Development of an analytical approach for determination of acrylamide content in roasted date seed varieties

Document Type : Research Article

Authors

• Paniz Khaloo Kermani ¹
• Marzieh Moeenfard ²
• Reza Farhoosh ¹
• Arminda Alves ³

¹ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran.

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³ LEPABE - Faculty of Engineering of University of Porto

https://doi.org/10.22067/ifstrj.2021.71556.1072

Abstract

[1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region. They consist mostly of carbohydrates, fatty acids and proteins as well as phenolic compounds. Despite the presence of various beneficial bioactive compounds, they are usually discarded or are utilized as animal fodder. Therefore, explore the effective methods to incorporate date seeds in the human diet is a great of interest. Roasting provides a low cost and easy approach to add value to these wastes as roasted date seed powder is being used in the Arabian region to make “date seed coffee”. However, along with color and aroma changes, carcinogenic substance such as acrylamide may also formed during the roasting process. To date, no data have been published on the analysis of acrylamide in the roasted date seeds and respective brews. Therefore, the objective of the present study was development of an analytical method for determination of acrylamide in various date seeds varieties and their respective moka brews for the first time. Besides, other parameters related to the roasting process such as the color parameters and melanoidins content were also determined and compared with values obtained from Arabica coffee.
 
Materials and methods: For this purpose 5 different varieties of roasted date seeds including Shahani, Zahedi, Kabkab, Mazafati and Estamaran as well as Arabica coffee were used for coffee brewing. For acrylamide determination in solid samples, they were firstly extracted using hot deionized water. Afterwards, 5 mL of sample (extract or coffee brew) was placed in a 15 mL falcon and extraction solvents including acetonitrile (10 mL), hexane (5 mL) along with 1 g of NaCl and 4 g of MgSO₄ were added. After mixing on vortex for 1 min and centrifugation (5 min, 5000 rpm), 2 mL of the supernatant was cleaned using appropriate combination of sorbents (100 mg PSA, 50 mg C18 and 50 mg SAX) along with 0.30 g of MgSO₄.The cleaned supernatant was filtered and analyzed using high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PDA) at 202 nm. The injection volume was 20 μL. The chromatographic separations were performed on a Eurospher 100-5 C18 column (250× 4.6 mm). Optimization was performed according to the type of organic solvent (acetonitrile and methanol), the percentage of organic solvent in the mobile phase (10, 5, 3% v/v) and the flow rate (0.1, 0.7, 0.5 mL/min). The color parameters (using photography and help of ImageJ software) and melanoidin content (spectrophotometrically at 420 nm) were also determined.
 
Results and discussion: The results indicated that the water/acetonitrile with a ratio of 97:3 and a flow rate of 0.7 mL/min permitted the acceptable separation of the acrylamide peak from the interfering compounds. The LOD and LOQ of optimized analytical method were 9.1 and 30.62 µg/kg, respectively. The suggested HPLC/PDA method is promising for analysis in order to guarantee the quality control of acrylamide. The presence of acrylamide in all roasted date seeds was observed. Accordingly, acrylamide content in Arabica coffee (1825.23± 17.44 µg/kg) was significantly higher than those obtained from date seeds varieties. The amount of acrylamide in different types of date seeds varied from 360.99± 4.15 to 129.43± 2.37 µg/kg, being Kabkab and Mazafati as the highest and lowest values, respectively. Moka brews prepared from roasted date seeds demonstrated the presence of acrylamide in the range of 25-68 µg/L. The highest level of melanoidin were observed in Arabica coffee followed by Shahani, Zahedi, Kabkab, Mazafati and Estamaran, respectively. In the most cases, an inverse relationship was observed between the acrylamide and melanoidin content in roasted date seeds. For example, Shahani had low acrylamide and high melanoidin content. The study of color parameters revealed that the parameters a* and b* largely follow the pattern of melanoidin, so with increasing the amount of a* and b*, the amount of melanoidin also increased in the samples.
 

Keywords

• Acrylamide
• Arabica coffee
• Roasting process
• Melanoidins

References

1. Al-Farsi M, Alasalvar C, Al-Abid M, Al-Shoaily K, Al-Amry M, Al-Rawahy F. 2007. Compositional and functional characteristics of dates, syrups, and their by-products. Food chemistry 104:943-947. https://doi.org/10.1016/j.foodchem.2006.12.051
2. Al-Farsi MA, Lee CY. 2008. Optimization of phenolics and dietary fibre extraction from date seeds. Food chemistry 108:977-985. https://doi.org/10.1016/j.foodchem.2007.12.009
3. Alves RC, Soares C, Casal S, Fernandes J, Oliveira MBP. 2010. Acrylamide in espresso coffee: Influence of species, roast degree and brew length. Food chemistry 119:929-934. https://doi.org/10.1016/j.foodchem.2009.07.051
4. Babiker EE, Atasoy G, Özcan MM, Juhaimi FA, Ghafoor K, Ahmed IAM, Almusallam IA. 2020. Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed. Journal of Food Processing and Preservation 44:e14495. https://doi.org/10.1111/jfpp.14495
5. Badoud F, Goeckener B, Severin K, Ernest M, Romero R, Alzieu T, Glabasnia A, Hamel J, Buecking M, Delatour T. 2020. Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials. Food Chemistry 320:126601. https://doi.org/10.1016/j.foodchem.2020.126601
6. Bagdonaite K, Derler K, Murkovic M. 2008. Determination of Acrylamide during Roasting of Coffee. Journal of Agricultural and Food Chemistry 56:6081-6086.
7. Başaran B, Aydın F, Kaban G. 2020. The determination of acrylamide content in brewed coffee samples marketed in Turkey. Food Additives & Contaminants: Part A 37:280-287. https://doi.org/10.1080/19440049.2019.1685133
8. Baum M, Böhm N, Görlitz J, Lantz I, Merz KH, Ternité R, Eisenbrand G. 2008. Fate of 14C-acrylamide in roasted and ground coffee during storage. Mol Nutr Food Res 52:600-608. https://doi.org/10.1002/mnfr.200700413
9. Bekedam EK, Schols HA, van Boekel MAJS, Smit G. 2006. High Molecular Weight Melanoidins from Coffee Brew. Journal of agricultural and food chemistry 54:7658-7666. https://doi.org/10.1021/jf0615449
10. Bertuzzi T, Martinelli E, Mulazzi A, Rastelli S. 2020. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars. Food Chemistry 303:125372. https://doi.org/10.1016/j.foodchem.2019.125372
11. Bijami A, Rezanejad F, Oloumi H, Mozafari H. 2020. Minerals, antioxidant compounds and phenolic profile regarding date palm (Phoenix dactylifera L.) seed development. Scientia Horticulturae 262:109017. https://doi.org/10.1016/j.scienta.2019.109017
12. Bouhlali EdT, Hmidani A, Bourkhis B, Khouya T, Ramchoun M, Filali-Zegzouti Y, Alem C. 2020. Phenolic profile and anti-inflammatory activity of four Moroccan date (Phoenix dactylifera L.) seed Heliyon 6:e03436. https://doi.org/10.1016/j.heliyon.2020.e03436
13. Cagliero C, Ho TD, Zhang C, Bicchi C, Anderson JL. 2016. Determination of acrylamide in brewed coffee and coffee powder using polymeric ionic liquid-based sorbent coatings in solid-phase microextraction coupled to gas chromatography–mass spectrometry. Journal of Chromatography A 1449:2-7. https://doi.org/10.1016/j.chroma.2016.04.034
14. Dias RCE, Campanha FG, Vieira LGE, Ferreira LP, Pot D, Marraccini P, Benassi MDT. 2010. Evaluation of Kahweol and Cafestol in Coffee Tissues and Roasted Coffee by a New High-Performance Liquid Chromatography Methodology. Journal of agricultural and food chemistry 58:88-93.
15. Endeshaw H, Belay A. 2020. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. Plos one 15:e0237265.
16. FAO. 2019. Food and Agriculture Organization of the United Nations-Statistic Division https://www. fao. org/faost at/en/# data: QC.
17. Fikry M, Yusof YA, Al-Awaadh AM, Abdul Rahman R, Chin NL, Mousa E, Chang LS. 2019a. Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds. Foods 8.
18. Fikry M, Yusof YA, Al-Awaadh AM, Rahman RA, Chin NL. 2020. Prediction of the shelf-life of date seeds brew by integration of acceptability and quality indices. Journal of Food Measurement and Characterization 14:1158-1171. https://doi.org/10.1007/s11694-019-00365-4
19. Fikry M, Yusof YA, M Al-Awaadh A, Abdul Rahman R, Chin NL, Ghazali HM. 2019b. Antioxidative and quality properties of full-fat date seeds brew as influenced by the roasting conditions. Antioxidants 8:226.
20. Ghnimi S, Almansoori R, Jobe B, Hassan M, Afaf K. 2015. Quality evaluation of coffee-like beverage from date seeds (Phoenix dactylifera, L.). Journal of Food Processing and Technology 6.
21. Golshan Tafti A, Solaimani Dahdivan N, Yasini Ardakani S. 2017. Physicochemical properties and applications of date seed and its oil. International Food Research Journal 24.
22. Habib H, Platat C, AlMaqbali F, Ibrahim W. 2014. Date seed (Phoenix dactylifera) extract reduces the proliferation of pancreatic cancer cells, DNA damage and superoxide‐dependent iron release from ferritin in vitro (829.20). The FASEB Journal 28:829.820. https://doi.org/10.1096/fasebj.28.1_supplement.829.20
23. Hamzalıoğlu A, Gökmen V. 2020. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. Food Chemistry 318:126467. https://doi.org/10.1016/j.foodchem.2020.126467
24. Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. 2019. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food science and biotechnology 28:7-14. https://doi.org/10.1007/s10068-018-0442-x
25. Hilary S, Tomás-Barberán FA, Martinez-Blazquez JA, Kizhakkayil J, Souka U, Al-Hammadi S, Habib H, Ibrahim W, Platat C. 2020. Polyphenol characterisation of Phoenix dactylifera L. (date) seeds using HPLC-mass spectrometry and its bioaccessibility using simulated in-vitro digestion/Caco-2 culture model. Food chemistry 311:125969. https://doi.org/10.1016/j.foodchem.2019.125969
26. Hirano M, Miura M, Gomyo T. 1996. A Tentative Measurement of Brown Pigments in Various Processed Foods. Bioscience, Biotechnology, and Biochemistry 60:877-879. https://doi.org/10.1271/bbb.60.877
27. ICO. 2021. World coffee consumption: https://ico.org/prices/new-consumption-table.pdf.
28. Juhaimi FA, Ghafoor K, Özcan MM. 2012. Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera L.) varieties. International journal of food sciences and nutrition 63:84-89. https://doi.org/10.3109/09637486.2011.598851
29. Keunchkarian S, Reta M, Romero L, Castells C. 2006. Effect of sample solvent on the chromatographic peak shape of analytes eluted under reversed-phase liquid chromatogaphic conditions. Journal of Chromatography A 1119:20-28. https://doi.org/10.1016/j.chroma.2006.02.006
30. Longhua X, Limin Z, Xuguang Q, Zhixiang X, Jiaming S. 2012. Determination of trace acrylamide in potato chip and bread crust based on SPE and HPLC. Chromatographia 75:269-274. https://doi.org/10.1007/s10337-012-2195-7
31. Lopes GR, Ferreira AS, Pinto M, Passos CP, Coelho E, Rodrigues C, Figueira C, Rocha SM, Nunes FM, Coimbra MA. 2016. Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules. Food Research International 89:989-996. https://doi.org/10.1016/j.foodres.2016.01.018
32. Madrau MA, Sanguinetti AM, Del Caro A, Fadda C, Piga A. 2010. Contribution of melanoidins to the antioxidant activity of prunes. Journal of Food Quality 33:155-170. https://doi.org/10.1111/j.1745-4557.2010.00328.x
33. Maqsood S, Adiamo O, Ahmad M, Mudgil P. 2020. Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients. Food chemistry 308:125522. https://doi.org/10.1016/j.foodchem.2019.125522
34. Mastovska K, Lehotay SJ. 2006. Rapid Sample Preparation Method for LC−MS/MS or GC−MS Analysis of Acrylamide in Various Food Matrices. Journal of Agricultural and Food Chemistry 54:7001-7008.
35. Pastoriza S, Rufián-Henares JÁ, Morales FJ. 2012. Reactivity of acrylamide with coffee melanoidins in model systems. LWT - Food Science and Technology 45:198-20
36. Pérez-Hernández LM, Chávez-Quiroz K, Medina-Juárez LÁ, Gámez Meza N. 2012. Phenolic characterization, melanoidins, and antioxidant activity of some commercial coffees from Coffea arabica and Coffea canephora. Journal of the Mexican Chemical Society 56:430-435. https://doi.org/10.1016/j.lwt.2011.08.004
37. Rattanarat P, Chindapan N, Devahastin S. 2021. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chemistry 341:128266.
38. Samanipour B, Jalili M, Rezaei K, Faraji R. 2019. Analysis of acrylamide from potato chips using an amino column followed by PDA as the detection system in HPLC. Quality Assurance and Safety of Crops & Foods 11:411-419. https://doi.org/10.3920/QAS2018.1436
39. Şenyuva HZ, Gökmen V. 2005. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. Food Additives and Contaminants 22:214-220.
40. Surma M, Sadowska-Rociek A, Cieślik E, Sznajder-Katarzyńska K. 2017. Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes. Microchemical Journal 131:98-102. https://doi.org/10.1016/j.microc.2016.11.021
41. Vignoli J, Bassoli D, Benassi MdT. 2011. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food chemistry 124:863-868. https://doi.org/10.1016/j.foodchem.2010.07.008
42. Wang H, Lee AW, Shuang S, Choi MM. 2008. SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods. Microchemical Journal 89:90-97. https://doi.org/10.1016/j.microc.2007.12.006
43. Wenzl T, Karasek L, Rosen J, Hellenaes K-E, Crews C, Castle L, Anklam E. 2006. Collaborative trial validation study of two methods, one based on high performance liquid chromatography–tandem mass spectrometry and on gas chromatography–mass spectrometry for the determination of acrylamide in bakery and potato products. Journal of Chromatography A 1132:211-218. https://doi.org/10.1016/j.chroma.2006.07.007
44. WHO. 1994. IARC monographs on the evaluation of carcinogenic risks to humans. Some industrial chemicals 60:389-433.
45. Zhang Y, Jiao J, Cai Z, Zhang Y, Ren Y. 2007. An improved method validation for rapid determination of acrylamide in foods by ultra-performance liquid chromatography combined with tandem mass spectrometry. Journal of Chromatography A 1142:194-198. https://doi.org/10.1016/j.chroma.2006.12.086
46. Zheng C, Sun D-W, Zheng 2006. Recent developments and applications of image features for food quality evaluation and inspection–a review. Trends in Food Science & Technology 17:642-655.