Risk Assessment of Acrylamide for some commonly eaten fried rice
| dc.contributor.author | Ajani, Z | |
| dc.contributor.author | Fatunsin, O. T. | |
| dc.contributor.author | Oyeyiola, O. A. | |
| dc.contributor.author | Olayinka, K. O. | |
| dc.date.accessioned | 2019-09-03T13:07:32Z | |
| dc.date.available | 2019-09-03T13:07:32Z | |
| dc.date.issued | 2019-01-14 | |
| dc.description | Staff publications | en_US |
| dc.description.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 kg- 1 ) 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). | en_US |
| dc.description.sponsorship | Tetfund | en_US |
| dc.identifier.citation | Ajani, Z., Fatunsin, O. T., Oyeyiola, A. O., & Olayinka, K. O. (2019). Risk Assessment of Acrylamide for some commonly eaten fried rice. | en_US |
| dc.identifier.uri | https://ir.unilag.edu.ng/handle/123456789/5085 | |
| dc.language.iso | en | en_US |
| dc.publisher | ftstjournal.com | en_US |
| dc.subject | Research Subject Categories::NATURAL SCIENCES::Chemistry::Analytical chemistry::Separation methods | en_US |
| dc.subject | Acrylamide | en_US |
| dc.subject | sweet potatoes fries | en_US |
| dc.subject | French fries | en_US |
| dc.subject | fried plantain | en_US |
| dc.subject | high performance liquid chromatograph | en_US |
| dc.title | Risk Assessment of Acrylamide for some commonly eaten fried rice | en_US |
| dc.type | Article | en_US |