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Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.
Food Addit Contam. 2005 Mar; 22(3):214-20.FA

Abstract

An improved analytical method for the determination of acrylamide in coffee is described using liquid chromatography coupled to mass spectrometric detection (LC-MS). A variety of instant, ground and laboratory roasted coffee samples were analysed using this method. The sample preparation entails extraction of acrylamide with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and clean-up with an Oasis HLB solid-phase extraction (SPE) cartridge. The chromatographic conditions allowed separation of acrylamide and the remaining matrix co-extractives with accurate and precise quantification of acrylamide during MS detection in SIM mode. Recoveries for the spiking levels of 50, 100, 250 and 500?microg/kg ranged between 99 and 100% with relative standard deviations of less than 2%. The effects of roasting on the formation of acrylamide and colour development were also investigated at 150, 200 and 225 degrees C. Change in the CIE (Commission Internationale de l'Eclairage) a* colour value was found to show a good correlation with the change in acrylamide. CIE a* and acrylamide data was fitted to a non-linear logarithmic function for the estimation of acrylamide level in coffee. Measured acrylamide levels in commercial roasted coffees compared well with the predicted acrylamide levels from the CIE a* values.

Authors+Show Affiliations

Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey. pabst@bafm.deNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16019790

Citation

Senyuva, Hamide Z., and Vural Gökmen. "Study of Acrylamide in Coffee Using an Improved Liquid Chromatography Mass Spectrometry Method: Investigation of Colour Changes and Acrylamide Formation in Coffee During Roasting." Food Additives and Contaminants, vol. 22, no. 3, 2005, pp. 214-20.
Senyuva HZ, Gökmen V. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. Food Addit Contam. 2005;22(3):214-20.
Senyuva, H. Z., & Gökmen, V. (2005). Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. Food Additives and Contaminants, 22(3), 214-20.
Senyuva HZ, Gökmen V. Study of Acrylamide in Coffee Using an Improved Liquid Chromatography Mass Spectrometry Method: Investigation of Colour Changes and Acrylamide Formation in Coffee During Roasting. Food Addit Contam. 2005;22(3):214-20. PubMed PMID: 16019790.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. AU - Senyuva,Hamide Z, AU - Gökmen,Vural, PY - 2005/7/16/pubmed PY - 2005/9/24/medline PY - 2005/7/16/entrez SP - 214 EP - 20 JF - Food additives and contaminants JO - Food Addit Contam VL - 22 IS - 3 N2 - An improved analytical method for the determination of acrylamide in coffee is described using liquid chromatography coupled to mass spectrometric detection (LC-MS). A variety of instant, ground and laboratory roasted coffee samples were analysed using this method. The sample preparation entails extraction of acrylamide with methanol, purification with Carrez I and II solutions, evaporation and solvent change to water, and clean-up with an Oasis HLB solid-phase extraction (SPE) cartridge. The chromatographic conditions allowed separation of acrylamide and the remaining matrix co-extractives with accurate and precise quantification of acrylamide during MS detection in SIM mode. Recoveries for the spiking levels of 50, 100, 250 and 500?microg/kg ranged between 99 and 100% with relative standard deviations of less than 2%. The effects of roasting on the formation of acrylamide and colour development were also investigated at 150, 200 and 225 degrees C. Change in the CIE (Commission Internationale de l'Eclairage) a* colour value was found to show a good correlation with the change in acrylamide. CIE a* and acrylamide data was fitted to a non-linear logarithmic function for the estimation of acrylamide level in coffee. Measured acrylamide levels in commercial roasted coffees compared well with the predicted acrylamide levels from the CIE a* values. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/16019790/Study_of_acrylamide_in_coffee_using_an_improved_liquid_chromatography_mass_spectrometry_method:_Investigation_of_colour_changes_and_acrylamide_formation_in_coffee_during_roasting_ DB - PRIME DP - Unbound Medicine ER -