Originales breves
Acrilamida en patatas fritas y productos de aperitivo elaborados en la Comunidad Valenciana
Acrylamide in potato crisps and snack foods produced in the autonomous Community of Valencia [Spain]
Lourdes Zubeldia Lauzurica
, Josefa Gomar Fayos
Autor para correspondencia
zubeldia_lou@gva.es
Correspondencia: Lourdes Zubeldia Lauzurica. Conselleria de Sanitat. Dirección General de Salud Pública. Área de Seguridad Alimentaria. Micer Mascó, 31-33. 46010 Valencia. España.
Correspondencia: Lourdes Zubeldia Lauzurica. Conselleria de Sanitat. Dirección General de Salud Pública. Área de Seguridad Alimentaria. Micer Mascó, 31-33. 46010 Valencia. España.
Área de Seguridad Alimentaria, Dirección General de Salud Pública, Conselleria de Sanitat, Generalitat Valenciana, Valencia, España
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"afiliaciones" => array:1 [ 0 => array:1 [ "entidad" => "Área de Seguridad Alimentaria, Dirección General de Salud Pública, Conselleria de Sanitat, Generalitat Valenciana, Valencia, España" ] ] "correspondencia" => array:1 [ 0 => array:3 [ "identificador" => "cor1" "etiqueta" => "⁎" "correspondencia" => "Correspondencia: Lourdes Zubeldia Lauzurica. Conselleria de Sanitat. Dirección General de Salud Pública. Área de Seguridad Alimentaria. Micer Mascó, 31-33. 46010 Valencia. España." ] ] ] ] "titulosAlternativos" => array:1 [ "en" => array:1 [ "titulo" => "Acrylamide in potato crisps and snack foods produced in the autonomous Community of Valencia [Spain]" ] ] "pdfFichero" => "main.pdf" "tienePdf" => true "fechaRecibido" => "2006-04-20" "fechaAceptado" => "2007-03-14" "PalabrasClave" => array:2 [ "es" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Palabras clave" "identificador" => "xpalclavsec13967" "palabras" => array:4 [ 0 => "Acrilamida" 1 => "Alimentos" 2 => "Carcinógeno" 3 => "Seguridad alimentaria" ] ] ] "en" => array:1 [ 0 => array:4 [ "clase" => "keyword" "titulo" => "Key words" "identificador" => "xpalclavsec13968" "palabras" => array:4 [ 0 => "Acrylamide" 1 => "Foods" 2 => "Carcinogen" 3 => "Food safety" ] ] ] ] "tieneResumen" => true "resumen" => array:2 [ "es" => array:2 [ "titulo" => "Resumen" "resumen" => "<span class="elsevierStyleSectionTitle">Objetivos</span><p class="elsevierStyleSimplePara elsevierViewall">Evaluar el contenido de acrilamida en las patatas fritas y los productos de aperitivo elaborados en la Comunidad Valenciana y comparar los resultados con los de las principales organizaciones de seguridad alimentaria.</p> <span class="elsevierStyleSectionTitle">Métodos</span><p class="elsevierStyleSimplePara elsevierViewall">Se analizan 24 muestras de patatas fritas y 15 de productos de aperitivo. Se comparan los resultados con los procedentes de la Food and Drug Administration y de la Autoridad Europea de Seguridad Alimentaria.</p> <span class="elsevierStyleSectionTitle">Resultados</span><p class="elsevierStyleSimplePara elsevierViewall">El nivel medio (desviación estándar) de acrilamida en las patatas fritas de la Comunidad Valenciana es de 916 (656) μg/kg y en los productos de aperitivo 262 (346) μg/kg. Hay diferencias significativas en las 3 poblaciones comparadas. Los niveles de acrilamida en las patatas fritas de la Comunidad Valenciana son los más elevados.</p> <span class="elsevierStyleSectionTitle">Conclusiones</span><p class="elsevierStyleSimplePara elsevierViewall">Hay una gran dispersión en el contenido de acrilamida para el mismo tipo de productos. Se requieren más investigaciones en métodos de muestreo y análisis y actuaciones para reducir los niveles de acrilamida.</p>" ] "en" => array:2 [ "titulo" => "Abstract" "resumen" => "<span class="elsevierStyleSectionTitle">Objectives</span><p class="elsevierStyleSimplePara elsevierViewall">To evaluate acrylamide content in potato crisps and snack foods produced in the Valencian Community and to compare the results with those published by the main food safety organizations.</p> <span class="elsevierStyleSectionTitle">Methods</span><p class="elsevierStyleSimplePara elsevierViewall">Twenty-four samples of potato crisps and 15 samples of snack foods were analyzed. The results were compared with those from the Food and Drug Administration and the European Food Safety Authority.</p> <span class="elsevierStyleSectionTitle">Results</span><p class="elsevierStyleSimplePara elsevierViewall">The mean (SD) acrylamide level in the Valencian Community was 916 (656) μg/kg in potato crisps and 262 (346) μg/kg in snack foods. Significant differences were found in the 3 populations compared. Acrylamide levels in potato crisps in the Valencian Community were the highest.</p> <span class="elsevierStyleSectionTitle">Conclusions</span><p class="elsevierStyleSimplePara elsevierViewall">There was wide variation in acrylamide content for the same type of product. 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Información del artículo
ISSN: 02139111Idioma original: Español
DOI:10.1157/13108508
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