Determination of acrylamide in roasted chestnuts and chestnut-based foods by isotope dilution HPLC-MS/MS

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels. The biochemistry of the mouth and nose of a human being is very complex. However, understanding the different interactions between the biochemistry of our sensory organs and food helps us to comprehend certain concepts, such as flavor and how it is involved in the sensory evaluation of the chestnuts. For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.

Advances in the Application of Liquid Chromatography in the Detection of Pollutants

Food is easy to be contaminated because of its complex composition. Therefore, in order to protect people from potential food contaminants, it is very necessary to test for various contaminants in food. Liquid chromatography is widely used in the field of food safety detection. In addition, with the development of liquid chromatography technology, more and more new instruments are combined with liquid chromatography. Compared with traditional liquid chromatography, combined liquid chromatography has great advantages in efficiency and operation. Therefore, it is rapidly promoted in the field of food safety testing. In this paper, the results of the determination of three kinds of food pollutants by different liquid chromatography methods are reviewed, and the indexes are compared and analyzed.

Highly Sensitive Voltammetric Determination of Acrylamide Based on Ibuprofen Capped Mercury Nanoparticles

Highly stable, small-sized and evenly distributed solid mercury nanoparticles capped with ibuprofen (Ibu-HgNPs) were prepared via reduction with hydrazine and capped with ibuprofen as a stabilizing agent. Characterization of Ibu-HgNPs was carried out by UV-Vis spectrophotometry and transmission electron microscopy (TEM). The prepared Ibu-HgNPs were immobilized onto a glassy carbon electrode (GCE) and used for the first time as the sensing element for voltammetric determination of low concentrations of acrylamide (AA) in aqueous solutions. Various parameters such as the type of supporting electrolyte, voltammetric mode, frequency, deposition time, stirring rate and initial potential were optimized to obtain the highest peak current of AA. The sensor delivered the best results in combination with the square wave voltammetry (SWV) mode, with good repeatability (relative standard deviation (RSD) of 25 repetitions was 1.4% for 1000 ppb AA). The study further revealed that Ibu-HgNPs are strongly adhered to GCE and hence do not contaminate the environment even after several runs. The newly developed AA sensor provides linear calibration dependence in the range of 100-1300 ppb with an R2 value of 0.996 and limit of detection (LOD) of 8.5 ppb. Negligible interference was confirmed from several organic compounds, cations and anions. The developed sensor was successfully applied for AA determination in various types of environmental real water samples to prove its practical usefulness and applicability.

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation.

An LC-MS/MS- and hURAT1 cell-based approach for screening of uricosuric agents

Urate anion exchanger 1 (URAT1) expressed in the proximal renal tubules is responsible for about 90% of the reabsorption of uric acid. URAT1 is identified as an important target of uricosuric drugs. Here we present an LC-MS/MS-based approach, combined with URAT1-transgenic MDCK cells, for the assessment of uric acid. Cell lysis was executed with 50 mM NaOH to release uric acid. 1,3-¹⁵N₂ uric acid was employed as the internal standard. The harvested uric acid, along with the stable isotope-labeled uric acid, was analyzed by LC-MS/MS in multiple reactions monitoring and negative modes. Validation, i.e. determination of selectivity, precision, accuracy, extraction recovery, and matrix effect, and feasibility was evaluated by use of the approach developed. The linearity was observed in the range of 1.0-250 μM (r = 0.9960) with limit of detection of 50 nM and limit of quantitation of 200 nM. The precision and accuracy were found to be RSD ≤ 20% and 80-120% of the nominal value, respectively. Uric acid uptake showed concentration and time dependency in URAT1-transgenic cells. The observed inhibitory effects of three URAT1-targeted uricosuric drugs were consistent with those reported in literature. The stable isotope dilution-based approach was proven to be selective, sensitive, and convenient, which is a good in vitro model for URAT1-targeted drug candidate screening.

Effects of different roasting methods on formation of acrylamide in pistachio

Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to the roasting process. Acrylamide is known as a neurotoxicant, carcinogen, and reproductive toxicant. In this study, raw and salted pistachios were roasted under three conditions including hot-air, infrared (IR), and microwave methods. Then, 80 pistachio kernels were analyzed by ultra-high-performance liquid chromatography. The results showed that all samples contained different ranges of acrylamide between 57 ± 0.86 and 851 ± 2.8 μg/kg. Besides, raw pistachios and sun-dried pistachios also contained acrylamide, with the amount of 57 ± 0.86 and 93 ± 1.07 μg/kg, respectively. The highest acrylamide amount was found in raw pistachio (unsalted) roasted by IR method, while lower acrylamide amount observed in the microwave method. The amount of acrylamide in salted and roasted pistachios was less than just roasted pistachios under the same conditions. Finally, in all the treatments, increasing temperature, time, voltage, and power lead to an increase in acrylamide levels. The results showed that acrylamide in the roasted pistachios may cause health problems. This study presents a novel investigation in the effects of roasting conditions (temperature, power, voltage, and time) on acrylamide content in pistachios.

High-Performance Liquid Chromatography Determination of Acrylamide after Its Extraction from Potato Chips

Background: Acrylamide is a known carcinogenic product that has been found among the substances such as potato chips which to be processed under the heat-treatment. In order to extract amounts of acrylamide from fried chips in market, an ultrasound-assisted liquid– liquid extraction (UA-LLE) technique is proposed. The UA-LLE coupled LLE and ultrasonication in a single step. Methods: Chips samples were dissolved in an extracting organic solvent using ultrasonication to prompt transferring of acrylamide into the organic phase. As a result, the extraction time and process efficiency were significantly enhanced through increasing the collision power and mass transfer between grounded chips and organic phase. Results: Important parameters affecting the extraction efficiency such as kind of organic solvent and its volume, re-dissolving solvent and pH were optimized. This newly proposed method has been applied to determine the trace acrylamide in potato chips samples purchased from local market. Conclusion: UA-LLE is a handy, economic and time-saving method, with high extraction yield (over 103% average recovery) and good precision (lower than 15% relative standard deviation, RSD). Most importantly, it seems this method to be an ideal pre-treatment method for the extraction of acrylamide in food matrix in food quality control laboratories.

Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods

Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.

Direct determination of acrylamide in food by gas chromatography with nitrogen chemiluminescence detection

A method of gas chromatography with nitrogen chemiluminescence detection and using standard addition is described for the determination of acrylamide in heat-processed foods. Using a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample preparation method removes the acrylamide precursors completely, and the risk of overestimating acrylamide concentration due to additional analyte formation in the hot gas chromatograph inlet is also avoided. Sample preparation is rapid and inexpensive. A Deans switch device is utilized to heart-cut acrylamide and to prevent interferences from the solvent and matrix from reaching the detector. The pre-column is backflushed at high temperature to maintain a clean baseline and shorten the cycle time compared to baking out the column. Quantitation using standard addition is employed for compensation of potential variability in the acrylamide extraction efficiency in acetonitrile. The limit of detection and the limit of the quantification obtained for this method are 27 and 81 μg/kg, respectively, in food samples (equivalent to 3.5 and 10.6 μg/L in acetonitrile, respectively), and the linear range is 76-9697 μg/kg in food samples (equivalent to 10-1280 μg/L in acetonitrile) with an R(2) value of 0.9999.

An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods

BACKGROUND

The presence of acrylamide in cereal-based baby foods is a matter of great concern owing to its possible health effects. Derivatization followed by gas chromatography/mass spectrometry (GC/MS) is one of the most common methods to quantify acrylamide. However, it requires the use of toxic chemicals and is time-consuming. The aim of this study was to develop an eco-friendly, rapid and inexpensive method for the determination of acrylamide in cereal-based baby foods.

RESULTS

The method involves defatting with n-hexane, extraction into water, precipitation of proteins, bromination, extraction into ethyl acetate and injection into a GC/MS system. The effects of defatting, precipitation, treatment with triethylamine, addition of internal standard and column selection were reviewed. A flow chart for acrylamide analysis was prepared. To evaluate the applicability of the method, 62 different cereal-based baby foods were analyzed. The levels of acrylamide ranged from not detected (below the limit of detection) to 660 µg kg(-1).

CONCLUSION

The method is more eco-friendly and less expensive because it consumes very little solvent relative to other methods using bromine solutions and ethyl acetate. In addition, sample pre-treatment requires no solid phase extraction or concentration steps. The method is recommended for the determination of trace acrylamide in complex cereal-based baby food products.

Determination of trace acrylamide in starchy foodstuffs by HPLC using a novel mixed-mode functionalized calixarene sorbent for solid-phase extraction cleanup

In this paper, a rapid and effective HPLC method, using tetraazacalix[2]arene[2]triazine-modified silica gel (NCSi) as solid-phase extraction (SPE) sorbent, was developed for the purification and determination of trace acrylamide in starchy foodstuffs. The main influence factors of SPE including amount of NCSi sorbent, sample flow rate, and volume and composition of washing solution were investigated and evaluated in the sample pretreatment step. The optimized purification effect was achieved at the sample flow rate of 3 mL/min with 100 mg of NCSi and 2 mL of washing solution (water, 100%). The HPLC separation was carried out on a C18 column (250×4.6 mm i.d., 5 μm) with a mobile phase of methanol/water (10:90, v/v). The linear range of the calibration curve was 4-4000 ng/mL with s correlation coefficient of >0.9999. The intraday and interday RSDs (n=5) of peak areas of acrylamide were 0.22 and 0.90% and the intraday and interday RSDs (n=5) of retention times were 0.50 and 1.63%, respectively. In addition, overall recoveries through the extraction and NCSi-SPE purification ranged from 73.13 to 98%. Compared with the commercial SPE sorbents, NCSi featured excellent selectivity to retain polar and nonpolar interferences in the sample matrices. The improved method was simple, rapid, accurate, and promising for the determination of trace acrylamide in starchy foods with a complex matrix.

Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol

A sensitive GC-MS method has been established for the determination of acrylamide in surface and drinking water based on derivatization with xanthydrol. Deuterated acrylamide (acrylamide-d3 ) was chosen as the internal standard for analyzing the water sample. The derivatization of acrylamide was performed directly in water, and the best reaction conditions (xanthydrol of 1.6 mM, HCl concentration of 0.05 M, reaction for 30 min at ambient temperature) were established by variation of parameters. Under the established conditions, the detection and quantification limits were 3.0 and 9.7 ng/L, respectively, and the interday RSD was less than 8% at concentrations of 20 and 100 ng/L.

Modification of major plasma proteins by acrylamide and glycidamide: Preliminary screening by nano liquid chromatography with tandem mass spectrometry

Environmental and food-borne acrylamide is a suspected carcinogen in humans and is associated with several cancer types. Its biological metabolite, glycidamide, is also harmful to human health. The presence of acrylamide in the living environment makes this toxic chemical an important public health issue. Acrylamide and glycidamide bind with proteins to form protein adducts in metabolic processes. These metabolic adducts can be considered environmental modifications of proteins. This study used a simple proteomic strategy to identify acrylamide and glycidamide adducts bound in major plasma proteins. After simple sample preparation, new protein modifications by acrylamide and glycidamide were identified using nano LC combined with quadruple time-of-flight (Q-TOF) mass spectrometry. This method required only 10 μL of human plasma sample for protein modification survey. Hopefully, this strategy can help to discover protein-acrylamide (or glycidamide) adducts that are biomarkers of human exposure to high-dose acrylamide. These biomarkers may also elucidate the metabolic pathways of acrylamide and glycidamide.

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home-processed and industrial products, e.g. boiled, roasted, frozen, and 'marron glacées'. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non-nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non-nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing.