Objective: This study was 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 a period of one month were prepared completely randomly. Results: These 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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.