Title:Evaluation of Risk Assessment for Acrylamide in Bread Consumed in
Tehran
Volume: 19
Issue: 4
Author(s): Mohammad Kazem Koohi, Naghmeh Azimoshan and Jalal Hassan*
Affiliation:
- Department of Comparative Bioscience, Division of Toxicology, Faculty of Veterinary Medicine, University of Tehran,
Tehran, Iran
Keywords:
Gas Chromatography, acrylamide, bread, hazard, potential, carcinogenic risk
Abstract:
Objective: This study aimed to investigate the average amount of acrylamide in two
types of traditional bread (Barbari and Sangak) and one type of industrial bread (toast) and to investigate
their hazard potential (HQ) and carcinogenic risk (CR).
Methods: Twenty samples of each Barbari, Sangak, and Toast from a bakery in one of the
neighborhoods of Tehran in one month were prepared randomly.
Results: The results were obtained using liquid-liquid extraction (LLE) method and a chromatographic
device equipped with a phosphorus-nitrogen detector (NPD). The highest amount of
acrylamide was obtained in Sangak (59.7 ng g-1), Barbari (52.6 ng g-1) and toast (38.2 ng g-1)
bread, respectively.
Conclusion: Carcinogenic risk factor (CR) in Sangak and Barbari bread in the amounts of 320
and 500 g per day can be problematic for the consumer and increase the risk of carcinogenic diseases.
However, these values do not prohibit the consumption of toast.