Influence of Using Coconut, Palm, and Corn Oils as Frying Medium on Concentration of Acrylamide in Fried Tempe

M. Muchtaridi J. levita D. Rahayu H. Rahmi

Division of Pharmacochemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl KM 21.5 Bandung-Sumedang, Jatinangor, Indonesia

Correspondence to: M. Muchtaridi , Division of Pharmacochemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl KM 21.5 Bandung-Sumedang, Jatinangor, Indonesia.

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Copyright © 2012 Scientific & Academic Publishing. All Rights Reserved.

Abstract

The aim of this research is to study the formation of acrylamide with different kind of vegetable oils as the cooking media. The samples were prepared by cooking and baking above 120℃ then extracted with dichloromethane-ethanol and separated by SPE (C-18) with methanol 60% as eluent. The extracts were analysed by HPLC, with condition as followed: C-18 column; acetonitrile-water (5:95) pH 2.52 mobile-phase; 0.5 ml/minute flow rate; and 210 nm wavelength. It was figured out that a fried tempe using corn oil contained 0.5778 μg/g acrylamide (8.202.10-3 standard deviation and 1.4195% coefficient variation), using coconut oil 0.192 μg/g acrylamide (5.656.10-3 standard deviation 2.946% coefficient variation), using palm oil 0.1455 μg/g acrylamide (6.081.10-3 standard deviation and 4.1794% coefficient variation).

Keywords: acrylamide, tempe, coconut oil, palm oil, corn oil

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