Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Abstract

Snack samples like potato crisp, fried potato, popcorn, and Cheetos have been known as carbohydrate- and protein-rich food. These tasty foods have high potential to contain acrylamide. Genotoxic and carcinogenic effect of acrylamide on human health cause to specific focus for measuring of acrylamide in food samples (Esposito et al. Food Chem Toxicol 108:249–256, 2017). In the present research, the compositions of snack samples, baking temperature, and heating time have been investigated and the results show that these factors have directly affected on acrylamide formation. Acrylamide level has been formed lower in corn-based samples than potato-based samples. The composition has shown the greatest effect compared to other two factors. Microextraction technique coupled with gas chromatography-mass spectrometry has been applied to extract and determine acrylamide from fifty snack samples. Important parameters affected on the extraction procedure were optimized using response surface methodology (RSM) based on central composite design (CCD). High linearity with R2 = 0.997 for calibration curve in the range of 1–500 ng g−1 were obtained. Limit of detection and limit of quantitation were obtained 0.59 ng g−1 and 1.99 ng g−1, respectively. Recovery was obtained 95%. The maximum and minimum amounts of acrylamide were detected 116.2 and 1183 ng g−1 for potato crisp and Cheetos samples, respectively. The results confirmed that the amount of acrylamide in snacks can be considered.