Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil.

Abd-Elfatah, Marwa A.; Hassanen, Naglaa H.M.; Tageldeen, Amal R.

doi:10.21608/ejfs.2022.84786.1108

Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil.

Document Type : Original Article

Authors

¹ Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center,Giza,Egypt

² Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ejfs.2022.84786.1108

Abstract

Acrylamide (ACR) is a common contaminant found in foods that have been roasted to high temperatures.The aim of this study is to study different levels of acrylamide in some food products in Egyptian market and investigate extra virgin olive oil (EVOO) has been shown to protect against hepatotoxicity caused by ACR. Forty eight male rats were divided into eight groups. Group A1fed on basal diet as a control negative group.Groups A2, A3 and A4 fed on diets containing ACR at (500,750 and1000 µg, respectively ) the other groups A5, A6 and A7 provided the same diet as group A2, A3, and A4 with the addition of EVOO (0.5 ml / kg BW rat/day). Group A8fed on basal diet and supplemented with extra virgin olive oil (0.5 ml / kg BW rat/day).After 28 days,EVOO-fed rats and ACR-fed rats had considerably lower glucose levels. The lipid profile, liver functions, kidney functions, and total antioxidant levels all improved significantly as a result of the treatment. In the blood of ACR rats, however, superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione peroxidase (GPS) activity increased dramatically. The levels of thiobarbituric acid reactive compounds malondialdehyde (MDA) in serum were significantly lower in the treated groups. Since the research of redox enzyme induction is regarded as a credible signal for assessing the antiperoxidative efficiency of EVOO. Treatment with extra virgin olive oil (EVOO) reduces the histopathological, liver abnormalities associated with ACR.

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