The novelty of this research work lies in a simple, fast, and plausible analysis of acrylamide in food samples accomplished using an iOS gadgets-based digital imaging colorimeter (iOS gadgets-based DIC). This method is based on fluorescence color measurements obtained from digital images of derivatized acrylamide solution extracted from snack, seasoning, and refreshment food samples (fried banana chip, fried potato chip, fried taro chip, fried durian chip, cayenne pepper, paprika seasoning, tea, and instant coffee). This device represents a convenient and low-cost detection for immediate and simultaneous determination. In addition, there is no reported research using an iOS gadgets-based DIC for the analysis of acrylamide in food samples. In this research, acrylamide is degraded through Hofmann reaction, and a fluorescent product is produced by the vinyl amine reacting with fluorescein, resulting in strong fluorescence emission at 590 nm. Fluorescein was chosen instead of fluorescamine because fluorescein is about 10 times cheaper than fluorescamine. The linear range for the relationship between color value and acrylamide concentration is in the range 1.00-10.0 mg L(-1)with the correlation coefficient (R-2) of 0.9985. The limits of detection and quantitation were 0.53 and 1.78 mg L-1, respectively. The color values of acrylamide solution were tested for accuracy using food samples spiked with 1.00, 3.00, and 5.00 mg L(-1)of standard acrylamide solutions. The recoveries for food samples are in the range 82.74-113.3%. There was no significant difference observed when comparing the results obtained with the DIC instrument with those obtained with fluorescence microplate reader and high-performance liquid chromatography.
