Advisor(s)
Abstract(s)
The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the
sterilization intensity/time-period (F0 of 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table
olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide
produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g−1, for table olives and
brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships
(0.931 ≤ R2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions,
allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives.
Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes
comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R2 ≤ 0.999) towards
the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate
multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated Kfold-
CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. Etongue
could be used as non-destructive indirect detection method of acrylamide, based on the brine solution
evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.
Description
Keywords
Acrylamide Chemometrics Electronic tongue Table olives cultivars Thermal treatments
Pedagogical Context
Citation
Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M. (2020). Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue. LWT. ISSN 0023-6438. 129, p. 1-8