Analysis of acrylamide in traditional foodstuffs in Zimbabwe

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dc.contributor.authorSanganyado, Edmond
dc.contributor.authorParekh, Champaklal T.
dc.contributor.authorEriksson, S.
dc.date.accessioned2013-09-24T09:06:25Z
dc.date.accessioned2023-06-26T12:57:05Z
dc.date.available2013-09-24T09:06:25Z
dc.date.available2023-06-26T12:57:05Z
dc.date.issued2011
dc.descriptionFull Length Research Paper. Available online at http://www.academicjournals.org/AJFSen_US
dc.description.abstractWe 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.en_US
dc.description.sponsorshipDepartment of Applied Chemistry, National University of Science and Technology,Zimbabwe and Er DevCo Consultants AB, Järneklev Kapellbacken, SE-53393 Källby, Sweden.en_US
dc.identifier.citationSanganyado, 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, 2011en_US
dc.identifier.urihttp://196.220.97.103:4000/handle/123456789/310
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.rights.licenseThis article was downloaded from NUST Institutional repository, and is made available under the terms and conditions as set out in the Institutional Repository Policy.en_US
dc.subjectAcrylamideen_US
dc.subjectmaizeen_US
dc.subjectZimbabwean traditional foodsen_US
dc.subjectliquid chromatography tandem mass spectrometer (LC-MS/MS)en_US
dc.subjectgroundnutsen_US
dc.subjectsoybeansen_US
dc.titleAnalysis of acrylamide in traditional foodstuffs in Zimbabween_US
dc.typeArticleen_US
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