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Acrylamide in deep-fried snacks of India.

Abstract

Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples representing 4 important product categories) were determined using a modified high performance liquid chromatography (HPLC)-diode array detector (DAD) method. The limit of detection and the limit of quantification for this method were 1.04 and 3.17 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged between 90% and 103%, which shows good extraction efficiency. Acrylamide concentrations in the four groups of snacks ranged from 82.0 to 4245.6 µg/kg for potato chips, 46.2-2431.4 µg/kg for jack chips, 24.8-1959.8 µg/kg for sweet plantain chips and 14.7-1690.5 µg/kg for plantain chips. These are the most widely consumed snacks in South India, and the results revealed reasonable levels of acrylamide in these foods, which indicated the general risk of consumer exposure.

Authors+Show Affiliations

a Agro-Processing and Natural Products Division , CSIR-National Institute for Interdisciplinary Science and Technology , Thiruvananthapuram , Kerala , India.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25029406

Citation

Shamla, L, and P Nisha. "Acrylamide in Deep-fried Snacks of India." Food Additives & Contaminants. Part B, Surveillance, vol. 7, no. 3, 2014, pp. 220-5.
Shamla L, Nisha P. Acrylamide in deep-fried snacks of India. Food Addit Contam Part B Surveill. 2014;7(3):220-5.
Shamla, L., & Nisha, P. (2014). Acrylamide in deep-fried snacks of India. Food Additives & Contaminants. Part B, Surveillance, 7(3), 220-5. https://doi.org/10.1080/19393210.2014.894141
Shamla L, Nisha P. Acrylamide in Deep-fried Snacks of India. Food Addit Contam Part B Surveill. 2014;7(3):220-5. PubMed PMID: 25029406.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in deep-fried snacks of India. AU - Shamla,L, AU - Nisha,P, Y1 - 2014/03/28/ PY - 2014/7/17/entrez PY - 2014/7/17/pubmed PY - 2015/3/31/medline KW - HPLC–DAD KW - acrylamide KW - jack chips KW - plantain chips KW - potato chips KW - ripe plantain chips SP - 220 EP - 5 JF - Food additives & contaminants. Part B, Surveillance JO - Food Addit Contam Part B Surveill VL - 7 IS - 3 N2 - Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples representing 4 important product categories) were determined using a modified high performance liquid chromatography (HPLC)-diode array detector (DAD) method. The limit of detection and the limit of quantification for this method were 1.04 and 3.17 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged between 90% and 103%, which shows good extraction efficiency. Acrylamide concentrations in the four groups of snacks ranged from 82.0 to 4245.6 µg/kg for potato chips, 46.2-2431.4 µg/kg for jack chips, 24.8-1959.8 µg/kg for sweet plantain chips and 14.7-1690.5 µg/kg for plantain chips. These are the most widely consumed snacks in South India, and the results revealed reasonable levels of acrylamide in these foods, which indicated the general risk of consumer exposure. SN - 1939-3229 UR - https://www.unboundmedicine.com/medline/citation/25029406/Acrylamide_in_deep_fried_snacks_of_India_ DB - PRIME DP - Unbound Medicine ER -