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Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

Author

Listed:
  • Z. Ciesarová

    (Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk)

  • V. Balasová

    (Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk)

  • E. Kiss

    (Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk)

  • E. Kolek

    (Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk)

  • P. Šimko

    (Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk)

  • M. Kováč

    (Food Research Institute, Bratislava, Slovak Republic, *E-mail: ciesarova@vup.sk)

Abstract

Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13C3-acrylamide and D3-acrylamide as internal standards. A suitable agreement between the results obtained from two independent laboratories was achieved; the difference was less than 5%. Using average level of acrylamide in crisps 986.5 μg/kg and mean consumption data on potato crisps in Slovakia it was calculated that consumers are exposed to 8.5 μg acrylamide daily from its which means 0.12 μg/kg body weight/day. This amount contributes to 20-40% of daily acrylamide intake from food.

Suggested Citation

  • Z. Ciesarová & V. Balasová & E. Kiss & E. Kolek & P. Šimko & M. Kováč, 2004. "Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 251-254.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10674-cjfs
    DOI: 10.17221/10674-CJFS
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