Abstract
The present study proposes an alternative analytical method for the determination of acrylamide in potato chips, using 2-naphthalenethiol as derivatization reagent followed by a HPLC separation with fluorescence detection to be used as a routine analytical procedure in the potato chip industry. The proposed method requires a relatively low-cost instrumentation compared to the mass spectrometry-based methods or other sample cleanup techniques. The optimal conditions for the derivatization process were a reaction temperature of 90 °C, reaction time of 40 min, and a concentration of 7.3 mM of 2-naphthalenethiol. The sample preparation consisted only in an aqueous extraction and a defatting step with hexane. The limit of detection obtained was 129.2 μg kg−1. The acrylamide content of nine commercial potato chip samples was found in the interval of 269.21–1405.30 μg kg−1.
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Funding
Authors thank CONACyT for the PhD scholarship granted to Emmanuel Martinez Ramirez (number 412160) and also Fritos Totis SA de CV and CONACyT-Incentives for Research, Technological Development and Innovation Program for the financial support and facilities for this research (conv 2016-232271).
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Emmanuel Martínez has received a scholarship from CONACyT. Jose A. Rodríguez declares that he has no conflict of interest. Mirandeli Bautista declares that she has no conflict of interest. Esmeralda-Rangel declares that she has no conflict of interest. Eva M. Santos declares that she has received financial support to do the research from CONACyT and Fritos Totis Company through Incentives for Research, Technological Development and Innovation Program.
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Martínez, E., Rodríguez, J.A., Bautista, M. et al. Use of 2-Naphthalenethiol for Derivatization and Determination of Acrylamide in Potato Crisps by High-Performance Liquid Chromatographic with Fluorescence Detection. Food Anal. Methods 11, 1636–1644 (2018). https://doi.org/10.1007/s12161-018-1150-0
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DOI: https://doi.org/10.1007/s12161-018-1150-0