Analysis of acrylamide from potato chips using an amino column followed by PDA as the detection system in HPLC
Main Article Content
Keywords
acrylamide, potato chips, amino column, taguchi design, liquid chromatography-photodiode array detector
Abstract
This study aimed at developing a new method for measuring acrylamide, the toxic compound formed during the thermal processing of carbohydrate-rich food components, using high performance liquid chromatography coupled to a photodiode array detector (HPLC-PDA) equipped with an amino column. The results of the initial tests showed that using methanol as the extraction solvent, defatting the samples with n-hexane, conducting a pre-concentration factor of 5 (by evaporation) and ultrasound treatment for 8 min were optimal conditions for acrylamide extraction from potato chips. The calibration curve was plotted to measure acrylamide with the proposed amino column and to investigate the accuracy of the results by the optimised method, which was linear in the range of 100 to 5,000 ?g/l (R2=0.997) and also the recovery ratios were in the range of 95.9-102.2%. The results of method validation indicated appropriate repeatability of the experimental method (RSD: 4.39%). Limit of detection (LOD) and limit of quantification (LOQ) were found at 9 and 27 ?g/kg levels, respectively. Use of the current amino column along with the optimisation of the extraction process resulted in an easy, affordable and reliable method for measuring acrylamide in potato chips by HPLC-PDA.
References
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Senyuva, H.Z. and Gokmen, V., 2006. A generic method for the determination of acrylamide in thermally processed foods. Journal of Chromatography A 1120: 194-198.
Showa-Denko, K.K., 2013. Analysis of saccharides in food industry, shodex NH2P-50 series columns. Technical Notebook No. 2: 1-28.
Acworth, I., Bailey, B. and Crafts, C., 2011a. Sensitive analysis of commonly used artificial and natural sweeteners including stevia and their impurities and degradation products. Thermo Fisher Scientific 1: 1-6.
Acworth, I., Bailey, B., Crafts, C., Hvizd, M.G. and Plante, M., 2011b. Simple separation and detection techniques for the analysis of carbohydrates. Thermo Fisher Scientific 2: 1-8.
Arisseto, A., Degroodt, J.M., Frasella, S., Goeyens, L., Govaert, Y., Scheers, E., Vanloco, J. and Weverbrgh, E., 2006. Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods. Analytica Chimica Acta 556: 275-280.
Bedia-Erim, F. and Tezcan, F., 2008. On-line stacking techniques for nonaqueous caoillary electrophoretic determination of acrylamide in processed food. Analytica Chimica Acta 617: 196-199.
Bent, G., Dasgupta, T. and Maragh, P., 2012. Acrylamide in Caribbean foods – residual levels and their relation to reducing sugar and asparagines content. Food Chemistry 133: 451-457.
Bermudo, E., Galceran, M.T., Moyano, L., Nunez, O. and Puignou, L., 2007. Field amplified sample injection-capillary electrophoresis-tandem mass spectrometry for analysis of acrylamide in foodstuffs. Journal of Chromatography A 1159: 225-232.
Bermudo, E., Galceran, M.T., Nunezm, O. and Puignou, L., 2006a. Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis. Journal of Chromatography A 1129: 129-134.
Bermudo, E., Galceran, M.T., Moyano, L. and Puignou, L., 2006b. Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedure. Analytica Chimica Acta 559: 207-214.
Chang, L., Dou, J. and Lee, M., 2007. Determination of acrylamide in food by solid-phase micro extraction coupled to gas chromatography-positive chemical ionization tandem mass spectrometry. Analytica Chimica Acta 582: 19-23.
Chen, S., Duan, Y., Li, G., Li, Y., Zhang, C. and Zhu, Y., 2008a. Application of the standard addition method for the determination of acryl amide in heat-processed starchy foods by gas chromatography with electron capture detector. Food Chemistry 109: 899-908.
Chen, M., Geng, Z. and Jiang, R., 2008b. Determination of acrylamide in stach based foods by ion-exclusion liquid chromatography. Journal of Food Composition and Analysis 21: 178-182.
Choi, M.M.F., Feng, F., Guo, Y. and Shuangem, S., 2013. HPLC-UV quantitative analysis of acrylamide in baked and deep-fried Chinese foods. Journal of Food Composition and Analysis 31: 7-11.
Dong, Y., Ren, Y., Zhang, Y. and Zhang, Y., 2006. Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector. Journal of Chromatography A 1116: 209-216.
European Food Safety Authority (EFSA), 2009. Scientific report of EFSA prepared by data collection and exposure unit (DATEX) on ‘Monitoring of acrylamide levels in food’. EFSA Scientific Report 285: 1-26.
Fang, Y., Xia, Y. and Sun, S., 2012. A facile detection of acrylamide in starchy food by using a solid extraction-GC. Food Control 26: 220-222.
Feng, L., Han, J., He, H., Huange, B., Ren, Y., Shen, H., Xu, X., Ying, Y. and Zhu, Y., 2013. Simultaneous determination of 3-monochloropane-1,2-diol and acryl amide in food by gas chromatography-triple quadrupole mass spectrometry with coupled column separation. Analytica Chimica Acta 760: 93-99.
Fernandes, J. and Soares, C., 2007. Application of matrix soli phase dispersion in the determination of acryl amide in potato chips. Journal of Chromatography A 1175: 1-6.
Ghasemian, S., Rezaei, K., Abedini, R., Poorazarang, H. and Ghaziani, F., 2014. Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design. Journal of Food Science and Technology 51: 440-448.
Gokmen, V., Acar, J., Sarioglu, K. and Senyuva, H.Z., 2005. Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. Journal of Chromatography A 1088: 193-199.
Kazazi, H. and Rezaei, K., 2009. Effect of various parameters on the selective extraction of main components from hyssop using supercritical fluid extraction (SFE). Journal of Food Science and Technology 15: 645-652.
Kim, H.J., Kim, M., Koo, M., Lee, S., Park, S., Shin, D. and Yoom, M., 2013. In-house-validated liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean market. Food Science and Nutrition 1: 402-407.
Kontominas, M.G. and Paleologos, E.K., 2005. Determination of acrylamide and methacryl amide by normal phase high performance liquid chromatography and UV detection. Journal of Chromatography A 1077: 128-135.
Lehotay, S. and Mastovska, K., 2006. Rapid sample preparation method for LC-MS/MS or GC-MS analysis of acrylamide in various food matrices. Journal of Agricultural and Food Chemistry 54: 7001-7008.
Morales, F.J. and Rufian, J.A., 2006. Determination of acrylamide in potato chips by a reversed-phase LC-MS method based on a stable isotop dilution assay. Food Chemistry 97: 555-562.
Mousavinejad, G., Rezaei, K. and Khodaiyan, F., 2015. Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae. Quality Assurance and Safety of Crops and Foods 7: 779-787.
Radecka, H., Radecki, J. and Stobiecka, A., 2007. A Novel voltammetric biosensor for determining acrylamide in food samples. Biosensors and Bioelectronics 22: 2165-2170.
Ren, Y., Zhang, Y., Zhang, Y. and Zhao, H., 2007. Determination of acrylamide in Chinese traditional carbohydrate-rich foods using gas chromatography with micro-electron capture detector and isotope dilution liquid chromatography combined with electro spray ionization tandem mass spectrometry. Analytica Chimica Acta 584: 322-332.
Senyuva, H.Z. and Gokmen, V., 2006. A generic method for the determination of acrylamide in thermally processed foods. Journal of Chromatography A 1120: 194-198.
Showa-Denko, K.K., 2013. Analysis of saccharides in food industry, shodex NH2P-50 series columns. Technical Notebook No. 2: 1-28.