Analysis of acrylamide monomer formation in refined, bleached and deodorised Palm Olein during deep frying of French fries
| dc.contributor.author | Rabeaah, Hussein | |
| dc.date.accessioned | 2014-11-14T07:56:31Z | |
| dc.date.available | 2014-11-14T07:56:31Z | |
| dc.date.issued | 2007 | |
| dc.description | Master | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/519 | |
| dc.language.iso | en | en_US |
| dc.subject | Industrial technology | en_US |
| dc.subject | Acrylamide Monomer Formation | en_US |
| dc.title | Analysis of acrylamide monomer formation in refined, bleached and deodorised Palm Olein during deep frying of French fries | en_US |
| dc.type | Thesis | en_US |
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