Novel powder-XRD method for detection of acrylamide in processed foods

Acrylamide (AA) is a toxin in food systems associated with neurotoxicity, carcinogenicity, genotoxicity, and cardiotoxicity. While several approaches exist, this work details the first-of-its-kind application of Powder X-Ray Diffraction (PXRD) for the detection of AA in food systems. A new methodology was validated as per ICH guidelines. Various x-ray tube combinations such as current (25-45 mA), voltage (25-45 kV), and scanning parameters such as step size (0.006-0.10 degrees) and time-per-step (50-150 s) were experimented on 10-80 degrees angle 2theta (2 theta). In this investigation, more diffracted peaks were detected on time per step 151.210 [s], 0.0135[degrees] step size @ 35 mA/45 kV through phase quantification. The developed method was successfully applied to real processed food samples for qualitative analysis of AA. In addition, the influence of oil frying temperature-time conditions on AA content was studied. Overall, this work highlights the prospects of PXRD-based food quality and safety evaluation.