Determination of Acrylamide Contents of Some Commonly Consumed Heat Treated Carbohydrate Rich Foods Through GC-MS/MS in Bangladesh

Heat treated carbohydrate rich foods are important sources of acrylamide which has neurotoxic, genotoxic and carcinogenic properties. In the present study, 180 heat treated carbohydrate rich foods were analyzed through gas chromatography coupled to mass spectrometry (GC-MS) to determine acrylamide contents in Bangladesh. The average acrylamide contents in potato chips, chanachur (Local processed food), potato crisps, biscuits, cake, bread, crackers, breakfast cereals and French fries were 730.23µg/Kg, 244.98µg/Kg, 598.03µg/Kg, 340.39µg/Kg, 548.39µg/Kg, 217.35µg/Kg, 558.29µg/Kg, 391.07µg/Kg and 679.98µg/Kg respectively. The differences in the acrylamide contents in the products of same category were because of different ingredients used during the manufacturing process as different ingredients contained variable amounts of free asparagines and reducing sugars to form acrylamide. Among the analyzed samples, few samples of each category were detected acrylamide contents above the benchmark levels set by European Commission [EC]. This study will focus light on the fate of acrylamide during manufacturing process and provide valuable information to access potential health risks through consumption of those foods.