Determination of Acrylamide in Branded and Non-brandedPotato Chips by using High Performance LiquidChromatography

Acrylamide, a starchy food process contaminant is carcinogenic, neurotoxic and genotoxicsubstance. It is formed at temperatures of 100°C-220°C. The chips are very popular food itemsespecially among children. Deep Frying of chips may cause production of acrylamide. Thepresence of acrylamide in chips may result in severe health issues in consumers especially inchildren. By keeping this aspect in view, the present study was conducted to determine acrylamidein different potato chips of branded and non-branded quality.The highest amount of acrylamidewas determined in chips sample K obtained from local store(nonbranded)in Lahore i.e. 2649.80μg/kg and the lowest concentration of acrylamide was detected in sample taken from local vendori.e. 390.25μg/kg.The astounding results were obtained as branded chips have considerableamount of acrylamide. Formation of acrylamide in fried chips is matter of concern as potato chipsare widely consumed in Pakistan especially by children. It is dire need to haveawareness of thisprobable carcinogen as consumers and industries still have no knowledge about this chemical’scarcinogenity. Therefore, without delay work should be started to mitigate the acrylamide levelsin food commodities during processing.