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The occurence and adverse health effects of acrylamide in food
Grassová, Sandra ; Bušová, Milena (advisor) ; Holcátová, Ivana (referee)
AJ Acrylamide belongs to the group of process contaminants originating in foods with a high carbohydrate content during the heat process, as baking, frying, grilling, etc. For people is industrially producing acrylamide neurotoxic and according to IARC is classified probably as human carcinogen. Acrylamide which is occured in foods, probably makes up 1/3 of daily energy supply. The Bachelor thesis tries to give a comprehensive overview in the theoretical part information about Acrylamide - a description of its physical and chemical character, possibility of its industrial use, possibility of its exposure and dietary intake, information on its toxicity, occurrence and incidence in foods, the way of its elimination and finally its posibility of analytical determination. In the laboratory, the amount of acrylamide was determinated by the LC/MS method in selected foods. Of the 42 samples, acrylamide was not detected in 2 samples of extruded breakfast cereals. The lowest content of acrylamide was determined in extruded breakfast cereals (45 μg.kg-1 ), roasted muesli and cornflakes. The amount of acrylamide in these commodities ranged from 45-279 μg.kg-1 . Average values Acrylamide were contained in biscuits. The highest values were measured for potato chips and corn popcorn, from 83 to 1550 μg.kg-1 and...
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