University of Khartoum

Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods

Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods

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Title: Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods
Author: Omar, Mei Musa Ali; Elbashir, Abdalla; Wan Aini Wan Ibrahim; Oliver J Schmitz; Hassan Y. Aboul-Enein
Abstract: Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the SwedishNational Food Administration (SNFA) andUniversity of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA’s presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination
URI: http://khartoumspace.uofk.edu/handle/123456789/18184
Date: 2016-01-04


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