HPLC-UV Quantitative Analysis of Acrylamide in Snack Foods of India

Pal Murugan Muthaiah; Agathian Govindaswamy; Anil Dutt Semwal; Gopal Kumar Sharma

doi:10.14429/dlsj.4.12190

Pal Murugan Muthaiah DRDO Defence Food Research Laboratory http://orcid.org/0000-0001-7429-6623
Agathian Govindaswamy DRDO Defence Food Research Laboratory
Anil Dutt Semwal DRDO Defence Food Research Laboratory
Gopal Kumar Sharma DRDO Defence Food Research Laboratory

DOI: https://doi.org/10.14429/dlsj.4.12190

Keywords: HPLC-UV, Deep fat fried snacks, Extruded food, baked food, Breakfast Cereals

Abstract

An investigation was carried out to determine acrylamide content in 51 popular snacks food of India by using High Pressure Liquid Chromatography (HPLC) Instrument with UV detection method. The method entails acetone extraction of acrylamide, clean up by solid extraction cartridges, isocratic elution with mobile phase of HPLC grade water, acetonitrile and formic acid followed by detection at 210 nm. The limit of detection and the limit of quantification for this method were 5.12 and 17.08 μg/kg, respectively. The mean recoveries of acrylamide obtained by using spiked samples ranged from 91 per cent to 101.33 per cent. Acrylamide concentrations in the five groups of snacks ranged from 788.99 - 4191.82 μg/ for extruded and deep fat fried snack, 372 to 6391μg/ kg for deep fat fried food, 435-3147μg/kg for baked food, 434-1307 μg/kg for breakfast cereal and 471-1520 μg/kg for other snacks. Among the food products, snack foods purchased from unorganised sector showed highest concentration of acrylamide.

Author Biographies

Pal Murugan Muthaiah, DRDO Defence Food Research Laboratory

Dr Pal Murugan M, did his PhD in Agricultural Extension from Indian Agricultural Research Institute (IARI), PUSA, and New Delhi. He joined in Defence Institute of High Altitude
Research, Leh, DRDO in 2006 and worked extensively on cultivation of different type of vegetables both in field as well as Green houses at High altitude region in order to ensure fresh
food availability to the troops deployed in Trans Himalayan region and greening of Army Units. He is presently working as Scientist ‘D’ in Grain Science & Technology Division, Defence Food Research Laboratory, Mysuru and contributed
significantly in the development of Jiffy Food mixes. He has more than 20 research papers and 3 patents to his credit. He has received LIMCA Book of Record Award-2012, National
technology day Award, Laboratory scientist of the year.

Agathian Govindaswamy, DRDO Defence Food Research Laboratory

Mr Agathian G, did his Masters in Chemistry from University of Madras, Chennai. He is presently working as Technical Officer ‘A’ in Grain Science & Technology Division, Defence Food Research Laboratory , Mysuru and working on the development of light weight Jiffy Food products for the armed forces.

Anil Dutt Semwal, DRDO Defence Food Research Laboratory

Dr Anil Dutt Semwal did his PhD in Food Chemistry from University of Mysore, Karnataka.He is currently working as Director of Defence Food Research Laboratory (DFRL) , Mysuru.He has significantly contributed in the development of convenience foods, extruded technology and extensively worked on the factors affecting the stability of various precooked dehydrated foods. He also actively engaged in the commercialisation of DFRL product and technologies and transferred more than 250 technologies to Industries. He has more than 110 research papers and 20 patents to his credit.

Gopal Kumar Sharma, DRDO Defence Food Research Laboratory

Dr Gopal Kumar Sharma obtained his PhD in Chemistry from Lucknow University. Currently, he is working as an Associate Director and the head of Grain science Technology Division at Defence Food Research Laboratory, Mysore. He has significantly contributed in separation and identification of various flavours and off flavour compounds in processed foods, development convenience food and indigenisation of low cost processing equipments. He has more than 120 research papers and 25 patents to his credit. He has transferred 103 food products & technologies for commercialisation

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