Development of a sample preparation method for acrylamide determination in cocoa via silylation

Surma, Magdalena; Sadowska-Rociek, Anna; Cieśłik, Ewa

doi:10.1039/c6ay00931j

Cited by 10 publications

(11 citation statements)

References 19 publications

(32 reference statements)

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“…Three sub-samples of this homogenized sample were then used for AA determination. The samples were prepared using previously described methods, with a few modifications [13,14]. The analytical protocol used in this study was previously optimised and validated in-house [15].…”

Section: Methodsmentioning

confidence: 99%

Dietary acrylamide exposure from traditional food products in Lesser Poland and associated risk assessment

Cieślik¹,

Cieślik²,

Topolska³

et al. 2020

Ann Agric Environ Med.

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Introduction and objective. Acrylamide (AA) is a carcinogenic and genotoxic food contaminant occurring in carbohydraterich foods produced at high cooking temperatures. The aim of the study was to determine the importance of AA exposure with respect to traditional food and to assess the associated risks. Materials and method. 165 food samples were collected from local markets in Lesser Poland. The participants enrolled in the study were 500 residents: (males-179, females-321) who had purchased food from local markets. Exposure of the participants to AA was assessed by combining the analytical AA results with data on the individual consumption of traditional foods. Risk assessment of AA exposure from traditional foods was estimated and the margin of exposure (MOE) values were calculated. Results. The highest mean AA level was measured in pretzels (92 µg kg −1), followed by bagels (74.81 µg kg −1) and pork paté (59.56 µg kg −1). The average and 95th percentile values of AA exposure were 0.213 and 0.458 [µg kg −1 body weight (BW) day −1 ]. The calculated values of MOE for the average [798 and 2,019 for both benchmark dose lower confidence limit (BMDL) 0.17 and 0.43 mg kg −1 BW day −1 ] and 95th percentile AA exposure values (371 and 939 for both BMDL 0.17and 0.43 mg kg −1 BW day −1) suggest that there is a health concern with respect to adult residents. Conclusions. The results of the study confirm the general recommendation to the consumers, especially certain population groups, to eat a balanced healthy diet and to limit the amount of baked cereal products and fried products.

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Section: Methodsmentioning

confidence: 99%

Dietary acrylamide exposure from traditional food products in Lesser Poland and associated risk assessment

Cieślik¹,

Cieślik²,

Topolska³

et al. 2020

Ann Agric Environ Med.

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“…The sample extraction, clean-up, analysis and the solutions of calibration standards for all analytes were prepared according to our previous reports [19,20].…”

Section: Simultaneous Sample Preparation Methods For Pahs 3-mcpd and mentioning

confidence: 99%

“…It can be a new concept in view of its quickness, easiness, cheapness, effectiveness, ruggedness and safeness. As yet, this approach has shown its usefulness in the analysis of PAHs, 3-MCPD and AA in food [18][19][20]. However, to our best knowledge, the possibility of QuEChERS application for simultaneous sample preparation in the PAHs, 3-MCPD and AA analysis has still remained unexplored.…”

Section: Introductionmentioning

confidence: 99%

Assessment of thermal processing contaminant levels in dried and smoked fruits

Surma

Sadowska-Rociek

Cieśłik

2018

Eur Food Res Technol

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The paper reports the levels of thermal processing contaminants such as polycyclic aromatic hydrocarbons (PAHs), 3-monochloropropane-1,2-diol (3-MCPD) and acrylamide (AA) in 28 dried (raisins, dates, apricots, cranberries and plums-prunes) and 15 smoked (pears, apples and plums) fruit samples from Polish retail market. Analytes were determined using GC-SIM-MS, after being subjected to modified QuEChERS method. The results showed that almost all PAHs were detected in smoked fruit samples, except of dibenzo(a,h)anthracene, which was identified only in 4 from 15 samples. In case of dried fruits they were quantified in all 28 samples. The highest 3-MCPD content in group of smoked fruits was noted in plums (70.9 µg kg −1), while in dried fruits for raisins (33.0 µg kg −1). The lowest amount, with the value of 9.3 µg kg −1 was identified in dried raisins and cranberry. In the group of smoked fruits, the lowest AA amount was found in apple sample (19.6 µg kg −1) and the highest in sample of plums (730 µg kg −1) followed by pears sample (696 µg kg −1). The AA concentration in dried fruits ranged from < LOQ for dates sample, raisins, and cranberry samples to 141 µg kg −1 for plums sample in our best knowledge, the present paper is the first study concerning the level of the contamination by these heat-induced compounds in such a diversity of foodstuffs such as dried and smoked fruits.

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“…In addition, GC–MS quantification is hampered by the lack of unique ion of acrylamide (which is a low-mass monomer) and matrix interference. Therefore, liquid chromatography–tandem MS (LC–MS/MS) is the most utilized method for the determination of acrylamide not only in chocolate but also in other complex matrices. − An alternative solution, with good sensitivity and selectivity, is the derivatization of acrylamide via bromination or silylation and conducting analysis by GC–MS or GC–MS/MS. − …”

Section: Introductionmentioning

confidence: 99%

Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate

Kruszewski

Obiedziński

2020

J. Agric. Food Chem.

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This study was aimed to evaluate the level of furan and acrylamide contamination in cocoa and noncocoa raw materials, in masses from processing stages, and in chocolates originating from three factories. Acrylamide was determined by the gas chromatography–mass spectrometry (GC–MS) method using the QuEChERS procedure with dispersive solid-phase extraction clean-up and isotopic standard (2,3,3-d 3-acrylamide). Furan was analyzed by the headspace solid-phase microextraction/GC–MS technique with the d 4-furan marker. Both analytical methods were validated in terms of accuracy, precision, and linearity as well as the limit of detection (LOD) and limit of quantification (LOQ). Among all raw materials, the most abundant in acrylamide were cocoa masses and powders (83.0–127.5 ng g–1). Roasting of cocoa beans increased the content of acrylamide 2–3-fold. The obtained results indicate that acrylamide might be formed during wet conching. Only in cocoa powders and lecithin, it was possible to quantify furan (3.7–10.2 and 16.3 ng g–1, respectively). Roasting of cocoa beans increased the content of furan from

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Development of a sample preparation method for acrylamide determination in cocoa via silylation

Cited by 10 publications

References 19 publications

Dietary acrylamide exposure from traditional food products in Lesser Poland and associated risk assessment

Dietary acrylamide exposure from traditional food products in Lesser Poland and associated risk assessment

Assessment of thermal processing contaminant levels in dried and smoked fruits

Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate

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