الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
With the widespread consumption of food by children, acrylamide contamination is a prevalent risk that may have carcinogenic consequences. This study aims to develop and validate a modified QuEChERS protocol without solvent exchange, followed by rapid separation and accurate determination of acrylamide using RP-LC-MS/MS. In addition to investigate the chief directing-constituents in acrylamide formation and study the mitigating effect of various natural extracts possessing antioxidant characteristics on acrylamide levels. Samples were extracted using a modified AOAC QuEChERS version and cleaned up with basic alumina. Separation was performed on the Phenomenex® Kinetex C18 column (100 Å × 3.5µm × 4.6 mm × 150 mm) using a gradient elution program with a mobile phase of 10-mM ammonium formate/methanol. Determinations were conducted by ESI-MS/MS in positive ion mode. Basic alumina yielded clean extracts, resulting in acceptable recovery percentages and a tolerable ME< 5%. This has allowed extraction without a solvent exchange step. Efficient separation was achieved at a tR of 3.39 ± 0.05 employing an RP-C18 column with core-shell properties in a relatively short analysis run time of only 5 min.
Fifty samples of premixes/processed products were assayed to determine moisture percent, monosaccharide and asparagine content. Results were statistically assessed by Spearman’s rank correlation (rs) and further confirmed using PCA. Homogeneous initial contents of asparagine amino acid demonstrated no effect on acrylamide’s levels, while the initial high monosaccharide is the rate-limiting component. Furthermore, even a minor increase in moisture% differences can significantly reduce acrylamide levels. Values of rs= -0.73 and +0.69 demonstrated strong monotonic relationships with acrylamide levels for moisture% and monosaccharide content, respectively. PCA scores/loading plots confirmed the initial high monosaccharide as a stimulating component in acrylamide formation.
The result of acrylamide reduction, a significant reduction in acrylamide levels of 85.0±5% and 83.0±7% was achieved owing to treatments with Himalayan salt and lemon juice extract, respectively where it below the EU benchmark of 750 µg/kg for fried potato chips. On the other hand, both rosemary and cumin oils and table salt resulted in acrylamide reductions of 33.0±5%, 21.0±8%, and 60.0±5%, respectively. The optimized treatments with either Himalayan salt or lemon juice extract would help reduce the acrylamide formation in fried potato chips, whether in houses or in manufacturing, due to the ease and availability of the proposed substances.