Analysis of acrylamide in traditional foodstuffs in Zimbabwe

Sanganyado, E. (2011) Analysis of acrylamide in traditional foodstuffs in Zimbabwe.

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Full Length Research Paper. Available online at,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 ?g/kg. Acrylamide was not detected in boiled maize. Roasted maize contained 450 ?g/kg acrylamide. Roasted groundnuts had 140 ?g/kg and finally, roasted soybeans with a concentration of 70 ?g/kg acrylamide.,Department of Applied Chemistry, National University of Science and Technology,Zimbabwe and Er DevCo Consultants AB, J?rneklev Kapellbacken, SE-53393 K?llby, Sweden.

Item Type: Article
Uncontrolled Keywords: Acrylamide,maize,Zimbabwean traditional foods,liquid chromatography tandem mass spectrometer (LC-MS/MS),groundnuts,soybeans
Divisions: Universities > State Universities > National University of Science and Technology
Depositing User: Mr. Edmore Sibanda
Date Deposited: 30 Nov 2015 22:01
Last Modified: 30 Nov 2015 22:01

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