T9-06 Determination of Acrylamide in Fried Potato Chips and the Impact of Various Treatments on Acrylamide Formation during Frying

Wednesday, July 12, 2017: 10:15 AM
Room 15 (Tampa Convention Center)
Asad Amjad , University of Veterinary & Animal Sciences , Lahore , Pakistan
Muhammad Nasir , University of Veterinary & Animal Sciences , Lahore , Pakistan
Frasat Rizwan , University of Veterinary & Animal Sciences , Lahore , Pakistan
Mateen Abbas , Quality Operations Laboratory (QOL), University of Veterinary & Animal Sciences , Lahore , Pakistan
Muhammad Shahbaz , Mawarid Food Company - KSA (Pizzahut, Taco Bell) , Riyadh , Saudi Arabia
Abdul Muqeet Khan , Quality Operations Laboratory (QOL), University of Veterinary & Animal Sciences , Lahore , Pakistan
Umar Bacha , University of Management & technology , Lahore , Pakistan
Introduction:   Acrylamide is well known industrial chemical primarily used in the gel electrophoresis technique and waste water treatment plant in polymer form. Acrylamide generates in heat treated food products, mainly in carbohydrate rich foods such as potato and cereal products via Maillard reaction.

Purpose: The current study was conducted to determine the acrylamide concentration in various potato chips samples from fast food chains and some commercially available brands. The objectives of this study were to determine the acrylamide content in fried potato chips available in the local market of Lahore and to minimize the concentration of acrylamide formation in fried potato chips by applying various treatments.

Methods: Twenty samples were analyzed from fast food chains, commercially available brands, local vendors, and homemade potato chips. Three treatments were applied to minimize the acrylamide concentration in potato chips. Twelve samples were treated, in the laboratory, in oil (170°) for two minutes. Extraction and HPLC analysis were performed to determine acrylamide concentrations.

Results: Samples collected from local vendor contained a high level of acrylamide (2,429 ppb), followed by homemade potato chips (1,460 ppb). Fast food chain B (FFC B) contains high level of acrylamide (559 ppb) as compared to fast food chain A (FFC A; 255 ppb). Commercially available brand contain the lowest concentration of acrylamide (60 ppb). Three treatments were applied to reduce or minimize acrylamide in fried potato chips. Par fried treated potato chips contained 73 ppb; prepared frozen potato chips, 144 ppb; while par frying prepared frozen potato chips contains lowest acrylamide level, 44 ppb.

Significance:  The present study illustrated that carbohydrate and amino acids are the main source of producing acrylamide in fried, heated, or processed food stuffs (starchy foods). Acrylamide contents can be reduce by decreasing precursor quantities (reducing sugar and amino acids) that are thought to be responsible for the Maillard reaction.