Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 201-212 |
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Faraji F, Shahidi S, Shariatifar N, Ahmadi M. Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods. FSCT 2025; 22 (158) :201-212
URL: http://fsct.modares.ac.ir/article-7-76205-en.html
URL: http://fsct.modares.ac.ir/article-7-76205-en.html
1- Ayatollah Amoli Branch, Islamic Azad University
2- Ayatollah Amoli Branch, Islamic Azad University ,sashahidy@yahoo.com
3- School of Public Health, Tehran University of Medical Sciences
2- Ayatollah Amoli Branch, Islamic Azad University ,
3- School of Public Health, Tehran University of Medical Sciences
Abstract: (24 Views)
Healthy and pollution-free foods are very effective in maintaining body health. Among the foods that need to be monitored are falafel and edible oils that can be contaminated with dangerous substances such as acrylamide. In this study, falafel samples were prepared from 3 fast food restaurants in Tehran, and 3 types of common crude oils including sunflower, soybean and canola oils were selected from 5 top-selling brands, and sampling was done randomly. After preparation, these pollutants were evaluated by GC-MS. The average acrylamide in oil samples was 0.08±0.02 mg/kg, which was lower than the European :union: standard (500 μg/kg for fried potatoes and 100 μg/kg for bread). Among the three crude oils selected, soybean oil had the lowest amount of acrylamide (0.05±0.01 mg/kg) and sunflower oil had the highest amount of acrylamide (0.10±0.03 mg/kg). Also, the average amount of acrylamide in falafel samples was 1.80 ± 0.56 mg/kg, which is higher than the mentioned standards. According to the obtained results and since the amount of acrylamide contamination in the falafels available in fast food restaurants is slightly higher than the standards, it is necessary to carry out more monitoring in this field.
Article Type: Original Research |
Subject:
Food quality control
Received: 2024/07/21 | Accepted: 2024/09/20 | Published: 2025/03/21
Received: 2024/07/21 | Accepted: 2024/09/20 | Published: 2025/03/21
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