Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

Gökmen, Vural

doi:10.1016/b978-0-12-802832-2.00023-1

Cited by 3 publications

(4 citation statements)

References 87 publications

(136 reference statements)

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Section: Introductionmentioning

confidence: 99%

“…Liquid chromatography-tandem mass spectrometry (LC-MS/MS) is the reference method for AA determination in food [ 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. This methodology has the advantage of not requiring AA derivatization, but an extensive clean-up methodology for sample defatting and deproteinization is necessary [ 9 ]. Due to the complexity of food matrices, which account for a large number of water-soluble compounds that affect chromatographic separation and interfere with detection method, LC requires isotope-labeled internal standards such as d3-acrylamide [ 16 , 17 , 18 ] and 13 C-3-acrylamide [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…The gas chromatography technique can also be used for AA quantification [ 19 , 20 ]. However, an AA derivatization is always required to promote its volatility and thermal stability [ 9 , 21 ]. Furthermore, the direct injection of AA results in a high background noise that limits the possibility to achieve a low detection limit [ 9 ] and the possibility to generate in situ AA in the heated GC injection port in the presence of AA precursors (sugars and asparagine) co-extracted from the food matrix [ 9 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Passos

Petronilho

Serôdio

et al. 2021

Foods

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Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodology for AA quantification without derivatization was developed for biscuits, for which the benchmark levels recommended by EFSA are 350 µg/kg, and 150 µg/kg for biscuits for infants and young children. Headspace-solid phase microextraction (HS-SPME) was used in 120 mL screwed-cap vials with a carboxen/polydimetylsiloxane fiber, 4 g of biscuits, and 10 mL of water during 15 min at room temperature under stirring. The addition of 30 mL of propanol under stirring during 15 min at room temperature and 15 min at 60 °C was used to promote AA transfer to the headspace. The fiber exposure was 45 min. A gas chromatography-mass spectrometry analysis allowed to obtain an external calibration curve at m/z 71, with linearity R2 > 0.99 and precision RSD < 9%. The detection and quantification limits were 27.4 µg/kg and 91.5 µg/kg, respectively. The methodology was successfully used in biscuits with lower AA amount, where mitigation strategies (asparaginase or pectate) were applied.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Passos

Petronilho

Serôdio

et al. 2021

Foods

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“…To date, several analytical methods dealing with the analysis of acrylamide have been reported, such as gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) [12,13,14,15,16,17], biosensors [18], and microchip electrophoresis [19]. For 5-HMF determination, the dominantly accepted methods were also LC-MS [20,21] and GC-MS [8].…”

Section: Introductionmentioning

confidence: 99%

Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

Shi

Shao

et al. 2019

Molecules

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Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25–5000 μg/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 μg/L and 4.66 μg/L, and 20.90 μg/L and 14.12 μg/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72–96.70% and 85.68–96.17% with RSD at 0.78–3.35% and 0.55–2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.

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Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times

Tepe

Çebi

Aydın

2020

Eur Food Res Technol

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Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

Cited by 3 publications

References 87 publications

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times

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