Preprint Article Version 1 This version is not peer-reviewed

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: Validation and Application

Version 1 : Received: 8 July 2019 / Approved: 11 July 2019 / Online: 11 July 2019 (11:05:40 CEST)

How to cite: Fernandes, C.L.; Carvalho, D.O.; Guido, L.F. Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: Validation and Application. Preprints 2019, 2019070157 (doi: 10.20944/preprints201907.0157.v1). Fernandes, C.L.; Carvalho, D.O.; Guido, L.F. Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: Validation and Application. Preprints 2019, 2019070157 (doi: 10.20944/preprints201907.0157.v1).

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, it is eminent the need to detect and quantify the AA content in processed foodstuffs, 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-MSn with electrospray ionization and Orbitrap as mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 μg kg-1 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. Results for AA concentration obtained vary between 323.7 and 2056.1 μg kg-1. During baking an increase in AA concentration was observed, as well as between samples taken from different areas of the baking oven. 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 for putting in place effective mitigation strategies.

Subject Areas

acrylamide; biscuits; mitigation measures; benchmark levels; contaminant

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