Effect of Microwave Frying on Acrylamide Formation in Potato Chips

Taher Ahoussein Elfaitouri; Hasanah Mohd Ghazali; Gulum Sumnu; Abual Azis Ariffin; Chin Ping Tan

doi:doi:10.11648/j.wjfst.20180202.12

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Effect of Microwave Frying on Acrylamide Formation in Potato Chips

Taher Ahoussein Elfaitouri, Hasanah Mohd Ghazali, Gulum Sumnu, Abual Azis Ariffin, Chin Ping Tan

Published in World Journal of Food Science and Technology (Volume 2, Issue 2)

Received: 16 May 2018 Accepted: 6 June 2018 Published: 4 July 2018

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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.

Published in	World Journal of Food Science and Technology (Volume 2, Issue 2)
DOI	10.11648/j.wjfst.20180202.12
Page(s)	33-37
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Acrylamide, Corn Oil, HPLC (UV), Microwave Frying, Potato Chips, RBD Palm Olein

References

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APA Style

Taher Ahoussein Elfaitouri, Hasanah Mohd Ghazali, Gulum Sumnu, Abual Azis Ariffin, Chin Ping Tan. (2018). Effect of Microwave Frying on Acrylamide Formation in Potato Chips. World Journal of Food Science and Technology, 2(2), 33-37. https://doi.org/10.11648/j.wjfst.20180202.12

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ACS Style

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 J. Food Sci. Technol. 2018, 2(2), 33-37. doi: 10.11648/j.wjfst.20180202.12

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AMA Style

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 J Food Sci Technol. 2018;2(2):33-37. doi: 10.11648/j.wjfst.20180202.12

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@article{10.11648/j.wjfst.20180202.12,
  author = {Taher Ahoussein Elfaitouri and Hasanah Mohd Ghazali and Gulum Sumnu and Abual Azis Ariffin and Chin Ping Tan},
  title = {Effect of Microwave Frying on Acrylamide Formation in Potato Chips},
  journal = {World Journal of Food Science and Technology},
  volume = {2},
  number = {2},
  pages = {33-37},
  doi = {10.11648/j.wjfst.20180202.12},
  url = {https://doi.org/10.11648/j.wjfst.20180202.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180202.12},
  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.},
 year = {2018}
}

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TY  - JOUR
T1  - Effect of Microwave Frying on Acrylamide Formation in Potato Chips
AU  - Taher Ahoussein Elfaitouri
AU  - Hasanah Mohd Ghazali
AU  - Gulum Sumnu
AU  - Abual Azis Ariffin
AU  - Chin Ping Tan
Y1  - 2018/07/04
PY  - 2018
N1  - https://doi.org/10.11648/j.wjfst.20180202.12
DO  - 10.11648/j.wjfst.20180202.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 33
EP  - 37
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20180202.12
AB  - 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.
VL  - 2
IS  - 2
ER  -

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Author Information

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

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Plain Text BibTeX RIS

APA Style

Taher Ahoussein Elfaitouri, Hasanah Mohd Ghazali, Gulum Sumnu, Abual Azis Ariffin, Chin Ping Tan. (2018). Effect of Microwave Frying on Acrylamide Formation in Potato Chips. World Journal of Food Science and Technology, 2(2), 33-37. https://doi.org/10.11648/j.wjfst.20180202.12

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ACS Style

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 J. Food Sci. Technol. 2018, 2(2), 33-37. doi: 10.11648/j.wjfst.20180202.12

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AMA Style

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 J Food Sci Technol. 2018;2(2):33-37. doi: 10.11648/j.wjfst.20180202.12

Copy | Download

@article{10.11648/j.wjfst.20180202.12,
  author = {Taher Ahoussein Elfaitouri and Hasanah Mohd Ghazali and Gulum Sumnu and Abual Azis Ariffin and Chin Ping Tan},
  title = {Effect of Microwave Frying on Acrylamide Formation in Potato Chips},
  journal = {World Journal of Food Science and Technology},
  volume = {2},
  number = {2},
  pages = {33-37},
  doi = {10.11648/j.wjfst.20180202.12},
  url = {https://doi.org/10.11648/j.wjfst.20180202.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180202.12},
  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.},
 year = {2018}
}

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TY  - JOUR
T1  - Effect of Microwave Frying on Acrylamide Formation in Potato Chips
AU  - Taher Ahoussein Elfaitouri
AU  - Hasanah Mohd Ghazali
AU  - Gulum Sumnu
AU  - Abual Azis Ariffin
AU  - Chin Ping Tan
Y1  - 2018/07/04
PY  - 2018
N1  - https://doi.org/10.11648/j.wjfst.20180202.12
DO  - 10.11648/j.wjfst.20180202.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 33
EP  - 37
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20180202.12
AB  - 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.
VL  - 2
IS  - 2
ER  -

Copy | Download