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A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread


Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread // Food Analytical Methods, 12 (2019), 11; 2582-2590 doi:10.1007/s12161-019-01612-6 (međunarodna recenzija, članak, znanstveni)


Naslov
A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread

Autori
Drakula, Saša ; Novotni, Dubravka ; Čukelj Mustač, Nikolina ; Voučko, Bojana ; Krpan, Marina ; Hruškar, Mirjana ; Ćurić, Duška

Izvornik
Food Analytical Methods (1936-9751) 12 (2019), 11; 2582-2590

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Acrolein ; Lactobacillus reuteri ; Sourdough bread ; SPME ; GC-MS ; Validation

Sažetak
Acrolein is a toxic compound present in food. It can be formed by bacterial species isolated from sourdough or applied as sourdough starter cultures, such as Lactobacillus reuteri. To the best of our knowledge, the content of acrolein in sourdough bread has not yet been determined, neither has a method for its quantification in such a sample been published. The aim of this study was to develop and validate a simple method for determining acrolein in sourdough, batter, and bread by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. The selected conditions for acrolein extraction were temperature 40 °C and time 20 min. A significant effect of the matrix on acrolein signal was observed. Linearity and precision were achieved within the examined range for all evaluated matrices. The obtained limits of detection and quantification were 1.21 μg/kg of sample and 4.05 μg/kg of sample, respectively. The acrolein solution with the addition of 0.2% hydroquinone was stable for 48 h. The developed method was applied for the quantification of acrolein in gluten-free sourdough (with L. reuteri DSM 20016 or L. brevis DSM 20054 as a starter culture), and batter and bread with or without added sourdough. Acrolein was not detected in the samples prepared without L. reuteri DSM 20016. Acrolein content in bread prepared with L. reuteri DSM 20016 sourdough was 161 μg/kg, which is below the WHO provisional tolerable concentration, but its consumption would significantly contribute to the overall acrolein exposure.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-09.01/279 - Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine (Duška Ćurić, )
HRZZ-IP-2016-06-3789 - Od nusproizvoda u preradi žitarica i uljarica do funkcionalne hrane primjenom inovativnih procesa (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread // Food Analytical Methods, 12 (2019), 11; 2582-2590 doi:10.1007/s12161-019-01612-6 (međunarodna recenzija, članak, znanstveni)
Drakula, S., Novotni, D., Čukelj Mustač, N., Voučko, B., Krpan, M., Hruškar, M. & Ćurić, D. (2019) A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread. Food Analytical Methods, 12 (11), 2582-2590 doi:10.1007/s12161-019-01612-6.
@article{article, year = {2019}, pages = {2582-2590}, DOI = {10.1007/s12161-019-01612-6}, keywords = {Acrolein, Lactobacillus reuteri, Sourdough bread, SPME, GC-MS, Validation}, journal = {Food Analytical Methods}, doi = {10.1007/s12161-019-01612-6}, volume = {12}, number = {11}, issn = {1936-9751}, title = {A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread}, keyword = {Acrolein, Lactobacillus reuteri, Sourdough bread, SPME, GC-MS, Validation} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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