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Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters

Malaysians consume considerable amount of fried and baked banana-based snacks, which have potential amount of acrylamide content. This study was carried out to a) determine acrylamide in Malaysian banana based snacks by gas chromatography- mass spectrometry, b) to study the effect of maturity sta...

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Main Author: Daniali, Gisia
Format: Thesis
Language:English
Published: 2010
Online Access:http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf
http://psasir.upm.edu.my/id/eprint/12365/
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spelling my.upm.eprints.123652015-05-22T04:58:15Z http://psasir.upm.edu.my/id/eprint/12365/ Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters Daniali, Gisia Malaysians consume considerable amount of fried and baked banana-based snacks, which have potential amount of acrylamide content. This study was carried out to a) determine acrylamide in Malaysian banana based snacks by gas chromatography- mass spectrometry, b) to study 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. Then it was followed by bromination (2.5 mL, saturated bromine water treatment) 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 μg/kg, respectively, whereas the recovery for 2.5 mL of saturated bromine water ranged from 86.6 to 105.3%. Five types of Malaysian popular fried and baked banana based snacks purchased from different local markets had acrylamide at the range from 74.0 to 7468.8 μg/kg for banana fritter (pisang goreng), 28.9 to 243.7 μg/kg for banana chips (kerepek pisang), 160.7 to 500.4 μg/kg for sweet banana chips (kerepek pisang manis), >5 to 154.4 μg/kg for banana cake (kek pisang) and 31.7 to 609.1 μg/kg for banana balls (cekodok pisang). Analysis of variance showed significant differences (p < 0.05) between acrylamide concentrations in foods from different types. The highest acrylamide content was found in the banana fritter might be related to the higher heating temperature and duration of heating time. To study the effect of maturity stages of banana on the formation of acrylamide in banana fritters, two varieties of local banana Musa paradisiaca variety Awak and Abu were fried before acrylamide determination. 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, as compared to asparagine. Concentration of acrylamide in both banana varieties enhanced with the increase of both reducing sugars (glucose and fructose). This is demonstrated that the formation of acrylamide presented a strong dependence on the concentration of reducing sugar. However this study failed to show the correlation between acrylamide formation and asparagine as its precursor. 2010-07 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf Daniali, Gisia (2010) Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters. Masters thesis, Universiti Putra Malaysia.
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Malaysians consume considerable amount of fried and baked banana-based snacks, which have potential amount of acrylamide content. This study was carried out to a) determine acrylamide in Malaysian banana based snacks by gas chromatography- mass spectrometry, b) to study 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. Then it was followed by bromination (2.5 mL, saturated bromine water treatment) 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 μg/kg, respectively, whereas the recovery for 2.5 mL of saturated bromine water ranged from 86.6 to 105.3%. Five types of Malaysian popular fried and baked banana based snacks purchased from different local markets had acrylamide at the range from 74.0 to 7468.8 μg/kg for banana fritter (pisang goreng), 28.9 to 243.7 μg/kg for banana chips (kerepek pisang), 160.7 to 500.4 μg/kg for sweet banana chips (kerepek pisang manis), >5 to 154.4 μg/kg for banana cake (kek pisang) and 31.7 to 609.1 μg/kg for banana balls (cekodok pisang). Analysis of variance showed significant differences (p < 0.05) between acrylamide concentrations in foods from different types. The highest acrylamide content was found in the banana fritter might be related to the higher heating temperature and duration of heating time. To study the effect of maturity stages of banana on the formation of acrylamide in banana fritters, two varieties of local banana Musa paradisiaca variety Awak and Abu were fried before acrylamide determination. 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, as compared to asparagine. Concentration of acrylamide in both banana varieties enhanced with the increase of both reducing sugars (glucose and fructose). This is demonstrated that the formation of acrylamide presented a strong dependence on the concentration of reducing sugar. However this study failed to show the correlation between acrylamide formation and asparagine as its precursor.
format Thesis
author Daniali, Gisia
spellingShingle Daniali, Gisia
Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
author_facet Daniali, Gisia
author_sort Daniali, Gisia
title Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
title_short Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
title_full Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
title_fullStr Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
title_full_unstemmed Determination Of Acrylamide In Banana-Based Snacks And Effect Of Different Maturity Stages On Formation Of Acrylamide In Banana Fritters
title_sort determination of acrylamide in banana-based snacks and effect of different maturity stages on formation of acrylamide in banana fritters
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/12365/1/FSTM_2010_6A.pdf
http://psasir.upm.edu.my/id/eprint/12365/
_version_ 1643825020332408832
score 13.211869

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