Artículos de Revistas

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https://repositorio.uft.cl/handle/20.500.12254/2470

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Examinando Artículos de Revistas por Materia "Acrylamide"

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  • Miniatura
    Ítem
    A novel high-throughput method for acrylamide determination in potato chips by high-perfomrmance thin-layer chromatography coupled to fluorescence and mass spectrometry detection
    (Springer Nature) Patiño-Arias, Lina; Fernández-Martínez, Joaquín; Rodríguez, Beatriz; Mariotti-Celis, María Salomé; Henríquez-Aedo, Karem; Aranda, Mario
    Acrylamide (AA) is a probable human carcinogen present in several highly consumed starchy foods like potato chips. Due to the lack of important chromophore groups in its chemical structure, it is generally derivatized to be detected by ultravio let (UV) or fluorescence (FL). The objective of this work was to develop a novel high-throughput high-performance thin layer chromatography method to determine AA in starchy foods using the fluorescent probe 7-mercapto-4-methylcoumarin (7M4MC). The main derivatization factors for AA and N,N-Dimethylacrylamide (DMAA, internal standard) were optimized using a Face-centered Central Composite Design, establishing the following optimal conditions: temperature (50 °C), time (10 min), and catalyst concentration (0.5 mmol/L of 4-dimethylaminopyridine). Chromatography was carried out on silica gel 60 F254 HPTLC plates using a mobile phase composed of dichloromethane, acetic acid, and acetone (94.5: 3.9: 1.6 v/v/v). The analytical method was validated according to the International Conference on Harmonization (ICH) guidelines. Analytical response in the range from 5 to 400 ng/band showed an R2 > 0.998. Repeatability and intermediate precision showed RSD values lower than 7% and 5%, respectively. Mean recovery was 74.43 ± 5.83% (RSD < 8%) and the limits of detection (LOD) and quantification (LOQ) were 92.04 µg/kg and 318.58 µg/kg (0.13 and 0.45 ng/band), respectively. The proposed method exhibited similar results to conventional LC–MS/MS method, offering some advantages like affordability and high-throughput analysis. Overall, the proposed HPTLC method could be a suitable alternative for determining AA in starchy food samples.
  • Miniatura
    Ítem
    Integrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments
    (Elsevier, 2025-08-26) García-Ríos, Diego; Pedreschi, Franco; Mariotti-Celis, María Salomé; Contreras, Carolina; Campos, David; Alvaro, Juan E.; Pedreschi, Romina
    Potato chips are a dietary source of potentially carcinogenic neo-formed contaminants, including acrylamide, 5-HMF, and furan. To mitigate these compounds, an agronomic strategy was implemented by increasing the electrical conductivity (EC) of the fertigation solution (1.7 and 4.0 dS m⁻¹), considering two potato cultivars (Desiree and Michuñe negra) grown under controlled conditions across two seasons. Pre-frying treatments namely ultrasound (US) leaching and asparaginase (AW) application were applied before and after cold storage (5°C for 90days). Seasonality and storage significantly influenced contaminant levels. Increased EC reduced cold sweetening in Desiree but had limited effect on Michuñe negra. Combined with US, acrylamide levels decreased to below 750 µg kg⁻¹ in Desiree and 1000 µg kg⁻¹ in Michuñe negra. In addition, 5-HMF was reduced by 60% in Desiree and to undetectable levels in Michuñe negra, suggesting a synergistic effect of EC and US treatments. However, furan levels were not consistently reduced, likely due to distinct formation pathways.