Examination of Acrylamide in Milk Samples with Different Types of Additives Using Spectrophotometry Method
Julijana Tomovska *
Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, Partizanska b.b., 7000 Bitola, Macedonia.
Suzana Stojanovska
Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, Partizanska b.b., 7000 Bitola, Macedonia.
Jasmina Tasevska
Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, Partizanska b.b., 7000 Bitola, Macedonia.
Aleksandar Krstanovski
Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, Partizanska b.b., 7000 Bitola, Macedonia.
Mirjana Menkovska
Department of Food Technology and Biotechnology, Institute for Animal Science, Ss. Cyril and Methodius University, Blvd. Ilinden, 92-a, 1001 Skopje, Macedonia.
*Author to whom correspondence should be addressed.
Abstract
Considering that through the beverages with different types of additives, the adult population is exposed to an acrylamide influence on a daily basis, up to 374 ng/g in unbrewed coffee grounds and 818 µg/kg in coffee substitutes, the aim of this research is to examine and determine if certain amount of acrylamide present in additives like coffee, cocoa and coffee substitutes, migrates in milk and results with a dairy product unsafe for human consumption. A method based upon redox reaction of acrylamide with potassium permanganate was utilized for acrylamide determination in this research. Starting with a range from 129.58 µg/l in a homogenized, up to 144.95 µg/l in pasteurized milk, and the lowest value of 13.42 µg/l in chocolate milk (which already contains cocoa/chocolate) these numbers indicate on highest acrylamide values in milk samples where instant coffee is added. Examinations present the facts about milk functionality and its high biological and nutritional value, which could be deprived by adding different types of additives.
Keywords: Coffee, cocoa, chicory, Maillard reaction.