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Products: Almonds, Hazelnuts, Peanuts, Pine Nuts, Pistachios, Prunes, Walnuts
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Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection.
Authors: De Paola, E. L., Montevecchi, G., Masino, F., Garbini, D., Barbanera, M., & Antonelli, A.
- Journals: Food Chem, Raisins
- Pages: 191-195
- Volume: 217
- Year: 2017
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Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory. Dried prunes and peanuts were the only samples appreciably contaminated, 14.7-124.3 and 10.0-42.9μg/kg, respectively, as a consequence of the drying process. In fact, prunes are dried at 70-80°C for a quite long time (24-36h), while peanuts undergo a roasting process at 160-180°C for 25-30min. The relative standard deviations, accuracy, LOD, and LOQ show that the method provides a reliable approach to acrylamide determination in different matrices.