Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives
José Ángel Rufián‐Henares, Gema Arribas-Lorenzo, Francisco J. Morales
Food Additives & Contaminants
Abstract
An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (>5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 microg kg(-1) day(-1). Estimated dietary intake were 0.002 and 0.058 microg kg(-1) day(-1) for crackers and biscuits, respectively.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
acrylamide dietary exposure was calculated as 0.082 microg kg(-1) day(-1)
“An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 microg kg(-1) day(-1).”
acrylamide ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively
“Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively.”
acrylamide was lower when functional ingredients, such as polyols, were used
“but lower when functional ingredients, such as polyols, were used.”