Validation of an analytical method for the determination of acrylamide in potato chips and french fries

Abstract

The aim of this study was to validate a GC-MS/MS method for determining acrylamide (AA) in potato-based products by using the solid-phase extraction (SPE) clean-up. The method consisted in defatting the sample (potato chips, French fries) with hexane, extraction of AA in water, centrifugation, followed by AA purification on two SPE columns. The purified extract was derivatized with bromine compounds, then extracted with ethyl acetate: hexane mixture. The residue dissolved in ethyl acetate and triethylamine was injected into the GC-MS/MS. The method showed a good precision (RSDr= 1.13- 4.26%; RSDR= 1.19- 8.84%) and accuracy (recovery= 85.64- 109.22%). The precision of the results was demonstrated by participation in two proficiency tests launched by the FAPAS® program, yielding z-scores of -0.8 (for pre-cooked French fries) and 0 (for potato crisps). Good sensitivity was achieved for potato chips with a LOD and LOQ of 6.94 and 20.83 μg/kg, while for French fries, it was 10.29 and 30.87 μg/kg, respectively. When applying the method on potato chips sample, the AA level varied between undetectable and 1504.93 μg/kg, while for French fries was between 31.45- 371.30 μg/kg. The method fulfilled the performance criteria of Commission Regulation EU 2017/2158 for the determination of AA in potato-based products.