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Method validation for acrylamide determination in cereals and cereal products
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Introduction: Acrylamide (AA) is a chemical compound that forms in carbohydrate-rich foods when they are cooked at high temperatures and low humidity, raising serious public health concerns. AA has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer.
Aims: The present study aims to validate a method to determine AA in cereals and cereal-based products and investigate its presence in different food items.
Methodology: Ultra-performance liquid chromatography coupled to mass spectrometry (UPLC-MS/MS) was used to detect and quantify AA.
Results: The method performance was validated using international external quality control tests such as proficiency tests (FAPAS) and a certified reference material (ERM-BD272). Parameters such as linearity, limit of detection (LD), limit of quantification (LQ), precision, accuracy and uncertainty were evaluated. The LD and LQ were 0.40 μg/L and 1.22 μg/L, respectively, in compliance with Regulation (EU) 2017/2158. The calibration curve showed linearity with an R2 greater than 0.995. The method showed suitable recovery rates (92%-105%) and precision (RSD ≤ 13%), satisfactory participation in proficiency tests (Z-score: 0.69 for Crispbread and -0.93 for Biscuit) and compliant results for the ERM-BD272, demonstrating that the method is fit for purpose. The method was applied to commercially available products, including Maria biscuits, wheat bread, corn flakes, and baby biscuits collected in Lisbon, Portugal. All AA results of the evaluated samples are below the values legislated by the Commission Regulation (EU) 2017/2158.
Conclusions: Although the AA levels found comply with the limits established by the European Union, continuous monitoring of its occurrence is necessary, considering the remaining uncertainties about the long-term effects of this contaminant and the constant evolution of science, the change in products available on the market and the change in consumption patterns.
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Palavras-chave
Acrylamide Cereals and Cereal Products Acrilamida Cereais Segurança Alimentar