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

Martı́nez, E Fernández; Rodríguez, José Antonio; Bautista, Mirandeli; Rangel‐Vargas, Esmeralda; Santos, Eva M.

doi:10.1007/s12161-018-1150-0

Cited by 12 publications

(8 citation statements)

References 35 publications

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“…Acrylamide determination was carried out by chemical derivatization, using 2-naphthalenethiol as a derivatization reagent, followed by HPLC separation and quantification with fluorescence detection [30]. In brief, 3 g of potato crisps were homogenized with 30 mL of deionized water and then defatted with hexane.…”

Section: Methodsmentioning

confidence: 99%

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

et al. 2019

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A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps. The design was used on freshly harvested and four-month stored potatoes. The critical factors found were temperature and frying time, and the interaction between blanching treatment and slice thickness. Once frying conditions were selected, an acrylamide content of 725 and 1030 mg kg−1 was found for non-stored and 4-month stored tubers, with adequate textural parameters in both cases. The difference in concentration is related to storage conditions, which must be controlled in order to control acrylamide levels. Bioaccesibility studies demonstrated that acrylamide concentration remained at 70%, and reductions took place mainly at the intestinal phase, as a result of reaction with nucleophilic compounds.

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Section: Methodsmentioning

confidence: 99%

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

et al. 2019

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“…Profiting from the catalytic action of n -butylamine, the developed thiol-ene click derivatization has the features of simplicity and efficiency, and is suitable for labeling acrylamide with low-concentration level. Some mercapto compounds were also reported to label acrylamide for UV or MS detection, such as 2-mercaptobenzoic acid, 2-naphthalenthiol, and so on. − However, these derivatization reactions usually required longer time (1–3 h) and were inefficient, thus resulting in lower sensitivity for subsequent analysis. Then it can be deduced that the developed derivatization method in this study has universal significance for analogous thiol-ene click reactions.…”

Section: Resultsmentioning

confidence: 99%

Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

Yang

et al. 2019

J. Agric. Food Chem.

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The development of analytical methods for acrylamide formed during food processing is of great significance for food safety, but limited by its inherent characteristics, the analysis of acrylamide is a continuing challenge. In this study, an efficient derivatization strategy for acrylamide based on thiol-ene click reaction with cysteine as derivatization reagent was proposed, and the resulting derivative was then analyzed by capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C 4 D). After systematic investigation including catalyst dosage (0−20 mM), reaction temperature (30−90 °C) and time (1−60 min), and cysteine concentration (0.2−3.6 mM), acrylamide could be efficiently labeled by 2.0 mM cysteine at 70 °C for 10 min using 4 mM n-butylamine as catalyst. Application of 10 mM triethylamine as separation buffer, the labeled acrylamide was analyzed within 2.0 min, and the relative standard deviations of migration time and peak area were less than 0.84% and 5.6%, indicating good precision. The C 4 D signal of acrylamide derivative showed a good linear relationship with acrylamide concentration in the range of 7−200 μM with the correlation coefficient of 0.9991. The limit of detection and limit of quantification were calculated to be 0.16 μM and 0.52 μM, respectively. Assisted further by the QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample pretreatment, the developed derivatization strategy and subsequent CE-C 4 D method were successfully applied for the determination of acrylamide in potato products.

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“…Accuracy of the proposed methods was determined by comparison to an HPLC-FLD established methodology and the results were compared using a Student paired t-test. 26,32 The results obtained using the uorescence quenching methodology differs from the HPLC-FLD data. On the other hand, there is no signicant difference between the results obtained by the uorescence recovery methodology (2N-TQDs).…”

Section: Methods Validationmentioning

confidence: 99%

“…2N (the nucleophile) reacts with acrylamide (the electrophile) in a Michael addition obtaining 3-(naphthalen-2-ylthio)propenamide, the latter compound does not participate in the PET process, recovering the emission signal quenched by 2N. 26 Recovery of the process has been described previously by Liu et al on CuInS 2 , in the system the emission signal of QDs is quenched by Cu 2+ due to a PET process and aer the addition of biothiols, a complex between Cu(II) and biothiols is formed, the complex does not participate in the PET process resulting in the recovery of the emission signal of QDs. 27 TEM images of TQDs were recorded in the presence of AA (Fig.…”

Section: Acrylamide Sensingmentioning

confidence: 99%

Fluorescence assay for acrylamide determination in fried products based on AgInS₂/ZnS quantum dots

et al. 2022

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

Cited by 12 publications

References 35 publications

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

Fluorescence assay for acrylamide determination in fried products based on AgInS₂/ZnS quantum dots

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

Cited by 12 publications

References 35 publications

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

Fluorescence assay for acrylamide determination in fried products based on AgInS2/ZnS quantum dots

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Fluorescence assay for acrylamide determination in fried products based on AgInS₂/ZnS quantum dots