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Type: Artigo de periódico
Title: Determination of acrylamide levels in selected foods in Brazil
Author: Arisseto, AP
Toledo, MC
Govaert, Y
Van Loco, J
Fraselle, S
Weverbergh, E
Degroodt, JM
Abstract: Selected carbohydrate-rich foods available on the Brazilian market ( 111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography -tandem mass spectrometry method. A limit of detection of 10 mu g kg(-1), a limit of quantitation of 20 mu g kg(-1) and mean recoveries ranging 100 to 115% were obtained during a laboratory validation procedure. The concentration of acrylamide in the samples ranged from < 20 to 2528 mu g kg(-1), with a considerable variation between individual foodstuffs within the same food product class. The highest levels were found in potato products processed at high temperature and in instant coffee, while the lowest concentrations were detected in cassava- and maize-based products, bread and beer. These results are comparable with those reported in other countries.
Subject: acrylamide
cooked foods
Brazilian foods
Country: Inglaterra
Editor: Taylor & Francis Ltd
Rights: fechado
Identifier DOI: 10.1080/02652030601053170
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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