Acetone extraction and HPLC determination of acrylamide in potato chips

Abstract

A new sensitive method using high performance liquid chromatography (HPLC) and liquid extraction for the analysis of acrylamide (AA) in potato chips is reported. The method comprises extraction with acetone using ultrasonic bath and reversed phase C18-AQ (2 × 250 mm) column with water as eluent. Flow rate was 0.15 ml min -1 and the column temperature was kept constant at 40 °C. The analysis was performed using a 20 μl injection loop and a UV detector adjusted at 202 nm. In this condition, the retention time for AA was 8 min. A linear calibration curve (regression coefficient = 0.999) in the range of 20-400 ng g -1 was used for quantitative purposes. Limit of detection (LOD) (signal-to-noise ratio of 3:1) and limit of quantification (LOQ) (signal-to-noise ratio of 10:1) for the method was 2.46 and 3.14 ng g -1 , respectively. Extracted samples and standard solutions with different concentrations of AA were analyzed repeatedly in one day and different days to estimate the repeatability and reproducibility of the method. Analysis of variance on the obtained data showed no significant difference between variances in different days. Using the proposed method, different potato chips samples were analyzed in different days in another laboratory. Paired t-test showed no significant difference between the obtained results from the two laboratories.

Effect of Microwave Frying on Acrylamide Formation in Potato Chips

“…The mobile phase was filtered through a 0.2 µm membrane filter and degassed. The injection volume of 20 µL was performed triplicated [22]. The analysis was performed at ambient temperature.…”

Reduction of Acrylamide Formation in Potato Chips by Aqueous Extract of Roselle

“…The standard solutions of AA were prepared according to a method described by Khoshnam et al 28 . Stock solution of AA (1000 μg/ml) was prepared by dissolving 0.1 g of AA in deionized water and diluted to 100 ml in a volumetric flask.…”

Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection

“…Water and polar solvents are commonly used to extract acrylamide from different food matrices [46]. Small portion of homogenized sample (0.5 or 1.0 g) is usually brought to extraction.…”

“…Contrarily, methanol is very compatible with food matrices containing high amounts of starch and fat like fried potatoes. Koshnam et al [46] proposed acetone to extract acrylamide from potato chips with minimum interferences. In addition, it can be easily evaporated under a gentle stream of nitrogen [46,54].…”