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Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up.
Food Addit Contam. 2006 Dec; 23(12):1276-82.FA

Abstract

An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 microg l-1 for 'espresso coffee' and 200.8-229.4 microg l-1 for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA.

Authors+Show Affiliations

Soares C
REQUIMTE/Faculty of Pharmacy of Porto, Bromatologia, Rua Aníbal Cunha, 164, Porto, P-4050-047, Portugal. crisamares@sapo.pt
Cunha S
No affiliation info available
Fernandes J
No affiliation info available

MeSH

AcrylamideCoffeeFood AnalysisFood ContaminationGas Chromatography-Mass SpectrometryHumansSolid Phase Extraction

Pub Type(s)

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

Language

eng

PubMed ID

17118870

Citation

Soares, C, et al. "Determination of Acrylamide in Coffee and Coffee Products By GC-MS Using an Improved SPE Clean-up." Food Additives and Contaminants, vol. 23, no. 12, 2006, pp. 1276-82.
Soares C, Cunha S, Fernandes J. Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up. Food Addit Contam. 2006;23(12):1276-82.
Soares, C., Cunha, S., & Fernandes, J. (2006). Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up. Food Additives and Contaminants, 23(12), 1276-82.
Soares C, Cunha S, Fernandes J. Determination of Acrylamide in Coffee and Coffee Products By GC-MS Using an Improved SPE Clean-up. Food Addit Contam. 2006;23(12):1276-82. PubMed PMID: 17118870.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up. AU - Soares,C, AU - Cunha,S, AU - Fernandes,J, PY - 2006/11/23/pubmed PY - 2007/8/19/medline PY - 2006/11/23/entrez SP - 1276 EP - 82 JF - Food additives and contaminants JO - Food Addit Contam VL - 23 IS - 12 N2 - An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed. The method was based on two main purification steps: the first with ethanol and Carrez solutions in order to precipitate polysaccharides and proteins, respectively; and the second with a layered solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. The method is applicable to a wide range of coffee products. Twenty-six samples of different coffee products were analysed. The levels of AA were in the range 11.4-36.2 microg l-1 for 'espresso coffee' and 200.8-229.4 microg l-1 for coffee blends with cereals. The results indicate that the presence of cereals significantly increased the levels of AA. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/17118870/Determination_of_acrylamide_in_coffee_and_coffee_products_by_GC_MS_using_an_improved_SPE_clean_up_ L2 - https://medlineplus.gov/foodborneillness.html DB - PRIME DP - Unbound Medicine ER -