Novel voltammetric biosensor for determining acrylamide in food samples

Area of Science:

• Analytical Chemistry
• Food Chemistry
• Biochemistry

Background:

• Acrylamide is a potential human carcinogen formed in heat-treated foods containing asparagine and reducing sugars.
• Acrylamide forms adducts with hemoglobin (Hb), specifically with the N-terminal valine's alpha-NH2 group.
• Development of sensitive analytical methods for acrylamide detection is crucial.

Purpose of the Study:

• To develop a novel voltammetric biosensor for the detection of acrylamide.
• To utilize the interaction between acrylamide and hemoglobin as the basis for the biosensor.
• To validate the biosensor's performance in real food matrices.

Main Methods:

• Construction of a carbon-paste electrode modified with hemoglobin (Hb).
• Electrode modification utilizes the heme-Fe(III) prosthetic groups within Hb.
• Voltammetric detection based on the reversible reduction/oxidation of Hb-Fe(III)/Hb-Fe(II) and current decrease upon acrylamide interaction.

Main Results:

• The biosensor demonstrated a reversible reduction/oxidation process for Hb-Fe(III)/Hb-Fe(II).
• Acrylamide interaction with Hb was observed via a decrease in the peak current of Hb-Fe(III) reduction.
• A very low detection limit of 1.2 x 10(-10) M was achieved.
• Successful validation in potato chip extracts indicated suitability for direct food sample analysis.

Conclusions:

• A novel voltammetric biosensor based on Hb-modified electrodes can effectively detect acrylamide.
• The biosensor exhibits high sensitivity and a low detection limit for acrylamide.
• This method is suitable for the direct determination of acrylamide in food samples, addressing a critical analytical need.