Potato Chip Samples Research Articles

Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 � 57.894%, respectively 7.442 � 49.392%. The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable - 0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.

High-Performance Liquid Chromatography Determination of Acrylamide after Its Extraction from Potato Chips

Background: Acrylamide is a known carcinogenic product that has been found among the substances such as potato chips which to be processed under the heat-treatment. In order to extract amounts of acrylamide from fried chips in market, an ultrasound-assisted liquid– liquid extraction (UA-LLE) technique is proposed. The UA-LLE coupled LLE and ultrasonication in a single step. Methods: Chips samples were dissolved in an extracting organic solvent using ultrasonication to prompt transferring of acrylamide into the organic phase. As a result, the extraction time and process efficiency were significantly enhanced through increasing the collision power and mass transfer between grounded chips and organic phase. Results: Important parameters affecting the extraction efficiency such as kind of organic solvent and its volume, re-dissolving solvent and pH were optimized. This newly proposed method has been applied to determine the trace acrylamide in potato chips samples purchased from local market. Conclusion: UA-LLE is a handy, economic and time-saving method, with high extraction yield (over 103% average recovery) and good precision (lower than 15% relative standard deviation, RSD). Most importantly, it seems this method to be an ideal pre-treatment method for the extraction of acrylamide in food matrix in food quality control laboratories.

Development of a Performance Method for Determination of Cis/Trans Isomers of Oleic, Linoleic and Linolenic Acids from Potato Chips by GC-MS

The aim of this study was to develop and evaluate some validation parameters of a GC-MS sensitive method for the separation, identification, and simultaneous quantification of 18 cis/trans isomers of oleic (FAME C18:1), linoleic (FAME C18:2), and linolenic acid (FAME C18:3) methyl esters. Linearity, sensitivity, and recovery of the developed method were evaluated on calibration solutions. Correlation coefficients (R) were higher than 0.99 in the linear domain for each isomer, the sensitivity of the method was characterized by LOD = 0.03 - 0.05 g/100 g of fat, and LOQ = 0.09 - 0.17 g/100 g of fat, and the recovery ranged between 101.32 - 102.59%. Samples of potato chips were used to demonstrate the applicability of the method and the trans fatty acids (TFA) levels in analyzed sample were below 0.60 g/100 g fat, complying with international recommendations of less than 2 g/100 g of total fat. The proposed GC-MS method allows simultaneous determination of 18 cis/trans isomers (13 trans and 5 cis) of FAME C18 from potato chips.

Tocochromanol content in commercially prepared fried foods

In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks. The total tocochromanol content of the french fries varied in the range of 1.7–96.9 mg/kg, α-tocopherol 0.3–76.1 mg/kg, and vitamin E (expressed in α-tocopherol equivalents) 0.6–76.4 mg/kg. The total content of tocochromanols in the fried snack products varied in the range of 39.9–204.6 mg/kg, α-tocopherol 20.4–133.7 mg kg, and vitamin E 29.8–134.6 mg α-tocopherol equivalent/kg. After a comparison of fat content, and taking into account the reference intake of fat and vitamin E, the french fries were generally a worse source of vitamin E than fat. The fried snack products were usually a better source of vitamin E than fat. In the both types of fried foods, the total content of tocochromanols was most influenced by the total content of fat. The content of α-tocopherol and the vitamin E content were mainly affected by the kind of fat (oil) used for frying.

Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation

The salty snack market is re-inventing itself trying to offer to consumers healthier and added-value products often based on alternative vegetables/cereals, such as vegetable chips. New options mostly involve a nutritional improvement but the toxicological aspects of the reformulation are not usually examined. This work evaluated the acrylamide formation and effectiveness of different mitigation strategies in potato chips and in alternative snacks, such as carrot and pumpkin chips. Fresh potato, carrot and pumpkin samples were fried under controlled conditions and after being subjected to different operations (soaking in water at different times/temperatures, adding lemon or vinegar as pH modifiers or salt). Acrylamide values in control samples of carrot (224 ± 47 µg kg-1 ) and pumpkin (514 ± 83 µg kg-1 ) were significantly lower than in the potato chip samples (3887 ± 509 µg kg-1 ). The different mitigation treatments had effects on potato and pumpkin chips, the most effective strategies being soaking options and the decrease of the pH of the medium. However, such treatments were not as effective in carrot chips. These new vegetable snacks could be a healthy alternative both at nutritional and toxicological level. In addition, acrylamide concentration could even be reduced with simple mitigation operations before frying. © 2018 Society of Chemical Industry.

Determination of acrylamide content in processed starchy foods in Hanoi

Acrylamide is a toxic chemical formed in high temperature-processed foods (e.g., Potato snacks, instant noodle, etc.). Previous studied showed that acrylamide is a carcinogenic agent in human and animals. Evaluation of acrylamide contents in some processed starchy foods has been performed in order to investigate the presence of acrylamide in foods in Hanoi. This study is to validate a LC-MS/MS method for determination of acrylamide in food and to determine the acrylamide content in some processed starchy foods available in Hanoi, Vietnam. Samples of potato chips collected from food shops in Hanoi were tested. The acrylamide content was determined by high performance liquid chromatography-mass spectrometry. The method was validated for accuracy, precision, linearity, and recovery. The assay was linear over the entire range of calibration standards i.e., a concentration range from 1 ng/mL to 2500 ng/mL (r2 >0.996). The precision and recoveries were obtained based on the AOAC guidelines. The lower limit of quantification of the analytical method of acrylamide was 24,82 ng/mL. The validated method was successfully applied to determine acrylamide in 28 samples of potato snacks. The content of acrylamide ranged from 58.0 to 1829.6 mg/kg. Acrylamide was detected in all samples, nevertheless, the acrylamide content was lower than that from other studies published in 2009 in Europe.  

Use of 2-Naphthalenethiol for Derivatization and Determination of Acrylamide in Potato Crisps by High-Performance Liquid Chromatographic with Fluorescence Detection

The present study proposes an alternative analytical method for the determination of acrylamide in potato chips, using 2-naphthalenethiol as derivatization reagent followed by a HPLC separation with fluorescence detection to be used as a routine analytical procedure in the potato chip industry. The proposed method requires a relatively low-cost instrumentation compared to the mass spectrometry-based methods or other sample cleanup techniques. The optimal conditions for the derivatization process were a reaction temperature of 90 °C, reaction time of 40 min, and a concentration of 7.3 mM of 2-naphthalenethiol. The sample preparation consisted only in an aqueous extraction and a defatting step with hexane. The limit of detection obtained was 129.2 μg kg−1. The acrylamide content of nine commercial potato chip samples was found in the interval of 269.21–1405.30 μg kg−1.

Effects of food neophobia on visual attention and sensory acceptance of ethnic-flavored foods

Due to growing globalization, there has been an increase in demand for ethnic or ethnic-flavored foods in the retail grocery and foodservice industries. However, some consumers are unlikely to enjoy ethnic or ethnic-flavored foods due to novelty or unfamiliarity associated with them. Limited research exists on consumer behavior toward ethnic or ethnic-flavored foods as a function of food neophobia. This study aimed to determine the influence of food neophobia on Caucasian consumers’ visual attention toward packaging images, as well as sensory acceptance of ethnic-flavored potato chips. Ninety adults were divided into high food neophobia (HFN) and low food neophobia (LFN) groups based on a food neophobia scale score. All participants’ visual attention toward packaging images of ethnic-, local-, and plain-flavored potato chips were measured using an eye-tracker, and their willingness to taste, expected liking, and purchase intent were assessed. One week later, the participants rated sensory perception and liking of the potato chip samples whose packaging images had been viewed. Participants in the LFN group looked significantly longer at the descriptions of ethnic (Chinese Szechuan) and local (Southern biscuits and gravy) flavors shown on the packaging images of potato chips than did those in the HFN group. As participants in the LFN group, but not those in the HFN group, looked at the descriptions of ethnic flavors shown on the packaging longer, they were more likely to like and purchase those potato chips. There were only limited impacts of food neophobia on attribute intensities and likings of the potato chips, irrespective of flavor. In conclusion, this study provides empirical evidence that participants with a lower level of food neophobia are more attentive to descriptions regarding ethnic flavor shown on packaging of chip products, possibly inducing a higher intent of purchasing the products, although such findings vary with the type of ethnic flavor.

Ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as an efficient and sensitive method for determining of acrylamide in potato chips samples

In this research, for the first time, we successfully developed ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as a new, fast and highly sensitive method for determining of acrylamide in potato chips samples. Xanthydrol was used as a derivatization reagent and parameters affecting in the derivatization and microextraction steps were studied and optimized. Under optimum conditions, the calibration curves showed high levels of linearity (R2>0.9993) for acrylamide in the range of 2–500ngmL−1. The relative standard deviation (RSD) for the seven analyses was 6.8%. The limit of detection (LOD) and limit of quantification (LOQ) were 0.6ngg−1 and 2ngg−1, respectively. The UAE-DLLME-GC-MS method demonstrated high sensitivity, good linearity, recovery, and enrichment factor. The performance of the new proposed method was evaluated for the determination of acrylamide in various types of chips samples and satisfactory results were obtained.

Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry

A B S T R A C T Background and Objectives: In the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with gas chromatography-mass spectrometry. Materials and Methods: Important factors in the derivatization and measurement processes were optimized using the one-factor-at-a-time method. The peak areas were assumed as the GC-MS response to evaluate the extraction efficiency of acrylamide, and optimization for all tests was performed two times. Figures of merit of the proposed method were evaluated. The amount of acrylamide in four potato chips samples, obtained from the market in Tehran city, was determined using the proposed method. Results: The optimum amounts of effective parameters, including derivatization temperature at 25 o C, derivatization time (40 min), xanthydrol volume (40 µL), extracted solvent volume (500 µL) and pH=7 were determined. The figures of merit for the proposed method were at the ideal range. The maximum and minimum amounts of acrylamide in the chip samples were also measured. Conclusions: The performance and reliability of proposed method as a simple, efficient and rapid method for determining acrylamide in potato chip samples were demonstrated.

Acrylamide in Romanian food using HPLC-UV and a health risk assessment

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt

Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10-1 to 1x10-7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI2) and MDA content were 0.62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1.29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.

Preparation and Application of Chitosan-Grafted Multiwalled Carbon Nanotubes in Matrix Solid-Phase Dispersion Extraction for Determination of Trace Acrylamide in Foods Through High-Performance Liquid Chromatography

In this study, chitosan-grafted multiwalled carbon nanotubes were synthesized and characterized using Fourier transform infrared spectroscopy, transmission electron microscopy, X-ray diffraction, thermogravimetric analysis, and static and kinetic adsorption experiments. The results showed that the resulting material had good adsorption abilities and rapid dynamic properties for acrylamide. This material was used as a sorbent for development of matrix solid-phase dispersion extraction coupled with high-performance liquid chromatography for the determination of trace acrylamide in foods. Under the optimal conditions, the limit of detection, based on three times the signal to noise ratio of the baseline near the analyte peak, was 1.5 μg/L, and the relative standard deviation for five replicate extractions of 50 μg/L acrylamide was 4.3 %. Blank potato and flour samples spiked with acrylamide at different levels, namely, 2.25, 4.50, and 6.75 μg/kg, were extracted and determined by the developed method, with good recoveries ranging from 85.3 to 94.6 %. This method was used for quantitative analysis of acrylamide in different food samples, including twisted cruller, potato chip, and toast samples. Compared with other methods, this method for the extraction and determination of trace acrylamide in food samples is rapid and simple.

Heavy Metal Content and Health Risk of Potato and Corn Chips Being Sold in Jordanian Market

This study was carried out to investigate the heavy metal contaminants (cadmium, lead, copper, zinc, manganese and iron) found in potato and corn chips being sold in Jordanian market, and to estimate their health risk on consumers. The reason behind this study was that potato and corn chips are widely consumed by most children over the world. Atomic Absorption Spectrometry was used to measure the levels of metals after wet digestion, then the dietary intake of each heavy metal was estimated based on means of chips intake by Jordanian children. Also, the level of risk found in this study was evaluated with respect to the value of Minimal Risk Level. From this study, the level of copper, zinc, iron and manganese were below the recommended tolerable levels proposed by Minimal Risk Level. In Contrast, there are some risks in some kinds of chips because they have high levels of cadmium and lead. The levels were compared with those reported for similar cases from some other parts of the world. Moreover, the study shows also that the domestic-made chips have lower concentration of heavy metals than those imported from other countries. In addition, the concentration of heavy metals in the chips available in the local markets increases as the price of these chips increases except for iron. In general, the levels of heavy metals in potato chips samples were higher than those in corn chips. The average concentration of heavy metals in potato chips was found as follows: 10.32, 2.25, 3.15, 6.57, 7.84 and 0.25 mg/Kg for Fe, Cu, Mn, Pb, Zn and Cd, respectively, whereas that in corn chips was 6.42, 0.54, 1.33, 6.79, 5.67 and 0.21 mg/Kg for iron, copper, manganese, lead, zinc and cadmium, respectively.

Eco-friendly ionic liquid based ultrasonic assisted selective extraction coupled with a simple liquid chromatography for the reliable determination of acrylamide in food samples

Acrylamide in food has drawn worldwide attention since 2002 due to its neurotoxic and carcinogenic effects. These influences brought out the dual polar and non-polar characters of acrylamide as they enabled it to dissolve in aqueous blood medium or penetrate the non-polar plasma membrane. In the current work, a simple HPLC/UV system was used to reveal that the penetration of acrylamide in non-polar phase was stronger than its dissolution in polar phase. The presence of phosphate salts in the polar phase reduced the acrylamide interaction with the non-polar phase. Furthermore, an eco-friendly and costless coupling of the HPLC/UV with ionic liquid based ultrasonic assisted extraction (ILUAE) was developed to determine the acrylamide content in food samples. ILUAE was proposed for the efficient extraction of acrylamide from bread and potato chips samples. The extracts were obtained by soaking of potato chips and bread samples in 1.5 mol L(-1) 1-butyl-3-methylimmidazolium bromide (BMIMBr) for 30.0 and 60.0 min, respectively and subsequent chromatographic separation within 12.0 min using Luna C18 column and 100% water mobile phase with 0.5 mL min(-1) under 25 °C column temperature at 250 nm. The extraction and analysis of acrylamide could be achieved within 2h. The mean extraction efficiency of acrylamide showed adequate repeatability with relative standard deviation (RSD) of 4.5%. The limit of detection and limit of quantitation were 25.0 and 80.0 ng mL(-1), respectively. The accuracy of the proposed method was tested by recovery in seven food samples giving values ranged between 90.6% and 109.8%. Therefore, the methodology was successfully validated by official guidelines, indicating its reliability to be applied to analysis of real samples, proven to be useful for its intended purpose. Moreover, it served as a simple, eco-friendly and costless alternative method over hitherto reported ones.

In-house-validated liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean market.

Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato chips, (2) chips (except potato chips), (3) biscuits, (4) French fries, (5) breakfast cereals, (6) chocolate products, (7) tea, (8) seasoned laver, and (9) nut products. Samples used for this study were cleaned up using HLB Oasis polymeric and Accucat mixed-mode anion and cation exchange solid-phase extraction cartridge. Liquid chromatography–tandem mass spectroscopy (LC-MS/MS) was validated in-house as an efficient analytical method for the routine analysis of AA in various food products. AA was detected with a Fortis dC18 (1.7 μm, 100 mm × 2.1 mm) column using 0.5% methanol/0.1% acetic acid in water as the mobile phase. Good results were obtained with respect to repeatability (RSDs < 5%). The recoveries obtained for a variety of food matrices ranged between 94.5% and 107.6%. Quantification during routine monitoring was sensitive enough to detect AA at a concentration of 10 μg/kg. A total of 274 food samples were analyzed for AA. The AA levels in the food groups were in the following order: potato chips > French fries > biscuits > tea > chips (except potato chips) > seasoned laver > breakfast cereals > chocolate products > nut products. AA was detected at levels ranging from not detectable to 1435 μg/kg.

Solid phase extraction and preconcentration of Ni(II) using 1-(2-pyridylazo)-2-naphthol) (PAN) modified β-cyclodextrin butanediol diglycidyl ether polymer as a solid phase extractant

A sensitive, simple and selective preconcentration method was developed for the preconcentration of trace amounts of Ni(II) ions using 1-(2-pyridylazo)-2-naphthol (PAN) modified β-cyclodextrin butanediol diglycidyl ether polymer as a solid phase extractant. Potential factors affecting the sorption of Ni(II) were investigated. Meanwhile, the optimum conditions were established. The sorbed Ni(II) was eluted using 5 ml of 2 M HCl. The preconcentrtion factor was 70. The detection limit for Ni(II) was 1.18 ng/ml. The relative standard deviation (RSD %) was &gt;1%. The developed method was successfully applied for the determination of trace Ni(II) in different water and potato chip samples as well as reference alloy samples.

SURVEY DETECTION OF TRACE HEAVY METALS IN POTATO CHIPS AND ICE CREAM FROM ASSIUT GOVERNORATE, EGYPT

A total of 243 samples of potato chips (135 samples) and ice cream (108 samples) were collected from different regions and brands in Assiut Governorate - Egypt during May to July, 2011. Iron, manganese, copper, aluminum, nickel, lead, cadmium, selenium and arsenic were determined in samples using atomic absorption spectrophotometer. Results revealed no significant differences (P≤0.01) among regions in most ice cream and potato chips samples. The mean concentration of Lead, cadmium, copper, arsenic (potato chips) and nickel (ice cream) were exceeded than the legal limits established by the Egyptian and Codex standards.

Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer

The crispness of different potato chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of potato chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the potato chip samples.

Determination of Trace Acrylamide in Potato Chip and Bread Crust Based on SPE and HPLC

How to determine the quantities of acrylamide produced in foods is an important problem. Here, we report a sensitive method of high performance liquid chromatography based on a solid phase extraction using a reversed phase C18 column, which was characterized by adsorption experiments with good adsorption ability and rapid adsorption dynamic toward acrylamide. Under optimal condition, the detection limit based on three times the signal-to-noise ratio of the baseline near the analyte peak was 66.0 ng L−1. With a loading flow rate of 2.0 mL min−1 for loading 100 mL, an enrichment factor of 182 was obtained. The RSD for five replicate extractions of 50 μg L−1 acrylamide was 4.1%. Blank potato samples spiked with acrylamide at 0.125, 0.250, and 0.375 μg g−1 levels were analyzed with recoveries ranging from 88.9 to 89.5%. Moreover, this method was applied to quantitative detection of acrylamide in the crust and potato chip samples.