Dados do Trabalho

Título

SIMULTANEOUS DETERMINATION OF ACRYLAMIDE AND 5-HMF IN BREAD SAMPLES

Introdução

Bread is a widely consumed food around the world, but its composition and processing can be a route to acrylamide and 5-hydroxymethylfurfural (5-HMF) formation. Their toxicity to humans, motivates the development of reliable methods to monitor the risk of exposure to them. In this study was validated a green method simultaneous method for determing acrylamide and 5-HMF in bread.

Material e Métodos

For extraction, 2 g of degreased sample and 10 mL methanol were used, followed by the cleaning step with Carrez I and II (1 mL of each). An aliquot (1 mL) of the extract was centrifuged at 3354 × g and filtered with a 0.45 µm PVDF filter. The determination was carried out in a HPLC-PDA coupled with a C18 column eluting with a flow rate of 0.6 mL/min (acetonitrile 5% v/v) until 17 min. Acrylamide was quantified at 210 nm and 5-HMF at 284 nm. The GREEnness metric tool was used to compare this method with the standard protocol.

Resultados e Discussão

The method was validated and meet to accordance with guidelines for average recovery (100.7% and 100.1%), uncertainty (2.1% and 6.2%) to acrylamide and 5-HMF respectively, and quantification limits 65 ug/kg for both. The linearity ranged from 0.05 µg/mL to 5 µg/mL. The method was applied to random collected samples of white and brown bread from local shops in Rio Grande/RS. The GREEnness metric tool was improved by comparison to the standard method because the proposed one had less steps and generated little waste (score of 0.57).

Conclusão

Despite the cost is not considered in the greenness evaluation is important to highlight that the expensive adsorbent were not used. The found levels of AA were 3.46 ± 1.56 mg/kg while for 5-HMF were 0.28 ± 0.07 mg/kg. These findings are concern for health risks associated with bread consumption, especially the one produced with whole grain. Since the formation of the compounds is inevitable during breadmaking, it is crucial to standardize processing conditions and recipes to mitigate it.