Analysis and Determination of Acrylamide in Roasted Potato Chips (Potato Crisps) from Different Potato Chips Selling Centers In Addis Ababa
| dc.contributor.advisor | Ele, Estifanos (PhD) | |
| dc.contributor.author | Yihune, Getasew | |
| dc.date.accessioned | 2019-07-26T13:16:16Z | |
| dc.date.accessioned | 2023-11-09T16:18:23Z | |
| dc.date.available | 2019-07-26T13:16:16Z | |
| dc.date.available | 2023-11-09T16:18:23Z | |
| dc.date.issued | 2018-06-05 | |
| dc.description.abstract | Acrylamide or 2-propene amide is an organic compound formed in French fries, potato crisps, bread and coffee when they are fried, roasted or baked at a higher temperature. It is formed from the reaction of reducing sugars such as glucose and fructose with amino acids (asparagine). Many animal studies have shown that acrylamide is a carcinogenic, neurotoxic and genotoxic compound. In this study, GCMS instrument was used to analyze the presence and amount of acrylamide in roasted potato chips. The GCMS method to analyze acrylamide requires bromination type of derivatization to minimize interferences. Roasted potato chips samples were collected from Kebena, Arat kilo, Amist kilo, and Sidist kilo in Addis Ababa in 2018. From each sites light yellow color roasted potato chips (SFOPC) prepared from fresh palm oil and dark brown color roasted potato chips (SBOPC) prepared from the mixture of fresh and reused palm oil were collected. In all samples of roasted potato chips significant amount of acrylamide was investigated by using GCMS. The amount of acrylamide extracted from dark brown color potato chips (SBOPC) prepared from the mixture of fresh and reused palm oil is much higher than light yellow color potato chips (SFOPC) prepared from fresh palm oil. The highest amount was detected in samples collected from Kebena S5FOPC (light yellow potato chips) 10005μg/kg and S5BOPC (dark brown potato chips) 13933μg/kg while the lowest amount was detected in samples collected from Arat kilo S4FOPC (light yellow potato chips) 2511μg/kg and S4BOPC (dark brown potato chips) 7453μg/kg, respectively. Generally, to investigate the presence of acrylamide in roasted potato chips in this study samples were collected, grounded, extracted, purified by Solid phase extraction (SPE), brominated and 1 μL sample solution of 2-bromopropene amide (2-BPA) were injected and analyzed by GCMS. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/18676 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Potato Crisps | en_US |
| dc.subject | Acrylamide | en_US |
| dc.subject | Asparagine | en_US |
| dc.subject | Maillard Reaction | en_US |
| dc.subject | Gas Chromatography− Mass Spectrometry | en_US |
| dc.title | Analysis and Determination of Acrylamide in Roasted Potato Chips (Potato Crisps) from Different Potato Chips Selling Centers In Addis Ababa | en_US |
| dc.type | Thesis | en_US |