Quantification of Acrylamide Content in Potato Chips and in Iraqi “Harissa”

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Khalid W. S. Al-Janabi

Abstract

A simple, environmentally benign, sustainable, accurate and cost effective green approach has been developed for the determination of Acrylamide (2-propenamide) in different samples of potato chips collected from the Iraqi market during the year 2012 and a traditional Iraqi meal called Harissa. The method entails a straightforward de-fatting practice with n-hexane, extraction with lukewarm water, and cleanup with solid-phase extraction (SPE) cartridges containing the sorbent bed of the mixed mode ion exchangers (SiliaPrep C8/SCX-2/SAX). The final extracts are directly determined by liquid chromatography-Ultra violet (LC-UV) at a wavelength of 205nm for quantification.  The acrylamide content in the examined potato chips were in the range 339–1024 μg/kg, while for Harissa sample it was 235 μg/kg. The recoveries were in the range of 97.4 and 101.2% with relative standard deviations (RSD%) of about 4.1%. The limit of detection (LOD) and the limit of quantification (LOQ) were 20 μg/kg and 50 μg/kg in the basis of signal to noise ratios of 3:1 and 9:1, respectively.  The green goal of the proposed method was accomplished by developing a procedure that uses minimal amounts of benign reagents and the avoidance of producing toxic residues. This method can be used for routine analysis of Acrylamide in any fatty food matrices.

Article Details

How to Cite
AL-JANABI, Khalid W. S.. Quantification of Acrylamide Content in Potato Chips and in Iraqi “Harissa”. Ibn AL- Haitham Journal For Pure and Applied Science, [S.l.], v. 26, n. 3, p. 263-244, apr. 2017. ISSN 2521-3407. Available at: <http://jih.uobaghdad.edu.iq/index.php/j/article/view/433>. Date accessed: 04 july 2020.
Section
Chemistry