Evaluation of the Amount of Acrylamide Formation in Crackers and Wafers; [ارزیابی میزان تشکیل آکریل آمید در انواع کراکر و ویفر]



Majd SH¹ ; Shahidi SA² ; Shariatifar N³ ; Ahmadi M¹ ; Soltani MS⁴ Show Affiliations
Source: Iranian Journal of Health and Environment Published:2024

Abstract

Background and Objective: Healthy food consists of beneficial components for health consumer and is free of harmful substances. Acrylamide (2-propenamide), a known carcinogen, is one such harmful substance. Foods like wafers and crackers can become contaminated with acrylamide during the cooking process. The aim of the present study was to measure acrylamide formation in crackers and wafers. Materials and Methods: In this study, 64 wafer and cracker samples were prepared (in duplicate), and evaluated for acrylamide content using a GC-MS device. Results: According to the results, the mean ± SD (minimum-maximum) acrylamide concentration in the samples was 2.648 ± 1.814 (0.132-4.505) mg/kg. The mean ± SD (minimum-maximum) concentration of acrylamide in wafer samples was 3.369 ± 1.735 (0.320-4.505) mg/kg, while in cracker samples, it was 1.446 ± 1.161 (0.132-2.955) mg/ kg (p =0.001). Cocoa wafer with cocoa cream had the highest level of contamination among wafers (4.505 ± 0.73 mg/kg), and crispy salty cracker had the highest level of contamination among cracker samples (2.955 ± 0.63 mg/kg). Conclusion: Since the average concentration of acrylamide exceeded European Union standards, further studies are warranted. Additionally, regulatory standards should be established in Iran to ensure factories adhere to stricter guidelines in this area. © 2024 Iranian Association of Environmental Health, and Tehran University of Medical Sciences.