Alternative extraction techniques for analysis of acrylamide in food: Influence of pH and digestive enzymes

Acrylamide in food is normally measured as “water-soluble free acrylamide”. However, it is shown that the technique of extraction, according to the method for extraction of dietary fibres or at high pH can affect the results. This has to be accounted for, particularly in the assessment of exposure and in studies of bioavailability and, in the long term, health risk assessment.