Determination of acrylamide in Sudanese food by high performance liquid chromatography coupled with LTQ Orbitrap mass spectrometry

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

“…In Table 1, roasting time and temperature parameters of each kind of nuts are shown. [14] . Homogenized 1 gram of nut sample was put into 50 mL centrifuge tube.…”

“…The extract which was obtained from this process was diluted by mobile phase and calibration curve points were prepared. LOD and LOQ values were calculated with these equilibrium: LOD = 3,3* s/S and LOQ = 10* s/S [14] . In specific concentration; s indicates the lowest concentration and S shows the signal/noise rate in the lowest concentration.…”

Three Sudanese sorghum-based fermented foods (kisra, hulu-mur and abreh): Comparison of proximate, nutritional value, microbiological load and acrylamide content

“…The occurrence of acrylamide in those two samples might be due to differences in the preparation of hulu-mur and kisra in each state. Omer, [32] measured acrylamide in hulu-mur using 3 different methods for determination and found that the values of acylamide are 51.50 ug/kg, 59.43 ug/kg and not detected according to the method used.…”

Mitigation of Acrylamide in Foods: An African Perspective

“…The different studies reported are summarized in Table 1 on ACR incidence levels reaching 12626, 9499, 7310 and 6968 μg/kg in South America, Africa, the Middle East and Europe, respectively. Of the very few incidences reported so far, only a few reported on African commodities were in Ghana [45], Kenya [46] and South Sudan (Table 1) [47,48]. Though majority of these commodities were mainly baked and fried, this does not suggest that other heat-intense processed foods do not lead to ACR.…”