Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up
Cristina Soares, Sara C. Cunha, José O. Fernandes
Food Additives & Contaminants
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
acrylamide (AA) present in coffee and coffee products
“An improved gas chromatography-mass spectrometry (GC-MS) method to determine acrylamide (AA) in coffee and coffee products was developed.”
acrylamide (AA) levels in coffee blends with cereals
“The levels of AA were in the range 200.8-229.4 microg l-1 for coffee blends with cereals.”
presence of cereals significantly increase levels of AA
“The results indicate that the presence of cereals significantly increased the levels of AA.”