Edmond Sanganyado - Analysis of acrylamide in traditional foodstuffs in Zimbabwe

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  Publication Details (including relevant citation   information):

  African Journal of Food Science Vol. 5(17), pp. 910-913, 30   December, 2011

  Available online http://www.academicjournals.org/AJFS

  DOI: 10.5897/AJFS11.193

  ISSN 1996-0794 ©2011 Academic Journals

  Abstract:

  We carried out a preliminary study on the occurrence of   acrylamide in potentially high risk traditional foodstuffs   consumed in Zimbabwe. Various studies have shown that acrylamide,   a ‘probable human carcinogen’, is formed by high temperature   thermal processing of carbohydrate rich foodstuffs (lnternational   Agency for Research on Cancer, 1994). Acrylamide concentrations   in roasted maize, groundnuts, soy beans and boiled maize were   determined using liquid chromatography tandem mass spectrometer   (LC-MS/MS). The relative standard deviation of the analytical   technique was 5% and the limit of detection was 0.02 µg/kg.   Acrylamide was not detected in boiled maize. Roasted maize   contained 450 µg/kg acrylamide. Roasted groundnuts had 140 µg/kg   and finally, roasted soybeans with a concentration of 70 µg/kg   acrylamide.

  Address (URL): http://http://academicjournals.org/article/article1380102345_Sanganyadol%20et%20 al.pdf

 

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