Acrylamide in vegetable snacks by LC-MS/MS: in-house analytical method validation and application to commercial samples from Brazil

Acrylamide is a carcinogenic, genotoxic, and neurotoxic compound, which is formed in thermally processed carbohydrate-rich food such as potato snacks, representing a significant public health concern. Considering the growing consumption of vegetable snacks as a healthier alternative to traditional potato chips and crisps, it becomes relevant to assess their safety aspects associated with the presence of this contaminant. Therefore, the aim of this study was to analyse and compare the levels of acrylamide in commercial products made with different vegetable matrices available in the Brazilian market. For that, an analytical method using LC-MS/MS preceded by a modified QuEChERS sample preparation was in-house validated. The limit of quantitation (LOQ) and limit of detection (LOD) were 20 and 10 µg/kg, respectively. The linearity was evaluated in a range from 20 to 200 µg/kg showing a correlation coefficient (<i>r</i>) greater than 0.99. Overall, coefficients of variation (CV%) for precision were below 20% and accuracy (determined as recovery) ranged between 90 and 95%, at three fortification levels (20 µg/kg, 80 µg/kg, and 200 µg/kg). A total of 33 types of vegetable snacks acquired in the Brazilian market was analysed for the presence of acrylamide. Considering the positive samples (above the LOQ, <i>n</i> = 32), the levels ranged from 25 to 11,381 μg/kg. Sweet potato-based and carrot-based snacks exhibited the highest acrylamide concentrations. Only one sample (steamed cassava chips) showed values < LOQ. This study shows the importance of evaluating the occurrence of acrylamide in foods that are not traditionally monitored, but whose supply and availability has been increasing in recent years in the market.