Determination of acrylamide in brewed coffee by dispersive liquid–liquid microextraction (DLLME) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)

Galuch, Marília B.; Magon, Thiago Ferreira dos Santos; Silveira, Roberta da; Nicácio, Antônio Eduardo; Pizzo, Jéssica S.; Bonafé, Elton Guntendorfer; Maldaner, Liane; Santos, Oscar Oliveira; Visentainer, Jesuí Vergílio

doi:10.1016/j.foodchem.2018.12.114

Cited by 81 publications

(18 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the analysis of AA in coffee, the cumbersome sample pretreatment leads to signal interference from interfering peaks in detecting AA by LC-MS. In contrast, AA was extracted from coffee brewing samples using dispersive liquid-liquid microextraction (DLLME) and detected by liquid chromatography-high resolution mass spectrometry (LC-HRMS) for the content of AA in coffee, which can effectively exclude the interference of impurities and improve the detection efficiency and accuracy (Galuch et al, 2019). Furthermore, Zhang and colleagues applied UPLC-MS / MS to determine AA in human urine and found higher AA levels in men than in women after a short-term diet, providing methodological support for assessing dietary exposure to AA in the short term (Y.…”

Section: Detection Methods Of Acrylamide Content In Foodmentioning

confidence: 99%

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Huang¹,

Jiang²,

Yang³

et al. 2021

NRFHH

View full text Add to dashboard Cite

Food safety is related to all aspects of human life, and the quality of food has a profound impact on people's lives and health. Acrylamide is a chemical pollutant produced by the Maillard reaction in baked goods such as potato chips, bread, and cookies. Studies have shown that acrylamide has neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and hepatosplenic toxicity in humans. However, the carcinogenicity of acrylamide in humans is still controversial, and it is unclear whether there is a significant correlation between human exposure to acrylamide and cancer incidence. This review aims to explore the latest research on the human health hazards of acrylamide and prevent or reduce the hazards of acrylamide to humans by detection methods, risk assessment, and mitigation measures to ensure people's food safety.

show abstract

Section: Detection Methods Of Acrylamide Content In Foodmentioning

confidence: 99%

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Huang¹,

Jiang²,

Yang³

et al. 2021

NRFHH

View full text Add to dashboard Cite

show abstract

“…Remarkable results (LOD: <15 µg kg −1 ; LOQ: <25 µg kg −1 ) were obtained for intraday repeatability (RSD < 1.5%) and between-day precision (RSD < 5%), demonstrating that this method is suitable for the determination of AA in cooked food products. Galuch et al extracted AA from coffee samples by the method of dispersion liquid-liquid microextraction, combined with ultra-performance LC-MS/MS and standard addition method, obtaining good detection sensitivity (LOD: 0.9 µg L −1 ; limit of quantitation (LOQ): 3.0 µg L −1 ) and precision (internal and inter-assay precision: 6-9%) [38]. Tolgyesi developed a hydrophilic interaction liquid chromatography tandem mass spectrometric (HILIC-MS/MS) to determine AA in gingerbread samples with high sugar content [39].…”

Section: Instrumental Analysis Strategies For Aa Content In Foodsmentioning

confidence: 99%

Review of Research into the Determination of Acrylamide in Foods

Pan

Liu

Yang

et al. 2020

Foods

View full text Add to dashboard Cite

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.

show abstract

“…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 ].…”

Section: Introductionmentioning

confidence: 99%

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

Passos

Petronilho

Serôdio

et al. 2021

Foods

View full text Add to dashboard Cite

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.

show abstract

Determination of acrylamide in brewed coffee by dispersive liquid–liquid microextraction (DLLME) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)

Cited by 81 publications

References 43 publications

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Contaminant acrylamide in food: toxicity, detection methods, mitigation measures and risk assessment for humans

Review of Research into the Determination of Acrylamide in Foods

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

Contact Info

Product

Resources

About