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Determination of Acrylamide in Portuguese Bread by UPLC-MS/MS: metrological and chemometric tools

2018Journal article Open access
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dc.contributor.authorJesus, Susana
dc.contributor.authorDelgado, Inês
dc.contributor.authorRego, Andreia
dc.contributor.authorBrandão, Carlos
dc.contributor.authorSantos, Rui G.
dc.contributor.authorBordado, João
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2019-02-28T13:06:05Z
dc.date.available2019-02-28T13:06:05Z
dc.date.issued2018
dc.description.abstractAcrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, coffee, and bread. Wheat is still the most important cereal for bread making, however, the interest in its substitution by other grains is growing due to the consumer demand for novels and healthy foods, like oat and rye flour. The aim of this study was to analyze the AA content of confectioned bread in fifty-four different pastries and make an association of acrylamide contents and the place of production to identify the quality of the flour used. There was a wide variability in AA levels among different breads and within different bread varieties. The median of AA values was 787 μg/kg for whole grain bread, 783 μg/kg for oat bread and 253 μg/kg in rye bread. With the cluster analysis, it was possible to conclude that besides the factors like baking temperature-time and fermentation time which affects AA formation in bread products, several other parameters such as the formulation, flour quality and the varieties of processing techniques, among others, play a crucial role in the AA formation.pt_PT
dc.description.sponsorshipMISAGE project (LISBOA-01-0145-FEDER-024172). This project has received financial support from the Fundação para a Ciência e a Tecnologia (FCT), Portugal. This work was supported by ELEMENTARIA-2013DAN850 project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationACTA IMEKO. 2018;7(2):96-101. doi: 10.21014/acta_imeko.v7i2.453pt_PT
dc.identifier.doi10.21014/acta_imeko.v7i2.453pt_PT
dc.identifier.issn2221-870X
dc.identifier.urihttp://hdl.handle.net/10400.18/5985
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherACTA IMEKOpt_PT
dc.relation.publisherversionhttps://acta.imeko.org/index.php/acta-imeko/article/view/IMEKO-ACTA-07%20%282018%29-02-17/pdfpt_PT
dc.subjectAcrylamidept_PT
dc.subjectOccurrencept_PT
dc.subjectUPLC-MSpt_PT
dc.subjectEFSApt_PT
dc.subjectPortuguese Breadpt_PT
dc.subjectSegurança Alimentar
dc.titleDetermination of Acrylamide in Portuguese Bread by UPLC-MS/MS: metrological and chemometric toolspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage101pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage96pt_PT
oaire.citation.titleACTA IMEKOpt_PT
oaire.citation.volume7pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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