Acrylamide concentration in domestic foods

• Published in: Han'gug sigpum wi'saeng anjeonseong haghoeji Vol. 24; no. 3
• Main Authors: Kim, M.K., Ewha Womans University, Seoul, Republic of Korea, Oh, M.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea, Youn, S.H., Ewha Womans University, Seoul, Republic of Korea, Kim, C.T., Research and Development Center, Nongshim, Seoul, Republic of Korea, Sung, D.E., Ewha Womans University, Seoul, Republic of Korea, Ham, J.S., National Institute of Animal Science, RDA, Suwon, Republic of Korea, Choi, D.M., Korea Food and Drug Administration, Seoul, Republic of Korea, Oh, S.S., Ewha Womans University, Seoul, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.09.2009
• Subjects: ACRILAMIDA; ACRYLAMIDE; Content; LC-MS/MS method
• ISSN: 1229-1153

Acrylamide in various food samples in Korea were monitored during the period beginning August 2006 through May 2007. A total of 471 food products that were purchased at local markets were categorized into 17 groups and analyzed for the acrylamide content by using an LC-MS/MS method. Food samples that were selected based on special consideration such as expert consultation, Korean food consumption data and food market shares were considered to be representative. There are very large variations in acrylamide levels within tested foods. Acrylamide content ranged from ND(not detected) to 4,002 ㎍/kg with all tested samples. Acrylamide levels are relatively high in 'cereal', 'coffee', 'potato snacks', 'biscuit', 'chocolate', and 'prune juice'. Acrylamide was also detected in fruits, vegetables, Korean traditional cookies which are considered as safe for acrylamide.