Determination of Acrylamide in Processed Foods by Column-switching HPLC with UV Detection

Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-Rich Food

Abstract:

Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetic and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist to provide in depth understanding about acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.

Simultaneous determination of acrylamide, its metabolite glycidamide and antipyrine in human placental perfusion fluid and placental tissue by liquid chromatography-electrospray tandem mass spectrometry

A rapid and sensitive method using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the simultaneous determination of acrylamide (AA) and its genotoxic metabolite glycidamide (GA) with a test marker antipyrine (AP) in placental tissue and perfusion medium used in human placental perfusion studies. An internal standard ((13)C-acrylamide) was added to the samples which were then deproteinized with acetonitrile. Chromatographic separation was performed on a reversed phase column with a gradient elution of acetonitrile and 0.01% formic acid at a flow rate of 0.3 mL/min. Detection and quantification of the analytes were carried out with a triple quadrupole mass spectrometer using positive electrospray ionization (ESI) and multiple reaction monitoring (MRM). The method was validated and linear over a concentration range of 0.5-20 microg/mL for acrylamide and glycidamide and 5-200 microg/mL for antipyrine. The lower limit of quantification for acrylamide and glycidamide was 0.5 microg/mL and for antipyrine 5 microg/mL. The method was selective, and good accuracy, precision, recovery, and stability were obtained for concentrations within the standard curve. The method was successfully used to analyze the placental perfusion medium and tissue samples in a toxicokinetic study for transplacental transfer of acrylamide and glycidamide. This is the first time that acrylamide, glycidamide and antipyrine are measured simultaneously.

Field amplified sample injection–capillary electrophoresis–tandem mass spectrometry for the analysis of acrylamide in foodstuffs

This paper shows the applicability of capillary electrophoresis (CE) coupled to mass spectrometry (MS) for the analysis of acrylamide (AA) in foodstuffs. In order to obtain an ionisable compound amenable to be analysed by CE, acrylamide was derivatised with 2-mercaptobenzoic acid. Spectra in positive and negative modes were studied in order to select the best ionisation mode and multistep tandem mass spectrometry was used to obtain structural information. Maximum signal was observed when negative mode was used and MS/MS and MS3 were selected for quantitation and confirmation, respectively. For the separation, a fused-silica capillary of 80 cm and 50 microm I.D. and 35 mM ammonium formate/ammonia solution at pH 10 as running electrolyte were used. The applicability of field amplified sample injection (FASI) in reversed polarity was evaluated in order to decrease detection limits. The developed FASI-CE-MS/MS method provided a detection limit of 8 ng g(-1) and good linearity (r=0.999) and precision (day-to-day lower than 15%). The method has been applied to the analysis of different representative food products and the results were compared with those obtained by LC-MS/MS.

Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis

Two in-line preconcentration capillary zone electrophoresis (CZE) methods (field amplified sample injection (FASI) and stacking with sample matrix removal (LVSS)) have been evaluated for the analysis of acrylamide (AA) in foodstuffs. To allow the determination of AA by CZE, it was derivatized using 2-mercaptobenzoic acid. For FASI, the optimum conditions were water at pH > or = 10 adjusted with NH3 as sample solvent, 35 s hydrodynamic injection (0.5 psi) of a water plug, 35 s of electrokinetic injection (-10 kV) of the sample, and 6s hydrodynamic injection (0.5 psi) of another water plug to prevent AA removal by EOF. In stacking with sample matrix removal, the reversal time was found to be around 3.3 min. A 40 mM phosphate buffer (pH 8.5) was used as carrier electrolyte for CZE separation in both cases. For both FASI and LVSS methods, linear calibration curves over the range studied (10-1000 microg L(-1) and 25-1000 microg L(-1), respectively), limit of detection (LOD) on standards (1 microg L(-1) for FASI and 7 microg L(-1) for LVSS), limit of detection on samples (3 ng g(-1) for FASI and 20 ng g(-1) for LVSS) and both run-to-run (up to 14% for concentration and 0.8% for time values) and day-to-day precisions (up to 16% and 5% for concentration and time values, respectively) were established. Due to the lower detection limits obtained with the FASI-CZE this method was applied to the analysis of AA in different foodstuffs such as biscuits, cereals, crisp bread, snacks and coffee, and the results were compared with those obtained by LC-MS/MS.

Analysis of acrylamide in food samples by capillary zone electrophoresis

Conditions for the determination of acrylamide (AA) after derivatisation with 2-mercaptobenzoic acid by capillary zone electrophoresis were established. A derivatisation reagent-acrylamide ratio of 35:1 was selected as optimum and the reagent excess was not removed as it did not affect the determination of acrylamide by CZE. The best separation was achieved using a 40 mM phosphate buffer at pH 8.0, working at 25 kV in un-coated fused silica capillaries. Linear calibration curves over the range studied (0.3-100 microg mL(-1)), the limit of detection (0.07 microg mL(-1)), and both run-to-run (RSD values of 5.8 and 2.2% for concentration at low and medium concentration levels, respectively) and day-to-day precisions (up to 11.2 and 6.7% at low and medium concentration levels, respectively) were established. Finally, the applicability of the CZE proposed methodology was demonstrated by analyzing levels of acrylamide present in different foodstuff products such as home made french fries, breakfast cereals and biscuits.

Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments

In early 2002, Swedish National Food Administration (SNFA) and University of Stockholm together announced that certain foods that are processed or cooked at high temperature contain relatively high levels of acrylamide. The occurrence of acrylamide is derived from heat-induced reactions between the amino group of asparagine and the carbonyl group of reducing sugars during baking and frying. Corresponding chromatographic methods are used to determine various structural groups present during this process. Gas chromatography (GC)-mass spectrometry (MS) and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis are both acknowledged as the major useful and authoritative methods for the acrylamide determination and other chromatographic methods are also briefly introduced. The aim of this review is to summarize the state-of-the-art about the occurrence, analytical methods, and extraction and clean-up procedures of acrylamide. Special attention is given to chromatographic techniques applied for the occurrence and determination of acrylamide.