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03.09.2021 - Foods

Surprisingly high levels of acrylamide in blackened olives

During investigations by the Chemical and Veterinary Investigation Office (CVUA) Stuttgart of olives, only traces of acrylamide could be detected in green and naturally ripened black olives. In contrast, samples of blackened olives revealed acrylamide levels partly exceeding 1000 µg/kg, on average 300 µg/kg. In comparison, the European Union (EU)-wide reference value for French fries is 500 µg/kg.

The partly high acrylamide levels in blackened olives are presumably due to the oxidation process during production, combined with subsequent heat exposure during sterilization.

Acrylamide is typically associated with starchy baked, roasted, or fried foods such as cookies, coffee, or potato chips, and is classified as "probably carcinogenic" to humans.

In our Tentamus laboratories, we conduct these investigations regularly.

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Sources: 

Publication by CVUA at www.ua-bw.de

Publication by the State Ministry of Baden-Württemberg at https://stm.baden-wuerttemberg.de/de/service