Volume 2, Issue 2, June 2018, Page: 33-37
Effect of Microwave Frying on Acrylamide Formation in Potato Chips
Taher Ahoussein Elfaitouri, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia; Department of Food Science and Technology, Faculty of Engineering and Technology, Sebha University, Bark, Libya
Hasanah Mohd Ghazali, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Gulum Sumnu, Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey
Abual Azis Ariffin, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Chin Ping Tan, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Received: May 16, 2018;       Accepted: Jun. 6, 2018;       Published: Jul. 4, 2018
DOI: 10.11648/j.wjfst.20180202.12      View  607      Downloads  65
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.
Keywords
Acrylamide, Corn Oil, HPLC (UV), Microwave Frying, Potato Chips, RBD Palm Olein
To cite this article
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 Journal of Food Science and Technology. Vol. 2, No. 2, 2018, pp. 33-37. doi: 10.11648/j.wjfst.20180202.12
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Rosén J, Hellenäs KE (2002) Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127: 880-882.
[2]
Mottram DS, Wedzicha BL, Dodson AT (2002) Food chemistry: acrylamide is formed in the Maillard reaction. Nature 419-448.
[3]
Xu Y, Cui B, Ran R, (2014) Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects. Food and Chemical Toxicology 69: 1-12.
[4]
Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M (2002) Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50: 4998-5006.
[5]
World Health Organization (WHO) (2002) FAO/WHO Consultations on the health implications of acrylamide in foods. Summary report of a meeting held in Geneva.
[6]
European Commision (2002a) Opinion of the scientific committee on food on new findings regarding the presence of acrylamide in food. http://europa.eu.int/comm/food/fs/sc/scf/out131_en.pdf
[7]
Gertz C, Klostermann S (2002) Analysis of acrylamide and mechanisms of its formation in deep-fried foods. Eur J Lipid Sci Technol 104: 762-771.
[8]
Yaylayan VA, Wnorowski A, Locas CP (2003) Why asparagine needs carbohydrates to generate acrylamide. J Agric Food Chem 51: 1753-1757.
[9]
FDA (US Food and Drug Administration) (2004) Exploratory Data on Acrylamide in Food. US Dept. of Health and Human Services, Centre for Food Safety and Nutrition.
[10]
Taubert D, Harlfinger S, Henkes L, Berkels R, Schomig E (2004) Influence of processing parameters on acrylamide formation during frying of potatoes. J Agric Food Chem 52: 2735-2739.
[11]
Sahin S, Sumnu G, Oztop MH (2007) Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. J. Sci. Food Agric 87:2830-2836.
[12]
Barutcu I, Sahin S, Sumnu G (2009) Acrylamide formation in different batter formulations during microwave frying. LWT-Food Sci Technol 42:17-22.
[13]
Ekezie FGC, Sun DW, Han Z, Cheng JH (2017a). Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments. Trends Food Sci Technol. 67: 58-69.
[14]
Ekezie FGC, Sun DW, Cheng JH (2017b). Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments. Trends Food Sci Technol. 67: 160-172.
[15]
Guo QS, Sun DW, Cheng JH, Han Z (2017). Microwave processing techniques and their recent applications in the food industry. Trends Food Sci Technol. 67: 236-247.
[16]
Cui ZW, Xu SY, Sun DW. (2004). Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technol, 22 (3): 563-575.
[17]
Wojdylo A, Figiel A, Lech K, Nowicka P, Oszmianski J (2014). Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food Bioprocess Tech. 7 (3): 829-841.
[18]
Koklamaz E, Palazoglu TK, Kocadagli T, Gokmen V (2014). Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips. J Sci Food Agric. 94 (10): 2002-2008.
[19]
Icier F, Cokgezme OF, Sabanci S (2017). Alternative thawing methods for the blanched/non-blanched potato cubes: microwave, ohmic, and carbon fiber plate assisted cabin thawing. J Food Process Eng. 40 (2): e12403.
[20]
Leone A, Romaniello R, Tamborrino A, Xu XQ, Juliano P (2017). Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability. Innov Food Sci Emerg Technol. 42: 56-63.
[21]
Buffler CR (1993) Microwave cooking and processing. Van Nostrand Reinhold.
[22]
Khoshnam F, Zargar B, Pourreza N, Parham H (2010) Acetone extraction and HPLC determination of acrylamide in potato chips. JICS 7: 853-858.
[23]
Senyuva HZ, Gökmen V (2005) Survey of acrylamide in Turkish foods by an in-house validated LC-MS method. Food Addit Contam 22:204-209.
[24]
Pacetti D, Gil E, Frega NG, Álvarez L, Dueñas P, Garzón A, Lucci P (2015) Acrylamide levels in selected Colombian foods. Food Addit Contam Part B Surveill 8:99-105.
[25]
Ghiasvand AR, Hajipour S (2016) Direct determination of acrylamide in potato chips by using headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection. Talanta 146:417-422.
[26]
Pedreschi F, Kaack K, Granby K (2006) Acrylamide content and colour development in fried potato strips. Food Research International 39: 40-46.
[27]
Haase NU, Matthaus B, Vosmann K (2003) Acrylamide formation in foodstuff minimising strategies for potato crisps. J Appl Bot Food Qual 78: 144-147.
[28]
Kita A, Bråthen E, Knutsen SH, Wicklund T (2004) Effective ways of decreasing acrylamide content in potato crisps during processing. J Agric Food Chem 52:7011-7016.
[29]
Amrein TM, Bachman S, Noti A, Biedermann M, Barbosa MF, et al. (2003) Potential of acrylamide formation, sugars and free asparagine in potatoes: a comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry 51: 5556-5560.
[30]
Granda C, Moreira RG (2005) Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. J Food Process Eng 28: 478-483.
[31]
Becalski A, Lau BP, Lewis D, Seaman SW (2003) Acrylamide in foods: occurrence, sources, and modeling. J Agric Food Chem 51:802-808.
[32]
Roach JA, Andrzejewski D, Gay ML, Nortrup D, Musser SM (2003) Rugged LC-MS/MS survey analysis for acrylamide in foods. J Agric Food Chem 51:7547-7554.
[33]
Chen F, Yuan Y, Liu J, Zhao G, Hu X (2008) Survey of acrylamide levels in Chinese foods. Food Addit Contam Part B Surveill. 1:85-92.
[34]
Shamla L, Nisha P (2014) Acrylamide in deep-fried snacks of India. Food Addit ContamPart B Surveill. 7:220-225.
[35]
Abdulkarim SM, Myat MW, Ghazali HM, Roselina K, Abbas KA (2010) Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips. J. Agric. Sci 2: 18-29.
[36]
Gulla S, Waghray K (2011). Effect of storage on physico-chemicalcharacteristics and fatty acid composition of selected oil blends. J. Life Sci 3:35-46.
[37]
Napolitano A, Morales F, Sacchi R, Fogliano V (2008) Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. J Agric Food Chem 56: 2034-2040.
Browse journals by subject