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Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks

Acrylamide is a toxic and probably carcinogenic compound and also neurotoxin in humans and animals that is formed naturally in certain foodstuffs, especially those rich in carbohydrate, during heat processing or cooking at high temperatures. This study was carried out to develop and validate the det...

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Main Authors: Daniali, G., Jinap, Selamat, Hanifah, N. Lioe, Sarker, Md. Zaidul Islam
Format: Article
Language:English
Published: WFL Publisher 2013
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/36650/1/JFAE-Gisia-2013.pdf
http://irep.iium.edu.my/36650/
http://world-food.net/modification-of-a-gas-chromatography-mass-spectrometry-method-for-the-determination-of-acrylamide-in-fried-snacks/
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spelling my.iium.irep.366502020-11-03T07:26:24Z http://irep.iium.edu.my/36650/ Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks Daniali, G. Jinap, Selamat Hanifah, N. Lioe Sarker, Md. Zaidul Islam QD Chemistry Acrylamide is a toxic and probably carcinogenic compound and also neurotoxin in humans and animals that is formed naturally in certain foodstuffs, especially those rich in carbohydrate, during heat processing or cooking at high temperatures. This study was carried out to develop and validate the determination of acrylamide in fried snacks using gas chromatography-mass spectrometry (GCMS). The developed method involved the extraction of acrylamide with water followed by a cleanup treatment using Oasis HLB and MCX solid-phase extraction cartridges, bromination using reduced amount of saturated bromine water (from 15 to 2.5 ml due to bromine vapour is harmful and inhalation may be fatal as a result of spasm, inflammation, edema of the larynx and bronchi, also causes respiratory tract irritation with possible burns), then dehydrobromination by adding sodium thiosulfate solution until the yellow color has disappeared and using triethylamine to convert 2,3-dibromopropionamide to 2-bromopropenamide. This derivative is less polar compared to the acrylamide and is therefore easily soluble in non–polar organic solvents like ethyl acetate and hexane. The limit of detection (LOD) and limit of quantitation (LOD) of the method were 5 and 15 μg kg-1, respectively, and the regression coefficient was 0.9997. The recoveries of acrylamide in banana fritter samples at low, medium and high concentrations of 100, 200 and 4000 μg kg-1, respectively, were in the range of 84 to 109%. The repeatability and reproducibility values of the method ranged to 3-10 and 0.6–6, 0.3–8 for different days and different operators, respectively. WFL Publisher 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/36650/1/JFAE-Gisia-2013.pdf Daniali, G. and Jinap, Selamat and Hanifah, N. Lioe and Sarker, Md. Zaidul Islam (2013) Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks. Journal of Food, Agriculture & Environment, 11 (3-4). pp. 217-220. ISSN 1459-0255 E-ISSN 1459-0263 http://world-food.net/modification-of-a-gas-chromatography-mass-spectrometry-method-for-the-determination-of-acrylamide-in-fried-snacks/
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Daniali, G.
Jinap, Selamat
Hanifah, N. Lioe
Sarker, Md. Zaidul Islam
Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
description Acrylamide is a toxic and probably carcinogenic compound and also neurotoxin in humans and animals that is formed naturally in certain foodstuffs, especially those rich in carbohydrate, during heat processing or cooking at high temperatures. This study was carried out to develop and validate the determination of acrylamide in fried snacks using gas chromatography-mass spectrometry (GCMS). The developed method involved the extraction of acrylamide with water followed by a cleanup treatment using Oasis HLB and MCX solid-phase extraction cartridges, bromination using reduced amount of saturated bromine water (from 15 to 2.5 ml due to bromine vapour is harmful and inhalation may be fatal as a result of spasm, inflammation, edema of the larynx and bronchi, also causes respiratory tract irritation with possible burns), then dehydrobromination by adding sodium thiosulfate solution until the yellow color has disappeared and using triethylamine to convert 2,3-dibromopropionamide to 2-bromopropenamide. This derivative is less polar compared to the acrylamide and is therefore easily soluble in non–polar organic solvents like ethyl acetate and hexane. The limit of detection (LOD) and limit of quantitation (LOD) of the method were 5 and 15 μg kg-1, respectively, and the regression coefficient was 0.9997. The recoveries of acrylamide in banana fritter samples at low, medium and high concentrations of 100, 200 and 4000 μg kg-1, respectively, were in the range of 84 to 109%. The repeatability and reproducibility values of the method ranged to 3-10 and 0.6–6, 0.3–8 for different days and different operators, respectively.
format Article
author Daniali, G.
Jinap, Selamat
Hanifah, N. Lioe
Sarker, Md. Zaidul Islam
author_facet Daniali, G.
Jinap, Selamat
Hanifah, N. Lioe
Sarker, Md. Zaidul Islam
author_sort Daniali, G.
title Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
title_short Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
title_full Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
title_fullStr Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
title_full_unstemmed Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
title_sort modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
publisher WFL Publisher
publishDate 2013
url http://irep.iium.edu.my/36650/1/JFAE-Gisia-2013.pdf
http://irep.iium.edu.my/36650/
http://world-food.net/modification-of-a-gas-chromatography-mass-spectrometry-method-for-the-determination-of-acrylamide-in-fried-snacks/
_version_ 1683230331765784576
score 13.211869

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