EVALUATION OF ACRYLAMIDE IN SOME FRIED PRODUCTS MARKETED IN URMIA CITY BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHIA WITH EXPERIMENTAL METHOD

Background & Aims: Acrylamide is an organic chemical with C3H5NO, which has been known to have carcinogens and fertility defects in male animals, humans and human nerves. This carcinogenic compound can be produced by heating the carbohydrates and high temperature cooked foods. Acrylamide can also be found in the main foods such as bread and potatoes, as well as in certain products such as chips, biscuits and etc. The average daily intake of this substance in body for males and females was 0.49 and 0.46 grams per kilogram of body weight, respectively. In spite of the requirement to measure this composition in the Food and Drug Administration, there is no method at this center for measuring this composition with the facilities available at the university. In this acrylamide design, the samples were first extracted and preconcentrated with modified cartridges and then they were measured by high performance liquid chromatography (HPLC). Materials & Methods: For this purpose, in this experimental method, a variety of breads, biscuits, chips and chocolates were prepared from the city supermarket and acrylamide extraction in the samples were measured using HPLC with UV detector. Results: Measurement of acrylamide in four types of products including chips, bread, chocolate and biscuits with 10 samples of each brand indicated higher amounts of acrylamide in some samples of chips and cacao biscuits and barbaric bread. It should be mentioned that amounts of acrylamide were at the limit and the highest amount of acrylamide was found in chips. Conclusion: Results indicated that acrylamide levels are acceptable in most samples and this method can easily measure acrylamide at a very low cost compared to the GC-MS method and can be implemented in the laboratory with an HPLC device with UV detector.