Title of article
Determination of Acrylamide in Selected Types of Iranian Breads by SPME Techniqu
Author/Authors
Motaghi، M. M. نويسنده Ph. D. Student of Food Science & Technology Department, Science and Research Branch , , Seyedain Ardebili، M. نويسنده Assistant Professor of the College of Food Science and Technology, Science and Research Branch , , Honarvar، M. نويسنده Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Mehrabani، M. نويسنده Department of Pharmacology, Faculty of Pharmacy , , Baghizadeh، A. نويسنده International Center for Science, High Technology & Environmental Science ,
Issue Information
سالنامه با شماره پیاپی 0 سال 2012
Pages
8
From page
57
To page
64
Abstract
ABSTRACT: Acrylamide is a chemical compound that has been widely used since the last century for various applications. It is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. Since bread is one of the primary foods of Iranian people, the determination of acrylamide content in bread might be considered important. This study is concerned with the qualitative and quantitative determinations of acrylamide in selected breads commonly consumed in Iran. The extraction level of acrylamide through three types of fibers, PEG, PDMS/DVB and PA, by DI-SPME-GC-FID in four selected types of baked breads were examined. The results of this study indicated that PEG fiber, as compared to the other fibers, was more reproducible and accurate. The concentration of acrylamide in Taftoon, Sangak, lavash and Barbari breads were, 146, 86, 26 and 135 (ppb) respectively
Journal title
Journal of Food Biosciences and Technology
Serial Year
2012
Journal title
Journal of Food Biosciences and Technology
Record number
2390943
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