+44-7897-074717Acrylamide, a probable human carcinogen formed during high-temperature cooking of starchy foods, raises
significant public health concerns. This study systematically examined acrylamide formation in fried plantains, a
dietary staple in Ghana, focusing on the interactive effects of frying temperature (150–190 ºC), frying duration
(3–9 minutes), and citric acid pretreatment concentration (10–20 g/L). Using response surface methodology
(RSM), a quadratic model was developed that demonstrated an excellent fit (R² = 0.98) and high predictive
reliability (adequate precision = 23.28) for acrylamide concentration. Results showed that frying at 190 ºC for 9
minutes resulted in acrylamide levels up to 9.51 × 10² μg/g, while pretreatment with 20 g/L citric acid significantly
reduced acrylamide formation, lowering concentrations to as low as 6.5 × 10¹ μg/g. Mechanistic analysis indicated
that citric acid lowers pH, protonates asparagine, and reduces its reactivity in the Maillard reaction, thereby
suppressing acrylamide production. The optimal frying conditions identified were 150 ºC, a 3-minute frying time,
and 20 g/L citric acid, under which acrylamide was predicted at 8.96 × 10¹ μg/g, well below typical local levels
and comparable to international safety standards. However, frying above 180 ºC or for more than 6 minutes
diminished the efficacy of citric acid due to accelerated thermal degradation pathways. This research provides
practical and affordable interventions for reducing acrylamide in fried plantains, with implications for food safety
policies and public health in Ghana and other regions where plantains are widely consumed
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