Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

Gökmen, Vural

doi:10.1016/b978-0-12-802832-2.00023-1

Cited by 4 publications

(5 citation statements)

References 87 publications

(136 reference statements)

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“…Bioactive components can provide significant health benefits regarding antioxidants and antimicrobial activities (Yousaf et al, 2021). These bioactive components are available primarily in a modest amount in whole grains, including minor and significant millets, fruits, and vegetables (Gokmen, 2015). Bioactive compounds are classified into different categories, such as alkaloids, phenolic compounds (carotenoids and flavonoids), terpenes, and terpenoids, which are responsible for modulating various metabolic processes having a positive effect on health, mainly antioxidant activity, inhibition of induction of enzymes, gene expression, and receptor activities (Croteau et al, 2000).…”

Section: Advantages Of Kodo Millet and Its Productsmentioning

confidence: 99%

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Shikha,

Kumar,

Sharanagat

et al. 2024

J Food Process Engineering

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Millets are small‐seeded annual crops grown as cereal grains. They are known for their nutritional benefits and their role in preventing health problems. These grains are classified into major and minor millets. Kodo millet (Paspalum scrobiculatum), one of the minor millets, originated from Africa as a drought‐resistant crop and was domesticated in India in 3000 BC. It is grown in various states of India and is widely distributed in tropical and subtropical regions of the world. The Kodo seed is rich in phytochemical compounds and dietary fibers with remarkable storage properties. It can be stored for extended periods under normal storage conditions and is found as a famine crop, which means it can be used as an alternative to major cereals. Kodo millet is a rich source of phenolic compounds known for their antioxidant properties. It also contains antinutritional factors that can limit its use, but these can be reduced by proper processing methods to enhance its food applications. Different traditional methods, such as milling, decortication, roasting, germination, and fermentation, along with novel techniques such as microwave, cold plasma and ultrasound treatment significantly impact the value addition of Kodo millet and the development of various food products. Therefore, this review provides valuable information on the nutritional profile, processing methods, and food applications of Kodo millet.

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Section: Advantages Of Kodo Millet and Its Productsmentioning

confidence: 99%

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Shikha,

Kumar,

Sharanagat

et al. 2024

J Food Process Engineering

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Section: Introductionmentioning

confidence: 99%

“…Liquid chromatography-tandem mass spectrometry (LC-MS/MS) is the reference method for AA determination in food [ 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. This methodology has the advantage of not requiring AA derivatization, but an extensive clean-up methodology for sample defatting and deproteinization is necessary [ 9 ]. Due to the complexity of food matrices, which account for a large number of water-soluble compounds that affect chromatographic separation and interfere with detection method, LC requires isotope-labeled internal standards such as d3-acrylamide [ 16 , 17 , 18 ] and 13 C-3-acrylamide [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…The gas chromatography technique can also be used for AA quantification [ 19 , 20 ]. However, an AA derivatization is always required to promote its volatility and thermal stability [ 9 , 21 ]. Furthermore, the direct injection of AA results in a high background noise that limits the possibility to achieve a low detection limit [ 9 ] and the possibility to generate in situ AA in the heated GC injection port in the presence of AA precursors (sugars and asparagine) co-extracted from the food matrix [ 9 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

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HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Passos

Petronilho

Serôdio

et al. 2021

Foods

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Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodology for AA quantification without derivatization was developed for biscuits, for which the benchmark levels recommended by EFSA are 350 µg/kg, and 150 µg/kg for biscuits for infants and young children. Headspace-solid phase microextraction (HS-SPME) was used in 120 mL screwed-cap vials with a carboxen/polydimetylsiloxane fiber, 4 g of biscuits, and 10 mL of water during 15 min at room temperature under stirring. The addition of 30 mL of propanol under stirring during 15 min at room temperature and 15 min at 60 °C was used to promote AA transfer to the headspace. The fiber exposure was 45 min. A gas chromatography-mass spectrometry analysis allowed to obtain an external calibration curve at m/z 71, with linearity R2 > 0.99 and precision RSD < 9%. The detection and quantification limits were 27.4 µg/kg and 91.5 µg/kg, respectively. The methodology was successfully used in biscuits with lower AA amount, where mitigation strategies (asparaginase or pectate) were applied.

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“…To date, several analytical methods dealing with the analysis of acrylamide have been reported, such as gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) [12,13,14,15,16,17], biosensors [18], and microchip electrophoresis [19]. For 5-HMF determination, the dominantly accepted methods were also LC-MS [20,21] and GC-MS [8].…”

Section: Introductionmentioning

confidence: 99%

Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

Shi

Shao

et al. 2019

Molecules

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Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25–5000 μg/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 μg/L and 4.66 μg/L, and 20.90 μg/L and 14.12 μg/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72–96.70% and 85.68–96.17% with RSD at 0.78–3.35% and 0.55–2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.

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Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

Cited by 4 publications

References 87 publications

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

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