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 conferencePaperpeer-review

1 Citation (Scopus)

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 languageEnglish
Publication statusPublished - 1 Jan 2015
Event21st IMEKO World Congress on Measurement in Research and Industry - Prague, Czech Republic
Duration: 30 Aug 20154 Sep 2015

Conference

Conference21st IMEKO World Congress on Measurement in Research and Industry
CountryCzech Republic
CityPrague
Period30/08/154/09/15

Keywords

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

Cite this