We examined the acrylamide content in samples of wheat bread with chia seeds added at different concentrations (2%, 5%, 7%, 10%) and cooked at predefined conditions (20 min at 200°C) by a validated LC-MS/M method after QuEChERS extraction. The acrylamide contents of the bread samples with added chia seeds were compared with control wheat bread samples. The highest acrylamide values were found in bread with 5% chia seeds, showing a mean value of 156.5 ± 115.4 µg/kg, followed by bread with 10% chia seeds (150.2 ± 103.8 µg/kg). About 6% of the bread samples with added chia seeds reached acrylamide levels above the benchmark level set by the EU Regulation. No significant differences in acrylamide values were found between control samples and bread with different percentages of chia seeds (p > .05). The results obtained provide a first report on the possible contribution of chia to the increase of acrylamide formation in bread.

Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-LM/MS / Galluzzo, Francesco Giuseppe; Cammilleri, Gaetano; Pantano, Licia; Lo Cascio, Giovanni; Pulvirenti, Andrea; Macaluso, Andrea; Vella, Antonio; Ferrantelli, Vincenzo. - In: FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT. - ISSN 1944-0049. - 38:3(2021), pp. 388-395. [10.1080/19440049.2020.1853823]

Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-LM/MS

Galluzzo, Francesco Giuseppe;Cammilleri, Gaetano;Pulvirenti, Andrea;
2021

Abstract

We examined the acrylamide content in samples of wheat bread with chia seeds added at different concentrations (2%, 5%, 7%, 10%) and cooked at predefined conditions (20 min at 200°C) by a validated LC-MS/M method after QuEChERS extraction. The acrylamide contents of the bread samples with added chia seeds were compared with control wheat bread samples. The highest acrylamide values were found in bread with 5% chia seeds, showing a mean value of 156.5 ± 115.4 µg/kg, followed by bread with 10% chia seeds (150.2 ± 103.8 µg/kg). About 6% of the bread samples with added chia seeds reached acrylamide levels above the benchmark level set by the EU Regulation. No significant differences in acrylamide values were found between control samples and bread with different percentages of chia seeds (p > .05). The results obtained provide a first report on the possible contribution of chia to the increase of acrylamide formation in bread.
23-gen-2021
38
3
388
395
Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-LM/MS / Galluzzo, Francesco Giuseppe; Cammilleri, Gaetano; Pantano, Licia; Lo Cascio, Giovanni; Pulvirenti, Andrea; Macaluso, Andrea; Vella, Antonio; Ferrantelli, Vincenzo. - In: FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT. - ISSN 1944-0049. - 38:3(2021), pp. 388-395. [10.1080/19440049.2020.1853823]
Galluzzo, Francesco Giuseppe; Cammilleri, Gaetano; Pantano, Licia; Lo Cascio, Giovanni; Pulvirenti, Andrea; Macaluso, Andrea; Vella, Antonio; Ferrantelli, Vincenzo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1233804
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