A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products

Arisseto, Adriana Pavesi; Toledo, Maria Cecília de Figueiredo; Govaert, Yasmine; Loco, Joris Van; Fraselle, Stéphanie; Degroodt, Jean-Marie

doi:10.1007/s12161-007-9001-4

Cited by 20 publications

(12 citation statements)

References 20 publications

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“…Although this study focused on finding a mild and facile laboratory scale route to new 6-methoxy scaffold β-carbolines synthesis, this work might has potential value in controlling the β-carboline formation during food processing. DOE optimisation of organic synthesis condition (Arisseto et al 2008;Erica et al 2013;Farah et al 2012;Jintao et al 2000;Teik Beng et al 2013) showed that temperature and catalyst was significant factors that determine the yield of this Maillard reaction (Figures 2-3). It was evident that both the temperature and time exhibit positive effects on the product yield of 6-methoxytetrahydro-β-carboline.…”

Section: Generalmentioning

confidence: 99%

Mass Spectrometry (LC-MS-MS) As a Tool in the Maillard Reaction Optimisation and Characterisation of New 6-methoxy-tetrahydro-β-carboline Derivatives

Goh¹,

Mordi²,

Mansor³

2015

JSM

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Four new 6-methoxy-tetrahydro-β-carboline derivatives (1-6-methoxy-1-phenyl-2,3,4,9-tetrahydro-1H-pyrido[3,4-b] indole, 2-6-methoxy-1-(4-methoxyphenyl)-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indole, 3-6-methoxy-1-methyl-2,3,4,9-tetrahydro-1H-pyrido [3,4-b]indole and 4-2-methoxy-4-(6-methoxy-2,3,4,9-tetrahydro-1H-pyrido[3,4-b]indol-1-yl) phenol) were prepared via the Maillard reaction using 5-methoxytryptamine and various aldehydes in water. The synthesis reaction conditions were optimised in catalyst loading, temperature and time using LC-MS for optimum yields. Surface response methodology and contour plot was selected as an approach for optimisation. The optimum yield could be achieved below 50 o C within 5 h at 7 mole % catalyst loading at yields > 70%. The β-carboline compounds produced were characterised using electrospray ionization mass spectrometry (ESI-MS) and electrospray tandem mass (ESI-MS/MS).The mass fragmentation patterns of this group of heterocyclic tetrahydro-ß-carboline compounds are described herein. Keywords: Catalyst loading; heterocyclic; optimization; 5-methoxytryptamine; 6-methoxy-tetrahydro-β-carboline ABSTRAK Empat terbitan baru 6-metoksi-tetrahidro-β-karbolina (1-6-methoksi-1-fenil-2,3,4,9-tetrahidro-1H-pirido[3,4-b]indol, 2-6-metoksi-1-(4-metoksifenil)-2,3,4,9-tetrahidro-1H-pirido[3,4-b]indol, 3-6-metoksi-1-metil-2,3,4,9-tetrahidro-1H-pirido[3,4-b]indol dan 4-2-metoksi-4-(6-metoksi-2,3,4,9-tetrahidro-1H-pirido[3,4-b]indol-1-yl)fenol ) telah disediakan melalui tindak balas

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Section: Generalmentioning

confidence: 99%

Mass Spectrometry (LC-MS-MS) As a Tool in the Maillard Reaction Optimisation and Characterisation of New 6-methoxy-tetrahydro-β-carboline Derivatives

Goh¹,

Mordi²,

Mansor³

2015

JSM

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“…A modified sample preparation for AA determination in difficult matrices such as cocoa and coffee by a LC-MS-MS was described by Arisseto et al (2008). For the identification and confirmation of AA, relative retention time and two diagnostic ions were monitored.…”

Section: High-performance Liquid Chromatographymentioning

confidence: 99%

A Review of Current Methods for the Determination of Acrylamide in Food Products

Tekkeli

Önal

2011

Food Anal. Methods

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Acrylamide (AA) is a potentially carcinogenic substance which is formed during heating of food products containing carbohydrates and asparagine. It was first detected in food products in 2002. Since that time, several analytical methods have been made available for the quantification of AA in various foods. Starting from the announcement in 2002, occurrence, formation, chemistry, toxicology, and potential health risk in the human diet have been investigated and methods of analysis have been reviewed in many articles. In this paper, current information and analytical methods for the determination of AA have been reviewed.

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“…In past years, a number of chromatographic methods have been developed to determine acrylamide such as gas chromatography (GC) with derivatization and high-performance liquid chromatography (HPLC) without derivatization. , Nowadays, most analytical methods are based on GC-MS and LC-MS/MS, − which appear to be acknowledged as the most useful and authoritative methods for the quantification of acrylamide in complex matrices. However, both GC-MS and LC-MS are high-cost and cannot be easily adopted by nonspecialized laboratories.…”

Section: Introductionmentioning

confidence: 99%

Determination of Trace Acrylamide in Starchy Foodstuffs by HPLC Using a Novel Mixed-Mode Functionalized Calixarene Sorbent for Solid-Phase Extraction Cleanup

Zhang

Deng

Zhao

et al. 2014

J. Agric. Food Chem.

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In this paper, a rapid and effective HPLC method, using tetraazacalix[2]arene[2]triazine-modified silica gel (NCSi) as solid-phase extraction (SPE) sorbent, was developed for the purification and determination of trace acrylamide in starchy foodstuffs. The main influence factors of SPE including amount of NCSi sorbent, sample flow rate, and volume and composition of washing solution were investigated and evaluated in the sample pretreatment step. The optimized purification effect was achieved at the sample flow rate of 3 mL/min with 100 mg of NCSi and 2 mL of washing solution (water, 100%). The HPLC separation was carried out on a C18 column (250×4.6 mm i.d., 5 μm) with a mobile phase of methanol/water (10:90, v/v). The linear range of the calibration curve was 4-4000 ng/mL with s correlation coefficient of >0.9999. The intraday and interday RSDs (n=5) of peak areas of acrylamide were 0.22 and 0.90% and the intraday and interday RSDs (n=5) of retention times were 0.50 and 1.63%, respectively. In addition, overall recoveries through the extraction and NCSi-SPE purification ranged from 73.13 to 98%. Compared with the commercial SPE sorbents, NCSi featured excellent selectivity to retain polar and nonpolar interferences in the sample matrices. The improved method was simple, rapid, accurate, and promising for the determination of trace acrylamide in starchy foods with a complex matrix.

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A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products

Cited by 20 publications

References 20 publications

Mass Spectrometry (LC-MS-MS) As a Tool in the Maillard Reaction Optimisation and Characterisation of New 6-methoxy-tetrahydro-β-carboline Derivatives

Mass Spectrometry (LC-MS-MS) As a Tool in the Maillard Reaction Optimisation and Characterisation of New 6-methoxy-tetrahydro-β-carboline Derivatives

A Review of Current Methods for the Determination of Acrylamide in Food Products

Determination of Trace Acrylamide in Starchy Foodstuffs by HPLC Using a Novel Mixed-Mode Functionalized Calixarene Sorbent for Solid-Phase Extraction Cleanup

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