METODOLOGÍAS PARA LA DETERMINACIÓN DE ACRILAMIDA EN ALIMENTOS
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2022-03-11
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Jaén: Universidad de Jaén
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[ES] La contaminación química de los alimentos es un problema de Salud Pública de gran preocupación a
escala mundial. Dentro de los contaminantes orgánicos se encuentran los contaminantes del proceso
térmico. A este grupo de contaminantes pertenece la acrilamida, compuesto que se genera tras la
reacción de Maillard en ciertos alimentos ricos en carbohidratos y proteínas, procesados a elevadas
temperaturas (>120oC). Estudios han reportado los diversos efectos perjudiciales de la acrilamida, tales
como neurotoxicidad, carcinogenicidad y genotoxicidad, y por ello, este compuesto se encuentra
regulado por los organismos institucionales a nivel internacional. Desde su hallazgo, numerosos
investigadores han empleado diferentes metodologías para la determinación de este contaminante en
los alimentos. Se ha concluido que las metodologías más empleadas en la determinación de acrilamida
en alimentos son la cromatografía de gases acoplada a la espectrometría de masas (CG-EM) y la
cromatografía líquida acoplada a la espectrometría de masas en tándem (CG-EM/EM).
[EN] Chemical contamination of food is a Public Health problem of major concern worldwide. Organic contaminants include contaminants from the thermal process. This group of contaminants includes acrylamide, a compound that is generated by the Maillard reaction in certain carbohydrate- and protein-rich foods processed at high temperatures (>120°C). Studies have reported the various harmful effects of acrylamide, such as neurotoxicity, carcinogenicity and genotoxicity, and for this reason, this compound is regulated at international level by institutional organisms. Since its discovery, many researchers have used different methodologies for the determination of this contaminant in food. It has been concluded that the most popular methodologies for the determination of acrylamide in food are gas chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography coupled to tandem mass spectrometry (GC-MS/MS).
[EN] Chemical contamination of food is a Public Health problem of major concern worldwide. Organic contaminants include contaminants from the thermal process. This group of contaminants includes acrylamide, a compound that is generated by the Maillard reaction in certain carbohydrate- and protein-rich foods processed at high temperatures (>120°C). Studies have reported the various harmful effects of acrylamide, such as neurotoxicity, carcinogenicity and genotoxicity, and for this reason, this compound is regulated at international level by institutional organisms. Since its discovery, many researchers have used different methodologies for the determination of this contaminant in food. It has been concluded that the most popular methodologies for the determination of acrylamide in food are gas chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography coupled to tandem mass spectrometry (GC-MS/MS).