Abstract

This research aims to quantify acrylamide in commonly eaten fried foods and assess the risk associated with acrylamide concentrations in them. Selected food samples (yam, sweet potato, plantain, meat, and Irish potato) purchased from Lawanson market, Surulere, Lagos, Nigeria, were fried in Soya oil at 150 ± 2oC. Samples were extracted, centrifuged, purified and analysed on an Agilent (1100 series) high performance liquid chromatograph coupled with ultraviolet detector. The chromatogram of acrylamide and internal standard gave better resolution when acidified water of pH 3.5 was used in the eluting solvent