Determination of acrylamide concentration in processed food products using normal phase highperformance liquid chromatography (HPLC)

Abstract

Currently, acrylamide concentration in processed food products have become a very serious health issue. The World Health Organization (WHO) and the Scientific Committee for Food (SCF) of the European Union also confirmed this concern. In laboratory scale, it was found that acrylamide causes tumors in animals. This study is aimed to determine the concentration of acrylamide in processed food products available in open market. In order to determine the acrylamide concentration, three bakery items and three fried chips from three different brands were analyzed. High-performance liquid chromatography (HPLC) technique was employed for the analysis. The overall distribution of  crylamide concentration was found to be maximum in kurkure followed by lays and minimum in banana Chips.

Key words: Processed food, high-performance liquid chromatography, acrylamide, health hazard.