Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study.

ABSTRACT: The objective of current research was to measure the amount of acrylamide in falafel samples by GC-MS (Gas chromatography-mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.83 mg/kg (ranged from 0.12 to 3.75 mg/kg). Also, the results showed lower temperature and frying with electric oven and low oil, reduces the average formation of acrylamide (0.73 ± 0.42 mg/kg), while frying at high temperature and frying with gas and immersion in edible oil, increases the average amount of acrylamide formation (1.72 ± 0.86 mg/kg). The highest and lowest average amount of acrylamide was observed in falafel cooked with canola oil (1.57 ± 0.96 mg/kg) and cooked with soybean oil (0.92 ± 0.32 mg/kg), respectively. Based on the MCS (Monte Carl

SUBMITTER: Faraji F 

PROVIDER: S-EPMC11386257 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature