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The Comparative Amount of Acrylamide in Tahdig Prepared with the Most Common Edible Liquid and Solid Oils

[ Vol. 16 , Issue. 5 ]

Author(s):

Behrouz Akbari-adergani, Asghar Ahmadi, Gholamreza Jahedkhanki, Ramin N. Nodehi and Parisa Sadighara *   Pages 776 - 780 ( 5 )

Abstract:


Background: Due to the heating of amino acids with edible oils to high temperatures, different amounts of acrylamide are produced. Objective: The purpose of this study was to compare the level of acrylamidein tah-dig bread and tah-dig potato prepared with the common liquid and solid edible oils, including sunflower, corn, canola, frying oil and solid oils. Methods: The tah-digof bread and potato was prepared under the same temperature and time with different oils. Acrylamide isolation was performed on a solid phase extraction (SPE) method by cartridge and determination of acrylamide was performed using High-performance liquid chromatography (HPLC). Results: The highest amount of acrylamide was observed by sunflower oil in tah-dig of potato (194.091 mg /Kg) and the lowest amount of acrylamide was obtained by solid oil in the tah-dig of bread (48.54 mg /Kg). In the all oils, the acrylamide content of tah-dig of potato was higher than bread. Conclusion: This study clearly demonstrated the involvement of kind of oils in the formation oftah-dig of bread acrylamide

Keywords:

Acrylamide, bread, edible oils, HPLC, potato, tahdig.

Affiliation:

Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran



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