Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry

Nematollahi, Amene; Kamankesh, Marzieh; Hosseini, Hedayat; Ghasemi, Jahan B.; Hosseini-Esfahani, Firoozeh; Mohammadi, Abdorreza

doi:10.1016/j.jcs.2019.03.019

Cited by 57 publications

(24 citation statements)

References 21 publications

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“…It is known that the difference in the food composition and in the processing parameters applied influence the AA content, the highest values being found in crackers in which just salt was added, compared to the ones where another ingredient was added. Similar results were obtained by Cieślik et al (2019) and Nematollahi et al (2019) who found for pretzels an AA content ranging from 69.3 to 124 μg/kg, and 126.90 μg/kg, respectively. Higher AA levels were found in the survey conducted by Gündüz et al (2017) where the mean AA content for crackers was 604 μg/kg.…”

Section: Aa Content Of Crackerssupporting

confidence: 89%

“…In the fine bakery composition, the addition of sugar or similar ingredients can affect the AA level of end product. For sponge cake an AA level of 16.67 μg/kg was found in our study, while Nematollahi et al (2019) found for the same product commercialized on Iran market an average content of 148.33 μg/kg. In this category of food products, the highest AA content was obtained in cremeschnitte sample (99.01 µg/kg), the other products analysed having a level ranging between 12.57 and 30.96 µg/kg.…”

Section: Aa Content Of Fine Bakery Productssupporting

confidence: 58%

“…Similar results were obtained by Mesías et al (2019) who showed that wholegrain biscuits had an AA content higher with nearly 50% compared to refined cereal biscuits. By analysing 71 different cereal-based products, Nematollahi et al (2019) concluded that the AA level is dependent on the type of raw material and ingredients used, formulation recipe and baking parameters. The results showed that the AA content ranged between 76.68 to 583.60 μg/kg, with the highest average amount found for wafer (233.94 μg/kg).…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Mihai

Negoiţă

Horneț

2020

Ann.UDJG.FoodTechnology

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This study reports the acrylamide (AA) content of some cereal-based products purchased from different Romanian suppliers. The AA level was determined by using gas chromatography tandem mass spectrometry (GC-MS/MS) in SRM mode. The analytical method was characterized by a high degree of sensitivity (limit of detection (LOD) = 1.23 μg/kg, and limit of quantification (LOQ) = 3.70 μg/kg). A total of 46 food samples of bread, biscuits, and similar products (doughnuts, cakes, cookies etc.) were analysed. The results showed that the AA level varied between food samples, for soft bread (5.63-85.05 µg/kg), biscuits (8.55-548.80 µg/kg), crackers (13.92-167.58 µg/kg) and for similar products (12.57-99.01 µg/kg) which were lower than the benchmark levels set by the Commission Regulation (EU) 2017/2158. The highest AA content (548.80 µg/kg) was found for biscuits, while the lowest AA content (5.63 µg/kg) was obtained for wheatbased bread. From the analysed products, 4 biscuit samples exceeded the benchmark levels of 350 µg/kg established by European Union.

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Section: Aa Content Of Crackerssupporting

confidence: 89%

Section: Aa Content Of Fine Bakery Productssupporting

confidence: 58%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Mihai

Negoiţă

Horneț

2020

Ann.UDJG.FoodTechnology

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“…Therefore, SPME has the characteristics of low cost, simple device and operation, fast, efficient, and high sensitivity. As a unique sample pretreatment and enrichment method, SPME has also been paid attention to in the detection of AA [51,52]. A direct, fast strategy based on headspace SPME has been developed for AA extraction from coffee beans [53].…”

Section: Instrumental Analysis Strategies For Aa Content In Foodsmentioning

confidence: 99%

Review of Research into the Determination of Acrylamide in Foods

Pan

Liu

Yang

et al. 2020

Foods

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Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.

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“…At present, the determination methods of acrylamide in food mainly include gas chromatography (GC) [14][15][16], gas chromatography-mass spectrometry (GC-MS) [17][18][19], high performance liquid chromatography (HPLC) [20][21][22] and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) [23][24][25]. GC and HPLC are relatively inexpensive and ubiquitous in research laboratory and testing institution, however, the sensitivity and accuracy of these two methods are relatively low, the results of this experiment are susceptible to impurities and matrix effects, and stability and repeatability are relatively poor.…”

mentioning

confidence: 99%

Determination of acrylamide in foods by automatic accelerated solvent extraction and gas chromatography-mass spectrometry

Kang¹,

Ma²,

Li³

et al. 2020

AChrom

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The aim of the experiment is to establish a method for the determination of acrylamide in food by automatic accelerated solvent extraction-gas chromatography-mass spectrometry. D3-acrylamide was used as isotope internal standard, crushed samples were extracted and purified by automatic accelerated solvent, acrylamide was derivatized into 2,3-dibromopropanamide by potassium bromide and potassium bromate under acidic conditions, and then the derivative was extracted by ethyl acetate and detected by gas chromatography-mass spectrometry. The method had a good linear relationship in the concentration range of 10–2000 ng/mL, and the coefficient of determination (R2) was 0.9997. The detection limit of the method was 3 μg/kg. The quantification limit of the method was 10 μg/kg. The standard addition recovery of acrylamide was between 105 and 120%, and the relative standard deviation of the recovery of acrylamide was less than 3.0%. The experimental result showed that the method was simple, sensitive, efficient and accurate, and could be used for the determination of acrylamide in food.

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Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry

Cited by 57 publications

References 21 publications

Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Assessment of the acrylamide level of cereal-based products from Romania market in accordance with Commission Regulation (EU) 2017/2158

Review of Research into the Determination of Acrylamide in Foods

Determination of acrylamide in foods by automatic accelerated solvent extraction and gas chromatography-mass spectrometry

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