Determination of Acrylamide Content in the Iranian Potato Chips by Gas Chromatography- Mass Spectroscopy

Acrylamide was recognized as a potential carcinogen for human being by the international cancer research organization. As far as the present study is concerned, no research has been carried out concerning the presence of acrylamide in food products particularly in potato chips produced Iran. Different potato chips from five major Iranian potato chips producers were randomly chosen and the amounts of acrylamide were measured by GC-MS. The object of the present study is to verify the safety of Iranian potato chips for acrylamide content and compare the results with the international standard. The amounts of acrylamide in all the samples examined were higher than the amount recommended by WHO and FDA. The minimum amount of acrylamide was 1512 ppb for salty flavor potato chips and the maximum amount was 2877 ppb for potato chips with ketchup flavor. The amount of acrylamide in a 65g packaged potato chips varies from 98.3 to 187 microgram. The intake of acrylamide by consuming a package of potato chips with minimum amount of acrylamide is 98.3 microgram which is 2.5 and 1.4 times more than maximum daily intake level recommended by wHO for the people weighing 40 and 70 kg respectively. The high amount of acrylamide in Iranian potato chips recommended quick measures to be taken by relative organizations to control and reduce this substance.