Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: central composite design

• Published in: Journal of food measurement & characterization Vol. 14; no. 3; pp. 1249 - 1260
• Main Authors: Nematollahi, Amene, Kamankesh, Marzieh, Hosseini, Hedayat, Hadian, Zahra, Ghasemi, Jahanbakhsh, Mohammadi, Abdorreza
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2020; Springer Nature B.V
• Subjects: Acrylamide; Asparagine; Carcinogenicity; Carcinogens; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chromatography; Computer simulation; Design optimization; Diet; Dietary intake; Engineering; Food processing; Food Science; Gas chromatography; Hazelnuts; High temperature; Linearity; Maillard reaction; Mass spectrometry; Mass spectroscopy; Mathematical analysis; Monte Carlo simulation; Nuts; Original Paper; Peanuts; Quantitation; Risk assessment; Scientific imaging; Seeds; Spectroscopy; Sugar; Sunflowers; Water melons; Roasted seed; Acrylamide; Central composite design; Risk assessment; Microextration; Roasted nut; Gas chromatography–mass spectrometry
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-020-00373-9

Acrylamide is a probable human carcinogen which could produce during food processing via Maillard reaction between asparagine and reducing sugars at elevated temperatures. In this study, microextraction technique was developed for the quantitative analysis of acrylamide in 24 types of roasted nuts and seeds including almond, pistachio, peanut and hazelnut and roasted seeds including sunflower, pumpkin and watermelon. Dispersive liquid liquid microextraction coupled to gas chromatography–mass spectrometry (DLLME–GC–MS) used for acrylamide determination in samples. Critical parameters in analysis step were studied and optimized using central composite design. The risk assessment estimation was done by Monte Carlo Simulation. The detection limit and quantitation limit of offered technique were calculated 0.6 and 2 µg/kg, respectively. The recovery percent for acrylamide in samples was higher than 95%. Relative standard deviation was obtained 8.9% (n = 6). The method was showed good linearity (R 2  = 0.998) in the range of 5–500 µg/kg. According to the results, acrylamide level in roasted nuts and seeds is variable between 33.36 and 250.90 µg/kg. The highest mean value of acrylamide was found in roasted almond at concentration 176.88 µg/kg and the lowest amount of acrylamide was detected in roasted hazelnuts at concentration 90.61 µg/kg. Divergences in acrylamide amounts in samples were attributed to differences in their composition, roasting time and temperature used in their manufacture. Our results showed that dietary acrylamide exposure through intake of roasted nuts and seeds, is relatively low and the risk of carcinogenicity is considerable. Graphic abstract