Skip to main content
SpringerLink
Log in

Acetone extraction and HPLC determination of acrylamide in potato chips

  • Published:
Journal of the Iranian Chemical Society Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Swedish National Food Administration, Information about Acrylamide in Food, 24 April 2002.

    Google Scholar 

  2. IARC. Acrylamide Monographs on the Evaluation of Carcinogenic Risks to Humans: Some Industrial Chemicals, Vol. 60, International Agency for Research on Cancer, Lyon, 1994, pp. 389–433.

    Google Scholar 

  3. M. Fridman, Chemistry and Safety of Acrylamide, A Review, J. Agric. Food. Chem. 51 (2003) 4504.

    Google Scholar 

  4. D.V. Zyzak, R.A. Sanders, M. Stojanovich, D.H. Tallmadge, B.L. Eberhart, D.K. Ewald, J. Agric. Food Chem. 51 (2003) 4782.

    CAS  Google Scholar 

  5. JIFSAN Acrylamide in Food Workshop, 28-30 October 2002, Chicago, USA.

  6. H. Terada, Y. Tamura, Shokuhin Eiseigaku Zasshi 44 (2003) 303.

    CAS  Google Scholar 

  7. V. Gökmen, H.Z. Senyuva, J. Acar, K. Sarioglu, J. Chromatogr. A 1088 (2005) 193.

    Google Scholar 

  8. I.G. Casella, M. Pierri, M. Contursi, J. Chromatogr. A.1107 (2006) 198.

    CAS  Google Scholar 

  9. A. Yasuhara, Y. Tanaka, M. Hengel, T. Shibamoto, J. Agric. Food Chem. 51 (2003) 3999.

    CAS  Google Scholar 

  10. Y. Zhang, Y. Dong, Y. Ren, Y. Zhang, J. Chromatogr. A 1116 (2006) 209.

    CAS  Google Scholar 

  11. E. Tareke, P. Rydberg, J. Agric. Food Chem. 50 (2002) 4998.

    CAS  Google Scholar 

  12. M. Biedermann, S. Biedermann-Brem, A. Noti, K. Grob, P. Egli, H. Mändli, Mitt. Lebensm. Hyg. 93 (2002) 638.

    CAS  Google Scholar 

  13. S. Nemoto, S.S. Takat, K. Sasaki, T. Maitani, Shokuhin Eiseigaku Zasshi 43 (2002) 371.

    CAS  Google Scholar 

  14. L. Dunovska′, T. Câjka, J. Hajŝlova′, K. Holadova, Anal. Chim. Acta 578 (2006) 234.

    Google Scholar 

  15. M.R. Lee, L.Y. Chang, J. Dou, Anal. Chim. Acta 582 (2007) 19.

    CAS  Google Scholar 

  16. A. Pittet, A. Perisset, J.M. Oberson, J. Chromatogr. A. 1035 (2004) 123.

    CAS  Google Scholar 

  17. J. Rosen, K.E. Hellenas, Analyst 127 (2002) 880.

    CAS  Google Scholar 

  18. J.A. Roach, D. Andrzejewski, M.L. Gay, D. Nortrup, S.M. Musser, J. Agric. Food Chem. 51 (2003) 7547.

    CAS  Google Scholar 

  19. H.Z. Senyuva, V. Gokmen, Food Chemistry 97 (2006) 539.

    CAS  Google Scholar 

  20. J.A. Rufian-Henares, F.J. Morales, Food Chemistry 97 (2006) 555.

    CAS  Google Scholar 

  21. S. Cavalli, S. Polesello, G. Saccani, J. Chromatogr. A. 1039 (2004) 155.

    CAS  Google Scholar 

  22. V. Gokmen, H.Z. Senyuva, J. Chromatogr. A 1120 (2006) 194.

    Google Scholar 

  23. Report of a Joint FAO/WHO Consultation WHO Headquarters, Geneva, Switzerland, 25–27-June 2002, p. 17.

Download references

Author information

Authors and Affiliations

  1. Khozestan Institute of Standards and Industrial Research, Ahvaz, Iran

    F. Khoshnam

  2. Chemistry Department, College of Science, Shahid Chamran University, Ahvaz, Iran

    B. Zargar, N. Pourreza & H. Parham

Authors
  1. F. Khoshnam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. B. Zargar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. N. Pourreza
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. H. Parham
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to B. Zargar.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Khoshnam, F., Zargar, B., Pourreza, N. et al. Acetone extraction and HPLC determination of acrylamide in potato chips. JICS 7, 853–858 (2010). https://doi.org/10.1007/BF03246079

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF03246079

Keywords

Search

Navigation