Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Agricultural Biochemistry

The objective of the present study was to estimate acrylamide levels in some different food samples obtained from Egyptian local market and home made samples , also the levels of acrylamide formation during different processing conditions, and effects of pre-frying treatments on acrylamide reduction in some Egyptian foods, and to investigate the biological effects of acrylamide. Results showed that in market samples, the highest mean acrylamide level value was found in dark coffee (5181.61 og/kg). The mean of acrylamide concentration of all potato market samples was 25.97 og/kg. The highest mean levels in prepared meals was found in fried onion (309.35 og/kg), while in homemade samples, the highest mean value of acrylamide content was in fried noodles at 120{u00B0}C/6 min (310.75 og/kg). The effect of different temperatures and/or times on acrylamide formation in fried rice and fried potatoes results were recorded. The highest acrylamide value for fried rice was 3066.38 og/kg at 180{u00B0}C/20 min. The effects of different pre-frying treatments on reduction of acrylamide formation in fried rice at 180{u00B0}C for 10 min were studied. Soaking rice in acetic acid (1%) for 20 min caused the highest significant (p {u2264} 0.05) in reduction acrylamide formation (94.65%) followed by soaking rice in citric acid (1%) for 20 min (93.7%), while soaking rice in water or different solutions caused significant reduction in acrylamide formation between (89.1 to 94.65%). Results indecated that rats adminstrated acrylamide in drinking water between 1-6 ppm or fed on 30% fried rice (3066 ppm) led to a significant decrease in body weight gain, hemoglobin, red blood cells,white blood cells,hematocrit, platelet, T3, T4 and HDL cholesterol

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