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/ http://irep.iium.edu.my/36650/ http://irep.iium.edu.my/36650/1/JFAE-Gisia-2013.pdf

id	iium-36650
recordtype	eprints
spelling	iium-366502014-05-20T06:35:57Z 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 1459-0263 (O), 1459-0263 (P) http://world-food.net/modification-of-a-gas-chromatography-mass-spectrometry-method-for-the-determination-of-acrylamide-in-fried-snacks/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
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/ http://irep.iium.edu.my/36650/ http://irep.iium.edu.my/36650/1/JFAE-Gisia-2013.pdf
first_indexed	2023-09-18T20:52:30Z
last_indexed	2023-09-18T20:52:30Z
_version_	1777410088311455744

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

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