Analysis of acrylamide, 3-monochloropropane-1,2-diol, its esters and glycidyl esters in carbohydrate-rich products available on the Polish market

• Autorzy: Sadowska-Rociek A. , Surma M. , Cieslik E.
• Języki publikacji: EN

Abstrakty

EN

Background. Carbohydrate-rich foods, such as breakfast products, snacks and biscuits because of its nutritional or sensory qualities are an inherent part of human diet. However, their production might contribute to the formation of acrylamide, 3-monochloropropane-1,2-diol (3-MCPD) and its esters and glycidyl esters. Objective. The aim of this work was to assess the levels of acrylamide, free and bound 3-MCPD and glycidyl esters in selected carbohydrate-rich, thermal processed products, present on the market in Poland in 2016-2017. Material and Methods. The survey involved 60 samples of snacks, breakfast products and biscuits. Acrylamide and free 3-MCPD was determined using modified QuEChERS approach. Analysis of 3-MCPD and glycidyl esters was based on the acid-catalysed method of sample preparation, derivatisation with PBA and GC-MS analysis. Results. Free 3-MCPD contents were within the values of 9.3-63.3 μg kg-1, with the highest mean content for muesli (33.3 μg kg-1), and the lowest for baby biscuits (11.7 μg kg-1). The levels of bound 3-MCPD were higher (from 9.3 μg kg-1 to 1500 μg kg-1). The highest average content was observed for sugar free biscuits (599 μg kg-1), whereas the lowest for breakfast cereals (50.2 μg kg-1). Glycidyl esters were detected only in four samples with the highest content at the level of 28.8 μg kg-1. The acrylamide levels varied from 195 to 1352 μg kg-1, with the highest content for organic biscuit samples (913 μg kg-1), and the lowest for muesli (348 μg kg-1). Conclusions. Regular consumption of popular snacks such as potato chips, crackers and biscuits may result in risk to human health as the effect of high content of acrylamide or 3-MCPD. Due to a high level of these contaminants detected in some type of breakfast products, and products targeted for children, its consumption should be restricted, especially in younger population groups.

PL

Wprowadzenie. Produkty bogate w węglowodany, takie jak przekąski, produkty śniadaniowe i herbatniki ze względu na ich właściwości odżywcze lub sensoryczne, są nieodłączną częścią codziennej diety. Ze względu na fakt, że technologia ich produkcji wymaga zastosowania wysokich temperatur, co sprzyja tworzeniu niektórych zanieczyszczeń, mogą być one zanieczyszczone akrylamidem, 3-monochloropropano-1,2-diolem (3-MCPD) i jego estrami oraz estrami glicydolu. Cel badań. Celem pracy była ocena występowania akrylamidu, wolnego i związanego 3-MCPD oraz estrów glicydolu w wybranych próbkach produktów bogatych w węglowodany, obecnych na rynku detalicznym w Polsce w latach 2016- 2017. Materiał i metody. Badania obejmowały 60 próbek przekąsek, produktów śniadaniowych i herbatników. Zawartość akrylamidu i wolnego 3-MCPD oznaczono za pomocą zmodyfikowanej metody QuEChERS. Estry 3-MCPD i estry glicydolu analizowano z wykorzystaniem hydrolizy kwasowej, derywatyzacji z użyciem PBA i końcowej detekcji techniką GC-MS. Wyniki. Zawartość wolnego 3-MCPD mieściła się w granicach 9.3-63.3 μg kg-1, z najwyższą średnią zawartości w musli (33.3 μg kg-1), a najniższą w herbatnikach przeznaczonych dla dzieci (11.7 μg kg-1). Zawartość związanego 3-MCPD była znacznie wyższa (od 9.3 μg kg-1 do 1500 μg kg-1). Najwyższą średnią zawartość stwierdzono w herbatnikach bez dodatku cukru (599 μg kg-1), natomiast najniższą w płatkach śniadaniowych (50.2 μg kg-1). Estry glicydolu wykryto jedynie w czterech próbkach (najwyższa zawartość – 28.8 μg kg-1). Zawartość akrylamidu wahała się w zakresie 195-1352 μg kg-1, przy czym najwyższą ilość oznaczono w próbkach herbatników ekologicznych (913 μg kg-1), a najniższą w musli (348 μg kg-1). Wnioski. Regularne spożywanie popularnych przekąsek, takich jak chipsy ziemniaczane, krakersy i herbatniki, z uwagi na wysokie zawartości w nich akrylamidu i 3-MCPD może przyczynić się do narażenia zdrowia. Ze względu na znaczną ilość badanych zanieczyszczeń w niektórych popularnych produktach śniadaniowych oraz produktach przeznaczonych dla dzieci, ich spożywanie powinno być ograniczone, zwłaszcza w młodszych grupach wiekowych.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2018
• Tom: 69
• Numer: 2
• Opis fizyczny: p.127-137,ref.

Twórcy

autor

Sadowska-Rociek A.

• Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Surma M.

• Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Cieslik E.

• Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

Bibliografia

• 1. Arisseto A.P., Marcolino P.F.C., Vicente E.: 3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods. Food Addit Contam A 2015;32:1431-1435. DOI: 10.1080/19440049.2015.1071498.
• 2. Arisseto A.P., Vicente E., Furlani R.P.Z., Toledo M.C.: Estimate of dietary intake of chloropropanols (3-MCPD and 1,3-DCP) and health risk assessment. Ciênc Tecnol Aliment Campinas 2013;33(Supl. 1):125-133. DOI:10.1590/S0101-20612013000500019.
• 3. Cengiz M.F., Pelin C., Gunduz B.: Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food Chem Toxicol 2013;60:514–519. DOI: 10.1016/j.fct.2013.08.018.
• 4. Chung S.W.C., Chan B.T.P., Chung H.Y., Xiao Y., Ho Y.Y.: Occurrence of bound 3-monochloropropan-1,2-diol content in commonly consumed foods in Hong Kong analysed by enzymatic hydrolysis and GC-MS detection. Food Addit Contam A 2013;30:1248-1254. DOI: 10.1080/19440049.2013.800996.
• 5. Chung S.W.C., Kwong K.P., Yau J.C.W., Wong A.M.C., Xiao Y.: Chloropropanols levels in foodstuffs marketed in Hong Kong. J Food Compos Anal 2008;21:569-573.
• 6. Claeys W., De Meulenaer B., Huyghebaert A., Scippo M.-L., Hoet P., Matthys C.: Reassessment of the acrylamide risk: Belgium as a case-study. Food Control 2016;59:628-635. DOI: 10.1016/j. foodcont.2015.06.051.
• 7. Commission Recommendation No 2013/647 of 8 November 2013 on investigations into the levels of acrylamide in food. Off J EU L 12.11.2013.
• 8. Commission Recommendation No 2014/661 of 10 September 2014 on the monitoring of the presence of 2 and 3-monochloropropane-1,2-diol (2 and 3-MCPD), 2- and 3-MCPD fatty acid esters and glycidyl fatty acid esters in food. Off J EU L 12.09.2014.
• 9. Craft B.D., Chiodini A., Garst J., Granvogl M.: Fatty acid esters of monochloropropanediol (MCPD) and glycidyl in refined edible oils. Food Addit Contam A 2013;30(1):46-51. DOI: 10.1080/19440049.2012.709196.
• 10. Crews C., Hough P., Brereton P., Harvey D., Macarthur R., Matthews W.: Survey of 3-monochloropropane-1,2-dio l (3-MCPD) in selected food groups, 1999-2000. Food Addit Contam 2002;19:22-27. DOI: 10.1080/026520300750038072.
• 11. Dias Soares C.M., Fernandes J.O.: MSPD Method to Determine Acrylamide in Food. Food Anal Method 2009;2:197-203. DOI: 10.1007/s12161-008-9060-1.
• 12. EFSA Comprehensive Food Consumption Database Available https://www.efsa.europa.eu/en/foodconsumption/comprehensive-database (Accessed 01.12.2017).
• 13. EFSA, European Food Safety Authority, Panel on Contaminants in the Food Chain (CONTAM): Risks for human health related to the presence of 3- and 2-monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food. EFSA Journal 2016;4(5):4426-4585.
• 14. EFSA, European Food Safety Authority, Panel on Contaminants in the Food Chain (CONTAM): Scientific opinion on acrylamide in food. EFSA Journal 2015;13(6):4104-4425.
• 15. Freudenstein A., Weking J., Matthaus B.: Influence of precursors on the formation of 3-MCPD and glycidyl esters in a model oil under simulated deodorization conditions. Eur J Lipid Sci Technol 2013;115:286-294. DOI: 10.1002/ejlt.201200226.
• 16. Gawarska H., Sawilska-Rautenstrauch D., Starski A., Karłowski K.: Occurrence of 3-monochloropropane- 1,2-diol (3-MCPD) in food products. Rocz Panstw Zakl Hig 2009;60:213-216.
• 17. Hamlet C.G., Sadd P.A., Gray D.A.: Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough. Eur Food Res Technol 2003;216:122-128. DOI: 10.1007/s00217-002-0621-z.
• 18. IARC, International Agency for Research on Cancer: Acrylamide. In: Monographs on the Evaluation of Carcinogenic Risks to Humans. Some industrial chemicals. Lyon, IARC 1994;60:389-434.
• 19. IARC, International Agency for Research on Cancer: Glycidol. In: Monographs on the Evaluation of Carcinogenic Risks to Humans. Some industrial chemicals. Lyon, IARC 2000;77:469-489.
• 20. IARC, International Agency for Research on Cancer: 3-Monochloro-1,2-propanediol. In: Monographs on the Evaluation of Carcinogenic Risks to Humans. Some chemicals present in industrial and consumer products, food and drinking-water. Lyon: IARC 2012;101:349-374.
• 21. Kowalska D., Gruczyńska E., Tarnowska K.: Estry chloropropanoli, chloropropanodioli i glicydolu – termicznie indukowane procesowe zanieczyszczenia żywności [Esters of chloropropanols, chloropropandiols and glycidol – thermally induced process contaminants of foods]. Probl Hig Epidemiol 2017;98(1):9-16 (in Polish).
• 22. Kusters M., Bimber U., Ossenbruggen A., Reeser S., Gallitzendorfer R., Gerhartz M.: Rapid and Simple Micromethod for the Simultaneous Determination of 3-MCPD and 3-MCPD Esters in Different Foodstuffs. J Agric Food Chem 2010;58:6570-6577. DOI: 10.1021/jf100416w.
• 23. Leon N., Yusa V., Pardo O., Pastor A.: Determination of 3-MCPD by GC-MS/MS with PTV-LV injector used for a survey of Spanish foodstuffs. Talanta 2008;75:824-831. DOI: 10.1016/j.talanta.2007.12.028.
• 24. Mesias M., Morales F.J.: Acrylamide in Bakery Products. In: Gokmen V. ed. Acrylamide in Food. Cambridge, Academic Press, 2016.
• 25. Mogol B.A., Gokmen V.: Thermal process contaminants: acrylamide, chloropropanols and furan. Curr Opin Food Sci 2016;7:86–92. DOI: 10.1016/j.cofs.2016.01.005.
• 26. Mojska H., Gielecińska I., Ołtarzewski M., Szponar L.: Akryloamid w żywności – ocena narażenia populacji polskiej [Acrylamide exposure from foods of the Polish population]. Bromat Chem Toksykol 2009; XLII:436-441 (in Polish).
• 27. Mojska H., Gielecińska I., Stoś K., Jarosz M.: Zawartość akryloamidu w żywności w Polsce w świetle aktualnych zaleceń Unii Europejskiej [Acrylamide content in food in Poland in the light of current EU recommendations]. Probl Hig Epidemiol 2011; 92:625-628 (in Polish).
• 28. Olmez H., Tuncay F., Ozcan N., Demirel S.: A survey of acrylamide levels in foods from the Turkish market. J Food Compos Anal 2008;21:564-568. DOI:10.1016/j.jfca.2008.04.011.
• 29. Pacetti D., Gil E., Frega N.G., Álvarez L., Dueñas P., Garzón A., Lucci P.: Acrylamide levels in selected Colombian foods. Food Addit Contam B 2015;8:99-105. DOI: 10.1080/19393210.2014.995236.
• 30. Rachwał D., Nebesny E.: Redukcja zawartości akrylamidu w produktach spożywczych [Reduction of acrylamide content in food products] Bromat Chem Toksykol 2012; XLV:219–227 (in Polish).
• 31. Razia S., Bertrand M., Klaus V., Meinolf G.L.: Investigation of acrylamide levels in branded biscuits, cakes and potato chips commonly consumed in Pakistan. International Food Research Journal 2016;23(5):2187-2192.
• 32. Russo M.V., Avino P., Centola A., Notardonato I., Cinelli G.: Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis(trifluoroethanoyl)amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spectrometry detectors. Food Chem 2014;146:204–211. DOI: 10.1016/j.foodchem.2013.09.050.
• 33. Sadowska-Rociek A., Cieślik E., Florkiewicz A.: Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition. Chem Pap 2017, in press. DOI: 10.1007/s11696-017-0302-9.
• 34. Sadowska-Rociek A., Cieślik E., Sieja K.: Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems. Eur Food Res Technol 2017;11:2055-2063. DOI: 10.1007/s00217-017-2916-0.
• 35. Sadowska-Rociek A., Cieślik E., Sieja K.: Simultaneous sample preparation method for determination of 3-monochloropropane-1,2-diol and polycyclic aromatic hydrocarbons in different foodstuffs. Food Anal Method 2016;9(10):2906-2916. DOI: 10.1007/s12161-016-0486-6.
• 36. Starski A., Jedra M., Gawarska H., Postupolski J.: Assessing exposure to 3-MCPD from bakery products based on monitoring studies undertaken throughout Poland. Rocz Panstw Zakl Hig 2013;64(4):277-83.
• 37. Surma M., Sadowska-Rociek A., Cieślik E., Sznajder-Katarzyńska K.: Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes. Microchem J 2017;131:98-102. DOI: 10.1039/C6AY00931J.
• 38. Svejkovská B., Doležal M., Velíšek J.: Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods. Czech J Food Sci 2006;24:17-179.
• 39. Svejkovska B., Novotny O., Divinova V., Reblova Z., Dolezal M., Velisek J.: Esters of 3-chloropropane-1,2-diol in foodstuffs. Czech J Food Sci 2004;22:190-196.
• 40. Vicente E., Arisseto A.P., Furlani R.P.Z., Monteiro V., Gonçalves L.M. Pereira A.L.D., Toledo M.C.F.T.: Levels of 3-monochloropropane-1,2-diol (3-MCPD) in selected processed foods from the Brazilian market. Food Res Int 2015;77:310-314. DOI: 10.1016/j.foodres.2015.03.035.
• 41. Wenzl T., Lachenmeier D.W., Gökmen V.: Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food. Anal Bioanal Chem 2007;389:119–137. DOI: 10.1007/s00216-007-1459-9.
• 42. Zając J., Bojar I., Helbin J., Kolarzyk E., Potocki A., Strzemecka J., Owoc A.: Dietary acrylamide exposure in chosen population of South Poland. Ann Agric Environ Med 2013;20(2):351–355.