Abstract

PATINO-ARIAS, LINA PAOLA; CARDONA CASTANO, JULIO ANDRÉS  and  CASTELLANOS GALEANO, FRANCISCO JAVIER. Study of the parameters of extraction of acrylamide in potato snack (Solanum tuberosum) in Colombia. Rev.Bio.Agro [online]. 2020, vol.18, n.1, pp.25-34. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v18n1.1408.

The Swedish authorities reported, for the year 2002, the presence of acrylamide in a wide variety of foods and its carcinogenic effects on humans. This organic compound is present in foods that contain depleted sugars, asparagine and which in turn are subjected to thermal processes that exceed 120°C. The objective of this study was to evaluate the effect of some extraction parameters on the percentage of acrylamide recovery in potato chips samples. For this purpose, commercial samples, standard solutions for the calibration curve and doping, n-hexane, type I water and Carrez solution were used. Additionally, vortex, ultrasound, centrifuge and HPLC were used. The analitycal method was assessed according to linearity, limit of detection and quantification. The statistical significance of the variables was tested by applying the t-Student test. Recoveries of the studied analyte of up to 86% were achieved, in addition, the following extraction parameters were established: 8 g MgSO4 and 1 g NaCl of Carrez solution, 0,5 g of sample, doping at the time of extraction. The parameters evaluated have an important influence on the performance of the extractions, except ultrasound, which was not the only significant effect on the percentage of acrylamide extraction.

Keywords : Frying; Cancer; Maillard reaction; Food toxicity.

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