In-house validation of analytical methods for the determination of NFCs in roasted coffee and cocoa (#1711)

Authors

Medina Orjuela, Maria Elena

Barrios Rodriguez, Yeison Fernando

Carranza Gutierrez, Carlos Edwin

Girón Hernandez, Joel

Amorocho Cruz, Claudia Milena

Abstract

Process contaminants (NFCs) such as acrylamide, furfuryl alcohol (FFA), and hydroxymethylfurfural (HMF) have been linked to the development of adenomas, toxicity, and carcinogenicity. These NFCs are found in roasted coffee and cocoa consumed worldwide. It is, therefore, imperative to assess the potential exposure to these compounds by ingestion, for which various analytical methods have been developed. These methods are mainly based on chromatography, mass spectrometry, and absorbance detectors. However, information on the validation of analytical methods for determining NFCs, particularly in cocoa, is scarce, leading to uncertainty about the validity of the results. The performance parameters of the methods provide the reliability required for their intended use. Therefore, this study validated the performance parameters of LC-MS/MS and LC-DAD methods for determining NFC in roasted coffee and cocoa to provide reliable methods. The evaluated methods were suitable for determining NFCs in high-consumption matrices such as cocoa and coffee, per international FDA and AOAC guidelines. Obtaining these performance indicators for determining compounds of high interest, such as acrylamide, contributes to remedying the lack of information on the validation of methods for quantification, especially in cocoa. In addition, the importance of using salts for extract clean-up was established, which consistently and reliably eliminates interferences, allowing for greater sensitivity of the methods.