A novel high-throughput method for acrylamide determination in potato chips by high-perfomrmance thin-layer chromatography coupled to fluorescence and mass spectrometry detection

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dc.contributor.authorPatiño-Arias, Lina
dc.contributor.authorFernández-Martínez, Joaquín
dc.contributor.authorRodríguez, Beatriz
dc.contributor.authorMariotti-Celis, María Salomé
dc.contributor.authorHenríquez-Aedo, Karem
dc.contributor.authorAranda, Mario
dc.coverage.spatialUnited States
dc.date.accessioned2026-03-23T12:36:03Z
dc.date.available2026-03-23T12:36:03Z
dc.description.abstractAcrylamide (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.
dc.description.embargo2026-23-02
dc.identifier.citationFood Analytical Methods, Vol. 19, N°.129 (2026) p. 1-8
dc.identifier.doihttps://doi.org/10.1007/s12161-026-03056-1
dc.identifier.issn1936-9751
dc.identifier.issne1936-976X
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/7514
dc.language.isoen
dc.publisherSpringer Nature
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subjectAcrylamide
dc.subjectCoumarin
dc.subjectDerivatization
dc.subjectHPTLC
dc.subjectTLC/MS
dc.subjectLC/MS
dc.subjectThiol-ene Michael adittion
dc.titleA novel high-throughput method for acrylamide determination in potato chips by high-perfomrmance thin-layer chromatography coupled to fluorescence and mass spectrometry detection
dc.typeArticle
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