Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques.

Szczegóły
Abstrakt

Tytuł:: Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques.
Autorzy:: Mollakhalili-Meybodi N; Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.; Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Khorshidian N; Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran.
Nematollahi A; Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran. .
Arab M; Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. .
Źródło:: Environmental science and pollution research international [Environ Sci Pollut Res Int] 2021 Apr; Vol. 28 (13), pp. 15627-15645. Date of Electronic Publication: 2021 Feb 06.
Typ publikacji:: Journal Article; Review
Język:: English
Imprint Name(s):: Publication: <2013->: Berlin : Springer
Original Publication: Landsberg, Germany : Ecomed
MeSH Terms:: Acrylamide*
Bread*/analysis
Chromatography, Liquid ; Food Contamination/analysis ; Humans ; Risk Assessment ; Tandem Mass Spectrometry
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Contributed Indexing:: Keywords: Acrylamide; Bread; Gas chromatography; High-performance liquid chromatography; Maillard; Risk assessment
Substance Nomenclature:: 20R035KLCI (Acrylamide)
Entry Date(s):: Date Created: 20210206 Date Completed: 20210322 Latest Revision: 20210322
Update Code:: 20240104
DOI:: 10.1007/s11356-021-12775-3
PMID:: 33548042
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Full Text Finder

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.

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