DOIONLINE 
DOIONLINE Publish In |
International Journal of Advances in Science, Engineering and Technology(IJASEAT)-IJASEAT |
 Journal Home Volume Issue |
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Issue |
Volume-3, issue-4, Spl. Iss-3 ( Oct, 2015 ) | |||||||||
Paper Title |
Determination Of Acrylamide Level In Sangak Bread Based On SPE-HPLC In Shiraz, Iran | |||||||||
Author Name |
Mohammad Javad Taghipour Fard Ardekani, Maryam Taghipour Fard Ardekani, Ali Niazi | |||||||||
Affilition |
Department of Food science and Technology, Behbahan Branch, Islamic Azad University, Behbahan, Iran Institute of Biotechnology, Shiraz University, Shiraz, Iran | |||||||||
Pages |
135-140 | |||||||||
Abstract |
Acrylamide is an organic compound and recently presented in various food products such as baked and fried food rich in starch. It produced as a result of high temperatures during preparation and processing of the foods. The Maillard reaction, which refers to the interaction between the free amine groups of amino acids/proteins and the carbonyl group of sugars/carbohydrates, has a key role in the formation of acrylamide. The aim of this study was to evaluate the level of acrylamide in Sangak bread. In this study, 60 samples of a kind of flat bread (Sangak) were collected from Shiraz bakeries and the level of acrylamide was examined by SPE-HPLC method. Maximum and minimum amount of acrylamide in our samples were 12 ppm and 10 ppm respectively. Some factors attributed to the flour of these samples including the amounts of moisture, protein, gluten and, ashes were evaluated, but statistical analysis demonstrated no significant relation between them and their effects on acrylamide formation. Based on the result of this study further investigation are needed for reducing the level of acrylamide in these products. Keywords- Acrylamide, Sangak bread, SPE-HPLC | |||||||||
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