Abstract
The novelty of this research work lies in a simple, fast, and plausible analysis of acrylamide in food samples accomplished using an iOS gadgets–based digital imaging colorimeter (iOS gadgets–based DIC). This method is based on fluorescence color measurements obtained from digital images of derivatized acrylamide solution extracted from snack, seasoning, and refreshment food samples (fried banana chip, fried potato chip, fried taro chip, fried durian chip, cayenne pepper, paprika seasoning, tea, and instant coffee). This device represents a convenient and low-cost detection for immediate and simultaneous determination. In addition, there is no reported research using an iOS gadgets–based DIC for the analysis of acrylamide in food samples. In this research, acrylamide is degraded through Hofmann reaction, and a fluorescent product is produced by the vinyl amine reacting with fluorescein, resulting in strong fluorescence emission at 590 nm. Fluorescein was chosen instead of fluorescamine because fluorescein is about 10 times cheaper than fluorescamine. The linear range for the relationship between color value and acrylamide concentration is in the range 1.00–10.0 mg L−1 with the correlation coefficient (R2) of 0.9985. The limits of detection and quantitation were 0.53 and 1.78 mg L−1, respectively. The color values of acrylamide solution were tested for accuracy using food samples spiked with 1.00, 3.00, and 5.00 mg L−1 of standard acrylamide solutions. The recoveries for food samples are in the range 82.74–113.3%. There was no significant difference observed when comparing the results obtained with the DIC instrument with those obtained with fluorescence microplate reader and high-performance liquid chromatography.
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-020-01835-y/MediaObjects/12161_2020_1835_Fig1_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-020-01835-y/MediaObjects/12161_2020_1835_Fig2_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-020-01835-y/MediaObjects/12161_2020_1835_Fig3_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs12161-020-01835-y/MediaObjects/12161_2020_1835_Fig4_HTML.png)
Similar content being viewed by others
References
Arryanto Y, Bark LS (1991) Improved and rapid method for the spectrofluorimetric determination of trace amounts of polyacrylamides in waters. Analyst 116:1149–1153. https://doi.org/10.1039/AN9911601149
Asnaasharia M, Kenaria RE, Farahmandfara R, Taghdisi SM, Abnous K (2018) Fluorescence quenching biosensor for acrylamide detection in food products based on double-stranded DNA and gold nanoparticles. Sens Actuator B-Chem 265:339–345. https://doi.org/10.1016/j.snb.2018.03.083
Barbero GF, Ruiz AG, Liazid A, Palma M, Vera JC, Barroso CG (2014) Evolution of total and individual capsaicinoids in peppers during ripening of the cayenne pepper plant (Capsicum annuum L.). Food Chem 153:200–206. https://doi.org/10.1016/j.foodchem.2013.12.068
Becalski A, Lau BPY, Lewis D, Seaman SW (2003) Acrylamide in foods: occurrence, sources, and modeling. J Agric Food Chem 51:802–808. https://doi.org/10.1021/jf020889y
Bermudo E, Núñez O, Puignou L, Galceran MT (2006) Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis. J Chromatogr A 1129:129–134. https://doi.org/10.1016/j.chroma.2006.06.076
Bernardo SD, Weigele M, Toome V, Manhart K, Leimgruber W, Böhlen P, Stein S, Udenfriend S (1974) Studies on the reaction of fluorescamine with primary amines. Arch Biochem Biophys 164:390–399. https://doi.org/10.1016/0003-9861(74)90490-1
Boroushaki MT, Nikkhah E, Kazemi A, Oskooei M, Raters M (2010) Determination of acrylamide level in popular Iranian brands of potato and corn products. Food Chem Toxicol 48:2581–2584. https://doi.org/10.1016/j.fct.2010.06.011
Capuano E, Fogliano V (2011) Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. J Food Sci Technol 44:793–810. https://doi.org/10.1016/j.lwt.2010.11.002
Cheng WC, Hsiao SW, Chou SS, Sun-Hwang L, Lu TJ, Yeh AI (2006) Determination of acrylamide in Chinese foods by GC-ion trap MS using 2-bromopropenamide and 2-bromopropenamide-13C3. Food Drug Anal 14:207–214 https://scholars.lib.ntu.edu.tw/bitstream/123456789/98058/1/63.pdf. Accessed January 2020
Coskun AF, Nagi R, Sadeghi K, Phillips S, Ozcan A (2013) Albumin testing in urine using a smart-phone. Lab Chip 13:4231–4238. https://doi.org/10.1039/C3LC50785H
Croft M, Tong P, Fuentes D, Hambridge T (2004) Australian survey of acrylamide in carbohydrate-based foods. Food Addit Contam 21:721–736. https://doi.org/10.1080/02652030412331272458
Dutta MK, Singh A, Ghosal S (2016) An imaging technique for acrylamide identification in potato chips in wavelet domain. J Food Sci Technol 65:987–998. https://doi.org/10.1016/j.lwt.2015.09.035
Fohgelberg P, Rosén J, Hellenäs KE, Abramsson-Zetterberg L (2005) The acrylamide intake via some common baby food for children in Sweden during their first year of life-an improved method for analysis of acrylamide. Food Chem Toxicol 43:951–959. https://doi.org/10.1016/j.fct.2005.02.001
Font G, Ruiz MJ, Fernández M, Picó Y (2008) Application of capillary electrophoresis-mass spectrometry for determining organic food contaminants and residues. Electrophoresis 29:2059–2078. https://doi.org/10.1002/elps.200700669
Gao ZC, Lin YL, Xu B, Pan Y, **a SJ, Gao NY, Zhanga TY, Chen M (2017) Degradation of acrylamide by the UV/chlorine advanced oxidation process. Chemosphere 187:268–276. https://doi.org/10.1016/j.chemosphere.2017.08.085
Granby K, Fagt S (2004) Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee. Anal Chim Acta 520:177–182. https://doi.org/10.1016/j.aca.2004.05.064
Hiroo T, Ryoichi S (1976) Preparation of polyvinylamine by the Hofmann degradation of polyacrylamide. Bull Chem Soc Jpn 49:2821–2823. https://doi.org/10.1246/bcsj.49.2821
Hong G, Luo MR, Rhodes PA (2001) A study of digital camera colorimetric characterization based on polynomial modeling. Color Res Appl 26:76–84. https://doi.org/10.1002/1520-6378(200102)26:1<76::AID-COL8>3.0.CO;2-3
Hu Q, Xu X, Li Z, Zhang Y, Wang J, Fu Y, Li Y (2014) Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots. Biosens Bioelectron 54:64–71. https://doi.org/10.1016/j.bios.2013.10.046
IARC (1994) Monographs on the evaluation of carcinogen risk to humans. PUblisher https://monographs.iarc.fr/wp content/uploads/2018/06/mono71.pdf. Accessed January 2020.
Lakowicz JR (2006) Principles of fluorescence spectroscopy. PUBlisher http://hybrids.web.ua.pt/filesharing/book5.pdf. Accessed January 2020.
Liu C, Luo F, Chen D, Qiu B, Tang X, Ke H, Chen X (2014) Fluorescence determination of acrylamide in heat-processed foods. Talanta 123:95–100. https://doi.org/10.1016/j.talanta.2014.01.019
Liu Z, Goodwin M, Ellwood RP, Pretty IA, McGrady M (2018) Automatic detection and classification of dental fluorosis in vivo using white light and fluorescence imaging. J Dent 74:34–41. https://doi.org/10.1016/j.jdent.2018.04.021
Masawat P (2019) Light control box for simultaneous determination of the multiple concentrations of fluorescence chemicals. THA. Petty Patent 14982.
Masawat P, Harfield A, Namwong A (2015) An iPhone-based digital image colorimeter for detecting tetracycline in milk. Food Chem 184:23–29. https://doi.org/10.1016/j.foodchem.2015.03.089
Masawat P, Harfield A, Srihirun N, Namwong A (2017) Green determination of total iron in water by digital image colorimetry. Anal Lett 50:173–185. https://doi.org/10.1080/00032719.2016.1174869
Mesías M, Morales FJ (2015) Acrylamide in commercial potato crisps from Spanish market: trends from 2004 to 2014 and assessment of the dietary exposure. Food Chem Toxicol 81:104–110. https://doi.org/10.1016/j.fct.2015.03.031
Minamisawa RA, Sentos LER, Parada MA, Daghastanli KRP, Ciancaglini P, De Almeida A (2007) Digital image analysis to standardize a photometric method in colorimetric quantification. Instrum Sci Technol 36:97–104. https://doi.org/10.1080/10739140701750086
Moonrungsee N, Pencharee S, Jakmunee J (2015) Colorimetric analyzer based on mobile phone camera for determination of available phosphorus in soil. Talanta 136:204–209. https://doi.org/10.1016/j.talanta.2015.01.024
Mottram DS, Wedzicha BL, Dodson AT (2002) Acrylamide is formed in the Maillard reaction. Nature 419:448–449. https://doi.org/10.1038/419448a
Mulla ML, Bharadwaj VR, Annapure US, Singhal RS (2011) Effect of formulation and processing parameters on acrylamide formation: a case study on extrusion of blends of potato flour and semolina. LWT-Food Sci Technol 44:1643–1648. https://doi.org/10.1016/j.lwt.2010.11.019
Mulla MZ, Annapure US, Bharadwaj VR, Singha RS (2017) A study on the kinetics of acrylamide formation in banana chips. J Food Process Preserv 41:e12739. https://doi.org/10.1111/jfpp.12739
Shin J, Choi S, Yang JS, Song J, Choi JS, Jung HI (2017) Smart forensic phone: colorimetric analysis of a bloodstain for age estimation using a smartphone. Sens Actuator B-Chem 243:221–225. https://doi.org/10.1016/j.snb.2016.11.142
Soares CMD, Alves RC, Casal S, Beatriz M, Oliveira PP, Fernandes JO (2010) Development and validation of a matrix solid-phase dispersion method to determine acrylamide in coffee and coffee substitutes. J Food Sci 75:57–63. https://doi.org/10.1111/j.1750-3841.2010.01545.x
Tanaka H (1979) Hofmann reaction of polyacrylamide: relationship between reaction condition and degree of polymerization of polyvinylamine. J Polymer Sci Polymer Chem Ed 17:1239–1245. https://doi.org/10.1002/pol.1979.170170427
Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M (2002) Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50:4998–5006. https://doi.org/10.1021/jf020302f
Tekkeli SEK, Önal C, Önal A (2012) A review of current methods for the determination of acrylamide in food products. Food Anal Methods 5:29–39. https://doi.org/10.1007/s12161-011-9277-2
Tezcan F, Erim FB (2008) On-line stacking techniques for the nonaqueous capillary electrophoretic determination of acrylamide in processed food. Anal Chim Acta 617:196–199. https://doi.org/10.1016/j.aca.2008.01.008
Tseng D, Mudanyali O, Oztoprak C, Isikman SO, Sencan I, Yaglidere O, Ozcan A (2010) Lensfree microscopy on a cellphone. Lab Chip 10:1787–1792. https://doi.org/10.1039/C003477K
Wongthanyakram J, Masawat P (2019) Rapid low-cost determination of lead(II) in cassava by an iPod-based digital imaging colorimeter. Anal Lett 52:550–561. https://doi.org/10.1080/00032719.2018.1476526
Wongthanyakram J, Harfield A, Masawat P (2019) A smart device-based digital image colorimetry for immediate and simultaneous determination of curcumin in turmeric. Comput Electron Agric 166:104981. https://doi.org/10.1016/j.compag.2019.104981
Yusa V, Quintas O, Pardo O, Marti P, Pastor A (2006) Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods. Food Addit Contam 23:237–244. https://doi.org/10.1080/02652030500415678
Zhang Y, Zhang G, Zhang Y (2005) Occurrence and analytical methods of acrylamide in heat-treated foods: review and recent developments. J Chromatogr A 1075:1–21. https://doi.org/10.1016/j.chroma.2005.03.123
Zheng Y, Sun Y, Ren J (2006) Identification and quantitation of iodotyrosines and iodothyronines in hydrolysate of iodinated casein by capillary electrophoresis. Talanta 69:107–112. https://doi.org/10.1016/j.talanta.2005.09.013
Zhou X, Fan LY, Zhang W, Cao CX (2007) Separation and determination of acrylamide in potato chips by micellar electrokinetic capillary chromatography. Talanta 71:1541–1545. https://doi.org/10.1016/j.talanta.2006.07.037
Zhu H, Isikman SO, Mudanyali O, Greenbaum A, Ozcan A (2013) Optical imaging techniques for point-of-care diagnostics. Lab Chip 13:51–67. https://doi.org/10.1039/C2LC40864C
Acknowledgments
Special thanks to the Department of Chemistry, Faculty of Science, Naresuan University, for laboratory facilities and consumable materials, and thanks to Science Achievement Scholarship of Thailand. The authors thank Asst. Prof. Dr. Filip Kielar for helpful comments and English corrections of the manuscript.
Funding
This work received financial support from National Research Council of Thailand via Naresuan University (Grant no. R2562B063 in the year 2019).
Author information
Authors and Affiliations
Contributions
J. Wongthanyakram designed the study, interpreted the results, and drafted this manuscript. P. Kheamphet interpreted some results in HPLC method. P. Masawat (corresponding author) contributed to this work by finding research fund, co-designing the study, checking the results and manuscript.
Corresponding author
Ethics declarations
Conflicts of Interest
Juthathip Wongthanyakram declares that she has no conflict of interest. Pattarawadee Kheamphet declares that she has no conflict of interest. Prinya Masawat declares that she has no conflict of interest.
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed Consent
Not applicable.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Wongthanyakram, J., Kheamphet, P. & Masawat, P. Fluorescence Determination of Acrylamide in Snack, Seasoning, and Refreshment Food Samples with an iOS Gadget–Based Digital Imaging Colorimeter. Food Anal. Methods 13, 2290–2300 (2020). https://doi.org/10.1007/s12161-020-01835-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-020-01835-y