Low-Density Solvent-Dispersive Liquid-Liquid Microextraction with Phase Separation by Solidification of the Aqueous Phase for Analysis of Acrylamide in Vegetable and Fruit Chips by Gas Chromatography-Mass Spectrometry
Issued Date
2024-01-01
Resource Type
eISSN
26921944
Scopus ID
2-s2.0-85196401478
Journal Title
ACS Food Science and Technology
Rights Holder(s)
SCOPUS
Bibliographic Citation
ACS Food Science and Technology (2024)
Suggested Citation
Khongsiri C., Ratsamisomsi A., Wilairat P., Tiyapongpattana W. Low-Density Solvent-Dispersive Liquid-Liquid Microextraction with Phase Separation by Solidification of the Aqueous Phase for Analysis of Acrylamide in Vegetable and Fruit Chips by Gas Chromatography-Mass Spectrometry. ACS Food Science and Technology (2024). doi:10.1021/acsfoodscitech.4c00076 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/98984
Title
Low-Density Solvent-Dispersive Liquid-Liquid Microextraction with Phase Separation by Solidification of the Aqueous Phase for Analysis of Acrylamide in Vegetable and Fruit Chips by Gas Chromatography-Mass Spectrometry
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Abstract
Vegetable and fruit chips may carry a risk of containing trace amounts of acrylamide, which is a probable carcinogen. Hence, this study presents a sensitive method for the identification and quantification of acrylamide in chips. The finely pulverized sample is mixed with ultrapure water and defatted with hexane. The aqueous extract is then brominated, and the derivatized acrylamide is extracted and preconcentrated using a small volume of low-density anisole through dispersive liquid-liquid microextraction. The aqueous phase is subjected to freezing, and the organic layer is separated by decanting. The organic phase is subsequently treated with triethylamine before being analyzed using gas chromatography-mass spectrometry. The method has a limit of detection of 0.2 μg/L, a relative standard deviation of less than 7%, and recoveries of spiked samples ranging from 84 to 102%. The method was applied to determine the acrylamide content in potato, taro, durian, jackfruit, and banana chips. The values ranged from 41 to 2940 μg/kg. Banana chips contained the lowest acrylamide content, while jackfruit chips had the highest.
