Analysis of acrylamide in traditional foodstuffs in Zimbabwe

Sanganyado, Edmond and Parekh, Champaklal T and Eriksson, Sune (2013) Analysis of acrylamide in traditional foodstuffs in Zimbabwe.

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Official URL: http://vddb.laba.lt/fedora/get/LT-eLABa-0001:E.02~...

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.

Item Type: Article
Uncontrolled Keywords: Acrylamide, HPLC-MS/MS, Traditional foodstuffs, cancer
Subjects: Q Science > QD Chemistry
Divisions: Colleges > Agriculture Colleges
Colleges > Polytechnical Colleges
Research Units > Faculty of Engineering
Research Units > Research Centre
Research Units > Research Stations
Universities > Private Universities
Universities > State Universities > Midlands State University
Depositing User: Mr Edmond Sanganyado
Date Deposited: 06 Jun 2014 14:15
Last Modified: 29 Dec 2015 12:28
URI: http://researchdatabase.ac.zw/id/eprint/353

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