Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection

peer reviewed ; Acrylamide (CH2=CHCONH2), a neurotoxic and potentially carcinogenic substance for human health, is in the glare of the spotlights for a few years. This is mostly due to the fact that acrylamide was found worldwide in various heated foodstuffs. Levels reported in the literature vary from 25 to 2000 ìg/kg and potato products are considered as the most contaminated. A possible pathway of synthesis of acrylamide is the Maillard reaction between reducing sugars and the amino acid asparagine. The aim of this study was to develop a liquid chromatography/mass spectrometry method to ana... Mehr ...

Verfasser: Douny, Caroline
Widart, Joëlle
Maghuin-Rogister, Guy
De Pauw, Edwin
Scippo, Marie-Louise
Dokumenttyp: journal article
Erscheinungsdatum: 2012
Verlag/Hrsg.: Scientific & Academic Publishing
Schlagwörter: Acrylamide / Belgian potato products / LC-MS/MS / French fries / SPE / Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires
Sprache: Englisch
Permalink: https://search.fid-benelux.de/Record/base-26534597
Datenquelle: BASE; Originalkatalog
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Link(s) : https://orbi.uliege.be/handle/2268/131703