Phototransformations of acrylamide derivatives of piperazine-substituted polyfluorinated chalcones

Derevyashkin, S. V.; Soboleva, E. A.; Шелковников, В. В.; Орлова, Н. А.; Malakhov, I.A.; Berezhnaya, V. N.; Savina, Ekaterina D.; Tsentalovich, Yuri P.

doi:10.1016/j.jphotochem.2020.112973

Cited by 2 publications

(1 citation statement)

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“…Furthermore, we calculated the RPD for models generated with mid-IR data and gave the value of 3.8 (Table 1), indicating that the generated model can be used for process control applications. pure acrylamide spectra (Figure 2), in particular, the band at 1673 cm −1 assigned to the C-O vibration, the signal corresponding to double C=C bonds of the acrylamide end group (1575 cm −1 ), the C-N stretching observed at around 1400 cm −1 , and the vibration of H in C=C-H observed at 980 cm −1 [31,32,37]. In addition, the regression vector also showed the influence of the French fries, with the frequency at about 1140 cm −1 indicating the presence of glycosidic C-O-C bonds, while the band at 1070 cm −1 can be assigned to the crystalline regions of starch [38].…”

Section: Resultsmentioning

confidence: 99%

Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy

et al. 2022

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Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory. A portable sensor that can detect acrylamide levels in real-time would enable in-house testing to safeguard both the safety of the consumer and the economic security of the agricultural supplier. Our objective was to develop a rapid, accurate, and real-time screening technique to detect the acrylamide content in par-fried frozen French fries based on a portable infrared device. Par-fried French fries (n = 70) were manufactured at times ranging from 1 to 5.5 min at 180 °C to yield a wide range of acrylamide levels. Spectra of samples were collected using a portable FT-IR device operating from 4000 to 700 cm−1. Acrylamide was extracted using QuEChERS and quantified using uHPLC-MS/MS. Predictive algorithms were generated using partial least squares regression (PLSR). Acrylamide levels in French fries ranged from 52.0 to 812.8 µg/kg. The best performance of the prediction algorithms required transformation of the acrylamide levels using a logarithm function with models giving a coefficient of correlation (Rcv) of 0.93 and RPD as 3.8, which means the mid-IR model can be used for process control applications. Our data corroborate the potential of portable infrared devices for acrylamide screening of high-risk foods.

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Section: Resultsmentioning

confidence: 99%