3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Concentration in peanuts, chocolate sweets, bread, rolls,
sponge biscuits ranged from 15 µg kg –1 (LOQ = 15 µg kg –1 )
to 100 µg kg –1 . The results in Table I summarize results of
work at the Centre for the Hygiene of Food Chains during
2005–2007.
Fig. 1. Acrylamide content in wholemeal bread
Fig. 2. Acrylamide content in potato crisps
The variation of acrylamide levels were recorded
between individual samples of same commodities. It can be
s688
explained by fluctuation of acrylamide precursors (asparagine
and sugars) in raw materials (potatoes, cereales – .),
technology, storage conditions, etc. . For example Fig. 1. and
Fig. 2. document variability of results for wholemeal breads
and potato crisps.
Conclusion
The results will be used for both a point and probabilistic
assessment of dietary exposure doses and consequently
for health risk characterization. For more precise estimate of
exposure doses more acrylamide concentration results are
still required.
REFEREnCES
1. Eriksson S.: Acrylamide in food products: Identification,
formation, and analytical methodology, doctoral thesis.
Department of Environmental Chemistry, Stockholm
University, Sweden 2005.
2. Acrylamide : withdraw: www.acrylamide-food.org
3. Acrylamide : withdraw: http://www.ciaa.be/documents/
others/biscuits-En-final.pdf.
4. Ruprich J.: The Health Risk Assessment of Dietary
Exposure to Selected Chemical Substances in year 2002.
national Institute of Public Health, Prague, 2003.
5. Kolářová J., Hradilová J., řehůřková I., Ruprich J.:
Český Těšín, 55 2006.
6. Ruprich J., Dofková M., Kopřiva V., Resová D., řehůřková
I.: Spotřební koš potravin pro ČR. SZÚ Praha, 289
p., 2000.
7. Kolářová J., řehůřková I., Ruprich J.: Konference XXX-
VII. Lenfeldovy a Hoklovy dny, Brno, Sborník přednášek,
p. 90. 2007.