Publicação
Contribution of metrology on determination of acrylamide in foodstuffs
| Resumo: | 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. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA. |
|---|---|
| Autores principais: | André, Catarina |
| Outros Autores: | Delgado, Inês; Jesus, Susana; Ramos, Ana; Brandão, Carlos; Félix, Nelson; Castanheira, Isabel |
| Assunto: | Segurança Alimentar Acrylamide UPLC-PDA UPLC-MS/MS Portuguese Foodstuff PT SCHEMES Portugal |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Nacional de Saúde Doutor Ricardo Jorge |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Nacional de Saúde |
| Resumo: | 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. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA. |
|---|