Detection and Quantitative Estimation of Toxic Acrylamide Levels in Selected Potatoes Chips and French Fries from the Libyan Market Using HPLC-UV Method

Detection and Quantitative Estimation of Toxic Acrylamide Levels in Selected Potatoes Chips and French Fries from the Libyan Market Using HPLC-UV Method

Acrylamide is a potential health hazardous compound occurring in baked and fried food as a result of excessive dry heating during the preparation and/or processing of foods. Exposure to a high level of acrylamide may cause cancer, neurotoxicity, and mutagenicity. In this study, an isocratic reverse...

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Bibliographic Details
Main Authors: Osama I. G. Khreit, Abdulsalam Elfowiris, Abdulrahman A. Aljali, Omukalthum Abduljalil
Format: Article
Language:English
Published: Omar Al-Mukhtar University 2021-06-01
Series:مجلة المختار للعلوم
Subjects:
Acrylamide
Cancer
Chips
French Fries
HPLC
Online Access:https://omu.edu.ly/journals/index.php/mjsc/article/view/39

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