ANALYSIS OF ACRYLAMIDE IN TRADITIONAL AND NONTRADITIONAL FOODS IN TURKEY USING HPLC–DAD WITH SPE CLEANUP

Abstract

Acrylamide is a heat-generated food toxicant, which exists in various foodstuffs such as potato chips, biscuits, and coffee. It has been demonstrated that acrylamide possesses some neurotoxic and carcinogenic effects and is classified in Group 2A as a probable carcinogen to humans by International Agency for Research on Cancer. The aim of this study was to develop a rapid, robust, and sensitive high performance liquid chromatography (HPLC) method and indicate acrylamide levels of some traditional and nontraditional foods consumed in Turkey. Acrylamide content of samples was determined using HPLC coupled to photodiode array detection. Acrylamide and methacrylamide (internal standard) were separated using an ODS-3 reversed phase column in isocratic elution mode. The mobile phase (acetonitrile: water, 2:98, v/v) was pumped at 0.5 mL/min flow rate and the analytes were detected at 200 nm wavelength within 15 min. Samples were prepared by utilizing Oasis HLB (Waters) solid phase extraction cartridges for clean-up and analyzed with no further preconcentration steps. As a result, it was observed that the amount of acrylamide in traditional Turkish foods was found to be relatively low in many of the samples, especially in desserts although they are exposed to heat in their preparation.

Keywords:

• acrylamide
• food analysis
• food toxicant
• HPLC–DAD
• solid phase extraction
• traditional Turkish foods

Notes

RSD, relative standard deviation.

SD, standard deviation; n, number of determinations for each group; k, number of parallel groups; RSD, relative standard deviation.