Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy
Nivine BACHIR | Amira HADDARAH | Franscesc SEPULCRE | Montserrat PUJOLA
The composition of raw potato-based products, mainly sugars and amino acids, plays a vital role in acrylamide formation after thermal treatment. The aim of the present study was to derive a No Significant Risk Level (NSRL) of acrylamide in potato-based synthetic models and validate it using Near Infrared Radiation spectroscopy (NIR). Therefore, NIR spectroscopy was chosen to validate gas chromatography Flame-Ionization Detector (GC-FID) concerning acrylamide detection in synthetic potato models and real potatoes. Subsequently, the Megazyme kit, High-Performance Liquid Chromatography, and GC-FID were applied to measure sugars, amino acids, and acrylamide. Findings revealed that peaks at 4439-4477 cm-1 were assigned to indicate acrylamide presence in all potato samples. Moreover, sucrose and asparagine had a significant impact on acrylamide. The prototype model unveiled the best combination among all potato models regarding the least acrylamide formation (Agria > Monalisa > Kennebec > Prototype). Mathematical equations were derived to calculate acrylamide concentration that should be below the threshold LOQ < 166.6 µg.kg-1, thus indicating an NSRL of acrylamide in the produced potato snacks if Agria and Monalisa cultivars were used.
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