1
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Yu Z, Lu Y, Wei F, Zhang Y, Dong L, Wang S. The impact of natural spices additions on hazards development and quality control in roast beef patties. Food Chem 2024; 435:137644. [PMID: 37804732 DOI: 10.1016/j.foodchem.2023.137644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/28/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
The current focus in thermally processed meat production is to reduce the presence of hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS to examine the effects of rosemary, turmeric, and bay leaf on the development of hazards in roast beef patties, which demonstrated simultaneous inhibitory effects on malondialdehyde, glyoxal, methylglyoxal, 12 heterocyclic aromatic amines, acrylamide, and 5-hydroxymethylfurfural. Correlation analysis revealed that the total phenolic content and ferric-reducing antioxidant power of the spices were negatively correlated with polar hazards, non-polar heterocyclic aromatic amines, and aldehyde hazards, respectively. These findings underscore the vital role of hydroxyl groups and aromatic rings of phenols in inhibiting hazards formation. Additionally, the application of spices significantly reduced cooking loss and water loss and positively influenced textural quality and amino acid retention. These findings contribute to the understanding of the inhibitory effects of spices on multiple hazards and the quality control of heat-processed meat products.
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Affiliation(s)
- Zhenting Yu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Fan Wei
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Lu Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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2
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Ateş E, Unal K. The effects of deep-frying deep frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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3
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Basaran B, Faiz O. Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH : IJPR 2022; 21:e123948. [PMID: 35765504 PMCID: PMC9191220 DOI: 10.5812/ijpr.123948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 12/18/2021] [Accepted: 12/18/2021] [Indexed: 11/16/2022]
Abstract
In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7 - 299 μg/kg in meat products, 11.8 - 69.3 μg/kg in bread, 11.8 - 179 μg/kg in bagels, 11.7 - 85.0 μg/kg in baked desserts, and 32.3 - 527 μg/kg in deep-fried desserts. According to the portion size, the food with the highest acrylamide level in meat products is Adana kebab (17.70 μg/180 g). Formulation and cooking techniques are thought to be the main determinants of acrylamide level detected in traditional foods. Dietary acrylamide exposure was calculated according to the deterministic model. Exposure was calculated as 0.20, 0.53, and 0.98 μg/kg bw per day for good, average and bad scenarios, respectively. The calculated acrylamide exposure value is below the reference values stated by FAO/WHO. The acrylamide dietary exposure was not of concern concerning neurotoxicity and carcinogenicity. The results can be used to reduce acrylamide levels in foods and risk assessment studies.
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Affiliation(s)
- Burhan Basaran
- Department of Travel, Tourism and Recreation Services, Ardeşen Vocational School, Recep Tayyip Erdogan University, 53100, Rize, Turkey
- Corresponding Author: Department of Travel, Tourism and Recreation Services, Ardeşen Vocational School, Recep Tayyip Erdogan University, 53100, Rize, Turkey.
| | - Ozlem Faiz
- Department of Chemistry, Faculty of Arts and Sciences, Recep Tayyip Erdogan University, 53100, Rize, Turkey
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4
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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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5
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Li M, Lin YL, Zhang TY, Xu B, Zhang MS, Chu WH, Tang YL. Enhancing trace acrylamide analysis by bromine derivatization coupled with direct-immersion solid-phase microextraction in drinking water. ENVIRONMENTAL TECHNOLOGY 2021; 42:2768-2775. [PMID: 31933424 DOI: 10.1080/09593330.2020.1713905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 01/04/2020] [Indexed: 06/10/2023]
Abstract
Acrylamide is a neurotoxic and genotoxic compound. It is abundant in drinking water because of the usage of polyacrylamide. Its high polarity and small molecular weight characteristics make it difficult to be extracted and analysed. In this study, a novel method was optimized for the determination of trace acrylamide in drinking water. The optimized method, uses bromine derivatization, can avoid false analysis of co-extractives and precursors effectively by transferring acrylamide to 2-bromopropenamide. The 2-bromopropenamide was extracted from water samples using DI-SPME and further analysed by GC-MS. This optimized method uses CAR/PDMS coating SPME fibre to extract at 55°C for 45 min after the addition of 12 g Na2SO4, and then desorbs the extractions in GC injector at 260°C for 3 min. The detection limit was 0.05 μg/L with linearity ranging from 0.5 to 500 μg/L. The repeatability and reproducibility relative standard deviation were 7.30% and 8.50%, respectively. The spiking recovery of tap water samples ranged from 100% to 106%. These results confirmed that this novel method was more precise and accurate than the previously reported SPME methods that used to analyse trace acrylamide in drinking water. The concentrations of acrylamide in the collected samples from clarification and filtration units were 0.80 and 0.71 g/L respectively.
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Affiliation(s)
- Mian Li
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
- College of Biological and Environmental Engineering, Guiyang University, Guiyang, People's Republic of China
| | - Yi-Li Lin
- Department of Safety, Health and Environmental Engineering, National Kaohsiung First University of Science and Technology, Kaohsiung, Taiwan, R.O.C
| | - Tian-Yang Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
- Shanghai Institute of Pollution Control and Ecological Security, Shanghai, People's Republic of China
| | - Bin Xu
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
- Shanghai Institute of Pollution Control and Ecological Security, Shanghai, People's Republic of China
| | - Min-Sheng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
| | - Wen-Hai Chu
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
| | - Yu-Lin Tang
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
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6
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Antunes-Rohling A, Ciudad-Hidalgo S, Mir-Bel J, Raso J, Cebrián G, Álvarez I. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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Shahrbabki PE, Hajimohammadi B, Shoeibi S, Elmi M, Yousefzadeh A, Conti GO, Ferrante M, Amirahmadi M, Fakhri Y, Mousavi Khaneghah A. Probabilistic non-carcinogenic and carcinogenic risk assessments (Monte Carlo simulation method) of the measured acrylamide content in Tah-dig using QuEChERS extraction and UHPLC-MS/MS. Food Chem Toxicol 2018; 118:361-370. [DOI: 10.1016/j.fct.2018.05.038] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/07/2018] [Accepted: 05/16/2018] [Indexed: 10/16/2022]
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8
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Karaaslan NM, Yaman M. Anthocyanin profile of strawberry fruit as affected by extraction conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1368548] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Nagihan M. Karaaslan
- Munzur University, Faculty of Engineering, Department of Chemical Engineering, Tunceli, Turkey
| | - Mehmet Yaman
- Firat University, Faculty of Sciences, Department of Chemistry, Elazig, Turkey
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9
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Rapid Detection of Acrylamide in Food Using Mn-Doped ZnS Quantum Dots as a Room Temperature Phosphorescent Probe. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1116-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Zokaei M, Abedi AS, Kamankesh M, Shojaee-Aliababadi S, Mohammadi A. Ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as an efficient and sensitive method for determining of acrylamide in potato chips samples. Food Chem 2017; 234:55-61. [DOI: 10.1016/j.foodchem.2017.04.141] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2015] [Revised: 02/20/2017] [Accepted: 04/23/2017] [Indexed: 10/19/2022]
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11
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Qin L, Zhang YY, Xu XB, Wang XS, Liu HW, Zhou DY, Zhu BW, Thornton M. Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood. Food Chem 2017; 232:633-638. [DOI: 10.1016/j.foodchem.2017.04.069] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/03/2017] [Accepted: 04/09/2017] [Indexed: 11/29/2022]
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12
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Bahrani S, Ghaedi M, Dashtian K, Ostovan A, Mansoorkhani MJK, Salehi A. MOF-5(Zn)-Fe 2O 4 nanocomposite based magnetic solid-phase microextraction followed by HPLC-UV for efficient enrichment of colchicine in root of colchicium extracts and plasma samples. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1067:45-52. [PMID: 28987498 DOI: 10.1016/j.jchromb.2017.09.044] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 09/27/2017] [Accepted: 09/28/2017] [Indexed: 12/31/2022]
Abstract
In present work, facile method is developed for determination of colchicine in human plasma sample, autumn and spring root of colchicium extracts by ultrasound assisted dispersive magnetic solid phase microextraction followed by HPLC-UV method (UAD-MSPME-HPLC-UV). Magnetic (Fe2O4-nanoparticles) metal organic framework-5, (MOF-5(Zn)-Fe2O4NPs) was synthesized by dispersing MOF-5 and Fe(NO3)3.9H2O in ethylene glycol (as capping agent) and NaOH (pH adjustment agent) by hydrothermal method. The prepared sorbent was characterized via XRD and SEM analysis and applied as magnetic solid phase in UAD-MSPME-HPLC-UV method. In this method, colchicine molecules were sorbed on MOF-5(Zn)-Fe2O4NPs sorbent by various mechanisms like ion exchange, hydrogen bonding and electrostatic, ᴨ-ᴨ, hard-hard and dipole-ion interaction followed by exposing sonication waves as incremental mass transfer agent and then the sorbent was separated from the sample matrix by an external magnetic fields. Subsequently, accumulated colchicine were eluted by small volume of desorption organic solvent. Influence of operational variables such as MOF-5(Zn)-Fe2O4NPs mass, volume of extracting solvent and sonication time on response property (recovery) were studied and optimized by central composite design (CCD) combined with desirability function (DF) approach. Under optimum condition, the method has wide linear calibration rang (0.5-1700ngmL-1) with reasonable detection limit (0.13ngmL-1) and R2=0.9971. Finally, the UAD-MSPME-HPLC-UV method was successfully applied for determination of colchicine autumn and spring root of colchicium extracts and plasma samples.
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Affiliation(s)
- Sonia Bahrani
- Departmentof chemistry, Yasouj University, Yasouj, 75918-74831, Iran
| | - Mehrorang Ghaedi
- Departmentof chemistry, Yasouj University, Yasouj, 75918-74831, Iran.
| | - Kheibar Dashtian
- Departmentof chemistry, Yasouj University, Yasouj, 75918-74831, Iran
| | - Abbas Ostovan
- Department of Chemistry, Kerman Branch, Islamic Azad University, Kerman, Iran
| | | | - Amin Salehi
- Department of Agronomy, Faculty of Agriculture, Yasouj University, Yasouj, Iran
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13
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Isotope Internal Standard Method for Determination of Four Acrylamide Compounds in Food Contact Paper Products and Food Simulants by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0373-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Trevisan AJB, de Almeida Lima D, Sampaio GR, Soares RAM, Markowicz Bastos DH. Influence of home cooking conditions on Maillard reaction products in beef. Food Chem 2015; 196:161-9. [PMID: 26593478 DOI: 10.1016/j.foodchem.2015.09.008] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 08/04/2015] [Accepted: 09/03/2015] [Indexed: 01/12/2023]
Abstract
The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature below 90 °C mainly generated furosine. When the temperature reached 90 °C and 100 °C, furosine content decreased by 36% and fluorescent compounds increased by up to 98%. Baking meat at 300 °C, the most severe heat treatment studied, resulted in the formation of carboxymethyllysine. Boiling in water caused very low MRP formation. Acrylamide concentrations in grilled, fried or baked meat were extremely low. Home cooking conditions leading to low MRP generation and pleasant colours were obtained and could be used to guide diabetic and chronic renal patients on how to reduce their carboxymethyllysine intake.
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Affiliation(s)
- Aurea Juliana Bombo Trevisan
- Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil
| | - Daniele de Almeida Lima
- Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil
| | - Rosana Aparecida Manólio Soares
- Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil
| | - Deborah Helena Markowicz Bastos
- Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
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15
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Determination of anthocyanins in cherry and cranberry by high-performance liquid chromatography–electrospray ionization–mass spectrometry. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2524-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Elbashir AA, Omar MMA, Ibrahim WAW, Schmitz OJ, Aboul-Enein HY. Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods. Crit Rev Anal Chem 2015; 44:107-41. [PMID: 25391433 DOI: 10.1080/10408347.2013.829388] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.
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Affiliation(s)
- Abdalla A Elbashir
- a Department of Chemistry, Faculty of Science , University of Khartoum , Khartoum , Sudan
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17
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Pacetti D, Gil E, Frega NG, Álvarez L, Dueñas P, Garzón A, Lucci P. Acrylamide levels in selected Colombian foods. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:99-105. [PMID: 25494681 DOI: 10.1080/19393210.2014.995236] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg(-1)) and wafer (1449 µg kg(-1)), followed by potato chips (916 µg kg(-1)). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg(-1)) and yuca (3755 µg kg(-1)) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (< 75 µg kg(-1)) when compared with similar bakery products tested, such as soft bread (102-594 µg kg(-1)), which is a made with wheat flour.
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Affiliation(s)
- Deborah Pacetti
- a Department of Agricultural, Food, and Environmental Sciences , Università Politecnica delle Marche , Ancona , Italy
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18
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Omar MMA, Elbashir AA, Schmitz OJ. Determination of acrylamide in Sudanese food by high performance liquid chromatography coupled with LTQ Orbitrap mass spectrometry. Food Chem 2014; 176:342-9. [PMID: 25624242 DOI: 10.1016/j.foodchem.2014.12.091] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 12/20/2014] [Accepted: 12/20/2014] [Indexed: 10/24/2022]
Abstract
A sample preparation method based on modified Quick, Easy, Cheap Effective, Rugged and Safe (QuEChERS) with aluminum oxide (Al2O3) as dispersive solid phase extraction (dSPE) material and high performance liquid chromatography-linear trap quadruple-Orbitrap-mass spectrometry (HPLC LTQ-Orbitrap MS) was established. The performance of two analytical columns namely Kinetex C18 and Rezex ROA-organic acid was compared for acrylamide separation. The method was validated in term of matrix effect, linear range (standard addition method), limit of detection (LOD), limit of quantification (LOQ), precision (RSD%) and recovery. Good linearity (r(2)>0.9979) was achieved using standard addition method in the concentration range 0-200μgkg(-1). The LOD is in the range from 2.91 to 4.04μgkg(-1) and 1.50 to 3.94μgkg(-1) for C18 and ROA columns, respectively. The precision of the method was ⩽7.3% and 5.6% for C18 and ROA columns, respectively. Recoveries of acrylamide ranging from 90% to 97%, (n=3) were obtained. The proposed Al2O3 dSPE method was successfully applied to the analysis of acrylamide in real food samples.
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Affiliation(s)
- Mei Musa Ali Omar
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany; Department of Chemistry, Faculty of Science, University of Khartoum, Khartoum 11115, Sudan; Central Laboratory, Ministry of Sciences & Technology, P.O. Box Office 7099, Khartoum, Sudan
| | - Abdalla Ahmed Elbashir
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany; Department of Chemistry, Faculty of Science, University of Khartoum, Khartoum 11115, Sudan.
| | - Oliver J Schmitz
- Applied Analytical Chemistry, Faculty of Chemistry, University of Duisburg-Essen, Essen, Germany.
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19
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A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 2014; 1361:117-24. [DOI: 10.1016/j.chroma.2014.07.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 07/29/2014] [Accepted: 07/30/2014] [Indexed: 11/19/2022]
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20
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Sol-gel hybrid methyltrimethoxysilane-tetraethoxysilane as a new dispersive solid-phase extraction material for acrylamide determination in food with direct gas chromatography-mass spectrometry analysis. Food Chem 2014; 158:302-9. [PMID: 24731346 DOI: 10.1016/j.foodchem.2014.02.045] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2013] [Revised: 10/14/2013] [Accepted: 02/12/2014] [Indexed: 11/23/2022]
Abstract
A sol-gel hybrid sorbent, methyltrimethoxysilane-tetraethoxysilane (MTMOS-TEOS) was successfully used as new dispersive solid phase extraction (dSPE) sorbent material in the determination of acrylamide in several Sudanese foods and analysis using GC-MS. Several important dSPE parameters were optimised. Under the optimised conditions, excellent linearity (r(2)>0.9998) was achieved using matrix matched standard calibration in the concentration range 50-1000 μg kg(-1). The limits of detection (LOD) and limit of quantification ranged from 9.1 to 12.8 μg/kg and 27.8-38.9 μg/kg, respectively. The precision (RSD%) of the method was ⩽6.6% and recoveries of acrylamide obtained were in the range of 88-103%, (n=3). The LOD obtained is comparable with the LODs of primary secondary amine dSPE. The proposed MTMOS-TEOS dSPE method is direct and safe for acrylamide analysis, showed reliable method validation performances and good cleanup effects. It was successfully applied to the analysis of acrylamide in real food samples.
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21
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Arvanitoyannis IS, Dionisopoulou N. Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Crit Rev Food Sci Nutr 2013; 54:708-33. [DOI: 10.1080/10408398.2011.606378] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Constantin OE, Kukurová K, Neagu C, Bednáriková A, Ciesarová Z, Râpeanu G. Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.). Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2086-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Lim HH, Shin HS. Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol. J Sep Sci 2013; 36:3059-66. [PMID: 23836628 DOI: 10.1002/jssc.201300209] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 06/07/2013] [Accepted: 06/11/2013] [Indexed: 11/06/2022]
Abstract
A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.
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Affiliation(s)
- Hyun-Hee Lim
- Department of Environmental Science, Kongju National University, Kongju, Republic of Korea
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Xu XM, He HL, Zhu Y, Feng L, Ying Y, Huang BF, Shen HT, Han JL, Ren YP. Simultaneous determination of 3-monochloropropane-1,2-diol and acrylamide in food by gas chromatography-triple quadrupole mass spectrometry with coupled column separation. Anal Chim Acta 2013; 760:93-9. [DOI: 10.1016/j.aca.2012.11.036] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Revised: 11/06/2012] [Accepted: 11/19/2012] [Indexed: 11/28/2022]
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Liquid chromatography–mass spectrometry in food safety. J Chromatogr A 2010; 1217:4018-40. [DOI: 10.1016/j.chroma.2010.03.015] [Citation(s) in RCA: 236] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2009] [Revised: 02/23/2010] [Accepted: 03/12/2010] [Indexed: 11/18/2022]
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