Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil.

Abstract

A (ACR) is one of the most important contaminants occurring in foods heated at high temperatures. The aim of this study is to study the different levels of acrylamide in some food products in the Egyptian market and investigate the protective efficacy of extra virgin olive oil (EVOO) against hepatotoxicity induced by ACR. Forty-eight male rats were divided into eight groups. Group A1 was fed on a basal diet as a control group. Groups A2, A3, and A4 were fed on diets containing ACR at 500, 750, and 1000 μg/kg BW rat/day, respectively. The other groups (A5, A6, and A7) were fed on the same diet used in groups A2, A3, and A4, respectively, and supplemented with EVOO (0.5 mL/kg BW rat/day). Group A8 was fed a basal diet and supplemented with extra virgin olive oil (0.5 mL/kg BW rat/day). After 28 days, the rats fed with EVOO and ACR rats significantly decreased their levels of glucose. The treatment also resulted in a significant improvement in the lipid profile, liver functions, kidney functions, and total antioxidants. However, EVOO significantly increased the activities of superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione peroxidase (GPS) in the blood of ACR rats. The treated groups showed a significant decrement in thiobarbituric acid-reactive substances like malondialdehyde (MDA) in their serum. Treatment with EVOO reduces the histopathological and liver abnormalities associated with ACR since the study of the induction of redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of EVOO.