Adriana Pavesi Arisseto

Determination of acrylamide levels in selected foods in Brazil

Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography–tandem mass spectrometry method. A limit of detection of 10 µg kg–1, a limit of quantitation of 20 µg kg–1 and mean recoveries ranging 100 to 115% were obtained during a laboratory validation procedure. The concentration of acrylamide in the samples ranged from <20 to 2528 µg kg–1, with a considerable variation between individual foodstuffs within the same food product class. The highest levels were found in potato products processed at high temperature and in instant coffee, while the lowest concentrations were detected in cassava- and maize-based products, bread and beer. These results are comparable with those reported in other countries.

Furan levels in coffee as influenced by species, roast degree, and brewing procedures.

Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.

Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method.

An in-house validated GC-MS method preceded by acid-catalysed methanolysis was applied to 97 samples of vegetable oils and fats marketed in Brazil. The levels of the compounds ranged from not detected (limit of detection = 0.05 mg kg−1) to 5.09 mg kg−1, and the highest concentrations were observed in samples containing olive pomace oil and in products used for industrial applications, such as palm oil and its fractions (olein and stearin). The content of diesters and monoesters was also investigated by employing solid-phase extraction on silica cartridges, indicating that the majority of the compounds were present as diesters. This study provides the first occurrence data on these contaminants in Brazil and the results are comparable with those reported in other countries.

3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods

Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04 mg kg−1, a limit of quantitation of 0.08 mg kg−1, mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99 mg kg−1, and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food. Graphical Abstract

Occurrence of furan in commercial processed foods in Brazil.

Selected commercial processed foods available in the Brazilian market (306 samples) were analysed for furan content using a validated gas chromatography-mass spectrometry method preceded by headspace solid phase micro-extraction (HS-SPME-GC/MS). Canned and jarred foods, including vegetable, meat, fruit and sweet products, showed levels up to 32.8 µg kg−1, with the highest concentrations observed in vegetables and meats. For coffee, furan content ranged from 253.0 to 5021.4 µg kg−1 in the roasted ground coffee and from not detected to 156.6 µg kg−1 in the beverage. For sauces, levels up to 138.1 µg kg−1 were found. In cereal-based products, the highest concentrations (up to 191.3 µg kg−1) were observed in breakfast cereal (corn flakes), cracker (cream crackers) and biscuit (wafer). In general, these results are comparable with those reported in other countries and will be useful for a preliminary estimate of the furan dietary intake in Brazil.

Investigation on Furan Levels in Pressure-Cooked Foods

Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

Estimate of Acrylamide Intake from Coffee and Health Risk Assessment

Abstract Acrylamide is a chemical contaminant with genotoxic and carcinogenic properties that typically forms at high temperature in certain fried, baked, and roasted foods. The most important sources of this contaminant in the diet are potato chips, potato crisps, coffee, pastry and sweet biscuits, and bread and rolls/toast. Their contribution to the total acrylamide intake varies considerably among different populations. Considering several studies available in the literature, it could be observed that the contribution of coffee to the total acrylamide exposure of the adult population in some countries, such as France, Norway, Poland, Sweden, and Switzerland, is higher than 25%. Margins of exposure obtained for adult consumers of roasted coffee beverages considering morphological changes in nerves and tumor endpoints are generally below 10,000, which suggests a concern. This review discusses the overall impact of coffee consumption on the potential risks associated to the exposure to acrylamide.

Furan in processed foods

Abstract Furan is a processing contaminant formed in several foods treated at high temperatures as a consequence of thermal degradation/thermal oxidation of natural food constituents, such as sugars, ascorbic acid, amino acids, and polyunsaturated fatty acids. Significant levels of furan have been found in coffee, canned/jarred products including baby foods, and cereal-based products such as toasted bread and breakfast cereal. The presence of furan in the diet is a concern due to its potential to cause hepatocellular adenomas and carcinomas in rats and mice, being classified as a possible human carcinogen. However, the mode of action of furan carcinogenicity is not completely understood so far. In order to reduce consumer exposure to this contaminant, the development of mitigation strategies is highly recommended.

Ésteres de cloropropanóis e de glicidol em alimentos

Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.