Effect of Microwave Frying on Acrylamide Formation in Potato Chips

Abstract

The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide. Keywords: