Determination and extraction of acrylamide in processed food samples using alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction coupled with spectrophotometer: Optimization using factorial design

In current study, simple, rapid, sensitive and selective alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction (SSA-DLLME) method was first time developed for the extraction and determination of acrylamide (AA) in coffee, chocolate, roasted nuts, French fries, cereals, biscuits, chips, bread and caramelized fruit using UV–visible spectrophotometer. Different parameters were investigated and optimized to know their effects on the extraction of AA. Studies have shown that effective extraction of AA was achieved at short vortex time (2 min) and acidic pHs. Extraction of AA was inversely proportional to sample volume. The linear range (LR) of the SSA-DLLME method was 0.6–350 ng mL−1. The limit of detection (LOD), and limit of quantification (LOQ) were found to be 0.2 ng mL−1 and 0.6 ng mL−1, respectively. In addition, enhancement factor and preconcentration factor was 114 and 200, respectively. Factorial design was utilized to better understand dual effluents of factors on extraction recovery of the AA. Optimized SSA-DLLME method was successfully applied to process food samples for the determination of AA. •A new dispersive liquid-liquid microextraction (DLLME) method was developed.•A simple and sensitive microextraction were used for extraction of acrylamide.•Low LOD (0.2 ng mL−1), LOQ (0.6 ng mL−1) and long linear range (0.6–350 ng mL−1) were found.•Spectrophotometric determination of acrylamide in processed food samples.•Factorial design was used for effects of variables on the extraction recovery.