Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

Detalhes bibliográficos
Autor(a) principal: Martín-Vertedor, Daniel
Data de Publicação: 2020
Outros Autores: Rodrigues, Nuno, Marx, Ítala M. G., Dias, Luís G., Veloso, Ana C. A., Pereira, José Alberto, Peres, António M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/65612
Resumo: The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 1025minat 121±3°C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228±94 to 286±110 and 336±126 to 373±159ngg1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931R20.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962R20.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated K-fold-CV: 0.97±0.03R20.99±0.01; 12±8RMSE 28±14ngg1) for both olive cultivars. E-tongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.
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spelling Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongueTable olives cultivarsThermal treatmentsAcrylamideElectronic tongueChemometricsScience & TechnologyThe study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 1025minat 121±3°C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228±94 to 286±110 and 336±126 to 373±159ngg1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931R20.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962R20.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated K-fold-CV: 0.97±0.03R20.99±0.01; 12±8RMSE 28±14ngg1) for both olive cultivars. E-tongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.Daniel Martín-Vertedor thanks the mobility grant of the Consejeríade Educación y Empleo of the Junta de Extremadura to work with ascholarship at the Polytechnic Institute of Bragança for 4 months(Resolución de 18 de julio de 2019, DOE de 25 de julio de 2019, no143) (Expedient number A28). The authors are grateful to theFoundation for Science and Technology (FCT, Portugal) and FEDERunder Program PT2020 forfinancial support to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to BioTecNorte op-eration (NORTE-01-0145-FEDER-000004) funded by the EuropeanRegional Development Fund under the scope of Norte2020 - ProgramaOperacional Regional do Norte. Nuno Rodrigues thanks to Nationalfunding by FCT- Foundation for Science and Technology, P.I., throughthe institutional scientific employment program-contract. The authorswish to thank to the Elemental and Molecular Analysis Service be-longing to the Research Support Service of the University ofExtremadura by the development of acrylamide determination methodand MaDolores López Soto and Elena Rodríguez Paniagua for their helpin the performance of this study.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoMartín-Vertedor, DanielRodrigues, NunoMarx, Ítala M. G.Dias, Luís G.Veloso, Ana C. A.Pereira, José AlbertoPeres, António M.2020-072020-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/65612engMartín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José Alberto; Peres, António M., Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. LWT-Food Science and Technology, 129(109605), 20200023-643810.1016/j.lwt.2020.109605https://www.journals.elsevier.com/lwtinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:08:14Zoai:repositorium.sdum.uminho.pt:1822/65612Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:59:26.908822Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
title Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
spellingShingle Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
Martín-Vertedor, Daniel
Table olives cultivars
Thermal treatments
Acrylamide
Electronic tongue
Chemometrics
Science & Technology
title_short Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
title_full Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
title_fullStr Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
title_full_unstemmed Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
title_sort Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
author Martín-Vertedor, Daniel
author_facet Martín-Vertedor, Daniel
Rodrigues, Nuno
Marx, Ítala M. G.
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
author_role author
author2 Rodrigues, Nuno
Marx, Ítala M. G.
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Martín-Vertedor, Daniel
Rodrigues, Nuno
Marx, Ítala M. G.
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José Alberto
Peres, António M.
dc.subject.por.fl_str_mv Table olives cultivars
Thermal treatments
Acrylamide
Electronic tongue
Chemometrics
Science & Technology
topic Table olives cultivars
Thermal treatments
Acrylamide
Electronic tongue
Chemometrics
Science & Technology
description The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 1025minat 121±3°C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228±94 to 286±110 and 336±126 to 373±159ngg1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931R20.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962R20.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated K-fold-CV: 0.97±0.03R20.99±0.01; 12±8RMSE 28±14ngg1) for both olive cultivars. E-tongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.
publishDate 2020
dc.date.none.fl_str_mv 2020-07
2020-07-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/65612
url http://hdl.handle.net/1822/65612
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José Alberto; Peres, António M., Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. LWT-Food Science and Technology, 129(109605), 2020
0023-6438
10.1016/j.lwt.2020.109605
https://www.journals.elsevier.com/lwt
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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