Rapid methods for detecting acrylamide in thermally processed foods: A review

Hu, Qinqin; Xu, Xiahong; Fu, Yingchun; Li, Yanbin

doi:10.1016/j.foodcont.2015.03.021

Cited by 69 publications

(28 citation statements)

References 85 publications

(56 reference statements)

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“…In order to reduce analysis time, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) with time of flight (TOF) was used for the determination of acrylamide along with its intermediates and kinetic parameters. 43 The acrylamide content of mashed potato and cookies, as analyzed by LC-MS, was in the region of 8.974 and 0.151 μg kg −1 , respectively. Acrylamide content of potato chips, and french fries was in the range of 0.50-9.250 and <0.02 μg kg −1 , respectively.…”

Section: Analytical Methods For Estimation Of Acrylamide In Foodsmentioning

confidence: 99%

“…The main advantage of using LC‐MS is that it avoids derivatization and provides a stable mode of interference between matrix and ion suppression. In order to reduce analysis time, ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐MS/MS) with time of flight (TOF) was used for the determination of acrylamide along with its intermediates and kinetic parameters . The acrylamide content of mashed potato and cookies, as analyzed by LC‐MS, was in the region of 8.974 and 0.151 µg kg −1 , respectively.…”

Section: Analytical Methods For Estimation Of Acrylamide In Foodsmentioning

confidence: 99%

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Overview on mitigation of acrylamide in starchy fried and baked foods

Baskar

Aiswarya

2018

J Sci Food Agric

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Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.

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Section: Analytical Methods For Estimation Of Acrylamide In Foodsmentioning

confidence: 99%

Section: Analytical Methods For Estimation Of Acrylamide In Foodsmentioning

confidence: 99%

Overview on mitigation of acrylamide in starchy fried and baked foods

Baskar

Aiswarya

2018

J Sci Food Agric

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“…99% purity, concentration 1000 mg L -1 in methanol) (AA) was purchased from Ultra Scientific (N. Kingstown, Rhode Island, USA), internal standard of labeled acrylamide (1,2,(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13) C labelled AA) (IS), min. 99% purity (+100 ppm hydroquinone) of concentration of 1000 mg L -1 in methanol was from Cambridge Isotope Laboratories, Inc. (Andover, MA, USA).…”

Section: Chemicals and Reagentsmentioning

confidence: 99%

“…Worldwide, in recent years several methods have been developed for the determination of AA from food products. [9][10][11] Although in the last decade were published a large number of analytical methods based on gas chromatography (GC) [12][13][14][15][16][17] and liquid chromatography (LC) coupled with mass spectrometry (MS; MS/MS), [18][19][20][21][22] the methods are mainly used by private laboratories and official control authority for routine analysis of AA in food products. Last publications apparently confirm the validity of LC and GC techniques, which enables to guarantee the determination Vol.…”

Section: Introductionmentioning

confidence: 99%

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

Negoiţă¹,

Culeţu²

2016

Journal of the Brazilian Chemical Society

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A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg -1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg -1 , respectively. Accuracy obtained through the bias of 2 certified reference materials ("crisp bread -ERM ® -BD272" and "rusk -ERM ® -BD274") gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg -1 ), biscuits (between LOD and 2405.0 µg kg ).

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“…It is soluble in polar solvents, such as water and alcohol (1,2). ACR is used in the production of polymers for applications in various chemical industries, such as cosmetics, water and wastewater management, road construction, and papermaking.…”

Section: Introductionmentioning

confidence: 99%