BUKU ABSTRAK - Universiti Putra Malaysia

Food
Factors Influencing the Variation in Acrylamide Concentration in French Fries
Prof. Dr. Jinap Selamat
Maimunah Sanny, Luning, P.A., Marcelis and W.J. Van Boekel
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8393; jinap@food.upm.edu.my
A significant variation in acrylamide concentrations leads to inaccurate estimation of dietary exposure and
risks. The objective of this study was to obtain a first indication on the variation in acrylamide concentration in
French fries prepared in various categories of food service establishments in Malaysia. Besides the reducing
sugars, acrylamide, frying temperature and time were measured and thawing practice was observed in each
frying. The chain fast-food service has significantly lower mean acrylamide concentration with least variation as
compared to institutional caterers and restaurants. The mean acrylamide concentration of French fries prepared
in the chain fast-food service (in comparison to restaurant) was reduced by 53% (from a mean of 354 to 231
µg/kg). This is due to usage of a commercial fryer that allows an adequate control of acrylamide formation
such as setting a lower and uniform frying temperature of 177°C and realising a shorter and narrow range of
frying time (150-165 seconds). The short frying time minimises the effect of strong heating power of fryer as
frying process ended before the acrylamide concentration started to increase linearly with time. Acrylamide
concentration of as high as 1023 µg/kg was obtained in the restaurant due to the usage of frying pan, which makes
the setting of frying temperature and time are impossible. In a standard multiple linear regression analysis, the
acrylamide concentration correlated statistically significant with the influencing factors of frying temperature,
frying time, reducing sugars and thawing practice. Thawing practice correlated negatively with the acrylamide
formation. We concluded that due to variable frying practices in various categories of FSE, they prepare French
fries with different distributions profiles of acrylamide concentrations. The insights obtained can be used for the
development of dedicated quality control at FSE which contribute to a sustainable reduction in acrylamide intake.
Keywords: Acrylamide, variation, french fries, reducing, frying temperature and time, reducing sugars
The Effect of Different Maturity Stages on the Formation of Acrylamide in Banana
Fritters
Prof. Dr. Jinap Selamat
Gisia Daniali, Hanifah Nuryani Lioeh and Zaidul Islam Sa
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8393; jinap@food.upm.edu.my
Fried and baked banana-based snacks are popular snacks in Malayisa and they have potential amount of
acrylamide. This study was carried out to determine the effect of maturity stages of banana on the formation
of acrylamide in banana fritters. The modified method was based on extraction with water followed by
cleanup through Oasis HLB and MCX solid-phase extraction cartridges, and bromination of acrylamide into 2,
3-dibromopropionamide prior conversion to 2-bromopropenamide by dehydrobromination with triethylamine.
The results indicated that volume of 2.5 mL bromine water was sufficient to derivatize the acrylamide. The limit
of detection (LOD) and limit of quantitation (LOQ) of the modified method were 5 and 15 ?g/kg, respectively,
whereas the recovery for 2.5 mL of saturated bromine water ranged from 86.6 to 105.3%. Two varieties of
local banana Musa paradisiaca variety Awak and Abu were used in the study. The more mature banana had
significantly (p < 0.05) higher concentrations of reducing sugars; however, the concentrations of amino acids at
different maturity stages were relatively similar (p > 0.05). The study indicated that reducing sugar had significant
(p < 0.05) and strong correlation (R2= 0.92 for Abu) and (R2= 0.82 for Awak) with the acrylamide formation. On
the other hands, asparagine did not show significant correlation (p > 0.05) with acrylamide formation, although
it needs to be present. Concentration of acrylamide in both banana varieties increased with the increase of both
reducing sugars. The study showed that the formation of acrylamide has a strong dependence on the concentration
of reducing sugar; however, this study did not show the correlation between acrylamide formation and asparagine
as its precursor.
Keywords: Banana-based snacks, acrylamide, reducing sugars, asparagine
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