Analysis of toxic compounds present in bread baked under different conditions

  The project required the validation, improvement and fine-tuning of a semi-quantitative analytical method to identify, analyse and compare analytes in a complex matrix. The objective was to provide information on the presence of acrylamide and PAHs in the different samples analysed. In this way, our client was able to reach different conclusions on how the baking conditions of bread influence the presence of these potentially toxic compounds.

The samples were subjected to analytical treatment using ultrafreezing, extraction and purification techniques in order to preserve the samples, isolate the chemical compounds of interest and avoid possible interferences. Initially, an ultrafreezer was used to avoid degradation of the samples and to facilitate their crushing. During the analysis, a solid phase extraction (SPE) as well as an extraction and purification process using the QuEChERS method was carried out. The aim of these techniques was, from the initial sample, to isolate the analytes in a representative sample as clean as possible, thus minimising the presence of other compounds that could hinder or eclipse the signal of the compounds to be analysed (in this case PAHs and acrylamide).

The analysis of the samples was performed by HPLC-MS (acrylamide) and GC-MS (PAHs). Signal identification and processing was performed using chromatography software and the NIST database. Moreover, the calculation of concentrations, data processing and interpretation of results were performed with the support of statistical tools.

The results obtained were essential for our client to know the influence of baking conditions on the presence of these compounds in breads, and to be able to design improvement strategies.