Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

Abstract

The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F 0 of 10-25 min at 121 ± 3°C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g −1 , for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R 2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R 2 ≤ 0.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated Kfold-CV: 0.97 ± 0.03 ≤ R 2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g −1) for both olive cultivars. Etongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts

“…The samples were prepared by homogenizing the fine-grained olive to aqueous paste using deionized water, and the brine solutions were also diluted using deionized water to obtain the same proportions as olive. E-tongue membranes showed an increased response with a rising acrylamide content in olive oil and brine solutions, as reported by Martin-Vertedor et al [82]. In contrast, an electronic nose, or E-nose, is a sensor device with four gas sensor chips and metal oxide sensors and a data collection block that evaluates organic compounds responsible for the odor of cooked food.…”

Electronic nose application for the discrimination of sterilization treatments applied to Californian‐style black olive varieties

“…However, one study 2 has described the prediction of cooking defects produced by the application of different sterilization treatments to two varieties of oxidized black olives using an electronic tongue. These researchers also found that olive cultivar and sterilization treatment has a significant impact on the amount of cooking defect found due to its relationship with a toxic substance (acrylamide) in Californian‐style black olives 26 . Other researchers 27 have argued that electronic noses can be used as olfactory sensors to detect abnormal fermentation (such as zapateria , butyric , putrid , and musty ) in table olive defects in order to ensure their quality at industrial level.…”

“…These researchers also found that olive cultivar and sterilization treatment has a significant impact on the amount of cooking defect found due to its relationship with a toxic substance (acrylamide) in Californian-style black olives. 26 Other researchers 27 have argued that electronic noses can be used as olfactory sensors to detect abnormal fermentation (such as zapateria, butyric, putrid, and musty) in table olive defects in order to ensure their quality at industrial level. In this way these results indicated the feasibility of these devices as rapid analytical tools for monitoring the elaboration process of table olives.…”

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

“…Regarding the volatile compounds, Californian-style black olives have a characteristic odour of a cooked sensory note [ 15 , 23 , 41 ] that is mainly provoked by the thermal treatment that was used to stabilize these types of olives. Following IOC regulations, the results obtained by these researchers can classify table olives that have been submitted to different sterilization treatments into different sensory categories after considering the predominantly perceived defect (PPD) and intensity attributes.…”

“…In the NMR spectrum, acrylamide is not directly quantifiable, so these researchers established a correlation between the reference value and the corresponding NMR spectrum using a partial least squares (PLS) regression [ 44 ]. Furthermore, Martín-Vertedor et al [ 41 ] established a direct linear model between acrylamide content and potentiometric electronic tongue to monitor the content of this toxic substance in Californian-style black olive. Therefore, the use of electronic devices for acrylamide detection is of interest since industries will be able to determine the content of this toxic substance quickly, efficiently, and reliably.…”