Investigation of acrylamide hazard in cocoa cakes in terms of food safety

Year 2023, Volume: 9 Issue: 4, 331 - 340, 08.10.2023

Beyza Hilal Ermiş Ali Göncü Aslı Yıldırım Vardin Burcu Keser Ayşe Demet Karaman

https://doi.org/10.3153/FH23030

Abstract

Acrylamide is a toxic Maillard reaction product that occurs primarily in heat-treated products and has proven adverse effects on human health. Since bakery products are produced by applying heat treatment, they especially pose a risk regarding acrylamide formation. For public health, it is essential to determine the amount of acrylamide in bakery products that are widely consumed in the daily diet. The study aims to examine the amount of acrylamide in some cocoa cakes offered for sale in our country. The cocoa cakes, which were sold as packaged and unpackaged in chain markets and patisseries in Aydın province, were examined regarding acrylamide contents. Some significant compositional properties of the samples were also determined. Chromatographic analysis of acrylamide, after extraction, was carried out using high-performance liquid chromatography. The study determined that the acrylamide amounts of the cocoa cake samples varied between 34.36-311.95 µg/kg. No correlation was found between the colour values of the cocoa cake samples and their acrylamide content (p>0.05). Various scientific societies and legal organisations conduct risk assessment studies to examine the health effects of acrylamide exposure. As a result of these evaluations, risky foods are determined for some general or particular groups in society. The most appropriate production models are created for these foods, and exposure is minimised by limiting the levels of toxic substances. The study results will be a guide for reducing acrylamide exposure in cocoa cakes.

Keywords

Acrylamide, Cake, Contaminant, Food safety, Maillard reaction

Supporting Institution

This study was supported within the scope of TÜBİTAK 2209-A University Students Research Projects Support Program.

Project Number

1919B011902258

Thanks

We would like to thank Aydın Adnan Menderes University Agricultural Biotechnology and Food Safety (TARBİYOMER) for providing analysis facilities.

Gıda güvenliği açısından kakaolu keklerde akrilamid tehlikesinin araştırılması

Abstract

Akrilamid, özellikle ısıl işlem uygulanan ürünlerde oluşan ve insan sağlığı üzerindeki olumsuz etkileri kanıtlanmış olan toksik bir Maillard reaksiyonu ürünüdür. Özellikle fırıncılık ürünleri ısıl işlem uygulanarak üretildiklerinden akrilamid oluşumu yönünden risk teşkil etmektedir. Günlük diyette yaygın olarak tüketilen fırıncılık ürünlerinde akrilamid miktarının tespit edilmesi toplum sağlığı açısından büyük önem taşımaktadır. Çalışmanın amacı ülkemiz piyasasında satışa sunulmuş olan bazı kakaolu keklerde akrilamid miktarının incelenmesidir. Çalışmada Aydın ilinde yer alan zincir marketlerde ve pastanelerde ambalajlı ve ambalajsız şekilde satışa sunulmuş olan kakaolu kekler akrilamid miktarları yönünden incelenmişlerdir. Örneklerin ayrıca bazı temel bileşim özellikleri belirlenmiştir. Akrilamid miktarının kromatografik analizi, ekstraksiyon işleminin ardından, yüksek performanslı sıvı kromatografisi ile gerçekleştirilmiştir. Çalışmada kakaolu kek örneklerinin akrilamid miktarlarının 34.36-311.95 µg/kg arasında değiştiği belirlenmiştir. Kakaolu kek örneklerinin renk değerleri ile akrilamid içerikleri arasında ise herhangi bir korelasyon tespit edilmemiştir (p>0.05). Genel olarak değerlendirildiğinde ise pastanelerden alınan ambalajsız kek örneklerinin marketlerde satışa sunulan paketli kakaolu keklere göre daha yüksek nemli, dış yüzeylerinin daha sarı renkte ve daha yüksek akrilamid değerlerinin olduğu saptanmıştır (p<0.05). Akrilamid maruziyetinin sağlık üzerine etkilerinin incelenmesi amacıyla çeşitli bilimsel topluluklar ve yasal kuruluşlar aracılığıyla risk değerlendirme çalışmaları yapılmaktadır. Bu değerlendirmeler sonucunda toplumda bulunan genel veya özel bazı gruplar için riskli gıdalar tespit edilmekte ve bu gıdalar için en uygun üretim modelleri oluşturulmakta ve toksik maddelerin düzeyleri için sınırlandırmalar getirilerek maruziyet minimuma indirilmeye çalışılmaktadır. Çalışma sonuçlarının kakaolu keklerde akrilamid maruziyetini azaltma konusunda yol gösterici olacağı düşünülmektedir.

Keywords

Akrilamid, Gıda güvenliği, Kek, Kontaminant, Maillard reaksiyonu

Supporting Institution

Bu çalışma TÜBİTAK 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında desteklenmiştir.

Project Number

1919B011902258

Thanks

Aydın Adnan Menderes Üniversitesi Tarımsal Biyoteknoloji ve Gıda Güvenliği (TARBİYOMER)’e analiz imkanlarını sağladığı için teşekkür ederiz.

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