DETERMINATION OF ACRYLAMIDE IN THREE DIFFERENT BREAD TYPES BY AN IN-HOUSE VALIDATED LC-MS/MS METHOD

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dc.contributor.authorAlpozen, E.
dc.contributor.authorGuven, G.
dc.contributor.authorOzdestan, O.
dc.contributor.authorUren, A.
dc.date.accessioned2019-10-27T23:00:47Z
dc.date.available2019-10-27T23:00:47Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractA rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in three different local bread types; wheat bread, bran bread, whole wheat bread. Acrylamide analyses were made in crust parts of the 85 bread samples. The method was linear up to 750 mu g kg(-1) food with a determination coefficient of 0.999. Recovery rate was found 99.3% with limit of detection and limit of quantification values of 1.5 mu g kg(-1) and 5.0 mu g kg(-1), respectively. Certified reference materials of crisp bread were analysed and acrylamide contents of these samples were found in the range cited in the certificates. Statistical correlations were investigated between acrylamide contents and protein contents, reducing sugar contents, moisture contents, pH, and colour parameters (L*, a*, b*) of bread samples. Sample preparation procedure and chromatographic conditions of acrylamide analysis were investigated in more detail, and a rapid, accurate, precise, and reliable analysis method was developed.en_US
dc.description.sponsorshipTurkish Ministry of Food, Agriculture and LivestockGida Tarim Ve Hayvancilik Bakanligi [TAGEM/GY/10/03/01/165]en_US
dc.description.sponsorshipThe authors want to thank to Turkish Ministry of Food, Agriculture and Livestock (Project No: TAGEM/GY/10/03/01/165) for financial support.en_US
dc.identifier.doi10.1556/AAlim.2013.3333
dc.identifier.endpage220en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2en_US
dc.identifier.startpage211en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.2013.3333
dc.identifier.urihttps://hdl.handle.net/11454/52060
dc.identifier.volume44en_US
dc.identifier.wosWOS:000354437000007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Rten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectacrylamideen_US
dc.subjectbreaden_US
dc.subjectliquid chromatography tandem mass spectrometryen_US
dc.subjectLC-MS/MSen_US
dc.titleDETERMINATION OF ACRYLAMIDE IN THREE DIFFERENT BREAD TYPES BY AN IN-HOUSE VALIDATED LC-MS/MS METHODen_US
dc.typeArticleen_US

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