Figure 1
Figure 2
Analysis of variance of acrylamide level in cereal products type on the Romanian market
| Parameter | Cereals products type | F value | ||||
|---|---|---|---|---|---|---|
| Biscuits | Confectionary | Bakery | Expanded cereals | Specialties | ||
| Acrylamide (μg/kg) | 330.7 (24.1-549.2) | 28.3 (9.2-99.3) | 27 (6.1-85.4) | 54.0 (48.0-60) | 188 (0) | 26.26 p < 0.001 |
Indicative values and benchmark levels for AA in cereal products set by the European Commission
| Cereal products | Year | |
|---|---|---|
| Indicative value 2013 (ppb) | Indicative value 2017 (ppb) | |
| Bread made from wheat | 80 | 50 |
| Soft bread, other than wheat bread | 150 | 100 |
| Biscuits and waffles | 500 | 350 |
| Crackers, except potato-based ones | 500 | 400 |
| Crunchy bread called Knäckebrot | 450 | 350 |
| Gingerbread | 1000 | 800 |
| Products similar to other products in this category | 500 | 300 |
Analysis of variance of acrylamide level in cereal products on the Romanian market on 2017 and 2018 period
| Parameter | Year | F value | |
|---|---|---|---|
| 2017 | 2018 | ||
| Acrylamide (μg/kg) | 355.4 (10-538.1)a | 91.03 (9-509.5)a | 0.2ns |
The linear range, limit of detection, recovery and precision of the method for acrylamide determination in bread and similar, biscuits and similar, respectively
| Product | Linear range | R2 | LOD (μg/kg) | LOQ (μg/kg) | Recovery (%) |
|---|---|---|---|---|---|
| Bread and similar | 7.23 – 312.88 μg/kg | 0.998 | 2.41 | 7.23 | 93.68 – 102.93 |
| Biscuits and similar | 17.59 – 2191.41 μg/kg | 0.999 | 4.63 | 13.89 | 93.68 – 102.93 |