A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products

dc.creatorArisseto, AP
dc.creatorToledo, MCD
dc.creatorGovaert, Y
dc.creatorvan Loco, J
dc.creatorFraselle, S
dc.creatorDegroodt, JM
dc.date2008
dc.dateMAR
dc.date2014-11-13T11:32:48Z
dc.date2015-11-26T17:09:15Z
dc.date2014-11-13T11:32:48Z
dc.date2015-11-26T17:09:15Z
dc.date.accessioned2018-03-28T23:57:54Z
dc.date.available2018-03-28T23:57:54Z
dc.identifierFood Analytical Methods. Springer, v. 1, n. 1, n. 49, n. 55, 2008.
dc.identifier1936-9751
dc.identifierWOS:000261694500009
dc.identifier10.1007/s12161-007-9001-4
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76088
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/76088
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76088
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1280580
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionA modified sample preparation for acrylamide determination in difficult matrices such as cocoa and coffee by a liquid chromatography-tandem mass spectrometry method is presented in this work. For the sample pretreatment, different solvents, purification steps, and solid-phase extraction cartridges were evaluated. The analyses were carried out on a mu-Bondapak C(18) column using acrylamide-D(3) as internal standard. For identification and confirmation of acrylamide, relative retention time and two diagnostic ions were monitored. Good performance of the method was achieved by introducing a protein precipitation step with Carrez I and II solutions and a liquid-liquid extraction with ethyl acetate in combination with solid-phase extraction during the sample clean-up. A limit of detection of 10 mu g/kg, a limit of quantitation of 20 mu g/kg, mean recoveries ranging from 93 to 99%, coefficients of variation of 3.4% for repeatability, and from 1.7 to 10.8% for within-laboratory reproducibility were obtained during a laboratory validation procedure.
dc.description1
dc.description1
dc.description49
dc.description55
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCAPES [BEX 0770/04-3]
dc.descriptionCNPq [142119/2003-2]
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationFood Analytical Methods
dc.relationFood Anal. Meth.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectAcrylamide
dc.subjectCocoa
dc.subjectComplex Matrices
dc.subjectLC-MS/MS
dc.subjectTandem Mass-spectrometry
dc.subjectHeated Foods
dc.subjectLc-ms/ms
dc.subjectGc-ms
dc.subjectLiquid
dc.subjectCarcinogen
dc.subjectChocolate
dc.titleA Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products
dc.typeArtículos de revistas


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