Acrylamide in commercial table olives and the effect of domestic cooking

L. Duedahl-Olesen*, A.S. Wilde, M.P. Dagnæs-Hansen, A. Mikkelsen, P.T. Olesen, K. Granby

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Table olive products can contribute to the nutritional intake of acrylamide; a compound classified as a probable carcinogen. For an exposure evaluation of acrylamide the analysis of market products is therefore important. However, it must be taken into account that olives are often used in heated meals e.g. pizza products, which is expected to affect the final acrylamide concentration. Here we present acrylamide concentrations in table olive products collected on the Danish market in the period 2014 to 2019, as well as the effect of domestic heating in an oven. The table olive products contained acrylamide concentrations from below the detection limits to 1100 μg/kg. After oven baking at 150–270 °C for time intervals of 7–21 min acrylamide concentrations ranging from 24 to 18,300 μg/kg were obtained. Acrylamide concentrations of more than 13,000 μg/kg were found for olives with water activities (aw) of 0.8 that still looked appealing for human consumption. Results from table olives and domestic cooking with palatable olives were found to significantly add to the total acrylamide intake, for some Danish consumers.

Original languageEnglish
Article number108515
JournalFood Control
Volume132
Number of pages24
ISSN0956-7135
DOIs
Publication statusPublished - 2021

Keywords

  • Baking
  • Food control
  • LC-MS/MS
  • Exposure estimates
  • Temperature and time

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