Determination of acrylamide in processed foods by solid phase extraction method using a lc/msms instrument and influence of various pretreatments on acrylamide formation in potato frying

In the first part of this study, acrylamide, whose formation in foods had not been known until 2002, was investigated. For this purpose, products having potential of acryl amide formation (biscuit, baby biscuit, stick cracker, ready cake, Turkish Coffee, potato chip, bagel, bread, roasted almond, roasted hazelnut, roasted peanut, yellow roasted chickpea, plain roasted chickpea, pumpkin seed, cashew and Diyarbakır kadayıf) were obtained from market and analyzed by solid state extraction method using LC/MSMS instrument. To find a proper analysis method, a variety of studies and reports were investigated and modified to develop a new method. Detection limit (LOD) and quantification limit (LOQ) of the method were found to be 3,50 µg/kg and 11,67 µg/kg, respectively. Ratio of the recovery was found as 101,79 % by using T3037QC coded quality control material obtained from fapas. In addition, standard addition method was employed for recovery and this ratio was found as 97,90. The relative measurement uncertainty of method was found to be % 4,13. Studies were carried out three parallel and the results were given as average.The results were interpreted in terms of a list called "İndicative Value" for some of the most consumed foods starting from data of "Monitoring Program of Acryl amide in Foods" carried out by European Commision (EC) Europen Food Safety Agency (EFSA) between 2007 and 2008, since neither in Turkey nor in Europe there have still been no an official regulation of "Maximum Residue Limit" for acryl amide. Consequently, some results exceeded these values, while some of them less than them. In the second part of the study, various pretreatments (holding in distillated water for different times at room temperature, holding in distillated water for different times at 70°C, holding in distillated water containing NaCl and CaCl2 at different concentrations for different times at room temperature and holding in distillated water containing NaCl and CaCl2 for different times at 70°C) were applied to potato, which is very popular and consumed product, and has a great potential of acrylamide formation when it is fried, before drying to investigate methods for reducing amount of acryl amide formation. All drying processes were performed at 170°C for 7 min, except those were not pretreated which were dried at 170, 180 and 190°C for 7 min to study effect of temperature on acrylamide formation. A temperature graduated potato drying machine (chip pan), a potato cutting machine, a graduated and capped PVC container of 2 lt volume, a thermometer capable of measure up to 200°C and basic kitchen equipment were used in the study. Sunflower oil was employed as the drying oil. In conclusion, it was determined that totally 20 different methods applied to potato before drying cause a reduce in amount of acryl amide more or less, and the most efficient method as both visual and ratio of acryl amide reduction was 'holding it in water containing 5g/L NaCl at 70°C for 7 min'.