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.
Highlights
In April 2002, the Swedish National Food Administration and the University of Stockholm published data, on the acrylamide content in many foods, such as bread, fried foods, and coffee [1]
The results in (Table 1) showed that acrylamide formation increased with time for all temperatures for the microwave-fired potato chips fried in RBD palm olein
When frying potato chips in microwave oven at high temperature (180°C/120 s), acrylamide content was the highest and the acrylamide formation decreased by ≈89% when temperatures changed from 180 to 170°C at 120 s, and about 90% from 180 to 160°C at 150 s
Summary
In April 2002, the Swedish National Food Administration and the University of Stockholm published data, on the acrylamide content in many foods, such as bread, fried foods, and coffee [1]. The Swedish National Food Administration reported that fried food products such as chips contain the highest amount of acrylamide [4]. World Health Organization (WHO) [5] and the Scientific Committee for Food (SCF) of the European Union (OSCF, 2002) revealed that the concentration of was high in potato chips, and breakfast cereals. This might represent a potential threat to public health [6]
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