Submitted by: Divya ChhabraM.tech(FPT)

01316014913

Acrylamide is the acrylic amide or an amide

group linked to the acryloyl group.

• IUPAC: Prop-2-enamide

• Raw formula: C3H5NO3

• Melting point: 84.5 °C

• Boiling point :136°C

• EU classification:

Toxic (T)

Carcinogen Cat. 2

Mutagenic Cat. 2

• Unsaturated and highly reactive amide

• White odourless crystalline solid

• Soluble in water, ethanol, ether and chloroform

• Synthesized for the first time in 1949.

• In 1950 industrial chemical used for water treatment, paper industry, glues, flocculants, synthesis of dyes and gels.

• In 2002 Swedish researchers announced the discovery of Acrylamide in food.

• In 2009 Health Canada assesses whether acrylamide is a hazard to human health and whether any regulatory action needs to be taken.

• In 2010 EChA added acrylamide to the list of substances of very high concern.

ROUTES OF EXPOSURE: The substance can be absorbed into the body by inhalation, through the skin and by ingestion.

INHALATION RISK: Evaporation at 20°C is negligible; a harmful concentration of airborne particles can, however, be reached quickly.

EFFECTS OF SHORT-TERM EXPOSURE: irritating the eyes, the skin and the respiratory tract. The substance may cause effects on the central nervous system.

EFFECTS OF LONG-TERM OR REPEATED EXPOSURE: effects on the nervous system, resulting in peripheral nerve damage. This substance is probably carcinogenic to humans. May cause heritable genetic damage in humans.

Reaction between the reducing sugars and Asparagine in the context of the Maillard Reaction (browning) and through triglycerides.

Thermal input (temperature & heating time) frying, roasting or baking generally at + 120°C for more than 20 mins and water activity of 0.4 and below.

Top Eight Foods: French fries (oil fried and oven baked),breakfast cereals, potato chips, cookies, coffee, toastedbread and baby foods.

Mechanism of formation from Maillard reactn

graph

380 400 420 440

Temperature (Kelvin)

05

00

010000

15000

20000

Acry

lam

ide (

ppb)

AA = 442.3 * e(0.07930*(Temp-383))

Potato chipsFrying time: 15 minutes

0

5000

10000

15000

20000

25000

30000

4 5 6 7 8 9

AA

(p

pb

)

pH

120 C, 40 min

150 C, 15 min

Its presence in food was unknown prior to the Swedish report in 2002.

Found “by chance” when blood samples of exposed workers (miners) and an unexposed control group were compared and high levels of Acrylamide were found in both groups.

0

5

10

15

20

25

30

µg/day

French fries

Bread

Potato chipsCereals

Biscuits & cookies

Coffee

Cakes

Dried Foods

Pop Corn

Salty Snacks

Chocolate Products

Nuts/Seeds/Butters

All other foods

CATEGORY EU DATA FDA DATA

Breads 12-3200 <10-364

Crisp breads <30-1670

Crackers and biscuits <30-2000 26-504

Cereals <30-2300 52-266

Other Grains <30

Potato chips 150-1280 117-2762

Other salty snacks 122-416 12-1168

French fries 85-1104 20-1325

Other potato products <20-12400

Vegetable and fruit

products10-<50 <10-70

Meat < 30-64 < 10-116

Candy and deserts < 20-110 < 10-909

CATEGORY EU DATA FDA DATA

Cookies 36-199

Coffee and Tea 170-700 175-351

Other Nonalcoholic

Beverages < 30

Alcoholic Beverages 30

Dairy Products 10-100 < 10-43

Baby Food and Formula 40-120 < 10-130

Dry Soup Mixes < 10-1184

Gravy and Seasonings 38-54

Amino AcidsLevel of Acrylamide

Formation

Alanine <50 ppb

Asparagine 9270 ppb

Aspartic Acid <50 ppb

Cysteine <50 ppb

Glutamine 156 ppb

Lysine <50 ppb

Methionine <50 ppb

Threonine <50 ppb

Source : Barbara Petersen, Exponent, Inc. October 2002 JIFSAN workshop

• Cheese 40 – 300 mg/100gm• Asparagus 5.4 – 108 mg/100gm• Cocoa (raw) 30.9 mg/100gm

- roasted @ 1250C 14.5 mg/100gm- roasted @ 1350C 9.4 mg/100gm

• Potato 500 – 1000 mg/100gm• Rye 0.2 – 2.8 mg/100gm• Wheat 0.2 – 20 mg/100gm• Corn 0.6 – 1 mg/100gm

Source: Ellin Doyle, Ph.D., Food Research Inst., U. Wisc.

Food product Interval

(month)

Acrylamide level (µg/kg)

Initial Second

Breakfast cereal 12 238 238

Soluble coffee powder 12 771 256

Roasted barley 9 265 225

Roasted coffee 7 203 147

Dried chicory 5 214 174

Roasted chicory 5 4015 3395

Cocoa 3 180 177

Chocolate with

almond

2 94 73

Soluble chocolate

powder

1 54 41

Adapted from Delatour et al.

• Known neurotoxicant (IARC 2002; Manson et al. 2005)

– Peripheral neuropathy

– Tingling/numbness of extremities

– Loss of reflexes

– Chronic CNS dysfunction and neuropathy

• Reproductive toxicity

• Animal carcinogen (CNS, endocrine organs)

• EPA has classified Acrylamide as a B2 carcinogen

(probable human carcinogen) (IRIS2009).

Biomarker – adducts on amino acid valine of Hb.

• 0.3-0.8 micrograms per kg body weight per day

(Office of Environmental Health Hazard Assessment)

• Exposure at a level 1,000 times greater than the MADL

is expected to have no observable effect.

• No Observed Adverse Effect Level (NOAEL) of 15

mg/kg bw/day were identified in mice.

• Legislation under formulation.

• Water extraction

• Analysis by GC-MS with or w/o bromination

• By LC-MS/MS.

• By LC-MS or -UV after derivitization with

mercaptobenzoic acid .

• GC-Ion Trap MS

Acryl amide extracted with water, test

portion homogenized, acidified to pH 4-5

Addition of Carrez I and Carrez II solution

Extraction with Ethylacetate hexane (80:20),

Filtration over Na2SO4

Clean up with Flourisil elution of

acrylamide with acetone

Evaporation, residue taken up in

ethylacetate, triethylamine added

Filtration, injection into GC-MS

GC-MS

method

Asparagine Reducing Sugars- Glucose

- Fructose- Sucrose hydrolysis?

• Factors affecting asparagine and reducing sugars- Variety of potato- Storage conditions- darker the colour of food more is the AA.

1. Reduction or removal of sugars.

Selection of low sugar cultivar.

Blanching and soaking to leach out sugars.

2. Reduction or removal of asparagines.

Use of enzymes to degrade Asparagine during food processing.

Blanching to leach out Asparagine

3. Processing Conditions

Altering time-temperature of processing.

Altering heat processing methods

Changing pH of food by using acids

Use of antioxidants

• Improve agronomic practices

• Select potatoes variety with less Asparagine

• Store potatoes tubers >10°C

• Blanching (82°C)

• Add antioxidants

• Dip slices in citric acid (0.75%) solution

• Dip in NaCl, CaCl2 solution

• Use of enzyme- asparaginase

• Addition of amino acids glycine.

• Adjustment of time and temperature during baking.

• Extend fermentation times where feasible.

• Substitution of ammonium bicarbonate with

alternatives

• Avoid or minimize use of reducing sugars

• Avoidance of very high baking temperature

• Use of asparaginase in dough to degrade Asparagine.

• By treating with asparaginase there was a 99% reduction in the

levels of Acrylamide in the potato mixture.

• Product characteristics fully preserved.

• No change in process parameters.

• Acrylamide formation in thermally processed foods is a major challenges for bakery, French fries and chip producing industries.

• challenges still remain in terms of the needs to develop simple and rapid test methods.

• different pre-frying treatments on the reduction of Acrylamide (AA) formation are under investigation.

• “Foods should not be cooked excessively, for too long or at too high a temperature. However, all food items should be cooked thoroughly to destroy food borne pathogens.”