RESUMEN
Background and Objectives: Furfural [F] and hydroxymethyl furfural [HMF] are cyclic aldehydes, which are formed during the heat processing of foods. These chemical contaminants have received much attention due to their suspected health hazards and heat damage indicators. The aim of the present study was extraction and determination of F and HMF in baby-foods using dispersive liquid-liquid microextraction [DLLME] coupled with high-performance liquid chromatography [HPLC]
Materials and Methods: Several effective parameters including the type and volume of extracting and disperser solvents, pH and salt amount were studied and optimized to find the best way of detecting and analyzing F and HMF. The optimized method was applied to determine F and HMF in 33 samples of babyfoods [powdered, soups, fruit puree and juices]
Results: According to the results of this study, the optimal experimental conditions were: 4.5 for pH, 60 micro L for 1-octanol, 600 micro L for ethanol and 2 g of salt [NaCl]. The limit of detection [LOD] was 1.3 micro g kg[-1] for F and 2.1 micro g kg[-1] for HMF. F and HMF were found in all samples at levels ranging from 110 to 27510 micro g kg[-1] and from 200 to 25750 micro g kg[-1], respectively
Conclusions: The proposed method can be considered as an effective, fast and reliable method for investigating F and HMF in baby-foods
RESUMEN
Background and Objectives: In the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with gas chromatography-mass spectrometry
Materials and Methods: Important factors in the derivatization and measurement processes were optimized using the one-factor-ata-time method. The peak areas were assumed as the GC-MS response to evaluate the extraction efficiency of acrylamide, and optimization for all tests was performed two times. Figures of merit of the proposed method were evaluated. The amount of acrylamide in four potato chips samples, obtained from the market in Tehran city, was determined using the proposed method
Results: The optimum amounts of effective parameters, including derivatization temperature at 25°C, derivatization time [40 min], xanthydrol volume [40 uL], extracted solvent volume [500 microL] and pH=7 were determined. The figures of merit for the proposed method were at the ideal range. The maximum and minimum amounts of acrylamide in the chip samples were also measured
Conclusions: The performance and reliability of proposed method as a simple, efficient and rapid method for determining acrylamide in potato chip samples were demonstrated