Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran

Fatemeh Shakeri, Somayeh Shakeri, Sajad Ghasemi, Antonio Dario Troise, Alberto Fiore

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    Abstract

    Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation.
    Original languageEnglish
    Article number1425098
    Number of pages6
    JournalJournal of Chemistry
    Volume2019
    DOIs
    Publication statusPublished - 2 Jan 2019

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    sugar
    heating
    gas chromatography
    mass spectrometry
    moisture
    effect
    thermal treatment
    household

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    Shakeri, Fatemeh ; Shakeri, Somayeh ; Ghasemi, Sajad ; Troise, Antonio Dario ; Fiore, Alberto. / Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran. In: Journal of Chemistry. 2019 ; Vol. 2019.
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    abstract = "Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation.",
    author = "Fatemeh Shakeri and Somayeh Shakeri and Sajad Ghasemi and Troise, {Antonio Dario} and Alberto Fiore",
    year = "2019",
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    day = "2",
    doi = "10.1155/2019/1425098",
    language = "English",
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    Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran. / Shakeri, Fatemeh; Shakeri, Somayeh; Ghasemi, Sajad; Troise, Antonio Dario; Fiore, Alberto.

    In: Journal of Chemistry, Vol. 2019, 1425098, 02.01.2019.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran

    AU - Shakeri, Fatemeh

    AU - Shakeri, Somayeh

    AU - Ghasemi, Sajad

    AU - Troise, Antonio Dario

    AU - Fiore, Alberto

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    AB - Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation.

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