ArticleFood chemistry: X2023
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Food Matrix as a Modulator of Spice Phytochemical Bioactivity: Evidence from In Vitro, Animal, and Human Studies.Nutrients · 2026Review
- Reducing acrylamide in bread with plant additives: a systematic review.Food chemistry: X · 2025Review
- Classical and New Approaches to Health Risk Assessment of Acrylamide Through the Consumption of Potato Chips.Food science & nutrition · 2025Article
- Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves.Food chemistry: X · 2025Article
- Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure.Food science & nutrition · 2025Article
- Advancements and obstacles in acrylamide detection and mitigation in food products.Food chemistry: X · 2025Review
- Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthidrol derivative and micro-extraction, then injected into a gas chromatography-mass spectrometry (GC-MS) to identify acrylamide. The maximum and minimum mean concentration of acrylamide among samples was related to the cinnamon cakes (212.28 ng/g) and the cocoa cake samples (10.14 ng/g), respectively. Acrylamide concentration for unflavored samples, cinnamon cake samples and cocoa cake samples were 61.86 ng/g, 169.38-212.28 ng/g and 10.14-44.64 ng/g, respectively. Human health risk assessment based on Monte Carlo simulation (MCS) indicated that the target hazard quotient and incremental lifetime cancer due to ingestion of acrylamide formation in cake samples for adults and children were in the acceptable limits (THQ > 1 and CR > 1E-4). In conclusion, cocoa flavor was able to decrease the concentration of acrylamide in cakes. According to the results, it is necessary to measure the amount of acrylamide in consumer cakes by regulatory organizations.
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