Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study

This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthidrol derivative and micro-extraction, then injected into a gas chromatographymass spectrometry (GC-MS) to identify acrylamide. The maximum and minimum mean concentration of acrylamide among samples was related to the cinnamon cakes (212.28 ng/g) and the cocoa cake samples (10.14 ng/g), respectively. Acrylamide concentration for unflavored samples, cinnamon cake samples and cocoa cake samples were 61.86 ng/g, 169.38-212.28 ng/g and 10.14-44.64 ng/g, respectively. Human health risk assessment based on Monte Carlo simulation (MCS) indicated that the target hazard quotient and incremental lifetime cancer due to ingestion of acrylamide formation in cake samples for adults and children were in the acceptable limits (THQ > 1 and CR > 1E-4). In conclusion, cocoa flavor was able to decrease the concentration of acrylamide in cakes. According to the results, it is necessary to measure the amount of acrylamide in consumer cakes by regulatory organizations.

Automated summary

This study aimed to investigate the effect of cinnamon and cocoa on acrylamide formation in cake samples and their carcinogenic and non-carcinogenic risks. The results showed that the concentration of acrylamide was highest in cinnamon cakes and lowest in cocoa cakes. The risk assessment indicated that the ingestion of acrylamide from cake samples was within acceptable limits. Overall, cocoa flavor was found to decrease the concentration of acrylamide in cakes, suggesting the need for regulatory organizations to monitor acrylamide levels in consumer cakes.