Determination of acrylamide concentration in processed food products using normal phase high-performance liquid chromatography (HPLC) | Zendy

Prashant Singh | Zendy; Singh Pragya | Zendy; Raja R Balaji | Zendy

Open Access

Determination of acrylamide concentration in processed food products using normal phase high-performance liquid chromatography (HPLC)

Author(s) -

Prashant Singh,

Singh Pragya,

Raja R Balaji

Publication year - 2010

Publication title -

african journal of biotechnology

Language(s) - English

Resource type - Journals

ISSN - 1684-5315

DOI - 10.5897/ajb10.717

Subject(s) - acrylamide , high performance liquid chromatography , chromatography , chemistry , health hazard , food products , european union , food science , business , polymer , medicine , organic chemistry , environmental health , copolymer , economic policy

Currently, acrylamide concentration in processed food products have become a very serious health issue. The World Health Organization (WHO) and the Scientific Committee for Food (SCF) of the European Union also confirmed this concern. In laboratory scale, it was found that acrylamide causes tumors in animals. This study is aimed to determine the concentration of acrylamide in processed food products available in open market. In order to determine the acrylamide concentration, three bakery items and three fried chips from three different brands were analyzed. High-performance liquid chromatography (HPLC) technique was employed for the analysis. The overall distribution of crylamide concentration was found to be maximum in kurkure followed by lays and minimum in banana Chips. Key words : Processed food, high-performance liquid chromatography, acrylamide, health hazard.

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