Abstract
Abstract The aim of this work was to develop an analytical method for determining acrylamide in potato-based products by gas chromatography and tandem mass spectrometry analysis (GC-MS/MS) using solid-phase extraction (SPE) clean-up. Different conditions for extraction and clean-up of AA extracts were studied on a potato crisps reference material (RM) with the value of 625 ± 45 μg/kg: the solvent volume used for AA elution, the extraction water temperature, the volume of hexane used, and also the addition of Carrez solutions. The SPE cartridge sorbents contain silica-based C-18 groups (anion and cation exchangers) and polymers (polystyrene-divinylbenzene). After SPE clean-up, extracts were derivatized with bromine compounds. A good efficiency for AA extraction and a cleaned-up extract from this matrix were obtained when the SPE procedure was carried out with water at room temperature, simultaneous with hexane, without Carrez solutions, by using two types of SPE cartridges (Isolute Multimode; Isolute ENV+), and 5 mL of elution solvent. The SPE clean-up procedure functionality was demonstrated by the results obtained in the Food Analysis Performance Assessment Scheme proficiency test (z-score: −0.8) on French fries (precooked) matrix and also by comparative analysis with a laboratory procedure, validated and accredited on cereal-based food matrices, in which liquid–liquid extraction and clean-up through a florisil column were realized (RSD(R) = 2.23–5.10%).
Highlights
Acrylamide (AA) is a process chemical contaminant obtained when food is subjected to temperatures higher than 120°C and low moisture
Since 2002 when acrylamide was found in food, many organizations studied its effects being classified as a “probable human carcinogen” by the International Agency for Research on Cancer (IARC) (1994), as “reasonably anticipated to be a human carcinogen” by the US National Toxicology Program (NTP) (2005), and as “likely to be carcinogenic to humans” by the US Environmental Protection Agency (EPA) (2010)
In order to determine the optimum volume for achieving a maximum elution of the AA extraction from the food matrix, the experimental variants presented in Table 1 (V1–V6) were realized
Summary
Acrylamide (AA) is a process chemical contaminant obtained when food is subjected to temperatures higher than 120°C and low moisture. The European Food Safety Authority (EFSA) confirmed that AA presence in food is a public health concern (2015). This contaminant is generated during cooking at high temperatures, in certain types of starchy foods, as a consequence of the Maillard browning reaction, in which the free amino acid asparagine and reducing sugars or other carbonyl compounds interact. AA is formed predominantly in baked or fried foods rich in carbohydrates, mainly derived from plant sources, including potatoes and cereals. Potato-based products are one of the main sources of AA dietary intake, together with coffee and cereal-based products. The benchmark level for AA in French fries was set to 500 μg/kg, while for the potato-based snacks it was set to 750 μg/kg by the European Commission
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