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.
|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||21st IMEKO World Congress on Measurement in Research and Industry|
|Period||30/08/15 → 4/09/15|
- Portuguese foodstuff
- PT SCHEMES