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Related Experiment Videos

Semicarbazide formation in azodicarbonamide-treated flour: a model study.

Adam Becalski1, Benjamin P-Y Lau, David Lewis

  • 1Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada. Adam_Becalski@hc-sc.gc.ca

Journal of Agricultural and Food Chemistry
|September 18, 2004
PubMed
Summary

Semicarbazide forms in flour treated with azodicarbonamide (a flour additive) when heated. This chemical contaminant was also detected in bread baked from this treated flour, indicating a baking process risk.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Food Safety

Background:

  • Semicarbazide has been detected in foods processed with azodicarbonamide-containing rubber gaskets.
  • Azodicarbonamide is an approved flour additive in some countries, raising food safety concerns.

Purpose of the Study:

  • To investigate the formation of semicarbazide during the baking process.
  • To quantify semicarbazide levels in flours and bread containing azodicarbonamide.

Main Methods:

  • Isotope dilution (13C15N2-semicarbazide) liquid chromatography electrospray tandem mass spectrometry (LC-MS/MS) was employed.
  • Samples underwent homogenization, extraction, derivatization, and solvent exchange prior to analysis.
  • Analysis utilized a C18 column with a specific mobile phase gradient.

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Main Results:

  • Semicarbazide was formed during dry heating of azodicarbonamide-treated flours at 150-200°C.
  • Detected semicarbazide levels reached up to 0.2 mg/kg in treated flours.
  • Similar semicarbazide levels were found in the crusts of bread baked from azodicarbonamide-treated flour.

Conclusions:

  • The baking process can lead to the formation of semicarbazide from azodicarbonamide-treated flour.
  • Semicarbazide contamination is a potential risk in baked goods made with azodicarbonamide-containing flour.