Abstract
The present study reports the outcomes of assessment on acrylamide levels in selected heat-treated foods of diverse brands and origins from Saudi Arabia. In chips, acrylamide level was detected from 28 to 954µg/kg, sample 7 (salted) contained higher amount (954μg/kg) whereas, sample 8 (labneh and mint) comparatively produced lower amount (28μg/kg). Nuts and dried fruits have generated acrylamide from 2 to 93µg/kg, salted peanut of Indian origin produced higher amount (93μg/kg) while apricot (plain) relatively generated lower amount (2μg/kg). The levels of acrylamide in biscuits, pastry, cacao, chocolate, olive, cheese, corn, oat and wheat flakes, and bread were found from 26 to 234µg/kg. Biscuits generated high concentration (234μg/kg) while corn flakes fairly generated lower amount (26μg/kg). The obtained results have shown a great variation of acrylamide content and reason might be due to foods type, cooking ingredients and, cooking methods, time and temperature.
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