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Title: Acrylamide Contents of Local Snacks in Singapore
Authors: Yeo, Michelle Ting Yun
Bi, Xinyan
Henry, Christiani Jeyakumar 
Keywords: acrylamide
Issue Date: 23-Dec-2021
Publisher: Frontiers Media S.A.
Citation: Yeo, Michelle Ting Yun, Bi, Xinyan, Henry, Christiani Jeyakumar (2021-12-23). Acrylamide Contents of Local Snacks in Singapore. Frontiers in Nutrition 8 : 764284. ScholarBank@NUS Repository.
Rights: Attribution 4.0 International
Abstract: Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These snacks were chosen because they were consumed regularly by people of different classes and age groups in Singapore. Our results showed that the average content of acrylamide in Indian snacks (102.23 ng/g) was higher than those in Malay (75.14 ng/g) and Chinese snacks (70.78 ng/g). The high acrylamide levels in several snacks was probably due to the processing methods and the usage of acrylamide-inducing raw materials. Same snacks prepared by different manufacturers contained different levels of acrylamide, suggesting the possibility of acrylamide reduction in these snacks. This study provides an insight into the acrylamide levels of snacks commonly consumed by the three different ethnic groups in Singapore. Copyright © 2021 Yeo, Bi and Henry.
Source Title: Frontiers in Nutrition
ISSN: 2296-861X
DOI: 10.3389/fnut.2021.764284
Rights: Attribution 4.0 International
Appears in Collections:Staff Publications

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