CONTRIBUTION OF METROLOGY ON DETERMINATION OF ACRYLAMIDE IN FOODSTUFFS

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

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, UPLC-PDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide.<BR />The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.

Keywords

acrylamide, UPLC-PDA, UPLC-MS/MS, Portuguese foodstuff, PT SCHEMES

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IMEKO-WC-2015-TC23-445.pdf

DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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