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Evaluation of Acrylamide Concentration in Commercial Falafel Available in Tehran City by Different Cooking Methods: A Health Risk Assessment Study Publisher



Faraji F1 ; Shahidi SA2 ; Shariatifar N3 ; Ahmadi M1
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
  2. 2. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
  3. 3. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Food Chemistry: X Published:2024


Abstract

The objective of current research was to measure the amount of acrylamide in falafel samples by GC–MS (Gas chromatography–mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.83 mg/kg (ranged from 0.12 to 3.75 mg/kg). Also, the results showed lower temperature and frying with electric oven and low oil, reduces the average formation of acrylamide (0.73 ± 0.42 mg/kg), while frying at high temperature and frying with gas and immersion in edible oil, increases the average amount of acrylamide formation (1.72 ± 0.86 mg/kg). The highest and lowest average amount of acrylamide was observed in falafel cooked with canola oil (1.57 ± 0.96 mg/kg) and cooked with soybean oil (0.92 ± 0.32 mg/kg), respectively. Based on the MCS (Monte Carlo Simulation) results, the THQ (Target Hazard Quotient) and ILCR (Incremental Lifetime Cancer Risk) related to exposure to acrylamide via commercial falafel for adults were 2.72E-2 and 2.77E-5; and for children were 9.69E-2 and 9.25E-5, respectively. Therefore, there doesn't a significant health risk from falafel consumption. © 2024 The Authors
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