ArticleMolecules (Basel, Switzerland)2019
Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 51 citations in OpenAlex.
- Agricultural By-Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems.Comprehensive reviews in food science and food safety · 2026Review
- Review
- Advancements and obstacles in acrylamide detection and mitigation in food products.Food chemistry: X · 2025Review
- Bioconversion of Furanic Compounds byMicroorganisms · 2024Article
- Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes.Molecules (Basel, Switzerland) · 2024Article
- Plant-based meat substitute analysis using microextraction with deep eutectic solvent followed by LC-MS/MS to determine acrylamide, 5-hydroxymethylfurfural and furaneol.Analytical and bioanalytical chemistry · 2024Article
- HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits.Foods (Basel, Switzerland) · 2021Article
- Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.Foods (Basel, Switzerland) · 2021Review
- Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction.Foods (Basel, Switzerland) · 2021Article
- Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis.Foods (Basel, Switzerland) · 2021Review
- Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products.Foods (Basel, Switzerland) · 2021Article
- Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation.International journal of environmental research and public health · 2021Review
- Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques.Environmental science and pollution research international · 2021Review
- Effect of Microwave Heating on the Acrylamide Formation in Foods.Molecules (Basel, Switzerland) · 2020Review
- Review of Research into the Determination of Acrylamide in Foods.Foods (Basel, Switzerland) · 2020Review
- Acrylamide and Thermal-Processing Indexes in Market-Purchased Food.International journal of environmental research and public health · 2019Article
- Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application.Foods (Basel, Switzerland) · 2019Article
- Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods.Molecules (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was <LOD (limit of detection) for all raw materials and non-extruded mixtures, while HMF increased proportionally to the content of added by-products in the mixtures. After the extrusion process, quantification of the acrylamide could be done in all samples. A higher amount of by-products entails higher contents of acrylamide and HMF, with the most significant effect in AP extrudates, where the highest content of HMF (6069 ± 789 ng/g) and acrylamide (5.37 ± 0.50 ng/g) in samples with 15% AP was observed.
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Registered trials
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