RISK ASSESSMENT OF ACRYLAMIDE FOR SOME COMMONLY EATEN FRIED FOODS
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Date
2018-09-20
Authors
Zainab, Ajani
Oluwatoyin, Fatunsin
Aderonke, Oyeyiola
Kehinde, Olayinka
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Abstract
This research aims to quantify acrylamide in commonly eaten fried foods and assess the risk associated with
acrylamide concentrations in them. Selected food samples (yam, sweet potato, plantain, meat, and Irish potato)
purchased from Lawanson market, Surulere, Lagos, Nigeria, were fried in Soya oil at 150 ± 2oC. Samples were
extracted, centrifuged, purified and analysed on an Agilent (1100 series) high performance liquid chromatograph
coupled with ultraviolet detector. The chromatogram of acrylamide and internal standard gave better resolution
when acidified water of pH 3.5 was used in the eluting solvent (acetonitrile: water (30:70)). Acrylamide
concentrations for fried foods were between ≤ 3 and 720 µg kg-1
. Sweet potatoes fried for 20 min, had the highest
concentration of acrylamide while fried meat had the lowest concentration. Acrylamide concentration of sweet
potatoes fries (for both 20 and 10 min) and French fries fried for 20 min exceeded the European Union bench mark
value of 500 µg kg-1 for acrylamide in French fries. While the acrylamide concentration in French fries (360 µg kg1
) fired for 10 min was less than the benchmark value. Acrylamide levels in fried plantain, yam and meat were all
below the bench mark. Estimated dietary intake (EDI) study showed that children were more exposed to
acrylamide risk than adult. Though all the EDI values in this study were below 4 µg kg-1 body weight day-1
(high
exposure) and 200 µg kg-1body weight day-1
(the concentration above which morphological changes in rat nerves
are observed).
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Keywords
Acrylamide, sweet potatoes fries, French fries, fried plantain
Citation
Ajani, Z., Fatunsin, O. T., Oyeyiola, A. O., & Olayinka, K. O. RISK ASSESSMENT OF ACRYLAMIDE FOR SOME COMMONLY EATEN FRIED FOODS.