Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index
Vandana Verma, Neelam Yadav
Current Research in Food Science
Abstract
The harmful effects of acrylamide (AA) are a major health concern for human beings. To find out the levels of AA content in commercial food products, 43 samples representing 3 important product categories (French fries, bakery biscuits, and branded biscuits) were procured from the local market in Allahabad, India. An assay of AA was done using HPLC-DAD. The LOD and LOQ for AA were 3.733 and 11.045 ng/μl, respectively. The AA recovery from ten standard solutions was 100.6 percent, indicating good extraction efficiency. Level of AA ranged between 144.35 and 781.17 μg/kg, 126.33-664.90 μg/kg, and 825.96-1143.15 μg/kg, in branded biscuits, bakery biscuits, and French fries, respectively. A strong and positive correlation of AA was found with HMF, a* value, BI and negatively with ΔE (P ≤ 0.01). It is concluded that a high browning index is significantly associated with AA content and can be used as a screening food to reduce the intake of AA in the diet.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
acrylamide ranges 144.35-1143.15 μg/kg
“Level of AA ranged between 144.35 and 781.17 μg/kg, 126.33-664.90 μg/kg, and 825.96-1143.15 μg/kg, in branded biscuits, bakery biscuits, and French fries, respectively.”
acrylamide correlates negatively ΔE
“A strong and positive correlation of AA was found with HMF, a* value, BI and negatively with ΔE (P ≤ 0.01).”
acrylamide correlates positively browning index
“A strong and positive correlation of AA was found with HMF, a* value, BI and negatively with ΔE (P ≤ 0.01).”