1
|
Fernandes CL, Carvalho DO, Guido LF. Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application. Foods 2019; 8:E597. [PMID: 31756928 PMCID: PMC6963597 DOI: 10.3390/foods8120597] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/11/2019] [Accepted: 11/18/2019] [Indexed: 12/17/2022] Open
Abstract
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.
Collapse
Affiliation(s)
| | | | - Luis F. Guido
- REQUIMTE—Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (C.L.F.); (D.O.C.)
| |
Collapse
|
2
|
Onishi Y, Prihanto AA, Yano S, Takagi K, Umekawa M, Wakayama M. Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis. 3 Biotech 2015; 5:783-789. [PMID: 28324531 PMCID: PMC4569621 DOI: 10.1007/s13205-015-0278-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Accepted: 01/21/2015] [Indexed: 12/01/2022] Open
Abstract
It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips.
Collapse
Affiliation(s)
- Yohei Onishi
- Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga, 525-8577, Japan
| | - Asep A Prihanto
- Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga, 525-8577, Japan
| | - Shigekazu Yano
- Department of Biochemical Engineering, Graduate School of Sciences and Engineering, Yamagata University, Jonan, Yonezawa, Yamagata, 992-8510, Japan
| | - Kazuyoshi Takagi
- Department of Applied Chemistry, Faculty of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga, 525-8577, Japan
| | - Midori Umekawa
- Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga, 525-8577, Japan
| | - Mamoru Wakayama
- Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga, 525-8577, Japan.
| |
Collapse
|
3
|
Formation of acrylamide from glucans and asparagine. N Biotechnol 2011; 28:566-73. [DOI: 10.1016/j.nbt.2011.01.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2010] [Revised: 01/06/2011] [Accepted: 01/11/2011] [Indexed: 11/19/2022]
|
4
|
Oracz J, Nebesny E, Zyżelewicz D. New trends in quantification of acrylamide in food products. Talanta 2011; 86:23-34. [PMID: 22063508 DOI: 10.1016/j.talanta.2011.08.066] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 08/11/2011] [Accepted: 08/28/2011] [Indexed: 12/28/2022]
Abstract
Methods applied in acrylamide quantification in foods have been reviewed in this paper. Novel analytical techniques like capillary electrophoresis (CE), immunoenzymatic test (ELISA) and electrochemical biosensors, which can replace traditional methods like high performance liquid chromatography (HPLC) and gas chromatography (GC) were presented. Short time of analysis and high resolution power of electrophoretic techniques caused that they became routinely used in food analysis apart from high performance liquid chromatography and gas chromatography. Application of modern chromatography methods like ultra performance liquid chromatography (UPLC) in acrylamide quantification considerably shortened the time of analysis and decreased the consumption of indispensable reagents. The most promising approaches to acrylamide quantification in foods are electrochemical biosensors and immunoenzymatic tests. In contrast to chromatography and electrophoretic methods they require neither expensive equipment nor time consuming sample preparation and allow for fast screening of numerous samples without the usage of sophisticated apparatuses. Because of many advantages such as miniaturization, rapid and simple analysis, and high sensitivity and selectivity, biosensors are thought to replace conventional methods of acrylamide quantification in food.
Collapse
Affiliation(s)
- Joanna Oracz
- Faculty of Biotechnology and Food Sciences, Technical University of Lodz, 4/10 Stefanowskiego Street, 90-924 Lodz, Poland.
| | | | | |
Collapse
|
5
|
|
6
|
Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| |
Collapse
|
7
|
A rapid and inexpensive method to screen for common foods that reduce the action of acrylamide, a harmful substance in food. Toxicol Lett 2007; 175:82-8. [DOI: 10.1016/j.toxlet.2007.09.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2007] [Revised: 09/25/2007] [Accepted: 09/25/2007] [Indexed: 11/17/2022]
|
8
|
Bermudo E, Moyano E, Puignou L, Galceran M. Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedure. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.12.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
9
|
Xu W, Que Hee SS. Gas chromatography-mass spectrometry analysis of di-n-octyl disulfide in a straight oil metalworking fluid: application of differential permeation and Box-Cox transformation. J Chromatogr A 2005; 1101:25-31. [PMID: 16233901 DOI: 10.1016/j.chroma.2005.09.076] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2005] [Revised: 09/27/2005] [Accepted: 09/28/2005] [Indexed: 10/25/2022]
Abstract
The aim of this study was to identify and quantify an unknown peak in the chromatogram of a very complex mixture, a straight oil metalworking fluid (MWF). The fraction that permeated through a thin nitrile polymer membrane had less mineral oil background than the original MWF did at the retention time of the unknown peak, thus facilitating identification by total ion current (TIC) gas chromatography-mass spectrometry (GC-MS). The peak proved to be di-n-octyl disulfide (DOD) through retention time and mass spectral comparisons. Quantitation of DOD was by extracted ion chromatogram analysis of the DOD molecular ion (mass-to-charge ratio (m/z) 290), and of the m/z 71 ion for the internal standard, n-triacontane. Linear models of the area ratio (y) of these two ions versus DOD concentration showed a systematic negative bias at low concentrations, a common occurrence in analysis. The linear model of y(0.8) (from Box-Cox power transformation) versus DOD concentration showed negligible bias from the lowest measured standard of 1.51 mg/L to the highest concentration tested at 75.5 mg/L. The intercept did not differ statistically from zero. The concentration of DOD in the MWF was then calculated to be 0.398+/-0.034% (w/w) by the internal standard method, and 0.387+/-0.036% (w/w) by the method of standard additions. These two results were not significantly different at p < or = 0.05. The Box-Cox transformation is therefore recommended when the data for standards are non-linear.
Collapse
Affiliation(s)
- Wenhai Xu
- Department of Environmental Health Sciences and UCLA Center for Occupational and Environmental Health, UCLA School of Public Health, 650 Charles Young Jr. Drive South, Los Angeles, CA 90095-1772, USA.
| | | |
Collapse
|
10
|
Determination of acrylamide in infant cereal-based foods by isotope dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Anal Chim Acta 2005. [DOI: 10.1016/j.aca.2005.07.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
11
|
Claus A, Weisz GM, Kammerer DR, Carle R, Schieber A. A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS. Mol Nutr Food Res 2005; 49:918-25. [PMID: 16189793 DOI: 10.1002/mnfr.200500029] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation within these commodities. An improved method for trace level determination of acrylamide in bakery products was developed using ion trap LC-ESI-MS/MS. Samples were divided into crumbs and crusts to achieve an initial concentration by removing the crumbs since these are devoid of acrylamide. After sample extraction and clean-up using multimode SPE cartridges, further analyte enrichment was accomplished by solid-phase-supported liquid-liquid extraction with ethyl acetate prior to LC-MS/MS analysis. The method was evaluated using bread, bread rolls, alkali-baked bread rolls, and toast. LOQ was calculated from the confidence interval of the calibration curve and found to be 1.7 ng/mL, corresponding to 17 microg/kg of product. When crumbs and crusts were separated, an LOQ of 10.2 microg/kg of bakery product could be obtained. As demonstrated in preliminary comparative analyses, accuracy of the method met the requirements for determination of trace level acrylamide formation in bakery products. Mean recovery was 102.4% (CV 4.5%), intermediate reproducibility revealed a CV of 2.1%, and a repeatability of CV 6.0%.
Collapse
Affiliation(s)
- Achim Claus
- Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany
| | | | | | | | | |
Collapse
|
12
|
Zhang Y, Zhang G, Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments. J Chromatogr A 2005; 1075:1-21. [PMID: 15974113 DOI: 10.1016/j.chroma.2005.03.123] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
In early 2002, Swedish National Food Administration (SNFA) and University of Stockholm together announced that certain foods that are processed or cooked at high temperature contain relatively high levels of acrylamide. The occurrence of acrylamide is derived from heat-induced reactions between the amino group of asparagine and the carbonyl group of reducing sugars during baking and frying. Corresponding chromatographic methods are used to determine various structural groups present during this process. Gas chromatography (GC)-mass spectrometry (MS) and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis are both acknowledged as the major useful and authoritative methods for the acrylamide determination and other chromatographic methods are also briefly introduced. The aim of this review is to summarize the state-of-the-art about the occurrence, analytical methods, and extraction and clean-up procedures of acrylamide. Special attention is given to chromatographic techniques applied for the occurrence and determination of acrylamide.
Collapse
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang Province, China
| | | | | |
Collapse
|
13
|
Tsutsumiuchi K, Hibino M, Kambe M, Okajima N, Okada M, Miwa J, Taniguchi H. Effect of Carbohydrates on Formation of Acrylamide in Cooked Food Models. J Appl Glycosci (1999) 2005. [DOI: 10.5458/jag.52.219] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|