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Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia

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Abstract

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 µg/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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Acknowledgements

The authors are very thankful to the King Abdulaziz City for Science and Technology (KACST), Kingdom of Saudi Arabia for the financial support of this project (Project Number 193–35).

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Authors and Affiliations

  1. Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Kingdom of Saudi Arabia

    Mohammad Rizwan Khan, Zeid Abdullah Alothman, Mu Naushad & Ahmed Khodran Alomary

  2. King Abdulaziz City for Science and Technology, P.O. Box 6086, Riyadh, 11442, Kingdom of Saudi Arabia

    Sulaiman Mohammed Alfadul

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  1. Mohammad Rizwan Khan
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  2. Zeid Abdullah Alothman
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Correspondence to Mohammad Rizwan Khan.

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Khan, M.R., Alothman, Z.A., Naushad, M. et al. Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia. Food Sci Biotechnol 27, 1209–1217 (2018). https://doi.org/10.1007/s10068-018-0358-5

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  • DOI: https://doi.org/10.1007/s10068-018-0358-5

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