Optimization of matrix matched method for acrylamide analysis in chicory

Raksha, Umesh and Prasanna, Vasu and Gnanesh Kumar, B. S. and Nanishankar, V. Harohally (2025) Optimization of matrix matched method for acrylamide analysis in chicory. Journal of Food Composition and Analysis, 139. pp. 1-7.

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Abstract

Chicory is a coffee surrogate widely employed along with coffee in the beverage brewed from coffee-chicory mixture in India, few states of America, and France. In recent times, chicory has attracted attention in the context of higher acrylamide occurrence levels compared to coffee. The quantification studies have reported a significant variation in the amount of acrylamide present in roasted chicory samples. This considerable disparity in the reported acrylamide values prompted us to revisit the reported liquid chromatography tandem mass spectrometry (LC-MS/MS) method. The poor extraction and matrix interference were the significant contributors to the observed variations of acrylamide contents in roasted chicory. To address these issues, a matrix matched LC-MS/MS method is optimized for analysis of acrylamide content in roasted chicory matrix. The optimized LC- MS/MS method encompasses pre-spiking of roasted chicory sample with acrylamide and acrylamide-d3 followed by the generation of matrix matched calibration curve based on the MS response of pre-spiked samples. The extracted chicory samples were analysed using positive ion electrospray LC-MS/MS. The MS/MS data for the extracted chicory samples were compared with matrix matched calibration data to quantitate the acrylamide in roasted chicory samples. By employing developed matrix matched LC-MS/MS method, substantial number of chicory samples were screened for acrylamide content and the results are in the range of 152.81 ± 3.4–645.92 ± 0.55 μg/kg.

Item Type:	Article
Uncontrolled Keywords:	Acrylamide, Chicory, LC-MS/MS, Matrix matched method
Subjects:	600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Dept. of Biochemistry Food Safety Analytical Quality Control Lab Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	28 Nov 2025 11:15
Last Modified:	28 Nov 2025 11:15
URI:	http://ir.cftri.res.in/id/eprint/20121

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