Acrylamide levels in roasted pistachio under various time-temperature conditions and formulations

  • Sara Goudarzi Department of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran
  • Ramin Nabizadeh Nodehia Department of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran
  • Ahmad Shakerardekani Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
  • Parisa Sadighara Department of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran
Keywords: Acrylamide, Roasting, Pistachio, Mitigation


The most common form of pistachio consumption is the roasted type. This process is done with various additives at different temperatures. Acrylamide could be generated during the heating process of pistachio at high temperatures such as roasting method. It is neurotoxic, genotoxic and probable carcinogenic to humans and can produce due to Maillard reactions. In the current study, the effect of different time-temperature conditions and additives on the acrylamide content of roasted pistachios was investigated. Raw pistachio was formulated with different additive including; NaCl, starch, ascorbic acid, and sodium metabisulphite at three time-temperature; 120 oC -30 min, 150 oC -25 min, 180 oC -20 min by ELISA method. NaCl, sodium metabisulphite and ascorbic acid reduced the amount of acrylamide, and starch had no impact on the amount of acrylamide. The lowest amount of acrylamide was found in time-temperature of 120¬ oC- 30 min use each of NaCl, sodium metabisulphite and ascorbic acid.


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How to Cite
Goudarzi S, Nabizadeh Nodehia R, Shakerardekani A, Sadighara P. Acrylamide levels in roasted pistachio under various time-temperature conditions and formulations. J Food Safe & Hyg. 3(3/4):49-53.
Original Article(s)