Title: Determination of Acrylamide in Roasted Chestnuts and Chestnut-based Foods by Isotope Dilution HPLC-MS/MS
Authors: KARASEK LubomirWENZL THOMASANKLAM ELKE
Citation: FOOD CHEMISTRY vol. 114 no. 4 p. 1555-1558
Publisher: ELSEVIER SCI LTD
Publication Year: 2009
JRC N°: JRC36791
ISSN: 0308-8146
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC36791
DOI: 10.1016/j.foodchem.2008.11.057
Type: Articles in Journals
Abstract: A recently collaboratively trial tested isotope dilution liquid chromatographic method with positive electrospray ionization tandem mass spectrometry for the analysis of acrylamide in bakery fare and potato products has been extended to the determination of acrylamide in roasted chestnut-based foods. As chestnuts have a similar composition to potatoes, considerabe amounts of acrylamide can be expected, especially in roasted chestnut products. This paper presents the concentrations of acrylamide in 30 different chestnut samples (fresh, roasted, flour, cooked, glazed) that were collected in nine European countries during 2005/2006. The influence of the roasting time on the acrylamide content was also experimentally investigated.
JRC Institute:Institute for Reference Materials and Measurements

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