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

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.