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Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

2020Journal article Open access
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dc.contributor.authorMartín-Vertedor, Daniel
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorMarx, Ítala
dc.contributor.authorDias, L.G.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:12Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:12Z
dc.date.issued2020
dc.description.abstractThe 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.
dc.description.sponsorshipDaniel Martín-Vertedor thanks the mobility grant of the Consejería de Educación y Empleo of the Junta de Extremadura to work with a scholarship at the Polytechnic Institute of Bragança for 4 months (Resolución de 18 de julio de 2019, DOE de 25 de julio de 2019, no 143) (Expedient number A28). The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. The authors wish to thank to the Elemental and Molecular Analysis Service belonging to the Research Support Service of the University of Extremadura by the development of acrylamide determination method and Ma Dolores López Soto and Elena Rodríguez Paniagua for their help in the performance of this study.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMartín-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. 1-8en_EN
dc.identifier.doi10.1016/j.lwt.2020.109605en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/21886
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAcrylamideen_EN
dc.subjectChemometricsen_EN
dc.subjectElectronic tongueen_EN
dc.subjectTable olives cultivarsen_EN
dc.subjectThermal treatmentsen_EN
dc.titleAssessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongueen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameRodrigues
person.familyNameMarx
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameÍtala
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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