Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia
2018
Mohammad Rizwan Khan, King Saud University, Riyadh, Kingdom of Saudi Arabia | Zeid Abdullah Alothman, King Saud University, Riyadh, Kingdom of Saudi Arabia | Mu Naushad, King Saud University, Riyadh, Kingdom of Saudi Arabia | Ahmed Khodran Alomary, King Saud University, Riyadh, Kingdom of Saudi Arabia | Sulaiman Mohammed Alfadul, King Abdulaziz City for Science and Technology, Riyadh, Kingdom of Saudi Arabia
The present study reports the outcomes of assessment on acrylamide levels in selected heat-treated foods of diverse brands and origins from Saudi Arabia. In chips, acrylamide level was detected from 28 to 954 μg/kg, sample 7 (salted) contained higher amount (954 μg/kg) whereas, sample 8 (labneh and mint) comparatively produced lower amount (28 μg/kg). Nuts and dried fruits have generated acrylamide from 2 to 93 μg/kg, salted peanut of Indian origin produced higher amount (93 μg/kg) while apricot (plain) relatively generated lower amount (2 μg/ kg). The levels of acrylamide in biscuits, pastry, cacao, chocolate, olive, cheese, corn, oat and wheat flakes, and bread were found from 26 to 234 lg/kg. Biscuits generated high concentration (234 μg/kg) while corn flakes fairly generated lower amount (26 μg/kg). The obtained results have shown a great variation of acrylamide content and reason might be due to foods type, cooking ingredients and, cooking methods, time and temperature.
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