Analysis of acrylamide and mechanisms of its formation in deep-fried products

A reliable and sensitive gas chromatography-mass spectrometry method was developed for the determination of acrylamide, a toxic compound recently discovered in baked, fried or grilled food. Satisfactory results for repeatability and recoveries were obtained by this method. The limit of detection for acrylamide was 15 μg/kg food and recoveries were between 95 to 103%. The improved method was then employed to study the influence of heat, heating time and type of frying oil on the formation of acrylamide during the deep frying of French fries. In this matrix acrylamide formation was promoted by heating in a time-dependent manner. It appeared that acrylamide arose, when reducing sugars, dimethylpolysiloxane or partial glycerides were present. Three mechanisms of formation are discussed in this context. Although the mechanistic complexity increases dramatically in the presence of various food components, some recommendations can be given to minimize acrylamide levels in deep fried products.