DETERMINATION OF ACRYLAMIDE CONTENT IN THE IRANIAN POTATO CHIPS BY GAS CHROMATOGRAPHY- MASS SPECTROSCOPY

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JAMSHIDIAN M.; MAEHRANI B.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:1 (33) Page(s): 5-14

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Information Journal Paper

Title

DETERMINATION OF ACRYLAMIDE CONTENT IN THE IRANIAN POTATO CHIPS BY GAS CHROMATOGRAPHY- MASS SPECTROSCOPY

Author(s)

JAMSHIDIAN M. | MAEHRANI B. | Issue Writer Certificate

Keywords

ACRYLAMIDEQ2

GC/MSQ3

IRANQ2

MEASUREMENTQ3

POTATO CHIPSQ3

Abstract

Introduction: ACRYLAMIDE was recognized as a potential carcinogen for human being by the international cancer research organization. As far as the present study is concerned, no research has been carried out concerning the presence of ACRYLAMIDE in food products particularly in POTATO CHIPS produced IRAN.Materials and Methods: Different POTATO CHIPS from five major IRANian POTATO CHIPS producers were randomly chosen and the amounts of ACRYLAMIDE were measured by GC-MS.The object of the present study is to verify the safety of IRANian POTATO CHIPS for ACRYLAMIDE content and compare the results with the international standard.Results: The amounts of ACRYLAMIDE in all the samples examined were higher than the amount recommended by WHO and FDA. The minimum amount of ACRYLAMIDE was 1512 ppb for salty flavor POTATO CHIPS and the maximum amount was 2877 ppb for POTATO CHIPS with ketchup flavor.Conclusion: The amount of ACRYLAMIDE in a 65g packaged POTATO CHIPS varies from 98.3 to 187 microgram. The intake of ACRYLAMIDE by consuming a package of POTATO CHIPS with minimum amount of ACRYLAMIDE is 98.3 microgram which is 2.5 and 1.4 times more than maximum daily intake level recommended by WHO for the people weighing 40 and 70 kg respectively. The high amount of ACRYLAMIDE in IRANian POTATO CHIPS recommended quick measures to be taken by relative organizations to control and reduce this substance.

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References

EFFECT OF POTATO CULTIVAR ON ACRYLAMIDE FORMATION IN POTATO CHIPS

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APA: Copy

JAMSHIDIAN, M., & MAEHRANI, B.. (2012). DETERMINATION OF ACRYLAMIDE CONTENT IN THE IRANIAN POTATO CHIPS BY GAS CHROMATOGRAPHY- MASS SPECTROSCOPY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(1 (33)), 5-14. SID. https://sid.ir/paper/143347/en

Vancouver: Copy

JAMSHIDIAN M., MAEHRANI B.. DETERMINATION OF ACRYLAMIDE CONTENT IN THE IRANIAN POTATO CHIPS BY GAS CHROMATOGRAPHY- MASS SPECTROSCOPY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(1 (33)):5-14. Available from: https://sid.ir/paper/143347/en

IEEE: Copy

M. JAMSHIDIAN, and B. MAEHRANI, “DETERMINATION OF ACRYLAMIDE CONTENT IN THE IRANIAN POTATO CHIPS BY GAS CHROMATOGRAPHY- MASS SPECTROSCOPY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 1 (33), pp. 5–14, 2012, [Online]. Available: https://sid.ir/paper/143347/en

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