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

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 (RSD_r 11.1%) and 3.55 and 11.8 μg kg^-1 as limit of detection (LOD) and limit of quantific

SUBMITTER: Fernandes CL 

PROVIDER: S-EPMC6963597 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature