Contribution of metrology on determination of acrylamide in foodstuffs

André, Catarina; Delgado, Inês; Jesus, Susana; Ramos, Ana; Brandão, Carlos; Félix, Nelson; Castanheira, Isabel

http://hdl.handle.net/10400.18/3754

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Abstract(s)

The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLC-PDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.