A Review of Current Methods for the Determination of Acrylamide in Food Products

Tekkeli S. E. K., Onal C., Onal A.

FOOD ANALYTICAL METHODS, cilt.5, sa.1, ss.29-39, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 5 Sayı: 1
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s12161-011-9277-2
  • Dergi Adı: FOOD ANALYTICAL METHODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.29-39
  • İstanbul Üniversitesi Adresli: Evet

Özet

Acrylamide (AA) is a potentially carcinogenic substance which is formed during heating of food products containing carbohydrates and asparagine. It was first detected in food products in 2002. Since that time, several analytical methods have been made available for the quantification of AA in various foods. Starting from the announcement in 2002, occurrence, formation, chemistry, toxicology, and potential health risk in the human diet have been investigated and methods of analysis have been reviewed in many articles. In this paper, current information and analytical methods for the determination of AA have been reviewed.