Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory. Dried prunes and peanuts were the only samples appreciably contaminated, 14.7–124.3 and 10.0–42.9 μg/kg, respectively, as a consequence of the drying process. In fact, prunes are dried at 70–80 °C for a quite long time (24–36 h), while peanuts undergo a roasting process at 160–180 °C for 25–30 min. The relative standard deviations, accuracy, LOD, and LOQ show that the method provides a reliable approach to acrylamide determination in different matrices.

Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection / De Paola, Eleonora Laura; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 217:(2017), pp. 191-195. [10.1016/j.foodchem.2016.08.101]

Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection

DE PAOLA, ELEONORA LAURA;MONTEVECCHI, Giuseppe;MASINO, Francesca;ANTONELLI, Andrea
2017

Abstract

Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory. Dried prunes and peanuts were the only samples appreciably contaminated, 14.7–124.3 and 10.0–42.9 μg/kg, respectively, as a consequence of the drying process. In fact, prunes are dried at 70–80 °C for a quite long time (24–36 h), while peanuts undergo a roasting process at 160–180 °C for 25–30 min. The relative standard deviations, accuracy, LOD, and LOQ show that the method provides a reliable approach to acrylamide determination in different matrices.
27-ago-2016
217
191
195
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection / De Paola, Eleonora Laura; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 217:(2017), pp. 191-195. [10.1016/j.foodchem.2016.08.101]
DE PAOLA, ELEONORA LAURA; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/1132604
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