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 |
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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 Sept 2015 |
Conference
Conference | 21st IMEKO World Congress on Measurement in Research and Industry |
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Country/Territory | Czech Republic |
City | Prague |
Period | 30/08/15 → 4/09/15 |
Keywords
- Acrylamide
- Portuguese foodstuff
- PT SCHEMES
- UPLC-MS/MS
- UPLC-PDA