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Determination of acrylamide content in processed starchy foods in Hanoi

Nguyen Thi Huong Vu Thi Bich Phuong Nguyen Van Long Dao Thi Thanh Diu Chu Manh Linh Dang The Hung
Published 08/08/2018

Article Details

How to Cite
Nguyen Thi Huong, Vu Thi Bich Phuong, Nguyen Van Long, Dao Thi Thanh Diu, Chu Manh Linh, Dang The Hung. "Determination of acrylamide content in processed starchy foods in Hanoi". Vietnam Journal of Food Control. vol. 1, no. 2, pp. 34-39, 2018
PP
34-39
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702

Main Article Content

Abstract

Acrylamide is a toxic chemical formed in high temperature-processed foods (e.g., Potato snacks, instant noodle, etc.). Previous studied showed that acrylamide is a carcinogenic agent in human and animals. Evaluation of acrylamide contents in some processed starchy foods has been performed in order to investigate the presence of acrylamide in foods in Hanoi. This study is to validate a LC-MS/MS method for determination of acrylamide in food and to determine the acrylamide content in some processed starchy foods available in Hanoi, Vietnam. Samples of potato chips collected from food shops in Hanoi were tested. The acrylamide content was determined by high performance liquid chromatography-mass spectrometry. The method was validated for accuracy, precision, linearity, and recovery. The assay was linear over the entire range of calibration standards i.e., a concentration range from 1 ng/mL to 2500 ng/mL (r2 >0.996). The precision and recoveries were obtained based on the AOAC guidelines. The lower limit of quantification of the analytical method of acrylamide was 24,82 ng/mL. The validated method was successfully applied to determine acrylamide in 28 samples of potato snacks. The content of acrylamide ranged from 58.0 to 1829.6 mg/kg. Acrylamide was detected in all samples, nevertheless, the acrylamide content was lower than that from other studies published in 2009 in Europe.

 

Keywords:

Acrylamide, potato snack, LC-MS/MS

References

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