Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Jozinović, Antun; Šarkanj, Bojan; Ačkar, Đurđica; Balentić, Jelena Panak; Šubarić, Domagoj; Cvetković, Tanja; Ranilović, Jasmina; Guberac, Sunčica; Babić, Jurislav

doi:10.3390/molecules24101971

Cited by 41 publications

(45 citation statements)

References 37 publications

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“…The influence of temperature on the formation of AA thus seems confirmed, as demonstrated in previous studies [13,49,50]. In addition, Jozinovic et al [51] have recently shown that the moisture content and temperature during extrusion had a greater impact on the formation of AA in relation to screw speed. Recent results revealed that at low temperatures used for the thermal treatment, the amount of AA formed was lower, even if the treatment duration was longer [52].…”

Section: Correlation Between Acrylamide Content and Biscuit Coloursupporting

confidence: 76%

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Fernandes

Carvalho

Guido

2019

Foods

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Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers, and breakfast cereals, at temperatures above 120 °C. Thus, the need to detect and quantify the AA content in processed foodstuffs is eminent, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MS with electrospray ionization and Orbitrap as the mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 and 11.8 μg kg−1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color, and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing to putting in place effective mitigation strategies.

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Section: Correlation Between Acrylamide Content and Biscuit Coloursupporting

confidence: 76%

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Fernandes

Carvalho

Guido

2019

Foods

View full text Add to dashboard Cite

show abstract

“…The influence of temperature on the formation of AA thus seems confirmed, as demonstrated in previous studies [13,49,50]. In addition, Jozinovic et al [51] have recently shown that the moisture content and temperature during extrusion had a greater impact on 408 µg kg -1 3303 µg kg -1 1443 µg kg -1 Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 11 July 2019 doi:10.20944/preprints201907.0157.v1…”

Section: Correlation Between Acrylamide Content and Biscuit Coloursupporting

confidence: 69%

Determination of Acrylamide in Biscuits by High-Resolution <em>Orbitrap</em> Mass Spectrometry: Validation and Application

Fernandes¹,

Carvalho²,

Guido³

2019

Preprint

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Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers and breakfast cereals, at temperatures above 120 °C. Thus, it is eminent the need to detect and quantify the AA content in processed foodstuffs, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MSn with electrospray ionization and Orbitrap as mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 μg kg-1 and 11.8 μg kg-1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Results for AA concentration obtained vary between 323.7 and 2056.1 μg kg-1. During baking an increase in AA concentration was observed, as well as between samples taken from different areas of the baking oven. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing for putting in place effective mitigation strategies.

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“…Thanks to technological development and the use of both industrial and home-cooking techniques, the knowledge of the application of the thermal treatment to achieve specific food qualities, has increased. Numerous studies have shown that thermal treatment changes the physical and chemical structure of food [ 1 , 7 , 8 , 9 , 10 , 11 ]. Moreover, it is believed that not only heating temperature and time are the most important factors in the formation of hazardous compounds in foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

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Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

Cited by 41 publications

References 37 publications

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application

Determination of Acrylamide in Biscuits by High-Resolution <em>Orbitrap</em> Mass Spectrometry: Validation and Application

Effect of Microwave Heating on the Acrylamide Formation in Foods

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