PMID- 36941961
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230322
IS  - 2590-1575 (Electronic)
IS  - 2590-1575 (Linking)
VI  - 18
DP  - 2023 Jun 30
TI  - Investigation of cocoa and cinnamon effect on acrylamide formation in cakes 
      production using GC/MS method: A risk assessment study.
PG  - 100629
LID - 10.1016/j.fochx.2023.100629 [doi]
LID - 100629
AB  - This study was conducted with the aim of investigating the effect of cinnamon and 
      cocoa on the formation of acrylamide in cake samples and their carcinogenic and 
      non-carcinogenic risks. The cake samples were prepared using alkaline extraction, 
      xanthidrol derivative and micro-extraction, then injected into a gas 
      chromatography-mass spectrometry (GC-MS) to identify acrylamide. The maximum and 
      minimum mean concentration of acrylamide among samples was related to the 
      cinnamon cakes (212.28 ng/g) and the cocoa cake samples (10.14 ng/g), 
      respectively. Acrylamide concentration for unflavored samples, cinnamon cake 
      samples and cocoa cake samples were 61.86 ng/g, 169.38-212.28 ng/g and 
      10.14-44.64 ng/g, respectively. Human health risk assessment based on Monte Carlo 
      simulation (MCS) indicated that the target hazard quotient and incremental 
      lifetime cancer due to ingestion of acrylamide formation in cake samples for 
      adults and children were in the acceptable limits (THQ > 1 and CR > 1E-4). In 
      conclusion, cocoa flavor was able to decrease the concentration of acrylamide in 
      cakes. According to the results, it is necessary to measure the amount of 
      acrylamide in consumer cakes by regulatory organizations.
CI  - (c) 2023 The Author(s).
FAU - Aghvami, Monika
AU  - Aghvami M
AD  - Department of Environmental Health Engineering, School of Public Health, Tehran 
      University of Medical Sciences, Tehran, Iran.
FAU - Mohammadi, Abdorreza
AU  - Mohammadi A
AD  - Department of Food Science and Technology, National Nutrition and Food Technology 
      Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid 
      Beheshti University of Medical Sciences, Tehran, Iran.
FAU - Khaniki, Gholamreza Jahed
AU  - Khaniki GJ
AD  - Department of Environmental Health Engineering, School of Public Health, Tehran 
      University of Medical Sciences, Tehran, Iran.
FAU - Ahmadi, Mehdi
AU  - Ahmadi M
AD  - Department of Food Science and Technology, National Nutrition and Food Technology 
      Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid 
      Beheshti University of Medical Sciences, Tehran, Iran.
FAU - Moazzen, Mojtaba
AU  - Moazzen M
AD  - Department of Food Science and Technology, National Nutrition and Food Technology 
      Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid 
      Beheshti University of Medical Sciences, Tehran, Iran.
FAU - Arabameri, Majid
AU  - Arabameri M
AD  - Food and Drug Laboratory Research Center, Food and Drug Organization, Tehran, 
      Iran.
FAU - Shariatifar, Nabi
AU  - Shariatifar N
AD  - Department of Environmental Health Engineering, School of Public Health, Tehran 
      University of Medical Sciences, Tehran, Iran.
LA  - eng
PT  - Journal Article
DEP - 20230305
PL  - Netherlands
TA  - Food Chem X
JT  - Food chemistry: X
JID - 101751436
PMC - PMC10023898
OTO - NOTNLM
OT  - Acrylamide
OT  - Cake
OT  - Flavors
OT  - GC-MS
OT  - Health risk assessment
OT  - Maillard reactions
COIS- The authors declare that they have no known competing financial interests or 
      personal relationships that could have appeared to influence the work reported in 
      this paper.
EDAT- 2023/03/22 06:00
MHDA- 2023/03/22 06:01
PMCR- 2023/03/05
CRDT- 2023/03/21 02:09
PHST- 2022/10/14 00:00 [received]
PHST- 2023/02/28 00:00 [revised]
PHST- 2023/03/02 00:00 [accepted]
PHST- 2023/03/21 02:09 [entrez]
PHST- 2023/03/22 06:00 [pubmed]
PHST- 2023/03/22 06:01 [medline]
PHST- 2023/03/05 00:00 [pmc-release]
AID - S2590-1575(23)00071-8 [pii]
AID - 100629 [pii]
AID - 10.1016/j.fochx.2023.100629 [doi]
PST - epublish
SO  - Food Chem X. 2023 Mar 5;18:100629. doi: 10.1016/j.fochx.2023.100629. eCollection 
      2023 Jun 30.