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Effect of Microwave Frying on Acrylamide Formation in Potato Chips

Received: 16 May 2018     Accepted: 6 June 2018     Published: 4 July 2018
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Abstract

The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.

Published in World Journal of Food Science and Technology (Volume 2, Issue 2)
DOI 10.11648/j.wjfst.20180202.12
Page(s) 33-37
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Acrylamide, Corn Oil, HPLC (UV), Microwave Frying, Potato Chips, RBD Palm Olein

References
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Cite This Article
  • APA Style

    Taher Ahoussein Elfaitouri, Hasanah Mohd Ghazali, Gulum Sumnu, Abual Azis Ariffin, Chin Ping Tan. (2018). Effect of Microwave Frying on Acrylamide Formation in Potato Chips. World Journal of Food Science and Technology, 2(2), 33-37. https://doi.org/10.11648/j.wjfst.20180202.12

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    ACS Style

    Taher Ahoussein Elfaitouri; Hasanah Mohd Ghazali; Gulum Sumnu; Abual Azis Ariffin; Chin Ping Tan. Effect of Microwave Frying on Acrylamide Formation in Potato Chips. World J. Food Sci. Technol. 2018, 2(2), 33-37. doi: 10.11648/j.wjfst.20180202.12

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    AMA Style

    Taher Ahoussein Elfaitouri, Hasanah Mohd Ghazali, Gulum Sumnu, Abual Azis Ariffin, Chin Ping Tan. Effect of Microwave Frying on Acrylamide Formation in Potato Chips. World J Food Sci Technol. 2018;2(2):33-37. doi: 10.11648/j.wjfst.20180202.12

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  • @article{10.11648/j.wjfst.20180202.12,
      author = {Taher Ahoussein Elfaitouri and Hasanah Mohd Ghazali and Gulum Sumnu and Abual Azis Ariffin and Chin Ping Tan},
      title = {Effect of Microwave Frying on Acrylamide Formation in Potato Chips},
      journal = {World Journal of Food Science and Technology},
      volume = {2},
      number = {2},
      pages = {33-37},
      doi = {10.11648/j.wjfst.20180202.12},
      url = {https://doi.org/10.11648/j.wjfst.20180202.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180202.12},
      abstract = {The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Effect of Microwave Frying on Acrylamide Formation in Potato Chips
    AU  - Taher Ahoussein Elfaitouri
    AU  - Hasanah Mohd Ghazali
    AU  - Gulum Sumnu
    AU  - Abual Azis Ariffin
    AU  - Chin Ping Tan
    Y1  - 2018/07/04
    PY  - 2018
    N1  - https://doi.org/10.11648/j.wjfst.20180202.12
    DO  - 10.11648/j.wjfst.20180202.12
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 33
    EP  - 37
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20180202.12
    AB  - The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.
    VL  - 2
    IS  - 2
    ER  - 

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Author Information
  • Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

  • Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

  • Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey

  • Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

  • Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

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