DSpace Repository

Acrylamide in deep-fried snacks of India

Show simple item record

dc.contributor.author Shamla, L
dc.contributor.author Nisha, P
dc.date.accessioned 2016-02-09T06:42:34Z
dc.date.available 2016-02-09T06:42:34Z
dc.date.issued 2014-09
dc.identifier.citation Food additives & Contaminants. Part B, Surveillance 7(3):220-225;Sep 2014 en_US
dc.identifier.uri http://ir.niist.res.in:8080/jspui/handle/123456789/2222
dc.description.abstract Acrylamide content in deep-fried snacks from 20 different production sites of South Indian province of Kerala (80 samples representing 4 important product categories) were determined using a modified high performance liquid chromatography (HPLC)–diode array detector (DAD) method. The limit of detection and the limit of quantification for this method were 1.04 and 3.17 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged between 90% and 103%, which shows good extraction efficiency. Acrylamide concentrations in the four groups of snacks ranged from 82.0 to 4245.6 μg/kg for potato chips, 46.2–2431.4 μg/kg for jack chips, 24.8–1959.8 μg/kg for sweet plantain chips and 14.7–1690.5 μg/kg for plantain chips. These are the most widely consumed snacks in South India, and the results revealed reasonable levels of acrylamide in these foods, which indicated the general risk of consumer exposure. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis en_US
dc.subject Acrylamide; HPLC–DAD; Potato chips; Jack chips; Ripe plantain chips; Plantain chips en_US
dc.title Acrylamide in deep-fried snacks of India en_US
dc.type Article en_US

Files in this item

This item appears in the following Collection(s)

  • 2014
    2014 Publications

Show simple item record

Search DSpace

Advanced Search


My Account