Acrylamide status in selected traditional saudi foods and infant milk and foods with estimation of daily exposure.

摘要

This study reported the results of the survey on acrylamide levels in selected traditional foods and infant powder milk and cereal based foods obtained from the Saudi market. Food samples were divided into twelve groups. An LC-MS/MS method for the determination of acrylamide (AA) was described. The samples were pre-dried, crushed/minced, degreased and mixed with D₃ acrylamide internal standard then acrylamide water was extracted at 60 degrees C. The aqueous solution was cleaned-up using a Carrez-Precipitation followed by centrifugation. The cleaned-up extract was then analysed by LC-MS/MS. The extraction method was developed to enable the detection of traces of AA. A second sensitive extraction method was followed in order to allow a concentration of AA as low as 1-5 micro g kg-1. In general, the acrylamide (AA) level in different food groups were in order, grilled egg-plant>coffee (soluble)>extruded maize>cookies (korse Omer; tweel) and biscuit>extruded maize (cheese) and cookies> French fries>sweet (zalabia)>bread and cooked palm date (Hunaini)>out layer of fried fish>infant powder milk and cereal foods. The highest value of acrylamide (950 micro g kg-1) was detected in grilled egg-plant whereas the lowest value was detected in baby powder milk (3.4 micro g kg-1). The calculated daily intake amounted to 60 micro g AA/person/day which corresponds to 0.86 micro g kg-1 b.wt. day-1 (body weight of 70 kg). The average daily AA dietary intake of different infant milk brands, analysed in the present study, during the first six months of birth amounted to 0.63 micro g day-1. This corresponded to 0.075 micro g AA kg-1 b.wt. day-1 (body weight of 8 kg). The outcome of this study strongly recommended the necessity to conduct a large-scale survey in order to evaluate the levels of acrylamide in traditional foods. Thus, the true risk levels related to AA intake will be accurately estimated.