Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite D
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Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry Marzieh Kamankesh 1 & Amene Nematollahi 2 & Abdorreza Mohammadi 2
&
Roohallah Ferdowsi 2
Received: 29 April 2020 / Accepted: 25 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Snack samples like potato crisp, fried potato, popcorn, and Cheetos have been known as carbohydrate- and protein-rich food. These tasty foods have high potential to contain acrylamide. Genotoxic and carcinogenic effect of acrylamide on human health cause to specific focus for measuring of acrylamide in food samples (Esposito et al. Food Chem Toxicol 108:249–256, 2017). In the present research, the compositions of snack samples, baking temperature, and heating time have been investigated and the results show that these factors have directly affected on acrylamide formation. Acrylamide level has been formed lower in cornbased samples than potato-based samples. The composition has shown the greatest effect compared to other two factors. Microextraction technique coupled with gas chromatography-mass spectrometry has been applied to extract and determine acrylamide from fifty snack samples. Important parameters affected on the extraction procedure were optimized using response surface methodology (RSM) based on central composite design (CCD). High linearity with R2 = 0.997 for calibration curve in the range of 1–500 ng g−1 were obtained. Limit of detection and limit of quantitation were obtained 0.59 ng g−1 and 1.99 ng g−1, respectively. Recovery was obtained 95%. The maximum and minimum amounts of acrylamide were detected 116.2 and 1183 ng g−1 for potato crisp and Cheetos samples, respectively. The results confirmed that the amount of acrylamide in snacks can be considered. Keywords Snack . Acrylamide . Corn and potato-based . Microextraction . Gas chromatography-mass spectrometry . Central composite design
Introduction Acrylamide (2-propenamide) is an organic compound and unsaturated amide. This compound has high potential to form in carbohydrate-rich food especially in corn and potato-based samples (Kunnel et al. 2019; Shipp et al. 2006). The mutageneses, carcinogenic and neurological effects of acrylamide on both rodents and human have been reported. These toxic
* Abdorreza Mohammadi [email protected] 1
Cellular and Molecular Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran
2
Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
effects cause various damages in central and peripheral nervous system in humans and other mammalians (Albalawi et al. 2017; Friedman 2015; Semla et al. 2017; Tekkeli et al. 2012). The average intake via food for acrylamide was estimated by the Joint FAO/WHO experts com
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