Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets
الموضوعات : food microbiologyR. Saeidi Asl 1 , M. Iraji Far 2 , M. Fahimdanesh 3
1 - Professor of the Department of Food Science, Sabzevar Branch, Islamic Azad University, Iran.
2 - M. Sc. Student of Food Science, Sabzevar Branch, Islamic Azad University, Iran
3 - Assistant Professor of the Department of Food Science, Shahr-e-Ghods Branch, Islamic Azad University, Iran
الکلمات المفتاحية: Acrylamide, Coupled Liquid Chromatography , Iranian Markets, Millard Reaction, Mass Spectrophotometry, Nutritional parameters, Potato Crisps,
ملخص المقالة :
: Fried products derived from potato, particularly potato crisp have been widely included in food basket of the households in the recent years in Iran. Potato crisp, among other products, is of great importance and is considered as competitive products. This product is in the list of the food products with high acrylamide content. Therefore, due to the nutritional importance of this product and the fact that previous works have not been carried out regarding the quantity of acrylamide present in the potato crisp sold in Iranian market, the evaluation of the presence of this chemical compound in such product is vital and quite necessary. Seven typical potato crisps sold in the market (salty and in one shape) including five samples of the Iranian potato crisps (T1, T2, T3, T4, T5) and two samples of the foreign potato crisps (T6, T7) were randomly chosen and tested. Quantification of acrylamide was carried out by modern unit of LC-MS-MS. According to the results the highest quantity of acrylamide was found in the sample T1 (1456/67 µg/Kg) and the lowest quantity was in T7 (220 µg/Kg). Statistical analysis also showed that there was a significant difference between the potato crisps produced in Iran and abroad (p=0.0013). The results revealed that the quantity of acrylamide in the potato crisps produced in the foreign countries is less than those in the potato crisps produced in Iran.
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