Wyniki wyszukiwania

1

Acrylamide-induced changes of granulopoiesis in porcine bone marrow

100%

Grzybowska D., Snarska A.

Journal of Veterinary Research

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2021

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tom 65

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nr 3

2

L-cysteine ameliorated testicular toxicity induced by acrylamide in rats

86%

Hossam El-Din M.Omar H. E.-D. M., Abd-elghafar S. K., Fiedan I. O., Ahmed E. A.

European Journal of Biological Research

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2015

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tom 05

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nr 2

3

Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions

86%

Mogol B. A., Gokmen V., Lumaga R. B., Fogliano V., Shimoni E.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

The influence of high and low doses of acrylamide on porcine erythropoiesis

86%

Snarska A., Palus K., Wysocka D., Rytel L.

Journal of Veterinary Research

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2020

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tom 64

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nr 4

5

Acrylamide in commercial potato chips from Warsaw market

86%

Bekas W., Kowalska D., Kowalski B.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

Acrylamide contents of 32 samples of commercial potato chips, purchased from January 2004 till April 2005 on the local market were determined. The concentrations of acrylamide in chips ranged from 380 μg/kg to 861 μg/kg and fitted to the data reported in recent literature.

6

Assessment of acrylamide levels in Polish food according to European Union recommendations

72%

Michalak J., Czarnowska M., Gujska E., Nowak F., Kmiec P.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 4

7

Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring

72%

Arlorio M., Coisson J. D., Travaglia F., Rinaldi M., Fiore A., Ferracane R., Fogliano V.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

8

Acrylamide-induced prenatal programming of intestine structure in guinea pig

72%

Tomaszewska E., Dobrowolski P., Puzio I., Prost L., Kurlak P., Sawczuk P., Badzian B., Hulas-Stasiak M., Kostro K.

Journal of Physiology and Pharmacology

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2014

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tom 65

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nr 1

9

Acrylamide levels in food in Poland

72%

Mojska H., Gielecinska I., Stos K., Jarosz M.

Żywienie Człowieka i Metabolizm

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2010

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tom 37

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nr 2

The objective of our study was to determine acrylamide level in foods randomly taken from all over Poland in 2007 according to the Commission Recommendation (2007/331/EC). We analysed the acrylamide level using GCQ-MS/MS method. The acrylamide content in tested 119 foods varied from 18 to 2175 µg/kg of product. The highest mean value of this substance was found out in the pre-cooked French fries (1125 µg/kg). Among the processed cereals products the highest mean acrylamide content was recorded in the salty sticks amounted 361 µg/kg. The lowest mean acrylamide level was found in wheat and rye bread (61 µg/kg).

10

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Studies of acrylamide level in coffee and coffee substitutes: influence of raw material and manufacturing conditions

72%

Mojska H., Gielecinska I.

Roczniki Państwowego Zakładu Higieny

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2013

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tom 64

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nr 3

Background. Many animal studies have shown that acrylamide is both neurotoxic and carcinogenic. The first reports of acrylamide actually having been found in foodstuffs were published in 2002 by the Swedish National Food Agency in conjunction with scientists from the University of Stockholm. It has since been demonstrated that acrylamide arises in foodstuffs by the Maillard reaction, ie. between free asparagine and reducing sugars at temperatures >120°C. Coffee in fact, forms one of the principal dietary sources of acrylamide, where it is normally drunk in large quantities throughout many countries worldwide that includes Poland. Thus, it constitutes a major dietary component in a wide range of population groups, mainly ranging from late adolescents to the elderly. Objectives. To determine the acrylamide level in commercial samples of roasted and instant coffee and in coffee substitutes by LC-MS/MS method. The influence of coffee species and colour intensity of coffee on acrylamide level was also detailed. Materials and methods. A total of 42 samples of coffee were analysed which included 28 that were ground roasted coffee, 11 instant coffees and 3 coffee substitutes (grain coffee). Analytical separation of acrylamide from coffee was performed by liquid chromatography followed by tandem mass spectrometry (LC-MS/MS). To evaluate the colour intensity of ground roasted coffee and instant coffee we used method of arranging (sequence). Results. The highest mean acrylamide concentrations were found in coffee substitutes (818 pg/kg) followed by instant coffee (358 pg/kg) and then roasted coffee (179 pg/kg). One single cup of coffee (160 ml) delivered on average from 0.45 pg acrylamide in roasted coffee to3.21 pg in coffee substitutes. There were no significant differences in acrylamide level between the coffee species ie. Arabica vs Robusta or a mixture thereof. The various methods of coffee manufacture also showed no differences in acrylamide (ie. freeze-dried coffee vs agglomerated coffee). A significant negative correlation was observed between acrylamide levels and the intensity of colour in roasted coffee; this was not the case however for instant coffee. Conclusions. It was demonstrated that roasting process had the most significant effect on acrylamide levels in natural coffee, however there were no relationships found with coffee species. Due to the high acrylamide levels demonstrated in coffee substitutes, recommended amounts should be defined and manufacturers should be obliged to reduce such levels in these products.

11

Ocena zawartosci akryloamidu we frytkach ziemniaczanych

72%

Gielecinska I., Mojska H.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

486-490

12

Oral supplements of combined fructo- and xylo-oligosaccharides during perinatal period significantly offsets acrylamide-induced oxidative impairments and neurotoxicity in rats

72%

Krishna G., Muralidhara K. G.

Journal of Physiology and Pharmacology

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2018

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tom 69

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nr 5

13

Optimisation and validation of the analytical procedure for the determination of acrylamide in coffee by LC-MS/MS with SPE clean up

72%

Gielecinska I., Mojska H.

Roczniki Państwowego Zakładu Higieny

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2013

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tom 64

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nr 2

Background. Numerous studies have demonstrated acrylamide to be both neurotoxic and carcinogenic. At present it is widely recognised that acrylamide is mainly formed through the Maillard reaction from free asparagine and reducing sugars. The major sources of dietary acrylamide are potato products, processed cereals and coffee. Objective. To optimise and validate an analytical method for determining acrylamide in coffee by liquid chromatography and tandem mass spectrometry analysis (LC/MS/MS) using SPE clean-up. Material and methods. Analytical separation of acrylamide from roasted coffee was performed by liquid chromatography using a Hypercarb column followed by LC/MS/MS analysis, with 2,3,3–d3 acrylamide as an internal standard. The method was based on two purification steps: the first with hexane and Carrez solutions in order to remove of fat and to precipitate proteins, respectively; and the second with a solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. Results. Limit of quantification (LOQ) for measuring acrylamide in coffee was 50 μg/kg. The described method demonstrates satisfactory precision (RSD = 2.5%), repeatability (RSD = 9.2%) and accuracy (mean recovery – 97.4%). Conclusions. Our results confirm that LC-MS/MS with SPE clean-up is selective and suitable for determination of acrylamide in coffee. Indeed, this method meets the criteria of EU Commission Recommendations (No. 2007/331/EC and No. 2010/307/EU), on the monitoring of acrylamide levels in food.

14

Akryloamid w zywnosci - ocena narazenia populacji polskiej

72%

Mojska H., Gielecinska I., Oltarzewski M., Szponar L.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

436-441

15

Effect of the different doses of acrylamide on acetylocholinoesterase activity, thiol groups, malondialdehyde concentrations in hypothalamus and selected muscles of mice

72%

Kopanska M., Czech J., Zagata P., Dobrek L., Thor P., Formicki G.

Journal of Physiology and Pharmacology

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2017

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tom 68

|

nr 4

16

Acrylamide toxicity and cholinergic nervous system

72%

Kopanska M., Muchacka R., Czech J., Batoryna M., Formicki G.

Journal of Physiology and Pharmacology

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2018

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tom 69

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nr 6

17

Dietary acrylamide exposure in chosen population of South Poland

72%

Zajac J., Bojar I., Helbin J., Kolarzyk E., Potocki A., Strzemecka J., Owoc A.

Annals of Agricultural and Environmental Medicine

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2013

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tom 20

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nr 2

Introduction: Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. Objective: Evaluation of dietary exposure to acrylamide in chosen population with respect to different age groups in South Poland and assessment of health risk. Material and Methods: Food consumption survey was conducted among 3 southern provinces in Poland. Studies involved 1470 participants. A semi-Quantitative Food Frequency Questionnaire was used. Consumption data of individuals were calculated into μg/kgbw/day. Statistics was calculated for both whole group and different age groups. MOE values were calculated. Results: Average acrylamide intake was 0.85 ± 0.82 μgacrylamide/kgbw per day and calculated 95th percentile was 1.70 μgacrylamide/kgbw/day. In general total dietary exposure decreased with age from 1.51 μgacrylamide/kgbw/day for the youngest group (6–12 years old) to 0.67 μgacrylamide/kgbw/day for the oldest one (42–60 years old). The main contributor of acrylamide in diet in all age groups are bakery products. The MOE values calculated for average acrylamide exposure in diet was 212 and 365 for BMDL10 0.18 and 0.31 mg/kgbw/day. Conclusions: Young population consume the highest amount of acrylamide thus any efforts should be done to rise their nutritional knowledge and to decrease intake of high acrylamide products (crisps and French fries). The need for promotion of knowledge how to decrease acrylamide level especially in home-made food regardless of age is necessary.

18

Acrylamide content in heat-treated carbohydrate-rich foods in Poland

72%

Mojska H., Gielecinska I., Szponar L.

Roczniki Państwowego Zakładu Higieny

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2007

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tom 58

|

nr 1

The objective of the study was to determine the content of acrylamide in randomly selected samples of potato crisps and French fries using GC/MS/MS. The mean content of acrylamide in tested crisps amounted to 998 µg/kg (range from 352 to 3647 µg/kg) and was almost three times higher than in French fries - 337 µg/kg (range from 88 to 799 µg/kg). Differences (even ten times) in the level of acrylamide in individual product samples, testifying the impact of raw materials and technological process running conditions on the content of acrylamide in the final product. The results of our study were close to those obtained in other countries.

19

Preliminary assessment of exposure of children and adolescents to acrylamide originating from food

72%

Gielecinska I., Mojska H., Szponar L.

Roczniki Państwowego Zakładu Higieny

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2007

|

tom 58

|

nr 1

The objective of the tests was to make preliminary assessment of acrylamide intake from the diet in the category of children and adolescents falling into 7-18 age bracket. For the purposes of assessment the our analytical test results were used of acrylamide content in potato crisps and French fries in samples taken randomly from all over Poland, whereas the intake level was estimated on the basis of a 24-hour recalls leading by National Food and Nutrition Institute in 2000. In the population of consumers eating potato crisps and French fries the average intake of acrylamide in the population of children aged 7-13 amounted to 63.4 µg/person/day, meanwhile in adolescents population aged 14-18 - 69.5 µg/ person/day. The conversion of rest results into kg of body mass showed that acrylamide intake in the children population aged 7-13 lat was 1.78 µg per kg of body mass, whereas the acrylamide intake in adolescents population aged 14 - 18 was 1.17 µg/kg of body mass. Due to disadvantageous health effect of acrylamide it is necessary to reduce the content of this compound in diet.

20

Acrylamide in food - formation of acrylamide and its damages to health

72%

Otles S., Otles S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2004

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tom 07

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nr 2

Acrylamide and its analogues have been widely used since the last century for various chemical and environmental applications and can be formed by heating of biological material derived from plant tissues. This compound, identified previously as a potential industrial hazard, has now been found in many cooked foods.

Ograniczanie wyników

Acrylamide-induced changes of granulopoiesis in porcine bone marrow

L-cysteine ameliorated testicular toxicity induced by acrylamide in rats

Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions

The influence of high and low doses of acrylamide on porcine erythropoiesis

Acrylamide in commercial potato chips from Warsaw market

Assessment of acrylamide levels in Polish food according to European Union recommendations

Roasting affects quality and safety of hazelnuts: acrylamide, HMF and computer vision image analysis for their monitoring

Acrylamide-induced prenatal programming of intestine structure in guinea pig

Acrylamide levels in food in Poland

Studies of acrylamide level in coffee and coffee substitutes: influence of raw material and manufacturing conditions