Table 1.
Colour parameter values, acrylamide (AA) and 5-hydroxymethylfurfural (HMF) content in commercial products.
| Products | AA (µg/kg) |
AA Benchmark Levels 1 (μg/kg) |
HMF (mg/kg) |
L* | a* | b* |
|---|---|---|---|---|---|---|
| French fries sold as ready to eat | 377 ± 86 bc | 500 | 17.1 ± 4.0 d | 66.1 ± 2.4 a | 3.7 ± 1.3 c | 18.0 ± 0.3 a |
| Potato crisps | 546 ± 68 a | 750 | 46.3 ± 6.0 c | 60.8 ± 2.1 b | 5.8 ± 1.7 c | 16.2 ± 2.5 ab |
| Soft wheat bread | 55.0 ± 24 d | 50 | 82.2 ± 19 b | 52.2 ± 6.1 cd | 14.7 ± 4.9 b | 18.5 ± 3.3 ab |
| Crisp wheat bread | 312 ± 56 c | 350 | 130 ± 10 a | 48.9 ± 3.8 d | 27.1 ± 2.2 a | 15.1 ± 1.7 b |
| Breakfast cereals | 403 ± 110 abc | 300 | 69.0 ± 15 b | 59.2 ± 3.9 bc | 10.5 ± 2.4 b | 20.6 ± 2.9 a |
| Biscuits | 523 ± 95 ab | 350 | 92.1 ± 25 b | 50.7 ± 4.8 cd | 17.3 ± 5.9 b | 19.4 ± 2.1 a |
Data are expressed as mean values ± standard deviations (SDs) of ten independent samples (n = 10). 1 Acrylamide benchmark levels according to Commission Recommendation 2017/2158/EU [21]. Mean values in columns with the same letter are not significantly different (p < 0.05). L*, a* and b*: components of surface colour (L* represents lightness, positive a* = red, negative a* = green, positive b* = yellow and negative b* = blue).