ArticleMolecules (Basel, Switzerland)2026
Processing-Dependent Acrylamide Formation in French Fries: Optimisation of QuEChERS-Based Extraction and HPLC-PDA Determination.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Acrylamide is a thermally induced process contaminant formed predominantly through Maillard-type reactions in carbohydrate-rich foods and is considered a major food safety concern due to its potential genotoxic and carcinogenic properties. In the present study, a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe)-based extraction and clean-up procedure followed by high-performance liquid chromatography coupled with photodiode array detection (HPLC-PDA) analysis was developed and optimised for the determination of acrylamide in French fries. Different clean-up strategies involving primary secondary amine (PSA), C18, and salt-assisted extraction systems were comparatively evaluated to improve analytical selectivity and chromatographic performance in complex potato matrices. The optimised procedure demonstrated satisfactory analytical performance and chromatographic selectivity for acrylamide analysis in thermally processed potato matrices, with an LOQ value of 32.3 µg kg
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