Advertisement

Detecting the Quantity of Acrylamide in Potato Chips Utilizing CdTe Surface Functionalized Quantum Dots with Fluorescence Spectroscopy

  • Leila BaharinikooEmail author
  • Mohammadjavad Chaichi
  • Mohammadreza Ganjali
Article
  • 6 Downloads

Abstract

According to the classification of the International Agency for Research on Cancer (IARC), acrylamide is a compound in “probably carcinogenic for humans” class (Group 2A). Acrylamide is produced through the reactions induced by heating food within the amino group asparagine and the carbonyl group decreasing sugars along side the thermal treatment of initial Maillard reaction products. The purpose of this work is to present and enhance an innovative technique for acrylamide determination in potato chips through CdTe surface-functionalized quantum dots as a reagent for the determination of acrylamide by fluorescence spectroscopy. For this purpose, fluorescence emission spectroscopy was used instead of conventional HPLC/GC methods and data of merit of the suggested technique were assessed. The acrylamide quantity in 4 potato chips specimens, prepared from a local market in Tehran, was determined through utilizing the suggested process. Effective parameters in the process were optimized using the one-factor-at-a-time (OFAT) technique. The optimal quantities of effective parameters such as pH absorption, temperature, and emission wavelength were determined. Comparison between two methods, namely HPLC and fluorescence spectroscopy, was also described. The merit figures for the suggested approach were within the idyllic range. The developed methods showed a high correlation coefficient (0.991), high sensitivity, and repeatability. Results of the fluorescence emission spectroscopy and its comparison with Mass/HPLC revealed the high reliability and performance of the recommended method as an efficient, simple, and quick procedure with reduced cost and time in the determination of acrylamide in potato chip specimens.

Keywords

Potato chips Acrylamide Fluorescence spectroscopy HPLC method CdTe surface functionalized quantum dots 

Notes

Acknowledgements

This work was supported by University of Mazandaran and University of Tehran.

Authors’ Contributions

Authors read and approved the final manuscript.

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no competing interests.

References

  1. Bagdonaite K, Derler K, Murkovic M (2008) Determination of acrylamide during roasting of coffee. J Agric Food Chem 56(15):6081–6086Google Scholar
  2. Bergstrom FW, Fernelius WC (1933) The chemistry of the alkali amides. Chem Rev 12(1):43–179Google Scholar
  3. Bermudo E, Moyano E, Puignou L, Galceran MT (2008) Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products. Talanta 76(2):389–394Google Scholar
  4. Besaratinia A, Pfeifer GP (2007) A review of mechanisms of acrylamide carcinogenicity. Carcinogenesis 28(3):519–528Google Scholar
  5. Contam E (2015) Scientific opinion on acrylamide in food. EFSA contam panel (EFSA panel on contaminants in the food chain). EFSA J 13(6):4104–4425Google Scholar
  6. Czitrom V (1999) One-factor-at-a-time versus designed experiments. Am Stat 53(2):126–131Google Scholar
  7. Delatour T, Périsset A, Goldmann T, Riediker S, Stadler RH (2004) Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy. J Agric Food Chem 52(15):4625–4631Google Scholar
  8. Dybing E, Sanner T (2003) Risk assessment of acrylamide in foods. Toxicol Sci 75(1):7–15Google Scholar
  9. Freisling H, Moskal A, Ferrari P, Nicolas G, Knaze V, Clavel-Chapelon F, Boeing H (2013) Dietary acrylamide intake of adults in the European Prospective Investigation into Cancer and Nutrition differs greatly according to geographical region. Eur J Nutr 52(4):1369–1380Google Scholar
  10. Gianni S, Armando F, Gabriella M, Massimo R, Sauro V, Sergio A (2007) HPLC–MS validation of QualisaFoo® biosensor kit for cost-effective control of acrylamide levels in Italian coffee. Food Control 18(10):1267–1271Google Scholar
  11. Gökmen V (2014) A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits. Qual Assur Saf Crops Foods 6(3):319–325Google Scholar
  12. Hu Q, Xu X, Li Z, Zhang Y, Wang J, Fu Y, Li Y (2014) Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots. Biosens Bioelectron 54:64–71Google Scholar
  13. Huang Y, Li C, Hu H, Wang Y, Shen M, Nie SP, Xie MY (2019) Simultaneous determination of acrylamide and 5-hydroxymethylfurfural in heat processed foods employing EMR-Lipid as a new dispersive solid-phase extraction sorbent followed by liquid chromatography-tandem mass spectrometry. J Agric Food Chem 67:5017–5025Google Scholar
  14. International Agency for Research on Cancer. (1994). Some industrial chemicals. IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans, 60 Google Scholar
  15. Joint, F. A. O., World Health Organization, & WHO Expert Committee on Food Additives (2011) Evaluation of certain contaminants in food: seventy-second [72nd] report of the Joint FAO/WHO Expert Committee on Food Additives. FAO, GenevaGoogle Scholar
  16. Kim CT, Hwang ES, Lee HJ (2007) An improved LC-MS/MS method for the quantitation of acrylamide in processed foods. Food Chem 101(1):401–409Google Scholar
  17. Li J, Liu B, Li J (2006) Controllable self-assembly of CdTe/poly (N-isopropylacrylamide-acrylic acid) microgels in response to pH stimuli. Langmuir 22(2):528–531Google Scholar
  18. Liu J, Yang X, Wang K, Yang R, Ji H, Yang L, Wu C (2011) A switchable fluorescent quantum dot probe based on aggregation/disaggregation mechanism. Chem Commun 47(3):935–937Google Scholar
  19. Mottram DS, Wedzicha BL, Dodson AT (2002) Food chemistry: acrylamide is formed in the Maillard reaction. Nature 419(6906):448Google Scholar
  20. Oracz J, Nebesny E, Żyżelewicz D (2011) New trends in quantification of acrylamide in food products. Talanta 86:23–34Google Scholar
  21. Parzefall W (2008) Minireview on the toxicity of dietary acrylamide. Food Chem Toxicol 46(4):1360–1364Google Scholar
  22. Sariciftci NS, Smilowitz L, Heeger AJ, Wudl F (1992) Photoinduced electron transfer from a conducting polymer to buckminsterfullerene. Science 258(5087):1474–1476Google Scholar
  23. Shahraki S, Shojaei S, Shojaei S (2018) Inhibitory role of β-casein on the α-synuclein aggregation associated with Parkinson’s disease in vitro. Int J Pept Res Ther 24(1):179–187Google Scholar
  24. Smith CJ, Perfetti TA, Rumple MA, Rodgman A, Doolittle DJ (2000) “IARC group 2A Carcinogens” reported in cigarette mainstream smoke. Food Chem Toxicol 38(4):371–383Google Scholar
  25. Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Riediker S (2002) Food chemistry: acrylamide from Maillard reaction products. Nature 419(6906):449Google Scholar
  26. Studer A, Blank I, Stadler RH (2004) Thermal processing contaminants in foodstuffs and potential strategies of control. Czech J Food Sci 22:1Google Scholar
  27. Tardiff RG, Gargas ML, Kirman CR, Carson ML, Sweeney LM (2010) Estimation of safe dietary intake levels of acrylamide for humans. Food Chem Toxicol 48(2):658–667Google Scholar
  28. Tekkeli SEK, Önal C, Önal A (2012) A review of current methods for the determination of acrylamide in food products. Food Anal Methods 5(1):29–39Google Scholar
  29. Vesela H, Šucman E (2013) Determination of acrylamide in food using adsorption stripping voltammetry. Czech J Food Sci 31(4):401–406Google Scholar
  30. Youssef MM, Abou-Gharbia HA, Abou-Bakr HA (2004) Acrylamide in food: an overview. Alex J Food Sci Technol 1(1):1–22Google Scholar
  31. Zeynali ME, Rabiei A (2002) Alkaline hydrolysis of polyacrylamide and study on poly (acrylamide-co-sodium acrylate) properties. Iran Polym J 11(4)Google Scholar
  32. Zokaei M, Kamankesh M, Shojaei S, Mohammadi A (2016) Determining the amount of acrylamide in potato chips using xanthydrol as a derivative representative with gas chromatography-mass spectrometry. Nutr Food Sci Res 3(1):51–56Google Scholar

Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Leila Baharinikoo
    • 1
    Email author
  • Mohammadjavad Chaichi
    • 1
  • Mohammadreza Ganjali
    • 2
  1. 1.Department of Analytical Chemistry, Faculty of ChemistryUniversity of MazandaranBabolsarIran
  2. 2.Center of Excellence in Electrochemistry, Faculty of ChemistryUniversity of TehranTehranIran

Personalised recommendations