Naslov
Exposure of the Croatian adult population to acrylamide through bread and bakery products

Autori
Mandić Andačić, Ivana ; Tot, Ana ; Ivešić, Martina ; Krivohlavek, Adela ; Rimac Brnčić, Suzana ; Badanjak Sabolović, Marija ; Gajdoš Kljusurić, Jasenka ; Thirumbdas, Rohit ; J. Barba, Francisco

Izvornik
Food chemistry (0308-8146) 322 (2020); 126771, 8

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
acrylamide ; LC/MS/MS ; bread ; dietary exposure ; bakery products ; food safety

Sažetak
The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC– MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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