Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives

Abstract

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC–MS with an LOQ of 30 µg kg⁻¹. Acrylamide content ranged from <LOQ–2085, <LOQ–151, <LOQ–296 and <LOQ–323 µg kg⁻¹ for biscuits, crisp bread, crackers and bread sticks, respectively. Acrylamide was significantly higher in samples when ammonium hydrogen carbonate had been used as a rising agent and high fibre content (>5%) used in the formulation, but lower when functional ingredients, such as polyols, were used. An estimation of the acrylamide dietary exposure related to biscuits and bread derivatives was calculated as 0.082 µg kg⁻¹ day⁻¹. Estimated dietary intake were 0.002 and 0.058 µg kg⁻¹ day⁻¹ for crackers and biscuits, respectively.

Keywords:

• Acrylamide
• biscuits
• crisp bread
• crackers
• bread sticks
• food contaminants

Acknowledgements

We are grateful to D. Gonez and M.A. Martinez-Bartolome for technical assistance. Consejería de Education y Ciencia (Comunidad Autonoma de Madrid) is thanked for supporting a predoctoral grant for G. Arribas-Arias. This research was supported by the Commission of the European Communities under project COLL-CT-2005-516415. It does not necessarily reflect its views and in no way anticipates the comission's future policy in this area.