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

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

Akbariadergani B¹ ; Ahmadi A² ; Jahedkhanki G² ; Nodehi RN² ; Sadighara P²

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

Source: Current Nutrition and Food Science Published:2020

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 acrylamide in the tahdig of bread and tahdig of potato prepared with the common liquid and solid edible oils, including sunflower, corn, canola, frying oil and solid oils. Methods: The tahdig of bread and potato was prepared under the same temperature and time with different oils. Acrylamide isolation was performed on a solid-phase extraction (SPE) cartridge and acrylamide was determined using High-performance liquid chromatography (HPLC). Results: The highest amount of acrylamide was obtained with sunflower oil in the tahdig of potato (194.091 mg/Kg) and the lowest amount of acrylamide was obtained with solid oil in the tahdig of bread (48.54 mg/Kg). For all the oils, the acrylamide content of the tahdig of potato was higher than bread. Conclusion: This study clearly demonstrated the involvement of the kind of oils in the formation of acrylamide in the tahdig of bread. © 2020 Bentham Science Publishers.

2. The Content of Acrylamide in Foods in Iran: A Review of Formation Mechanism, Toxicity and Control Strategies, Applied Food Research (2024)

Experts (# of related papers)

Parisa Sadighara (1)

Hamed Shafaroodi (1)

Style	Citing Format
MLA	Akbariadergani B, et al.. "The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils." Current Nutrition and Food Science, vol. 16, no. 5, 2020, pp. 776-780.
APA	Akbariadergani B, Ahmadi A, Jahedkhanki G, Nodehi RN, Sadighara P (2020). The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils. Current Nutrition and Food Science, 16(5), 776-780.
Chicago	Akbariadergani B, Ahmadi A, Jahedkhanki G, Nodehi RN, Sadighara P. "The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils." Current Nutrition and Food Science 16, no. 5 (2020): 776-780.
Harvard	Akbariadergani B et al. (2020) 'The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils', Current Nutrition and Food Science, 16(5), pp. 776-780.
Vancouver	Akbariadergani B, Ahmadi A, Jahedkhanki G, Nodehi RN, Sadighara P. The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils. Current Nutrition and Food Science. 2020;16(5):776-780.
BibTex	@article{ author = {Akbariadergani B and Ahmadi A and Jahedkhanki G and Nodehi RN and Sadighara P}, title = {The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils}, journal = {Current Nutrition and Food Science}, volume = {16}, number = {5}, pages = {776-780}, year = {2020} }
RIS	TY - JOUR AU - Akbariadergani B AU - Ahmadi A AU - Jahedkhanki G AU - Nodehi RN AU - Sadighara P TI - The Comparative Amount of Acrylamide in Tahdig Prepared With the Most Common Edible Liquid and Solid Oils JO - Current Nutrition and Food Science VL - 16 IS - 5 SP - 776 EP - 780 PY - 2020 ER -

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