ارزیابی میزان آکریلامید در انواع روغن‌های خوراکی و فلافل‌های موجود در فست‌فودهای شهر تهران

نویسندگان
فهیمه فرجی 1
سید احمد شهیدی 1
نبی شریعتی فر 2
محمد احمدی 1
1 واحد آیت‌الله آملی، دانشگاه آزاد اسلامی
2 دانشکده بهداشت، دانشگاه علوم پزشکی تهران
10.22034/FSCT.22.158.201
چکیده
غذاهای سالم و عاری از آلودگی در حفظ سلامت بدن بسیار مؤثر هستند. ازجمله مواد غذایی که نیاز به نظارت دارد فلافل و روغن‌های خوراکی می‌باشد که می‌تواند آلوده به مواد خطرناکی مانند آکریلامید شوند. در این مطالعه از 3 فست‌فود موجود در تهران نمونه‌های فلافل تهیه و نیز از فروشگاه‌های مواد غذایی 3 نوع روغن خام رایج شامل روغن‌های آفتابگردان، سویا و کلزا در 5 برند پرفروش انتخاب شدند که نمونه‌برداری به‌صورت رندوم انجام شد. که پس از آماده‌سازی توسط دستگاه GC-MS مورد ارزیابی این آلاینده‌ها قرار گرفتند. میانگین آکریلامید در نمونه‌های روغن برابر 02/0± 08/0 میلی‌گرم بر کیلوگرم بود که پایین‌تر از استاندارد اتحادیه اروپا بود (برای سیب‌زمینی سرخ‌کرده 500 میکروگرم بر کیلوگرم و برای نان 100 میکروگرم بر کیلوگرم بوده است). از میان سه روغن خام انتخاب‌شده روغن سویا کمترین میزان آکریلامید (01/0±05/0 میلی‌گرم بر کیلوگرم) و روغن آفتابگردان بالاترین میزان آکریلامید (03/0±10/0 میلی‌گرم بر کیلوگرم) را دارا بودند؛ و نیز میانگین میزان آکریلامید در فلافل ها برابر 56/0± 80/1 میلی‌گرم بر کیلوگرم بوده است که بالاتر از استانداردهای ذکر شده است. در نهایت با توجه به نتایج به دست آمده و ازآنجایی‌که میزان آلودگی به آکریلامید در فلافل‌های موجود در فست‌فودها کمی از استانداردها بالاتر است، ضروری است که نظارت‌های بیشتری در این زمینه صورت گیرد.
کلیدواژه‌ها
آکریلامید
ایمنی غذایی
روغن‌های خوراکی
فست‌فود
فلافل

موضوعات

عنوان مقاله English

Evaluation of the amount of acrylamide in various edible oils and falafels available in Tehran city fast foods

نویسندگان English

Fahimeh Faraji 1
Seyed-Ahmad Shahidi 1
Nabi Shariatifar 2
Mohammad Ahmadi 1
1 Ayatollah Amoli Branch, Islamic Azad University
2 School of Public Health, Tehran University of Medical Sciences
چکیده English

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.

کلیدواژه‌ها English

Acrylamide
Edible oils
Falafel
Fast Food
Food safety
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