Role of hplc in estimation of acrylamide and microbiological approaches for depletion of acrylamide in food stuffs.

Salomi P; Ajay Kumar CH; Prameela Rani  Y; Sai Prasanna A; Deekshitha T; Ganesh R; Siva Sai Ram Prasad V

doi:10.37022/jpmhs.v7i1.100

Authors

P.Salomi Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,
CH. Ajay Kumar Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,
Y. Prameela Rani Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,
A.Sai Prasanna Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,
T.Deekshitha Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,
R.Ganesh Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,
V.Siva Sai Ram Prasad Department of Pharmacy A.M.Reddy Memorial College of Pharmacy, Narasaraopeta, Palnadu, Andhra Pradesh,

DOI:

https://doi.org/10.37022/jpmhs.v7i1.100

Keywords:

Acrylamide, Health Hazard, HPLC, Maillard Reaction, Potatoes, U.V

Abstract

Acrylamide is known to be a mutagenic, nephrotoxic, and carcinogenic compound. Acrylamide is a snug processed food via, the nonenzymatic browning reaction and through the reaction connecting Asparginine and a carbonyl compound. The utilize of bacterial L-asparginase (LA) is one of the approaches for acrylamide depletion in food stuffs. Presently, the cancer risk in the overall population has not yet had anadequate response. But the acrylamide cancer tests are one of the basis tests of in vivo doses of Glycidamide (GA) in rats and exhibit in the cancer tests. In the actual stage, acrylamide concentration is fabricatedin edibles have set off a very significant wellbeingissue. The cut back of acrylamide in fried potatoes was determined by HPLC (High performance liquid chromatography).

Downloads

Download data is not yet available.

References

Saboktakin MR. PHYSICO-CHEMICAL PROPERTIES OF ACRYLAMIDE. InAdvances in Chemistry ResearchChapter: Acrylamide, Synthesis and Properties 2012. Nova publishers.

Zhuang H, Zhang T, Liu J, Yuan Y. Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method. CyTA-Journal of Food. 2012 Feb 1;10(1):36-41.

Hamzalıoğlu A, Gökmen V. Reactions of acrylamide during digestions of thermally processed foods. InAcrylamide in Food 2024 Jan 1 (pp. 351-369). Academic Press.

Wang B, Qiu W, Yang S, Cao L, Zhu C, Ma J, Li W, Zhang Z, Xu T, Wang X, Cheng M. Acrylamide exposure and oxidative DNA damage, lipid peroxidation, and fasting plasma glucose alteration: association and mediation analyses in Chinese urban adults. Diabetes Care. 2020 Jul 1;43(7):1479-86.

Bull PJ, Brooke RK, Cocker J, Jones K, Warren N. An occupational hygiene investigation of exposure to acrylamide and the role for urinary S-carboxyethyl-cysteine (CEC) as a biological marker. Annals of occupational hygiene. 2005 Nov 1;49(8):683-90.

Sanghvi G, Bhimani K, Vaishnav D, Oza T, Dave G, Kunjadia P, Sheth N. Mitigation of acrylamide by L-asparaginase from Bacillus subtilis KDPS1 and analysis of degradation products by HPLC and HPTLC. SpringerPlus. 2016 Dec;5:1-1.

Pal D, Pahari SK, Mishra AK. Anthelmintic activities of roots of Cocos nucifera and aerial parts of Jasminum multiflorum. Asian journal of chemistry. 2007 Oct 1;19(7):5089.

Singh P, Singh P, Raja RB. Determination of acrylamide concentration in processed food products using normal phase highperformance liquid chromatography (HPLC). African Journal of Biotechnology. 2010;9(47):8085-91.

Bignardi C, Cavazza A, Grimaldi M, Laganà C, Manzi C, Rinaldi M, Corradini C. Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices. European Food Research and Technology. 2019 Nov;245(11):2393-400.

Pal D, Sahoo M, Mishra AK. Analgesic and anticonvulsant effects of saponin isolated from the stems of Opuntia vulgaris Mill in mice. Eur Bull Drug Res. 2005;13:91-7.

Bagheri AR, Arabi M, Ghaedi M, Ostovan A, Wang X, Li J, Chen L. Dummy molecularly imprinted polymers based on a green synthesis strategy for magnetic solid-phase extraction of acrylamide in food samples. Talanta. 2019 Apr 1;195:390-400.

Arabi M, Ostovan A, Ghaedi M, Purkait MK. Novel strategy for synthesis of magnetic dummy molecularly imprinted nanoparticles based on functionalized silica as an efficient sorbent for the determination of acrylamide in potato chips: optimization by experimental design methodology. Talanta. 2016 Jul 1;154:526-32.

Mal S, Malik U, Mahapatra M, Mishra A, Pal D, Paidesetty SK. A review on synthetic strategy, molecular pharmacology of indazole derivatives, and their future perspective. Drug Development Research. 2022 Nov;83(7):1469-504.

Tornqvist M, Paulsson B, Vikstrom AC, Granath F. Approach for cancer risk estimation of acrylamide in food on the basis of animal cancer tests and in vivo dosimetry. Journal of agricultural and food chemistry. 2008 Aug 13;56(15):6004-12.

Singh P, Singh P, Raja RB. Determination of acrylamide concentration in processed food products using normal phase highperformance liquid chromatography (HPLC). African Journal of Biotechnology. 2010;9(47):8085-91.

Şen D, Gökmen V. Multiresponse Kinetic Modeling of Acrylamide Formation in Low Moisture Food Systems Like Nuts and Seeds during Roasting. ACS Food Science & Technology. 2023 Sep 4;3(9):1606-16.