IN SILICO STUDY OF ACRYLAMIDE TOXICITIES USING TOXTREE METHOD AND ITS ANALYSIS IN POTATO CHIPS USING HPLC METHOD

Sovia Aprina Basukia
Akhmad Aminur Rizqia
Engrid Juni Astuti
Rahmana Emran Kartasasmita
Riesta Prima Harinastitic
Juni Ekowati

UNEJ e-Proceeding
Proceeding of 1st International Conference on Medicine and Health Sciences (ICMHS)

Acrylamide is among the contaminants commonlypresent in the food due to processing. Acrylamide isclassified as a hazardous material which has potencyas human’s body carcinogenic for the case of cancerabout 2% per year in the world. Acrylamide wasfound in food processed by the high temperature(above 120ºC) in food with high carbohydratescontents, such as potato chips.Figure 1. The chemical structure of acylamideOBJECTIVESThe aim of this research was to obtain:- the toxicities of acrylamide and the functionalgroups or moieties responsible for thosetoxicities using Toxtree software.- analysis of acrylamide in potato chips using HPLC(High Performance Liquid Chromatography)method.