Open AccessThe effect of heat treatments on the synthesis of acrylamide and its quantification by gas chromatography with a nitrogen-phosphorus detetector
Author(s) -
M Veselin Delevic,
M Refik Zejnilovic,
S Biljana Jancic-Stojanovic,
D Milica Zrnic-Ciric,
Ivana Djordjević,
Miomir Stanković
Publication year - 2016
Publication title -
hemijska industrija
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.147
H-Index - 19
eISSN - 2217-7426
pISSN - 0367-598X
DOI - 10.2298/hemind141215009d
Subject(s) - acrylamide , chemistry , blanching , gas chromatography , nitrogen , nitrogen gas , chromatography , detection limit , homogenization (climate) , food science , analytical chemistry (journal) , polymer , organic chemistry , copolymer , biodiversity , ecology , biology
In this paper, the influence of thermal treatment (cooking, baking and frying) on the content of acrylamide in potato was followed by gas chromatography with nitrogen - phosphorus detector (GC-NPD). Sample preparation was performed in the conventional manner, applying heat treatment as follows: in boiling water at 110 0C for 30 minutes, by baking in an oven for 30 minutes at 2200 C, and frying in oil for 15 minutes at 250 0C. Quantification of acrylamide are preceded: homogenization of the sample, extraction, and evaporation of the extract. The calibration is performed in the concentration range 0-10 mg/kg and obtained value for R2 was higher than 0,99. Llimit of detection and limit of quantification were determined and obtained values were 0,26 mg/kg and 0,41 mg/kg, respectively. Recovery values were ranged from 102% to 110% and confirmed that metod is accurate. The proposed GC-NPD method is simple, reliable, and accurate for determination of the content of acrylamide in food samples. Obtained results show that the content of acrylamide in potato prepared by heat-cooking were below LOD while for samples trathed by baking or frying were in range from 0,6 mg/kg to 2,7 mg/kg. By comparing the content of acrylamide in potato we concluded that heat treatment has a major impact on the synthesis of acrylamide and it would be desirable to develop a process for the preparation of French fries and potato chips with low or no acrylamide content with textured attractive for consummation