Validation of an analytical method for the determination of acrylamide in potato chips and french fries

  • Mioara Negoiță National Research & Development Institute for Food Bioresources, IBA Bucharest, Chromatography Department, 6 Dinu Vintilă Street, District 2, 021102, Bucharest, Romania https://orcid.org/0000-0002-7468-9088
  • Adriana Laura Mihai National Research & Development Institute for Food Bioresources, IBA Bucharest, Chromatography Department, 6 Dinu Vintilă Street, District 2, 021102, Bucharest, Romania https://orcid.org/0000-0001-5925-0707
  • Gabriela-Andreea Horneț National Research & Development Institute for Food Bioresources, IBA Bucharest, Chromatography Department, 6 Dinu Vintilă Street, District 2, 021102, Bucharest, Romania https://orcid.org/0000-0002-2802-5061
DOI: https://doi.org/10.35219/foodtechnology.2021.1.05
Keywords: acrylamide, French fries, potato chips, potato products

Abstract

The aim of this study was to validate a GC-MS/MS method for determining acrylamide (AA) in potato-based products by using the solid-phase extraction (SPE) clean-up. The method consisted in defatting the sample (potato chips, French fries) with hexane, extraction of AA in water, centrifugation, followed by AA purification on two SPE columns. The purified extract was derivatized with bromine compounds, then extracted with ethyl acetate: hexane mixture. The residue dissolved in ethyl acetate and triethylamine was injected into the GC-MS/MS. The method showed a good precision (RSDr= 1.13- 4.26%; RSDR= 1.19- 8.84%) and accuracy (recovery= 85.64- 109.22%). The precision of the results was demonstrated by participation in two proficiency tests launched by the FAPAS® program, yielding z-scores of -0.8 (for pre-cooked French fries) and 0 (for potato crisps). Good sensitivity was achieved for potato chips with a LOD and LOQ of 6.94 and 20.83 μg/kg, while for French fries, it was 10.29 and 30.87 μg/kg, respectively. When applying the method on potato chips sample, the AA level varied between undetectable and 1504.93 μg/kg, while for French fries was between 31.45- 371.30 μg/kg. The method fulfilled the performance criteria of Commission Regulation EU 2017/2158 for the determination of AA in potato-based products.

Published
2021-02-02
How to Cite
Negoiță, Mioara, Adriana Mihai, and Gabriela-Andreea Horneț. 2021. “Validation of an Analytical Method for the Determination of Acrylamide in Potato Chips and French Fries”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (1), 69-85. https://doi.org/https://doi.org/10.35219/foodtechnology.2021.1.05.
Issue
Vol 45 No 1 (2021)
Section
ORIGINAL ARTICLES

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