Abstract
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was <LOD (limit of detection) for all raw materials and non-extruded mixtures, while HMF increased proportionally to the content of added by-products in the mixtures. After the extrusion process, quantification of the acrylamide could be done in all samples. A higher amount of by-products entails higher contents of acrylamide and HMF, with the most significant effect in AP extrudates, where the highest content of HMF (6069 ± 789 ng/g) and acrylamide (5.37 ± 0.50 ng/g) in samples with 15% AP was observed.
Highlights
Acrylamide and hydroxymethylfurfural (HMF) have received great attention in scientific papers and from the European Food Safety Authority (EFSA) in the last decade, because of their wide occurrence in diverse foods and their toxic potential
The objectives of this study were: (a) to develop a LC-mass spectrometry (MS)/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF); (b) identification and quantification of acrylamide and HMF in corn snack products enriched with food industry by-products; (c) evaluation of HMF and acrylamide content in relation to non-extruded samples and determination of the influence of the process and raw-materials
According to the validation results obtained for the apparent recovery (RA ), extraction efficiency (RE ) and matrix effect (SSE), for which mean percentages exceeded 90% for both analytes, as well as satisfactory values for intra- and inter-day precision, it can be concluded that the developed method is suitable for the detection of relevant concentrations of acrylamide and HMF
Summary
Acrylamide and hydroxymethylfurfural (HMF) have received great attention in scientific papers and from the European Food Safety Authority (EFSA) in the last decade, because of their wide occurrence in diverse foods and their toxic potential. HMF is one of the most important intermediates of well-known Maillard reactions and is an early marker of these reactions, since it is formed in the first steps, and occurs in many foods rich in carbohydrates [6] In addition to temperature as the main factor, the rate of HMF formation in food depends on the type of sugar, pH, water activity and the proportion of divalent cations [3]. It is especially present in over-processed foods, and its impact on health is still a subject of numerous discussions. There are no maximum values prescribed for snack products, the Codex Alimentarius and the European Union [13,14] prescribed a maximum amount of HMF in honey (40 mg/kg) and apple juice (50 mg/kg)
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