Occurrence of acrylamide in Portuguese bread

Jesus, Susana; Delgado, Inês; Rego, Andreia; Brandão, Carlos; Castanheira, Isabel

http://hdl.handle.net/10400.18/4362

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Resumo(s)

Acrylamide 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.

Palavras-chave

Acrylamide LC-MS/MS Health Hazards Food Bread Public Heath Segurança Alimentar Portugal

URI

http://hdl.handle.net/10400.18/4362

Editora

Instituto Nacional de Saúde Doutor Ricardo Jorge, IP

Coleções

DAN - Posters/abstracts em congressos internacionais

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