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.