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

  • Mohammad Rizwan Khan
  • Zeid Abdullah Alothman
  • Mu Naushad
  • Ahmed Khodran Alomary
  • Sulaiman Mohammed Alfadul
Article
  • 32 Downloads

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.

Keywords

Acrylamide Carcinogen Foods Saudi Arabia 

Notes

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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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Mohammad Rizwan Khan
    • 1
  • Zeid Abdullah Alothman
    • 1
  • Mu Naushad
    • 1
  • Ahmed Khodran Alomary
    • 1
  • Sulaiman Mohammed Alfadul
    • 2
  1. 1.Department of Chemistry, College of ScienceKing Saud UniversityRiyadhKingdom of Saudi Arabia
  2. 2.King Abdulaziz City for Science and TechnologyRiyadhKingdom of Saudi Arabia

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