Novel voltammetric biosensor for determining acrylamide in food samples

Recent findings showing that acrylamide is formed in heat-treated foods rich in asparagine and reducing sugars such as glucose, have accelerated the needs for the development of new analytical methods to determine this potential human carcinogen. Acrylamide forms adduct with hemoglobin (Hb) as a result of the reaction with the α-NH2 group of N-terminal valine of Hb.This interaction is the basis of a new voltammetric biosensor to detect acrylamide. The biosensor was constructed using a carbon-paste electrode modified with hemoglobin (Hb), which contains four prostaic groups of heme—Fe(III). Such an electrode displays a reversible reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II).Interaction between Hb and acrylamide was observed through decreasing of the peak current of Hb-Fe(III) reduction. The electrodes presented a very low detection limit (1.2 × 10−10 M). The validation made in the matrix obtained by water extraction of potato chips showed that the electrodes presented are suitable for the direct determination of acrylamide in food samples.