Volume 17, Issue 3 (12-2024)
ijhe 2024, 17(3): 581-594 |
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Hoseini Majd S, Shahidi S, Shariatifar N, Ahmadi M, Sharifi Soltani M. Evaluation of the amount of acrylamide formation in crackers and wafers. ijhe 2024; 17 (3) :581-594
URL: http://ijhe.tums.ac.ir/article-1-6921-en.html
URL: http://ijhe.tums.ac.ir/article-1-6921-en.html
Saeed Hoseini Majd1 
, Seyed-Ahmad Shahidi * 2, Nabi Shariatifar3 , Mohammad Ahmadi1 , Mahdi Sharifi Soltani4
, Seyed-Ahmad Shahidi * 2, Nabi Shariatifar3 , Mohammad Ahmadi1 , Mahdi Sharifi Soltani4
1- Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ,sashahidy@yahoo.com
3- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Food Hygiene, Chalous Branch, Islamic Azad University, Chalous, Iran
2- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ,
3- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Food Hygiene, Chalous Branch, Islamic Azad University, Chalous, Iran
Abstract: (50 Views)
Background and Objective: Healthy food consists of beneficial components for health consumer and is free of harmful substances. Acrylamide (2-propenamide), a known carcinogen, is one such harmful substance. Foods like wafers and crackers can become contaminated with acrylamide during the cooking process. The aim of the present study was to measure acrylamide formation in crackers and wafers.
Materials and Methods: In this study, 64 wafer and cracker samples were prepared (in duplicate), and evaluated for acrylamide content using a GC-MS device.
Results: According to the results, the mean ± SD (minimum-maximum) acrylamide concentration in the samples was 2.648 ± 1.814 (0.132-4.505) mg/kg. The mean ± SD (minimum-maximum) concentration of acrylamide in wafer samples was 3.369 ± 1.735 (0.320-4.505) mg/kg, while in cracker samples, it was 1.446 ± 1.161 (0.132-2.955) mg/kg (p =0.001). Cocoa wafer with cocoa cream had the highest level of contamination among wafers (4.505 ± 0.73 mg/kg), and crispy salty cracker had the highest level of contamination among cracker samples (2.955 ± 0.63 mg/kg).
Conclusion: Since the average concentration of acrylamide exceeded European Union standards, further studies are warranted. Additionally, regulatory standards should be established in Iran to ensure factories adhere to stricter guidelines in this area.
Materials and Methods: In this study, 64 wafer and cracker samples were prepared (in duplicate), and evaluated for acrylamide content using a GC-MS device.
Results: According to the results, the mean ± SD (minimum-maximum) acrylamide concentration in the samples was 2.648 ± 1.814 (0.132-4.505) mg/kg. The mean ± SD (minimum-maximum) concentration of acrylamide in wafer samples was 3.369 ± 1.735 (0.320-4.505) mg/kg, while in cracker samples, it was 1.446 ± 1.161 (0.132-2.955) mg/kg (p =0.001). Cocoa wafer with cocoa cream had the highest level of contamination among wafers (4.505 ± 0.73 mg/kg), and crispy salty cracker had the highest level of contamination among cracker samples (2.955 ± 0.63 mg/kg).
Conclusion: Since the average concentration of acrylamide exceeded European Union standards, further studies are warranted. Additionally, regulatory standards should be established in Iran to ensure factories adhere to stricter guidelines in this area.
Type of Study: Research |
Subject:
General
Received: 2024/05/4 | Accepted: 2024/10/2 | Published: 2024/12/11
Received: 2024/05/4 | Accepted: 2024/10/2 | Published: 2024/12/11
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