Abdalla Ahmed

Dr. Abdalla Ahmed

University of Khartoum


Dr. Abdalla Ahmed Elbashir is a professor of Analytical Chemistry, at University of Khartoum, Sudan. Prof. Elbashir received his PhD from University Science Malaysia (USM), at Penang, Malaysia. Prof. Elbashir has been awarded the prize for the best Ph.D. thesis in pure science from (USM). Prof. Elbashir has obtained a Humboldt Research Fellowship for postdoctoral researchers during which he has conducted a research at Duisburg-Essen University (Germany). Prof. Elbashir is a member of the Arab-German Young Academy of Sciences and Humanities. Prof. Elbashir is considered as a leading scientist in capillary electrophoresis (CE) and related techniques; he established and adapted several CE techniques for pharmaceutical analysis and for chiral separations. Prof. Elbashir published a book entitled Capillary Electrophoresis Methods in Pharmaceutical Analysis (Lambert academic publishing). Prof. Elbashir has published more than 100 papers in internationally refereed journals and participated in more than 20 international conferences in Europe and Asia. The main research interest of Prof. Elbashir is in the area of analytical chemistry with emphasis on developing chiral separation protocols using HPLC, CE and CEC. Prof. Elbashir has organized/instructed a number of short training courses on application of instrumental techniques (FTIR, AAS, GC and HPLC) in petroleum and pharmaceutical analysis. Additionally, he has been involved in teaching Analytical Chemistry and Instrumentation for undergraduate and postgraduate students as well as General Chemistry. Five PhD and 20 master students have been graduated from Prof. Elbashir research group, and currently acting as main supervisor of 5 PhD and 5 master students working in various filed of analytical chemistry.



Assessment of Acrylamide in Foods

Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination