Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

Detalhes bibliográficos
Autor(a) principal: Negoiță,Mioara
Data de Publicação: 2016
Outros Autores: Culețu,Alina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of the Brazilian Chemical Society (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532016001001782
Resumo: A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg-1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg-1, respectively. Accuracy obtained through the bias of 2 certified reference materials ("crisp bread - ERM®-BD272" and "rusk - ERM®-BD274") gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg-1), biscuits (between LOD and 2405.0 µg kg-1), sandwich biscuits with cream (112.6-570.4 µg kg-1), biscuits for infants and young children (between LOD and 801.7 µg kg-1), gingerbread (349.5-955.5 µg kg-1) and crackers (347.8-366.1 µg kg-1).
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spelling Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS Systemacrylamide (AA)validationbreadbiscuitsGC-MS/MSA gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg-1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg-1, respectively. Accuracy obtained through the bias of 2 certified reference materials ("crisp bread - ERM®-BD272" and "rusk - ERM®-BD274") gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg-1), biscuits (between LOD and 2405.0 µg kg-1), sandwich biscuits with cream (112.6-570.4 µg kg-1), biscuits for infants and young children (between LOD and 801.7 µg kg-1), gingerbread (349.5-955.5 µg kg-1) and crackers (347.8-366.1 µg kg-1).Sociedade Brasileira de Química2016-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532016001001782Journal of the Brazilian Chemical Society v.27 n.10 2016reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.5935/0103-5053.20160059info:eu-repo/semantics/openAccessNegoiță,MioaraCulețu,Alinaeng2016-10-04T00:00:00Zoai:scielo:S0103-50532016001001782Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2016-10-04T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
title Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
spellingShingle Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
Negoiță,Mioara
acrylamide (AA)
validation
bread
biscuits
GC-MS/MS
title_short Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
title_full Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
title_fullStr Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
title_full_unstemmed Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
title_sort Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
author Negoiță,Mioara
author_facet Negoiță,Mioara
Culețu,Alina
author_role author
author2 Culețu,Alina
author2_role author
dc.contributor.author.fl_str_mv Negoiță,Mioara
Culețu,Alina
dc.subject.por.fl_str_mv acrylamide (AA)
validation
bread
biscuits
GC-MS/MS
topic acrylamide (AA)
validation
bread
biscuits
GC-MS/MS
description A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg-1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg-1, respectively. Accuracy obtained through the bias of 2 certified reference materials ("crisp bread - ERM®-BD272" and "rusk - ERM®-BD274") gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg-1), biscuits (between LOD and 2405.0 µg kg-1), sandwich biscuits with cream (112.6-570.4 µg kg-1), biscuits for infants and young children (between LOD and 801.7 µg kg-1), gingerbread (349.5-955.5 µg kg-1) and crackers (347.8-366.1 µg kg-1).
publishDate 2016
dc.date.none.fl_str_mv 2016-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532016001001782
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532016001001782
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.5935/0103-5053.20160059
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Journal of the Brazilian Chemical Society v.27 n.10 2016
reponame:Journal of the Brazilian Chemical Society (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Journal of the Brazilian Chemical Society (Online)
collection Journal of the Brazilian Chemical Society (Online)
repository.name.fl_str_mv Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv ||office@jbcs.sbq.org.br
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