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Current Nutrition & Food Science

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

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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

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