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

摘要

The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacerena and Hojiblanca) and the sterilization intensity/time-period (F-0 of 10-25 min at 121 +/- 3 degrees 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 <= R-2 <= 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 <= R-2 <= 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 K-fold-CV: 0.97 +/- 0.03 <= R-2 <= 0.99 +/- 0.01; 12 +/- 8 <= RMSE <= 28 +/- 14 ng g(-1)) for both olive cultivars. E-tongue 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.