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Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods

Elbashir, Abdalla Ahmed and Omar, Mei Musa Ali and Wan Ibrahim, Wan Aini and Schmitz, Oliver Johannes and Aboul Enein, Hassan Y. (2014) Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods. Critical Reviews in Analytical Chemistry, 44 (2). pp. 107-141. ISSN 1040-8347

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Official URL: http://dx.doi.org/10.1080/10408347.2013.829388


Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination

Item Type:Article
Uncontrolled Keywords:acrylamide analysis in food samples, acrylamide formation, extraction procedures, GC, HPLC
Subjects:Q Science
ID Code:51711
Deposited By: Siti Nor Hashidah Zakaria
Deposited On:01 Feb 2016 11:54
Last Modified:14 Oct 2018 16:37

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