively. Children aged between 1-2 years had the highest acrylamide exposure (median 0.75 µg/kg/day, 95^th percentile 1.41 µg/kg/day). For the peripheral neuropathy and neoplastic effects, the median MOE estimated was 1140 and 451, respectively. Men compared to women had a higher acrylamide dietary exposure, as well as smokers compared to non-smokers. Elderly and less educated individuals were inversely associated with acrylamide exposure. 'Bread and rusks' (24.2%) were the main source of acrylamide, followed by 'coffee' (21.3%). The current dietary exposure to acrylamide in the Portuguese population is of concern mainly regarding neoplastic effects. Our results point to the need to reduce exposure to acrylamide, especially in men, young children, higher educated individuals and smokers.

Margin of Exposure Analyses and Overall Toxic Effects of Alcohol with Special Consideration of Carcinogenicity

Quantitative assessments of the health risk of the constituents of alcoholic beverages including ethanol are reported in the literature, generally with hepatotoxic effects considered as the endpoint. Risk assessment studies on minor compounds such as mycotoxins, metals, and other contaminants are also available on carcinogenicity as the endpoint. This review seeks to highlight population cancer risks due to alcohol consumption using the margin of exposure methodology. The individual and cumulative health risk contribution of each component in alcoholic beverages is highlighted. Overall, the results obtained consistently show that the ethanol contributes the bulk of harmful effects of alcoholic beverages, while all other compounds only contribute in a minor fashion (less than 1% compared to ethanol). Our data provide compelling evidence that policy should be focused on reducing total alcohol intake (recorded and unrecorded), while measures on other compounds should be only secondary to this goal.

Metabolomic Signatures in Pediatric Crohn's Disease Patients with Mild or Quiescent Disease Treated with Partial Enteral Nutrition: A Feasibility Study

Little is known about the metabolic response of pediatric Crohn's disease (CD) patients to partial enteral nutrition (PEN) therapy and the impact of disease activity and inflammation. We analyzed plasma samples from a nonrandomized controlled intervention study investigating the effect of partial enteral nutrition (PEN) on bone health and growth throughout one year with untargeted metabolomics using high-performance liquid chromatography (HPLC) coupled with high-resolution mass spectrometry (HRMS). Thirty-four paired samples from two time points (baseline and 12 months) were analyzed. Patients (median age: 13.9 years, range: 7-18.9 years, 44% females) were in remission or had mild disease activity. The intervention group received a casein-based formula for 12 months, providing ~25% of estimated daily energy requirements. Sparse partial least squares discriminant analysis (splsda) was applied for group discrimination and identifying sources of variation to identify the impact of PEN. We also investigated the correlation of metabolites with inflammation markers, including erythrocyte sedimentation rate (ESR), C-reactive protein (CRP), and fecal calprotectin. After 12 months, our results show substantial difference between PEN and non-PEN groups in the metabolome of CD patients in remission or with mild disease activity. Inflammatory markers were associated with individual compounds and chemical classes such as isoprenoids and phospholipids. Identified compounds comprise metabolites produced by human or bacterial metabolism, as well as xenobiotics recognized as flavoring agents and environmental contaminants and their biotransformation products. Further longitudinal studies that also include patients with higher disease activity are warranted to evaluate the suitability of these metabolic biomarkers for predicting disease activity.

Food safety and quality assessment: comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS)

Ion mobility spectrometry (IMS) is an analytical separation and diagnostic technique that is simple and sensitive and a rapid response and low-priced technique for detecting trace levels of chemical compounds in different matrices. Chemical agents and environmental contaminants are successfully detected by IMS and have been recently considered to employ in food safety. In addition, IMS uses stand-alone or coupled analytical diagnostic tools with chromatographic and spectroscopic methods. Scientific publications show that IMS has been applied 21% in the pharmaceutical industry, 9% in environmental studies and 13% in quality control and food safety. Nevertheless, applications of IMS in food safety and quality analysis have not been adequately explored. This review presents the IMS-related analysis and focuses on the application of IMS in food safety and quality. This review presents the important topics including detection of traces of chemicals, rate of food spoilage and freshness, food adulteration and authenticity as well as natural toxins, pesticides, herbicides, fungicides, veterinary, and growth promoter drug residues. Further, persistent organic pollutants (POPs), acrylamide, polycyclic aromatic hydrocarbon (PAH), biogenic amines, nitrosamine, furfural, phenolic compounds, heavy metals, food packaging materials, melamine, and food additives were also examined for the first time. Therefore, it is logical to predict that the application of the IMS technique in food safety, food quality, and contaminant analysis will be impressively increased in the future. HighlightsCurrent status of IMS for residues and contaminant detection in food safety.To assess all the detected contaminants in food safety, for the first time.Identified IMS-related parameters and chemical compounds in food safety control.

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

Simple and rapid detection of free 3-monochloropropane-1,2-diol based on cysteine modified silver nanoparticles

A rapid colorimetric method using cysteine-modified silver nanoparticles (Cys-AgNPs) is applied for the detection of 3-monochloropropane-1,2-diol (3-MCPD). Indeed, in the presence of 3-MCPD, the color of Cys-AgNPs solution changes from yellow to pink within five minutes at 100 °C and pH 9.3. This change is mainly attributed to the ability of amino group of cysteine to react with 3-MCPD to form N-(2,3-dihydroxypropyl)-amino acid grafted on AgNPs (3-MCPD-Cys-AgNPs) in alkaline medium. This color change makes 3-MCPD to be clearly detectable by unassisted visual means even at 0.1 μg⋅mL^-1. Besides, using UV-Vis spectroscopic technique, a linear range from 0.1 μg⋅mL^-1 to 1.25 μg⋅mL^-1 for 3-MCPD detection is obtained, with a calculated detection limit of 0.084 μg⋅mL^-1. These results suggest that this sensing technique is sensitive to 3-MCPD and may have a substantial application in the rapid detection of food contaminants particularly, where quality and safety of food products are paramount concern.

Contamination of some foodstuffs marketed in Italy by fatty acid esters of monochloropropanediols and glycidol

Fatty acid esters of 3-monochloropropanediol (3-MCPD), 2-MCPD and glycidol (Gly) are food-processing contaminants that cause concerns about possible adverse health effects. The present study evaluates the contamination levels of the three ester classes in 130 samples of foodstuffs marketed in Italy covering 10 food categories, namely margarines, oils, roasted coffee, breakfast cereals, salted crackers, cookies, infant biscuits, rusks, breads and potato crisps. The analytical method employed is a so-called indirect method that entails MCPD/glycidol cleavage from their esterified forms, cleanup, derivatisation and GC-MS analysis. The MCPDs and glycidol concentrations (from esters) were found to be equal or a little higher than the levels reported in previous studies conducted in other European countries and described in the literature. 3-MCPD was the predominant compound in all foodstuffs analysed with the exception for rusks where Gly levels were slightly higher. Considering the sum of MCPD and Gly esters, the most contaminated foodstuffs were seed oils, followed by margarines and cookies, whereas roasted coffee, bread, rusks, cornflakes and infant biscuits were less contaminated with MCPDs and Gly concentrations often below LOQ or LOD values. Refined olive oil, potato chips and salted crackers showed contamination levels intermediate between the two above groups. The results of this study also confirm that the use of palm oil as an ingredient or frying medium is an important cause of increase of the levels of MCPD and Gly esters, especially in salted crackers, rusks and potato crisps. Finally, the Italian intake of 3-MCPD due to the various foods analysed has been calculated and related to TDI. The MoE for Gly was also estimated.

Food components and diet habits: chief factors of cancer development

Food is a vital need for everyone. Today, there is food for all, but the world still suffers from under- and over-nutrition and risk of cancer development and chronic diseases can follow both cases. Worldwide, cancer is a leading cause of mortality after cardiovascular disease; it is considered the second reason for death globally. Role of nutritional habits, the quality of food, the consumption of canned foods, genetically modified fruits and vegetables and exposed food to certain pesticides and carcinogens agents, and unhealthy lifestyle behaviours such as smoking, alcohol, obesity, and fast-foods consumption may be at risk to the development of some cancers. In recent decades, researchers have carried out attention in this field to improve the quality of life and to limit nutrition problems. Thus, this study aims to summarize current evidence on the relationship between nutritional factors and cancer expansion, how nutrition can be a heal and a source of fatal illness leading to death. In detail, this review will highlight the influence of specific foodstuffs on the threat of cancer incidence and recurrence by providing some examples of most carcinogenic compounds.

Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural

The four heat-induced coffee contaminants-acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)-were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (195 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e., the lighter the coffee, the higher the acrylamide content. However, FA, furan and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.

Thermal processing food-related toxicants: a review

Heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, polycyclic aromatic hydrocarbons, nitrosamines, acrolein, chloropropanols and chloroesters are generated toxicants formed in some foodstuffs, mainly starchy and protein-rich food during thermal treatment such as frying, roasting and baking. The formation of these chemical compounds is associated with development of aromas, colors and flavors. One of the challenges facing the food industry today is to minimize these toxicants without adversely affecting the positive attributes of thermal processing. To achieve this objective, it is essential to have a detailed understanding of the mechanism of formation of these toxicants in processed foods. All reviewed toxicants in that paper are classified as probable, possible or potential human carcinogens and have been proven to be carcinogenic in animal studies. The purpose of that review is to summarize some of the most frequent occurring heat-generated food toxicants during conventional heating, their metabolism and carcinogenicity. Moreover, conventional and microwave heating were also compared as two different heat treatment methods, especially how they change food chemical composition and which thermal food toxicants are formed during specific method.

Identification and evaluation of potentially mutagenic and carcinogenic food contaminants

Heat processing of food gives rise to a plethora of chemical compounds whose toxicological effects are largely unknown. Due to a general lack of experimental toxicological data, assessing the risks associated with the consumption of these substances remains a challenge. Computer models that allow for an in silico prediction of physicochemical and toxicological characteristics, may be able to fill current data gaps and facilitate the risk assessment of toxicologically uncharacterised chemicals, their transformation products and their biological metabolites. The overall aims of the present project were for the fellow: (i) to get acquainted with the application of computational toxicological analyses tools in risk assessment based on results and experiences from previous research performed at the German Federal Institute for Risk Assessment (BfR); and (ii) to apply the newly gained skills on historic and novel data using updated and additional in silico tools. The project contributed to the continuous further education of the fellow in the use of computational toxicology tools, corroborated findings related to the safety of heat‐induced contaminants and laid the foundations for future collaborations between the fellow's home institution, the Institute of Marine Research (IMR) in Norway, and the BfR in Germany.

An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries

Acrylamide a neurotoxin and strong carcinogen, is found in various thermally processed foods. In this study, an electrochemical sensor for detection of acrylamide using double stranded DNA (dsDNA)/Hemoglobin (Hb)-modified screen printed gold electrode (SPGE) was designed. The immobilization of ssDNA1-SH on the surface of SPGE was confirmed by cyclic voltammetry, and the interaction between ssDNA2-NH₂ and Hb with the ratio 1:1 was characterized by agarose gel. The excellent response of the designed biosensor towards acrylamide due to acrylamide and Hb adducts and change of reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II) was determined by square wave voltammetry (SWV). The biosensor showed the optimum response at pH 8.0. The linear working range for acrylamide was from 2.0 × 10^-6 to 5.0 × 10^-2 M with a detection limit of 1.58 × 10^-7 M. The biosensor was suitable for direct determination of acrylamide in water extracted of potato fries and displayed good reproductivity and high stability.

Proteomic effects of repeated-dose oral exposure to 2-monochloropropanediol and its dipalmitate in rat testes

2- and 3-monochloropropanediol (2-MCPD) and their fatty acid esters are food contaminants which are concomitantly formed upon thermal treatment of foodstuff containing fats and salt. Exposure to 2- or 3-MCPD thus results, for example, from refined vegetable oils, in instant meals or infant formula, as well as in cereals or pastries. The molecular mechanisms of 2-MCPD toxicity are poorly understood. Here, we performed a comprehensive proteomic analysis of 2-MCDP-induced alterations in the testes from rats following oral administration of 10 mg/kg body weight per day 2-MCPD, or an equimolar dose of 2-MCPD dipalmitate as a representative 2-MCPD fatty acid ester. In the absence of overt histopathologically detectable toxicity, moderate alterations in cellular proteomic signatures were recorded. The observations are in line with the assumption that the molecular mechanisms of 2-MCPD and 3-MCPD toxicity differ. Observed proteomic alterations point towards effects of 2-MCPD on mitogen-dependent signaling and mitochondrial energy utilization. Presented data for the first time provide insight into proteomic effects of 2-MCPD in testicular tissue.

Simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone in baby food by liquid chromatography-tandem mass spectrometry

A liquid chromatography triple quadrupole mass spectrometry method was developed and validated for the simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in baby food. The sample preparation involves acetonitrile-based extraction combined with dispersive primary secondary amine (PSA) cleanup and cation-exchange solid-phase extraction (SPE), which promotes efficient removal of matrix interferences. Analytical selectivity and sensitivity were achieved for the quantification of acrylamide and HDMF in complex matrices such as fruit, cereal and milk-based baby foods; furthermore, adequate linearity (range 10-300μgkg^-1) in solvent and matrix-matched calibration curves, and appropriate recoveries (94-110%) and precision (RSD≤10%), under repeatability and within-laboratory reproducibility conditions, were also obtained. Expanded measurement uncertainty was estimated at the 20μgkg^-1 level (limit of quantification) on the basis of data obtained from in-house validation, with values of 25.5 and 16.5% for acrylamide and HDMF, respectively. The fitness for purpose of developed method was verified by analyzing 15 commercial baby foods available in the Brazilian market. Acrylamide was detected in one plum-based baby food (35μgkg^-1) while HDMF in 67% of the samples analyzed (levels between 25 and 262μgkg^-1).

Carcinogenic compounds in alcoholic beverages: an update

The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods

Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.

A 28-day Gavage Toxicity Study in Fischer 344 Rats with 3-methylfuran

3-Methylfuran is produced in foods during food processing and preservation techniques that involve heat treatment such as cooking, jarring, canning, and pasteurization. Currently, there are no studies available on the toxicity of 3-methylfuran. We conducted a 28-day gavage toxicity study (7 days per week) using doses of 0.0, 0.1, 0.3, 1.5, 3.0, 6.0, 12.0, and 25.0 mg/kg bw/day in order to determine the dose range needed to establish a no observed adverse effect level and to better characterize nonneoplastic effects including those affecting hematology, clinical biochemistry, gross morphology, and histopathology. Histological changes of the liver were noted in all treated animals and gross changes were noted beginning at 3.0 mg/kg bw/kg. Alterations in the activity of serum enzymes indicative of effects on the liver were observed, including increases in levels of alanine transaminase and alkaline phosphatase at the highest dose. There was a significant increase in serum thyroxine (T4) and triiodothyronine (T3), which was not accompanied by histological changes in the thyroid. For the most part, statistically significant changes were seen only at the highest dose for hematology and at the 2 highest doses for clinical chemistry parameters. In contrast, mild histological lesions in the liver were observed even at the lowest dose of 0.1 mg/kg bw/day.

Determination of acrylamide in Sudanese food by high performance liquid chromatography coupled with LTQ Orbitrap mass spectrometry

A sample preparation method based on modified Quick, Easy, Cheap Effective, Rugged and Safe (QuEChERS) with aluminum oxide (Al2O3) as dispersive solid phase extraction (dSPE) material and high performance liquid chromatography-linear trap quadruple-Orbitrap-mass spectrometry (HPLC LTQ-Orbitrap MS) was established. The performance of two analytical columns namely Kinetex C18 and Rezex ROA-organic acid was compared for acrylamide separation. The method was validated in term of matrix effect, linear range (standard addition method), limit of detection (LOD), limit of quantification (LOQ), precision (RSD%) and recovery. Good linearity (r(2)>0.9979) was achieved using standard addition method in the concentration range 0-200μgkg(-1). The LOD is in the range from 2.91 to 4.04μgkg(-1) and 1.50 to 3.94μgkg(-1) for C18 and ROA columns, respectively. The precision of the method was ⩽7.3% and 5.6% for C18 and ROA columns, respectively. Recoveries of acrylamide ranging from 90% to 97%, (n=3) were obtained. The proposed Al2O3 dSPE method was successfully applied to the analysis of acrylamide in real food samples.