Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/5016
Título: Acrylamide mitigation in rye and oat bread
Autor: Jesus, Susana
Delgado, Inês
Brandão, Carlos
Galhano dos Santos, Rui
Castanheira, Isabel
Palavras-chave: Acrylamide
Segurança Alimentar
Data: 8-Mai-2017
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: Background and objective(s):Acrylamide is a carcinogenic substance for animals and to humans. The harmful effect of such compound was later confirmed, and recently the acrylamide was considered a neurotoxic and genotoxic substance1. This contaminant has been found in carbohydrate-rich foods since 20022. There are many studies regarding several mitigation strategies, however it is need to change the manufacturing processes3. The aim of the study was to reduce the acrylamide content in bread. Materials and methods:It was selected oat and rye breads which are consumed ones daily by the population. The confection trials of rye and oat breads were made with the addition of 15 polyphenols-rich additives separately. For detection and quantification of acrylamide was used the ultra-efficiency liquid chromatography coupled to a mass detector. Results:In oat bread was found that only one additive allowed 77.8% reduction of acrylamide. Such value was below of the indicative value published by EFSA, 150 μg/kg2. In rye bread was obtained a maximum reduction of 79%. Comparing the rye bread results with the indicative value of EFSA, only one bread was lower than 150 μg/kg2. However, further studies on the quantity of additives added are needed, due to the close results of the indicative value. Discussion and conclusion(s):In general, there was a wide variability in acrylamide levels among the two breads. These differences can be caused by the nutritional composition of each flour. A more detailed study of the mechanism of the reduction of these additives in different nutritional composition flours is, therefore, necessary. References: 1. Claeys, W. et al. Reassessment of the acrylamide risk: Belgium as a case-study. Food Control 59, 628–635 (2016). 2. EFSA. Scientific Opinion acrylamide in Food. EFSA Journal 8, (2015). 3. Pedreschi, F., Mariotti, M. S. & Granby, K. Current issues in dietary acrylamide: Formation, mitigation and risk assessment. J. Sci. Food Agric. 94, 9–20 (2014).
Peer review: yes
URI: http://hdl.handle.net/10400.18/5016
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