Determination of Acrylamide in Sudanese Homemade Biscuits and Wheat Flakes (Rugag) by Liquid Chromatography TandemMass Spectrometry

Abstract

This study was carried out to estimate acrylamide content in some Sudanese

foods including Rugag (thin sheets of baked wheat flour), homemade biscuit

with ammonium bicarbonate and homemade biscuit without ammonium

bicarbonate.

Rugag was prepared according to the traditional method employed in

Sudanese house hold. Prepared from 72% extraction wheat flour, sugar, milk

powder, vanilla, corn flour, salt, and baking powder, baked in thin sheet on

hot steel plate at 170 ˚C for 40 seconds. Two types of homemade biscuits

were prepared according to the traditional method employed in Sudanese

house hold, one type with added ammonium bicarbonate, and the other

prepared similarly but without ammonium bicarbonate. Biscuits were

prepared from wheat flour 72% extraction, ghee, sugar, vanilla, corn flour,

salt, baking powder and one type with added ammonium bicarbonate, shaped

in small pieces baked in oven at 240 ˚C for 15 minutes.

Proximate analysis was carried out for the samples. Acrylamide content of

sample was determined using QuEChERS (Quick, Easy, Cheap, Effective,

Rugged and Safe) methods by liquid chromatography tandem mass

spectrometry (LC/MS). The results showed significant levels of acrylamide in

Rugag and homemade biscuits with ammonium bicarbonate 1.391,0.904 ppm

respectively, while no detection of acrylamide in homemade biscuits without

ammonium bicarbonate. The estimated dietary intake of acrylamide in Rugag

would be 103.12 and 312.97 μg/kg.bw/day for adult and child, respectively,

while in homemade biscuit with ammonium bicarbonate would be 29.78 and

90.4μg/kg.bw/day for adult and child, respectively. Can be concluded that

Rugag processing conditions lead to formation of acrylamide and addition of

ammonium bicarbonate as leavening agent assisted formation of acrylamide

in homemade biscuits.