Probabilistic Exposure Assessment of Acrylamide in Oils

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JUNE 2017
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There is an increasing trend of high fat in Ghanaian diet. These fats (cooking oils) produced locally and some imported into our country are partly regulated for some chemical hazards such as acrylamide. In our local oil industry, it has been observed that, the processing methods used are highly questionable. Thus, acrylamide a known hazard produced during processing could be present in substantial quantities. The objective of this work was to determine the probabilistic exposure assessment of acrylamide in locally produced oils and other oils being sold on our local market. Crude palm oil, groundnut oil and refined palm oil were purchased from retailers in the Kumasi metropolis. Consumers of these oils were identified and made to fill a dietary and lifestyle questionnaire. Using HPLC the concentration of Acrylamide in the various oils was determined. Palisade @ Risk (2014) Software at 10,000 iterations was used to determine the probabilistic exposure of acrylamide in the population of study. The acrylamide concentrations determined were 0.844 mg/g, 0.374 mg/g and 0.172 mg/g for Groundnut oil, Crude palm oil and refined palm oil respectively. Groundnut oil recorded the highest value for chronic daily intake when compared to crude palm oil and refined palm oil. Results for hazard quotient conclude that consuming groundnut oil puts the population at higher risk of ingesting a probable carcinogen as compared to crude palm oil and refined palm oil.
A thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Msc. Food Quality Management