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A method for determination of acrylamide in bread by UPLC-MS/MS

2020-09-16Conference object Restricted access
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dc.contributor.authorCopeto, Sandra
dc.contributor.authorJesus, Susana
dc.contributor.authorMotta, Carla
dc.contributor.authorCoelho, Inês
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2021-03-10T09:02:01Z
dc.date.available2021-03-10T09:02:01Z
dc.date.issued2020-09-16
dc.description.abstractAcrylamide is a contaminant present especially in baked and fried rich starchy food products, such as french fries, bread, cookies and coffee. It is a product of the Maillard Reaction formed during food processing, at high temperatures by the reaction between free amine groups (amino acids/proteins) and the carbonyl group (sugars/carbohydrates). Acrylamide is classified by the International Agency for Research on Cancer as a carcinogenic substance to humans, and its quantification is essential to control the exposure risk. Since the discovery of its presence in food, several studies have been conducted to developed extraction procedures for acrylamide quantification. The present study aims to develop a cleaning method suitable for several food matrices, like bread and chips, followed by liquid chromatography coupled to a mass detector method (LC-MS/MS) for acrylamide quantification. To achieve this aim, the use of solid-phase extraction and several salts mixtures, such as QuEChERS type, was implemented. The results obtained through the application of mixture 1 (figure 1) were not satisfactory. In this case we observed the tailing effect as well as low recovery of the internal standard, with recovery values below 50%. For the extraction method using mixture 2 (figure 2 and 3) the results were satisfactory, where a spike recovery between 85 to 112% was obtained and the results of the certified reference material varied between 71 and 80 µg/kg, which is within the range of uncertainty. The acrylamide response was linear over a concentration range of 5 to 80 µg/L with a correlation coefficient of the calibration curve above 0.995. The limit of quantification (LOQ) was established at 5 mg/kg. The presented method, LC-MS/MS, with mixture 2 is adequate for the determination of acrylamide in bread , accomplishing the performance criteria of the regulation published by the European Commission, COMMISSION REGULATION (EU) 2017/2158 of 20 November 2017.pt_PT
dc.description.sponsorshipThe authors appreciate the financial support of MISAGE project LISBOA-01-0145-FEDER-024172). This project has received financial support from the Fundação para a Ciência e a Tecnologia (FCT), Portugal.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7400
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectAcrylamidept_PT
dc.subjectBreadpt_PT
dc.subjectUPLC-MS/MSpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleA method for determination of acrylamide in bread by UPLC-MS/MSpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePraga, Republica Checapt_PT
oaire.citation.title5th IMEKOFOODS - Metrology for Sustainable Food Production, 16-18 September 2020pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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