Zeitschrift für Agrarwissenschaft und Botanik


Comparing the effects of thermal and irradiation treatments on reducing the levels of acrylamide and furan and improving the antioxidant properties of Semi-dried dates

Serag A Farag1, Noha M. Mohamed2*, Sayed Rashad2

Many thermally processed foods contain the potential carcinogens furan and acrylamide. They are acknowledged as hazardous and "potentially carcinogenic to humans," according to the International Agency for Research on Cancer. The present study's objectives are to investigate the potential impact of low heat and low irradiation doses on reducing the levels of contaminants such as acrylamide and furan that are present in semi-dried dates, and examine the impact of thermal treatment and irradiation on the antioxidant activity, polyphenol content and butylated hydroxytoluene (BHT) concentration of semi-dried dates. The results of the study show that the thermal treatment of date fruits resulted in a significant increase in the levels of both acrylamide and furan in dates by 30% and 7%, respectively. On the other hand, the irradiation treatments resulted in a significant reduction of acrylamide and furan by 30 and 53%, respectively for the dose 3.0 KGy and by 68 and 81.2%, respectively for the dose 5KGy. These findings imply that low irradiation doses may have commercial applications, such as decontamination or disinfestations, and that they may even make it simple to reduce acrylamide and furan levels to safe and healthful levels at the same time.