Estudio de los parámetros de extracción de acrilamida en snack de papa (Solanum tuberosum) en Colombia
Palabras clave:
Fritura, Cáncer, Reacción de Maillard, Toxicidad en alimentos.
Resumen
Las autoridades suecas reportaron, para el año 2002, la presencia de acrilamida en gran variedad de alimentos y sus efectos cancerígenos en humanos. Dicho compuesto orgánico está presente en alimentos que contienen azúcares reductores, asparagina y que a su vez son sometidos a procesos térmicos que superan los 120°C. El presente estudio tuvo como objetivo evaluar el efecto de algunos parámetros de extracción en el porcentaje de recuperación de acrilamida en muestras de papas fritas. Para tal fin, se emplearon muestras comerciales, soluciones estándar para la curva de calibración y el dopaje, n-hexano, agua tipo I y solución Carrez. Adicionalmente, se utilizaron vortex, ultrasonido, centrifuga y HPLC. El método analítico se evaluó en función de linealidad, límite de detección y cuantificación. La significación estadística de las variables se probó aplicando la prueba t-Student. Se lograron recuperaciones del analito estudiado hasta del 86%, además, se establecieron los siguientes parámetros de extracción: 8 g MgSO4 y 1 g NaCl de solución Carrez, 0,5 g de muestra, dopaje en el momento de la extracción. Los parámetros evaluados influyen de manera importante en el rendimiento de las extracciones, excepto el ultrasonido, el cual no presentó un efecto significativo sobre el porcentaje de extracción.
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Disciplinas:
AgroindustriaLenguajes:
EspañolReferencias bibliográficas
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[2] SHAMLA, L. and NISHA, P. Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. Food Chemistry, 222, 2017, p. 53–60, DOI: https://doi.org/10.1016/j.foodchem.2016.12.007
[3] ANTUNES-ROHLING, A., CIUDAD-HIDALGO, S., MIR-BEL,J., RASO, J. and ALVAREZ, I. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes. Innovative Food Science & Emerging Technologies, 49, 2018, p. 158–169, DOI: https://doi.org/10.1016/j.ifset.2018.08.010
[4] GALANI, J.H., PATEL, N.J. and TALATI, J.G. Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food and Chemical Toxicology, 108, 2017, p. 244–248, DOI: https://doi.org/10.1016/j.fct.2017.08.011
[5] DE PAOLA, E.L., MONTEVECCHI, G., MASINO, F., GARBINI, D. BARBANERA, M. and ANTONELLI, A. Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection. Food Chemistry, 217, 2017, p. 191–195, DOI: ps://doi.org/10.1016/j.foodchem.2016.08.101
[6] GALUCH, M.B., SANTOS, T.F., SILVEIRA, R., NICÁCIO, A.E., SANTOS, J., GUNTENDORFER, N., MALDANER, L., OLIVEIRA, O.VISENTAINER, J.V.. Determination of acrylamide in brewed coffee by dispersive liquid–liquid microextraction (DLLME) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). Food Chemistry, 282, 2019, p. 120–126, DOI: https://doi.org/10.1016/j.foodchem.2018.12.114
[7] SURMA, M., SADOWSKA, A., CIESLIK, E. and SZNAJDER, K. Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes. Microchemical Journal, 131, 2017, p. 98–102. DOI: https://doi.org/10.1016/j.microc.2016.11.021
[8] GÓMEZ-NARVÁEZ, F., MESÍAS, M., DELGADO, C., CONTRERAS, J., UBULLÚS, F., CRUZ, G. and MORALES, F. Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters. Food Chemistry, 301, 2019, p. 125-256, DOI https://doi.org/https://doi.org/10.1016/j.foodchem.2019.125256
[9] MOGOL, B.A. and GÖKMEN, V. Thermal process contaminants: acrylamide, chloropropanols and furan. Current Opinion in Food Science, 7, 2016, p. 86–92.
[10] NOROUZI, E., KAMANKESH, M., MOHAMMADI, A. and ATTARAN, A. Acrylamide in bread samples: Determining using ultrasonic-assisted extraction and microextraction method followed by gas chromatography-mass spectrometry. Journal of Cereal Science, 79, 2018, p. 1–5. DOI: https://doi.org/10.1016/j.jcs.2017.09.011
[11] ALBISHRI, H.M. and EL-HADY, D.A. Eco-friendly ionic liquid based ultrasonic assisted selective extraction coupled with a simple liquid chromatography for the reliable determination of acrylamide in food samples. Talanta, 118, 2014, p. 129–136. DOI: https://doi.org/10.1016/j.talanta.2013.10.015
[12] MARCONI, O., BRAVI, E., PERRETI, G., MARTINI, R., MONTANARI, L. and FANTOZZI, F. Acrylamide risk in food products: The shortbread case study. Analytical Methods, 2(11), 2010, p. 1686–1691.
[13] SARAJI, M. and JAVADIAN, S. Single-drop microextraction combined with gas chromatography-electron capture detection for the determination of acrylamide in food samples. Food Chemistry, 274, 2019, p. 55–60. DOI: https://doi.org/10.1016/j.foodchem.2018.08.108
[14] MEGHAVARNAM, A.K. and JANAKIRAMAN, S. Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products. LWT, 89, 2018, p. 32–37, DOI: https://doi.org/10.1016/j.lwt.2017.09.048
[15] QI, Y., ZHANG, H., WU, G., ZHANG, H., GU, L., WANG, L., QIAN, H. and QI, X. Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models. Food Chemistry, 250, 2018, p. 98–104, DOI: https://doi.org/10.1016/j.foodchem.2018.01.012
[16] RIVERA, J., NAVARRO, Y.C. y OCAMPO, D. Estandarización de un método cromatográfico para la identificación del ácido giberélico en semillas de maíz (Zea mays L.). Ciencia En Desarrollo, 8(2), 2017, p. 51-60.
[17] BALAGIANNIS, D.P., MOTTRAM, D., HIGLEY, J., SMITH, G., WEDZICHA, B. and PARKER, J. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry, 284, 2019, p. 236–244, DOI: https://doi.org/10.1016/j.foodchem.2019.01.075
[18] MESIAS, M., DELGADO, C., HOLGADO, F. and MORALES, F. Acrylamide content in French fries prepared in food service establishments. LWT, 100, 2019, p. 83–91, DOI: https://doi.org/10.1016/j.lwt.2018.10.050
[19] ŞENYUVA, H.Z. and GÖKMEN, V. Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography–mass spectrometry method. Food Chemistry, 97(3), 2006, p. 539–545, DOI: https://doi.org/10.1016/j.foodchem.2005.06.005
[20] GÖKMEN, V. En acrylamide in food. Analysis of acrylamide in foods with special emphasis on sample preparation and gas chromatography–mass spectrometry setection. 1. ed. Turquía: Academic Press, 2016, p. 445-461, DOI: https://doi.org/10.1016/B978-0-12-802832-2.00023-1
[21] ROSÉN, J., NYMAN, A. and HELLENÄS, K.E. Retention studies of acrylamide for the design of a robust liquid chromatography–tandem mass spectrometry method for food analysis. Journal of Chromatography A, 1172(1), 2007, p. 19–24, DOI: https://doi.org/10.1016/j.chroma.2007.09.050
Cómo citar
Patiño Arias, L. P., Cardona Castaño, J. A., & Castellanos Galeano, F. J. (2019). Estudio de los parámetros de extracción de acrilamida en snack de papa (Solanum tuberosum) en Colombia. Biotecnología En El Sector Agropecuario Y Agroindustrial, 18(1), 25–34. https://doi.org/10.18684/bsaa.v18n1.1408
Publicado
2019-12-31
Sección
Artículos de Investigaciòn
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