Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study

Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study Publisher

Aghvami M¹ ; Mohammadi A² ; Khaniki GJ¹ ; Ahmadi M² ; Moazzen M² ; Arabameri M³ ; Shariatifar N¹

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1. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3. Food and Drug Laboratory Research Center, Food and Drug Organization, Tehran, Iran

Source: Food Chemistry: X Published:2023

Abstract

This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthidrol derivative and micro-extraction, then injected into a gas chromatography-mass spectrometry (GC–MS) to identify acrylamide. The maximum and minimum mean concentration of acrylamide among samples was related to the cinnamon cakes (212.28 ng/g) and the cocoa cake samples (10.14 ng/g), respectively. Acrylamide concentration for unflavored samples, cinnamon cake samples and cocoa cake samples were 61.86 ng/g, 169.38–212.28 ng/g and 10.14–44.64 ng/g, respectively. Human health risk assessment based on Monte Carlo simulation (MCS) indicated that the target hazard quotient and incremental lifetime cancer due to ingestion of acrylamide formation in cake samples for adults and children were in the acceptable limits (THQ > 1 and CR > 1E-4). In conclusion, cocoa flavor was able to decrease the concentration of acrylamide in cakes. According to the results, it is necessary to measure the amount of acrylamide in consumer cakes by regulatory organizations. © 2023 The Author(s)

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Style	Citing Format
MLA	Aghvami M, et al.. "Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study." Food Chemistry: X, vol. 18, no. , 2023, pp. -.
APA	Aghvami M, Mohammadi A, Khaniki GJ, Ahmadi M, Moazzen M, Arabameri M, Shariatifar N (2023). Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study. Food Chemistry: X, 18(), -.
Chicago	Aghvami M, Mohammadi A, Khaniki GJ, Ahmadi M, Moazzen M, Arabameri M, Shariatifar N. "Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study." Food Chemistry: X 18, no. (2023): -.
Harvard	Aghvami M et al. (2023) 'Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study', Food Chemistry: X, 18(), pp. -.
Vancouver	Aghvami M, Mohammadi A, Khaniki GJ, Ahmadi M, Moazzen M, Arabameri M, et al.. Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study. Food Chemistry: X. 2023;18():-.
BibTex	@article{ author = {Aghvami M and Mohammadi A and Khaniki GJ and Ahmadi M and Moazzen M and Arabameri M and Shariatifar N}, title = {Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study}, journal = {Food Chemistry: X}, volume = {18}, number = {}, pages = {-}, year = {2023} }
RIS	TY - JOUR AU - Aghvami M AU - Mohammadi A AU - Khaniki GJ AU - Ahmadi M AU - Moazzen M AU - Arabameri M AU - Shariatifar N TI - Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study JO - Food Chemistry: X VL - 18 IS - SP - EP - PY - 2023 ER -

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