Analysis of acrylamide in traditional foodstuffs in Zimbabwe
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Date
2011
Journal Title
Journal ISSN
Volume Title
Publisher
Academic Journals
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.
Description
Full Length Research Paper. Available online at http://www.academicjournals.org/AJFS
Keywords
Acrylamide, maize, Zimbabwean traditional foods, liquid chromatography tandem mass spectrometer (LC-MS/MS), groundnuts, soybeans
Citation
Sanganyado, E. Parekh, C.T. and Eriksson S. (2011). Analysis of acrylamide in traditional foodstuffs in Zimbabwe. African Journal of Food Science Vol. 5(17), pp. 910-913, 30 December, 2011