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Browsing DAN - Posters/abstracts em congressos internacionais by Subject "Acrylamide"
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- Acrylamide mitigation in bakery productsPublication . Jesus, Susana; Delgado, Inês; Brandão, Carlos; Galhano dos Santos, Rui; Castanheira, IsabelThe aim of this study was the determination of acrylamide in Portuguese bakery and its reduction in a bakery product. Acrylamide is considered by the International Agency for Research on Cancer as a carcinogenic compound to animals and probably to humans. For this study a total of 30 samples of god bread, “trouxa filó”, pies, ham and cheese rollings, muffins, pastels, and cookies were randomly collected in several commercial establishments. Sample preparation involved solid phase extraction and for the quantification of acrylamide a ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS) was used. The ham and cheese rolling and “trouxa filó” had the highest amount of acrylamide, 3743 µg/kg, and 3862 µg/kg, respectively. The results also showed that caramel cookies, butter cookies, Greek cookies and cocoa cookies do not exceed the EFSA indicative value (500 μg/kg) (EFSA, 2015). Pie samples(686-1084 μg/kg), god's bread(995 μg/kg), pastels(527-809 μg/kg) and muffins(676-1057μg/kg) contain high levels of acrylamide when compared to the values found in the literature for bakery products, 198 μg/kg (Mojska, Gielecińska, Szponar, & Ołtarzewski, 2010). Given the obtained results, tests were carried out in order to reduce the concentration of acrylamide. A bakery product was prepared to which four different reducing agents (A, B, C and D) were individually added. The effect of each agent on acrylamide formation was evaluated. Results showed that mixture B obtained an acrylamide reduction of 5.6%. On the other hand, the remaining mixtures increased the production of the contaminant. Yet, it was found that the decrease obtained with mixture B is still not sufficient since it remains above the indicative value of EFSA. Thus, further studies are necessary in order to achieve a higher percentage of reduction of acrylamide. Progress studies are ongoing with other reducing agents and flours.
- A method for determination of acrylamide in bread by UPLC-MS/MSPublication . Copeto, Sandra; Jesus, Susana; Motta, Carla; Coelho, Inês; Castanheira, IsabelAcrylamide is a contaminant present especially in baked and fried rich starchy food products, such as french fries, bread, cookies and coffee. It is a product of the Maillard Reaction formed during food processing, at high temperatures by the reaction between free amine groups (amino acids/proteins) and the carbonyl group (sugars/carbohydrates). Acrylamide is classified by the International Agency for Research on Cancer as a carcinogenic substance to humans, and its quantification is essential to control the exposure risk. Since the discovery of its presence in food, several studies have been conducted to developed extraction procedures for acrylamide quantification. The present study aims to develop a cleaning method suitable for several food matrices, like bread and chips, followed by liquid chromatography coupled to a mass detector method (LC-MS/MS) for acrylamide quantification. To achieve this aim, the use of solid-phase extraction and several salts mixtures, such as QuEChERS type, was implemented. The results obtained through the application of mixture 1 (figure 1) were not satisfactory. In this case we observed the tailing effect as well as low recovery of the internal standard, with recovery values below 50%. For the extraction method using mixture 2 (figure 2 and 3) the results were satisfactory, where a spike recovery between 85 to 112% was obtained and the results of the certified reference material varied between 71 and 80 µg/kg, which is within the range of uncertainty. The acrylamide response was linear over a concentration range of 5 to 80 µg/L with a correlation coefficient of the calibration curve above 0.995. The limit of quantification (LOQ) was established at 5 mg/kg. The presented method, LC-MS/MS, with mixture 2 is adequate for the determination of acrylamide in bread , accomplishing the performance criteria of the regulation published by the European Commission, COMMISSION REGULATION (EU) 2017/2158 of 20 November 2017.
- Occurrence of acrylamide in Portuguese breadPublication . Jesus, Susana; Delgado, Inês; Rego, Andreia; Brandão, Carlos; Castanheira, IsabelAcrylamide is known for its potential health hazards and it is present in diverse food, like bread, coffee and potato. The aim of this study was to analyze the acrylamide content of confectioned bread in fifty- four different pastries. Acrylamide levels obtained were high, ranging between 59 and 1273 µg/kg. Only two bakeries had lower quantities of acrylamide than the indicative value of EFSA, 150 µg/kg. These differences can be associated with the products confection process, but also with the use of different recipes bread.