Publicação
Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
| Resumo: | The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R2 ≤ 0.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated Kfold- CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis. |
|---|---|
| Autores principais: | Martín-Vertedor, Daniel |
| Outros Autores: | Rodrigues, Nuno; Marx, Ítala; Dias, L.G.; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M. |
| Assunto: | Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172852560560128 |
|---|---|
| author | Martín-Vertedor, Daniel |
| author2 | Rodrigues, Nuno Marx, Ítala Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| author2_role | author author author author author author |
| author_facet | Martín-Vertedor, Daniel Rodrigues, Nuno Marx, Ítala Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Martín-Vertedor, Daniel\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"},{\"Person.name\":\"Marx, Ítala\",\"Person.identifier.orcid\":\"0000-0002-7049-2114\"},{\"Person.name\":\"Dias, L.G.\",\"Person.identifier.orcid\":\"0000-0002-1210-4259\"},{\"Person.name\":\"Veloso, Ana C.A.\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Peres, António M.\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Martín-Vertedor, Daniel Rodrigues, Nuno Marx, Ítala Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| datacite.titles.title.fl_str_mv | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Martín-Vertedor, Daniel Rodrigues, Nuno Marx, Ítala Dias, L.G. Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/21886 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| dc.title.fl_str_mv | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R2 ≤ 0.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated Kfold- CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/0bc42f61-61e4-4fee-93bb-eda1926698fc/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/21886 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/21886 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Martín-Vertedor, Daniel Rodrigues, Nuno Rodrigues, Nuno https://www.ciencia-id.pt/F41D-B424-5F78 F41D-B424-5F78 http://orcid.org/0000-0002-9305-0976 0000-0002-9305-0976 Marx, Ítala Marx, Ítala https://www.ciencia-id.pt/2717-C420-DEAE 2717-C420-DEAE http://orcid.org/0000-0002-7049-2114 0000-0002-7049-2114 Dias, L.G. Dias, L.G. https://www.ciencia-id.pt/2F11-9092-FAAF 2F11-9092-FAAF http://orcid.org/0000-0002-1210-4259 0000-0002-1210-4259 Veloso, Ana C.A. Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Peres, António M. Peres, António M. https://www.ciencia-id.pt/CF16-5443-F420 CF16-5443-F420 http://orcid.org/0000-0001-6595-9165 0000-0001-6595-9165 |
| publishDate | 2020 |
| reponame_str | Biblioteca Digital do IPB |
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| spelling | engThe study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R2 ≤ 0.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated Kfold- CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.application/pdfen_ENAssessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongueMartín-Vertedor, DanielPersonalRodrigues, NunoDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdRodriguesNunoCiência IDhttps://www.ciencia-id.ptF41D-B424-5F78ORCIDhttp://orcid.org0000-0002-9305-0976Scopus Author IDhttps://www.scopus.com55258560600PersonalMarx, ÍtalaDSpacehttp://dspace.org/items/ea543e4e-b9e9-45f1-afac-dda52dbf0ab8DSpacehttp://dspace.org/items/ea543e4e-b9e9-45f1-afac-dda52dbf0ab8MarxÍtalaCiência IDhttps://www.ciencia-id.pt2717-C420-DEAEORCIDhttp://orcid.org0000-0002-7049-2114Researcher IDhttps://www.researcherid.comGLV-5485-2022Scopus Author IDhttps://www.scopus.com57191503603PersonalDias, L.G.DSpacehttp://dspace.org/items/eac8c166-4056-4ed0-8d8d-7ecb2c4481a5DSpacehttp://dspace.org/items/eac8c166-4056-4ed0-8d8d-7ecb2c4481a5DiasLuís G.Ciência IDhttps://www.ciencia-id.pt2F11-9092-FAAFORCIDhttp://orcid.org0000-0002-1210-4259Scopus Author IDhttps://www.scopus.com23569169900Veloso, Ana C.A.PersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348PersonalPeres, António M.DSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbDSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbPeresAntónio M.Ciência IDhttps://www.ciencia-id.ptCF16-5443-F420ORCIDhttp://orcid.org0000-0001-6595-9165Researcher IDhttps://www.researcherid.comI-8470-2012Scopus Author IDhttps://www.scopus.com7102331969HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0023-6438DOIIsPartOf10.1016/j.lwt.2020.1096052018-01-19T10:00:00Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/21886http://purl.org/coar/access_right/c_abf2open accessAcrylamideChemometricsElectronic tongueTable olives cultivarsThermal treatments759014 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/0bc42f61-61e4-4fee-93bb-eda1926698fc/download |
| spellingShingle | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue Martín-Vertedor, Daniel Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| status | SINGLETON |
| subject.fl_str_mv | Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| title | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| title_full | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| title_fullStr | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| title_full_unstemmed | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| title_short | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| title_sort | Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue |
| topic | Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| topic_facet | Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments |
| url | http://hdl.handle.net/10198/21886 |
| visible | 1 |