Contribution of metrology on determination of acrylamide in foodstuffs

Catarina André; Inês Delgado; Susana De Jesus; Ana Ramos; Carlos Brandão; Nelson Felix; Isabel Castanheira

Contribution of metrology on determination of acrylamide in foodstuffs

Catarina André, Inês Delgado, Susana De Jesus, Ana Ramos, Carlos Brandão, Nelson Felix, Isabel Castanheira

Research output: Contribution to conference › Paper › peer-review

Abstract

The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLCPDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.

Original language	English
Publication status	Published - 1 Jan 2015
Event	21st IMEKO World Congress on Measurement in Research and Industry - Prague, Czech Republic Duration: 30 Aug 2015 → 4 Sep 2015

Conference

Conference	21st IMEKO World Congress on Measurement in Research and Industry
Country	Czech Republic
City	Prague
Period	30/08/15 → 4/09/15

Keywords

Acrylamide
Portuguese foodstuff
PT SCHEMES
UPLC-MS/MS
UPLC-PDA

Access to Document

Link to publication in Scopus

Cite this

@conference{2eb69b63da5f41a6acac9570f8394875,

title = "Contribution of metrology on determination of acrylamide in foodstuffs",

abstract = "The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLCPDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.",

keywords = "Acrylamide, Portuguese foodstuff, PT SCHEMES, UPLC-MS/MS, UPLC-PDA",

author = "Catarina Andr{\'e} and In{\^e}s Delgado and {De Jesus}, Susana and Ana Ramos and Carlos Brand{\~a}o and Nelson Felix and Isabel Castanheira",

note = "sem pdf.; 21st IMEKO World Congress on Measurement in Research and Industry ; Conference date: 30-08-2015 Through 04-09-2015",

year = "2015",

month = jan,

day = "1",

language = "English",

}

Contribution of metrology on determination of acrylamide in foodstuffs. / André, Catarina; Delgado, Inês; De Jesus, Susana; Ramos, Ana; Brandão, Carlos; Felix, Nelson; Castanheira, Isabel.

2015. Paper presented at 21st IMEKO World Congress on Measurement in Research and Industry, Prague, Czech Republic.

Research output: Contribution to conference › Paper › peer-review

TY - CONF

T1 - Contribution of metrology on determination of acrylamide in foodstuffs

AU - André, Catarina

AU - Delgado, Inês

AU - De Jesus, Susana

AU - Ramos, Ana

AU - Brandão, Carlos

AU - Felix, Nelson

AU - Castanheira, Isabel

N1 - sem pdf.

PY - 2015/1/1

Y1 - 2015/1/1

N2 - The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLCPDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.

AB - The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLCPDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.

KW - Acrylamide

KW - Portuguese foodstuff

KW - PT SCHEMES

KW - UPLC-MS/MS

KW - UPLC-PDA

UR - http://www.scopus.com/inward/record.url?scp=84951092575&partnerID=8YFLogxK

M3 - Paper

AN - SCOPUS:84951092575

T2 - 21st IMEKO World Congress on Measurement in Research and Industry

Y2 - 30 August 2015 through 4 September 2015

ER -