Determination of acrylamide in plantain and cassava chips through solid‐phase microextraction and gas chromatography with flame ionisation detection

Abstract

SummaryA robust method for analysing acrylamide in plantain and cassava snacks was developed using SPME and GC‐FID. Optimised via Box–Benkhen design, the method met European standards with a calibration curve R2 > 99%, detection limit 63 μg kg−1, and quantification limit 212 μg kg−1. Precision was <17.76% as per Horwitz equation. Acrylamide levels in fried ripe plantain were 894.40 ± 56.35 μg kg−1 and in cassava snacks 59.42 ± 2.46 μg kg−1. This validated method offers an efficient means for acrylamide control in thermally processed foods.