Determination of acrylamide in plantain and cassava chips through solid‐phase microextraction and gas chromatography with flame ionisation detection

Summary A robust method for analysing acrylamide in plantain and cassava snacks was developed using SPME and GC‐FID. Optimised via Box–Benkhen design, the method met European standards with a calibration curve R2 > 99%, detection limit 63 μg kg−1, and quantification limit 212 μg kg−1. Precision w...

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Bibliographic Details
Published in:International journal of food science & technology 2024-09, Vol.59 (9), p.6317-6324
Main Authors: Díaz‐Ávila, William Yesid, Castellanos‐Galeano, Francisco Javier, Taborda‐Ocampo, Gonzalo, Fiscal‐Ladino, Jhon Alexander
Format: Article
Language:English
Subjects:
Acrylamide
Analysis
Cassava
Design standards
desorption
Flame ionization
Food processing
frying
Gas chromatography
optimization
Plantains
Processed foods
Snack foods
Solid phase methods
validation
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Description
Summary:Summary A robust method for analysing acrylamide in plantain and cassava snacks was developed using SPME and GC‐FID. Optimised via Box–Benkhen design, the method met European standards with a calibration curve R2 > 99%, detection limit 63 μg kg−1, and quantification limit 212 μg kg−1. Precision was
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17370