Determination of Acrylamide in Starch-Based Foods by HPLC with Pre-Column Ultraviolet Derivatization

Abstract

A new method is developed for the determination of acrylamide in starch-based foods. The method included the extraction of acrylamide with water, defatting with hexane, derivatization with potassium bromate (KBrO(3)) and potassium bromide (KBr), liquid-liquid extraction with ethyl acetate-hexane (4:1), and concentration. The final analyte (2-bromopropenamide, 2-BPA) is analyzed by high-performance liquid chromatography coupled with diode array detection for quantification and by gas chromatography coupled to mass spectrometry for confirmation. The chromatographic analysis is performed on an ODS-3 C(18) column, and good retention and peak response of acrylamide are achieved under the optimal conditions. The limit of detection and quantitation are estimated to be 15 and 50 μg/kg, respectively. The recoveries of acrylamide from the commercial samples are spiked at levels of 50-1000 μg/kg, and range between 89.6 and 102.0%. These results show that this method should be regarded as a new, low-cost, and robust alternative for conventional investigation of acrylamide.

An eco‐friendly, quick and cost‐effective method for the quantification of acrylamide in cereal‐based baby foods

“…A further challenge is that high‐protein samples require the removal of protein using methanol, acetonitrile or saline. Alternatively, precipitation of proteins with Carrez solutions has been reported in some previous studies . Carrez clarification purifies the extract by precipitation of not only proteins but also other dissolved colloids and high‐molecular‐weight contaminants such as starch …”

“…Acrylamide is a polar molecule of extremely high solubility in water (2150 g L −1 at 30 °C). Extraction of acrylamide from food is therefore generally performed with water . The effect of temperature has been studied previously: better results were obtained in hot than in cold water .…”

“…Alternatively, precipitation of proteins with Carrez solutions has been reported in some previous studies. 11,14,16,21,35,36,40,41 Carrez clarification purifies the extract by precipitation of not only proteins but also other dissolved colloids and high-molecular-weight contaminants such as starch. 20,42 The effect of Carrez clarification was evaluated in the present study.…”

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

“…The injected volume was 20 µL. The separation was carried out using 80% methanol/water (v/v) with flow rate 1 mL min −1 and the effluent of the column was continuously monitored with the UV detector at 254 nm (Geng et al, 2010).…”

Acrylamide Mitigation in fried Kochchi Kesel Chips using Free and Immobilized Fungal Asparaginase

“…The flow rate and temperature were maintained during the analysis at 0.2 mL/min and 30 °C, respectively, with injection volume of 5 µL. The mobile phase was 3 % acetic acid and 97 % acetonitrile with the run time and post time of 10 and 3 min, respectively (18). The calibration curves were constructed by plotting the peak area against the concentration and the mass fraction of acrylamide was calculated with respect to the obtained peak area.…”