An improved extraction method for acrylamide determination in fruit and vegetable chips through enzyme addition

An enzyme-addition method to pretreat fried fruit and vegetable chips for acrylamide analysis is reported, followed by determination of the acrylamide contents in 36 marketed fruit and vegetable chip products using LCMS/MS. To improve the extraction process, the FDA method was modified. Specifically, digestive enzymes were added, overcoming the clogging of filters (or SPE cartridges) after extraction of vegetable chips using water. Diastase was added to extract high-starch products, including potato chips. Recoveries of 90.3-105.5% acrylamide were obtained at the spiking levels of 25-500 mu g/kg. LOD and LOQ were similar between the method with (4.5 and 13.7 mu g/kg) and without diastase addition (4.4 and 13.2 mu g/kg). Okra chip with high mucin content was extracted after adding pepsin. This method provided a recovery of 99.8-102.2%, LOD of 6.0 mu g/kg, and LOQ of 18.1 mu g/kg. Both methods could be used for analyzing acrylamide, with critical method parameters satisfying European Union regulations.

Automated summary

An enzyme-addition method was used to pretreat fried fruit and vegetable chips for acrylamide analysis, with modifications to the FDA method to improve extraction process. The addition of digestive enzymes and diastase helped overcome filtering issues and improve recovery rates. Both methods met European Union regulations for analyzing acrylamide content in food products.