Analysis of acrylamide monomer formation in refined, bleached and deodorised Palm Olein during deep frying of French fries
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Date
2007
Authors
Rabeaah, Hussein
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Abstract
In April 2002, Swedish National Food Authority (SNFA) announced the discovery of high
levels of Acrylamide formation in a wide range of starch-based foods, which are fried or
baked at high temperatures particularly French fries, crisps and various fried foods.
Acrylamide is a synthetic monomer. This low molecule polymer was evaluated as
‘probably carcinogenic to human’ by the International Agency for Research on Cancer
(IARC). The findings have shown that the detected amount in the above mentioned
foods is in the range of 10 – 1,800 ng/g. The lowest limit of ACR in food has not been
established. However, the legal limit, which is set by the Harmonized European rule is
0.5 μg/L and in United States 0.1 μg/L for drinking water. During the announcement,
there was no available method of determining Acrylamide in food matrix. Therefore there
has been a huge demand for the newly validated analytical method in different food
matrix. The aim of this study is to develop a simple, fast and reliable method for
acrylamide determination in food matrix and vegetable oil. A benchtop GC Tandem MS
based on ion trap technology with electron ionization was used (Thermo Finigan). The
developed method based on derivatization and the monitored ions for derivatised
acrylamide for identification and quantification is known as 2,3 dibromopropenamide and
Deuterated acrylamide (D3) was used as an internal standard. The limit of detection was
established at 5 ng/g and limit of quantification at 10 ng/g. The calibration curve was
linear with assured recovery in the range of 82.99%-100.89%.
After the method had been validated, the batch frying was carried out for 5
consecutives days, i.e. French fries that was fried in RBD palm olein. Sampling for oil and French fries was collected and analyzed by this method. The acrylamide formation
in French fries was from 680-1449 ng/g throughout the 5 consecutive days. Whereas for
the acrylamide formation in RBD palm olein was from 21.26 -159.12 ng/g at the fourth
and seven hours only on the second and third day respectively. This method is reliable,
accurate, robust, selective and sensitive for determining acrylamide in various types of
food matrix and liquid vegetables oil.
Description
Master
Keywords
Industrial technology , Acrylamide Monomer Formation