Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran

Fried starchy foods have the conditions to produce harmful compounds, such as acrylamide and malondialdehyde (MDA). One of these popular and commonly consumed foods among Iranians is Tah-Dig. This study aimed to evaluate the factors that affect their production and also levels in Tah-Dig. In this cr...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2022-06, Vol.16 (3), p.2434-2439
Main Authors: Karimi, Sheno, Goudarzi, Farjam, Soleimani, Davood, Hazratian, Saba, Mahaki, Behzad, Pourmehdi, Mojtaba, Nachvak, Seyed Mostafa, Fattahi, Nazir
Format: Article
Language:English
Subjects:
Acrylamide
Canola oil
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Cooking
Engineering
Evaluation
Food
Food Science
Households
Malondialdehyde
Nutrition
Original Paper
Potatoes
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Summary:Fried starchy foods have the conditions to produce harmful compounds, such as acrylamide and malondialdehyde (MDA). One of these popular and commonly consumed foods among Iranians is Tah-Dig. This study aimed to evaluate the factors that affect their production and also levels in Tah-Dig. In this cross-sectional study, the information about the cooking pattern and consumption of Tah-Dig was randomly obtained from 611 households in Kermanshah through a dietary pattern questionnaire. Samples were provided by the households were classified according to type (potato, rice and bread) and color (golden, light brown and dark brown). Acrylamide levels were measured by a LC–mass spectrometer, and MDA levels were measured using a barbituric acid kit. More than 77.7% of participants consumed Tah-Dig at least 5 times a week. Potato Tah-Dig had the highest amount of acrylamide (1096 ± 637 ng/g). By changing the color value from golden to dark brown, the amount of acrylamide in all types of Tah-Dig increased significantly (P-value 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01343-z