Curative efficacy of polyphenols against acrylamide induced toxicity and analysis of acrylamide in Indian food by LCMS method

Abstract

Acrylamide (AA) is formed during the processing of food at high temperature. It is an alarming need to quantify AA content in food as it is reported to be neurotoxic and carcinogenic. Aim of this study was to evaluate the concentration of AA in different foodstuffs of India's Gwalior region, using the LC-MS technique. A total of 100 food samples were collected from the local market. The curative role of polyphenolic compounds (kaempferol, linolic acid, Caffeic Acid, and Hesperidin) at the dose of 20 mg/kg was also evaluated against acrylamide-induced toxicity in rats by performing hematological, LFTs and KFTs marker. By calculating chromatographic peaks, out of 100 samples, 77 showed positive AA levels ranging from 0.08 µg/kg–2600 µg/kg. The highest concentration of AA was found in aloo lachche (2600 µg/kg) followed by aloo bhujia (1401 µg/kg). Our experimental results revealed that polyphenols significantly recovered all the altered parameters caused by AA toxicity toward normal, which may be due to their antioxidant capacity.

Keywords

• Foodstuffs
• Acrylamide
• Health risk
• Oxidative stress
• Antioxidant