Investigation of acrylamide contents in different Iraqi markets Available to Purchase

Acrylamide is a manufacturing by-product that is neurotoxic, genotoxic, and carcinogenic. Swedish scientists working on carbohydrate-rich food heat processing technology accidentally discovered it in meals in April 2002. The Maillard reaction, which occurs at elevated temperatures and involves reducing sugar and the amino acid asparagine, is the primary route for Acrylamide production in food. Since discovering Acrylamides in food, multiple analytical methods for determining Acrylamide content in various us foodstuff have been discovered. The objective of this research was to determine the amounts of acrylamide in a variety of food products from Iraqi marketplaces. By using high performance liquid chromatography (HPLC), chromatographic separation achieved isocratically on a C18 Column OSD column (10 µm,25x 4.6mm), utilizing a mobile of phase of water/acetonitrile (40:60v/v) at a flow rate 1.0 ml/min with Uv-detection at 220nm. The retention time of Acrylamide was 1.87min. 25 samples of food products, including five brands of potato chips, five brands of cocoa, five brands of Coffee, five brands of biscuits and five brands of canned tuna used to measure the level of Acrylamide. This study shows a high level of Acrylamide in samples of potato chips from various brands, coffee samples of different brands, cocoa samples from different brands, and biscuits used in the present study. Moreover, there were detectable but low levels of Acrylamide in various brands of canned tuna. The RSD% for the collected sample were in the range of 0.98-1.51 %.