Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/21886 |
Resumo: | The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 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 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) 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 (0.962 ≤ R2 ≤ 0.999) 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 Kfold- CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue 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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Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongueAcrylamideChemometricsElectronic tongueTable olives cultivarsThermal treatmentsThe study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 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 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) 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 (0.962 ≤ R2 ≤ 0.999) 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 Kfold- CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue 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 Consejería de Educación y Empleo of the Junta de Extremadura to work with a scholarship at the Polytechnic Institute of Bragança for 4 months (Resolución de 18 de julio de 2019, DOE de 25 de julio de 2019, no 143) (Expedient number A28). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. The authors wish to thank to the Elemental and Molecular Analysis Service belonging to the Research Support Service of the University of Extremadura by the development of acrylamide determination method and Ma Dolores López Soto and Elena Rodríguez Paniagua for their help in the performance of this study.Biblioteca Digital do IPBMartín-Vertedor, DanielRodrigues, NunoMarx, ÍtalaDias, L.G.Veloso, Ana C.A.Pereira, J.A.Peres, António M.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/21886engMartín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M. (2020). Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. LWT. ISSN 0023-6438. 129, p. 1-80023-643810.1016/j.lwt.2020.109605info: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:RCAAP2023-11-21T10:49:57Zoai:bibliotecadigital.ipb.pt:10198/21886Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:13:31.826212Repositório 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 Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
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 Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
author_role |
author |
author2 |
Rodrigues, Nuno Marx, Ítala Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Martín-Vertedor, Daniel Rodrigues, Nuno Marx, Ítala Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
dc.subject.por.fl_str_mv |
Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
topic |
Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
description |
The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 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 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) 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 (0.962 ≤ R2 ≤ 0.999) 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 Kfold- CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue 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 |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
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/10198/21886 |
url |
http://hdl.handle.net/10198/21886 |
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. (2020). Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. LWT. ISSN 0023-6438. 129, p. 1-8 0023-6438 10.1016/j.lwt.2020.109605 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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