DETERMINATION OF ACRYLAMIDE IN SELECTED TYPES OF IRANIAN BREADS BY SPME TECHNIQUE

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MOTAGHI M.M.; SEYEDAIN ARDEBILI M.; HONARVAR M.; MEHRABANI M.; BAGHIZADEH A.

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Journal Paper

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Journal: Journal of Food Biosciences and Technology Year:2012 | Volume:2 | Issue:2 Page(s): 57-64

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Title

DETERMINATION OF ACRYLAMIDE IN SELECTED TYPES OF IRANIAN BREADS BY SPME TECHNIQUE

Author(s)

Keywords

ACRYLAMIDE

FLAT BREADS

GC/FID

IRANIAN BREADS

SPME

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-GCFID 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.

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APA: Copy

MOTAGHI, M.M., SEYEDAIN ARDEBILI, M., HONARVAR, M., MEHRABANI, M., & BAGHIZADEH, A.. (2012). DETERMINATION OF ACRYLAMIDE IN SELECTED TYPES OF IRANIAN BREADS BY SPME TECHNIQUE. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 2(2), 57-64. SID. https://sid.ir/paper/581312/en

Vancouver: Copy

MOTAGHI M.M., SEYEDAIN ARDEBILI M., HONARVAR M., MEHRABANI M., BAGHIZADEH A.. DETERMINATION OF ACRYLAMIDE IN SELECTED TYPES OF IRANIAN BREADS BY SPME TECHNIQUE. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2012;2(2):57-64. Available from: https://sid.ir/paper/581312/en

IEEE: Copy

M.M. MOTAGHI, M. SEYEDAIN ARDEBILI, M. HONARVAR, M. MEHRABANI, and A. BAGHIZADEH, “DETERMINATION OF ACRYLAMIDE IN SELECTED TYPES OF IRANIAN BREADS BY SPME TECHNIQUE,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 2, no. 2, pp. 57–64, 2012, [Online]. Available: https://sid.ir/paper/581312/en

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