Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Evaluation of Risk Assessment for Acrylamide in Bread Consumed in Tehran

Author(s): Mohammad Kazem Koohi, Naghmeh Azimoshan and Jalal Hassan*

Volume 19, Issue 4, 2023

Published on: 18 November, 2022

Page: [489 - 493] Pages: 5

DOI: 10.2174/1573401318666220803144852

Price: $65

Abstract

Objective: This study aimed to investigate the average amount of acrylamide in two types of traditional bread (Barbari and Sangak) and one type of industrial bread (toast) and to investigate their hazard potential (HQ) and carcinogenic risk (CR).

Methods: Twenty samples of each Barbari, Sangak, and Toast from a bakery in one of the neighborhoods of Tehran in one month were prepared randomly.

Results: The results were obtained using liquid-liquid extraction (LLE) method and a chromatographic device equipped with a phosphorus-nitrogen detector (NPD). The highest amount of acrylamide was obtained in Sangak (59.7 ng g-1), Barbari (52.6 ng g-1) and toast (38.2 ng g-1) bread, respectively.

Conclusion: Carcinogenic risk factor (CR) in Sangak and Barbari bread in the amounts of 320 and 500 g per day can be problematic for the consumer and increase the risk of carcinogenic diseases. However, these values do not prohibit the consumption of toast.

Keywords: Gas Chromatography, acrylamide, bread, hazard, potential, carcinogenic risk

« Previous
Graphical Abstract

[1]
Keramat J, LeBail A, Prost C, Jafari M. Acrylamide in baking products: A review article. Food Bioprocess Technol 2011; 4(4): 530-43.
[http://dx.doi.org/10.1007/s11947-010-0495-1]
[2]
Rice JM. The carcinogenicity of acrylamide. Mutat Res 2005; 580(1-2): 3-20.
[http://dx.doi.org/10.1016/j.mrgentox.2004.09.008] [PMID: 15668103]
[3]
Zamani E, Shokrzadeh M, Ziar A, Abedian KS, Shaki F. Acrylamide attenuated immune tissues’ function via induction of apoptosis and oxidative stress: Protection by l-carnitine. Hum Exp Toxicol 2018; 37(8): 859-69.
[http://dx.doi.org/10.1177/0960327117741753] [PMID: 29168405]
[4]
Vahedi H, Farzad K. Investigation of the effective factors in the formation and reduction acrylamide levels in bread. Clin Exc 2015; 4(S1): 16. Available from: http://ce.mazums.ac.ir/article-1-208-en.html
[5]
Hu Q, Xu X, Fu Y, Li Y. Rapid methods for detecting acrylamide in thermally processed foods: A review. Food Control 2015; 56: 135-46.
[http://dx.doi.org/10.1016/j.foodcont.2015.03.021]
[6]
Zhang Y, Chen J, Zhang X, Wu X, Zhang Y. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and french fries. J Agric Food Chem 2007; 55(2): 523-8.
[http://dx.doi.org/10.1021/jf062568i] [PMID: 17227088]
[7]
Motaghi MM, Honarvar M, Seyedin Ardebili SM, Mehrabani M. Determination of acrylamide content in traditional flat breads in Kerman City by using Spe-Gc/Fid method. J Food Tech & Nutr 2012; 9(4): 61-6. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=264628
[8]
Karizaki VM. Ethnic and traditional Iranian breads: Different types, historical and cultural aspects. J Ethnic Foods 2017; 4(1)
[http://dx.doi.org/10.1016/j.jef.2017.01.002]
[9]
Zidan NS. Utilization Of Millet (pennisetum glaucum) flour To produce gluten-free toast bread. ENS 2021; 36(3): 1-21.
[http://dx.doi.org/10.21608/ENJ.2021.209917]

Rights & Permissions Print Cite
Article Metrics
1
© 2024 Bentham Science Publishers | Privacy Policy