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Acrylamide is a monomer which has a molecular formula of C3H5NO (CH2=CH-CONH2) and has a molecular weight of 71.08 g, is colorless, odorless and has crystalline form (IARC, 1994).The acrylamide used in the production of polyacrylamide is also extremely used in the treatment of drinking and waste water, paper production, petroleum industry, the production of mine, mineral, asphalt and the treatment of land and soil. Moreover, it is also commonly used as an additive in cosmetic industry, in electrophoresis, the production of photographic film, the manufacturing of adhesive, varnish and dye and in the preparation of some alloys in dentistry European Union Risk Assessment Report (EURAR, 2002).In early 2002, high concentrations of acrylamide were reported in certain fried, baked, and deep-fried foods Swedish National Food Agency (SNFA, 2002). This discovery dramatically increased the interest in no industrial sources of acrylamide exposure to the general public. Subsequent research in many European countries and the United States determined that acrylamide is formed primarily in carbohydrate-rich foods prepared or cooked at high temperatures (i.e., >120°C) (Tareke et al., 2000 and 2002). Acrylamide has neurotoxic and genotoxic properties (Capuano and Fogliano, 2011). The contents of acrylamide vary among different types of food. Fried potato chips, coffee and toasted chicory contain much higher levels of acrylamide than other high temperature-processed foods (Delatour et al., 2004 as well as Capuano and Fogliano, 2011). The levels of acrylamide varies considerably between single foodstuffs within food groups, with crisps and chips generally containing high levels 1000 µg/kg and 500 µg/kg respectively (Kelly, 2003).Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions, (baking time and temperature, moisture content and matrix of product).The obvious toxicological implications of food-borne acrylamide has initiated substantial public and scientific concern (World Health Organization Meeting, 2002 June and United States Food and Drug Administration (US FDA) meeting, 2002 September) and has significantly increased interest in the toxic effects of acrylamide.The importance of acrylamide in food was mentioned for the first time by Tareke et al. (2002) who showed that feeding rats with fried feed led to a large increase in the level of the haemoglobin adduct, which was concluded to be N-(2-carbamoyl methyl) valine.In human, acrylamide has some mutagenic and carcinogenic effects. Hence, it is classified in class 2A of carcinogenic materials as an agent that increases the probability of endometrial, pulmonary, and pancreatic cancers (El-Kholy et al., 2012 as well as LoPachin and Gavin, 2012). Studies indicated that liver, kidney, brain and erythrocyte GST have significant binding capacity with acrylamide, with liver GST is three times more efficient in conjugating acrylamide compared to brain GST in rats (Alturfan et al., 2011).Acrylamide have significant binding capacity to liver, kidney, brain and erythrocyte (Sumner et al., 1997). The other additional toxicological effects reported are depletion of adipose tissues, decreased liver and kidney, mottled lungs, atrophy of skeletal muscle, distension of urinary bladder, thickening of stomach and decrease in red blood cell (RBC) count and packed cell volume (PCV) (Miller et al., 1982), making it an important researchable substance.The neurotoxic effects of acrylamide can be observed at low dose with long exposures (Erkekoglu and Baydar, 2014), suggesting that dietary acrylamide is harmful to humans, especially children. The presence of acrylamide in food remains a health risk. According to WHO, the mean margin of exposure (MOE) value based on the carcinogenic effect of acrylamide in mammary glands is 300 -310 (Pedreschi et al., 2014), which is lower than 10,000, a criterion regarded as low health concern. Moreover, the detected concentrations of acrylamide and glycidamide haemoglobin adducts in Canadian teenagers indicate the need to reduce acrylamide exposure in the population (Brisson et al., 2014).Grape (Vitis vinifera ) leaves have been used in medicine due to various biological activities including stop bleeding, inflammation, and pain (Baytop, 1999), hepatoprotective, spasmolytic, hypoglycemic and vasorelaxant effects, as well as, antibacterial, antifungal, anti-inflammatory, antinociceptive, antiviral and particularly antioxidant properties (Xia et al., 2010). In addition, Orhan et al. (2009) reported that V. vinifera leaves have role in the formulation of dietary antioxidant supplements.The objective of the present study is to estimate acrylamide levels in some different food samples obtained from Egyptian local market and to determine the levels of acrylamide formation during different processing conditions, in addition, to investigate the effects of pre-frying treatments on acrylamide reduction of acrylamide in some Egyptian foods. Thus an investigation of acrylamide effects on biochemical and pathological effects become vital. In present studies, investigation of the effect of acrylamide formed in fried rice and different concentrations in drinking water. The monitoring of the thyroid hormone levels and hematological values in the plasma collected from the experimental animals. The preventive effect of feeding grape leaves as a source of antioxidant was also studied.b. Material and MethodSurvey of acrylamide levels in some Egyptian foods. Samples were taken from the Egyptian market, prepared and homemade samples, i.e., Potato, Toast, Coffee, Peanut, Fried onion, Falafel, Fried noodles, Fried rice and Cooked Rice .Then evaluation effect of different temperatures and/or times on acrylamide formation in fried rice and fried potatoes. From previous results showed significant increases in the concentrations of acrylamide in rice compared with potatoes. Frying rice is one of the methods used by Egyptians, so we went to study the effect of temperatures and time on the rice in more details. Several treatments were carried out on rice before frying on reduction of acrylamide formation of fried rice at 180 °C for 10 min, i.e., (1) Untreated rice was used as a control. (2) Rice was washed under tap running water for 2 min. (3) Rice was washed and soaking in water for 20 min. (3) Soak rice in citric acid (1%) for 20 min. (4) Soak rice in acetic acid (1%) for 20 min. (5) Soaking rice in water "resulting from grape leaves soaking" for 20 min. (6) Soaking rice in water "resulting from grape leaves boiling" for 20 min. (7) Soaking rice in water "resulting from poached grape leaves soaking" for 20 min. Determination of acrylamide in foods performed using GC /MS technique.SamplesDifferent types of market samples (potato samples, toast samples, coffee samples and peanut sample) were purchased from local markets. Prepared samples were divided into two brands, first brand is used in Egyptian popular prepared meals i.e. "onion in Koushari" and "Falafel", second brand is used in Egyptian homemade meals i.e. fried noodles, fried rice and cooked rice.Determination of acrylamide by GC/MSSamples were allowed to swell adding water in an amount normally corresponding to 3 times the weight of the sample (more for exceptionally dry samples). Taking into consideration homogeneity and availability of the sample, often 25 g of sample and 75 ml of water were combined in a 150 ml beaker glass. After mixing, the homogenate was allowed to swell during 30 min at 70 °C in a water bath (GFL, German). The glass beaker was covered by aluminium foil to prevent evaporation of water.Ten grams of the homogenate was weighed into a 100 ml centrifuge glass with a screw cap and thoroughly mixed with 40 ml of 1-propanol at 4000 rpm for 10 min (Sigma, German). When the solids form lumps, mixing was supported by a blender (Polytron). 10 ml (8.4 g) of the supernatant (possibly after centrifugation of about 12 ml of turbid supernatant) was transferred to a 25 ml pointed flask. Fifteen droplets (about 200 mg) of a vegetable oil were added and the water/propanol removed in a rotary evaporator at about 50 Torr (unit) and 60-70 °C in a water bath. Evaporation was stopped as soon as no liquid was left. The residue from the evaporation, consisting of fat/added oil and often much salt, was extracted with acetonitrile and defatted with hexane. 3 ml acetonitrile and 20 ml hexane were added and mixed with the sample with the help of an ultrasonic bath for 15 min (JEIOTECH, Canada). The acetonitrile (lower) phase was transferred into a 10 ml reagent glass with screw cap by means of a Pasteur pipette, losing acetonitrile rather than carrying along hexane. The acetonitrile phase was extracted by another 5 ml hexane, now transferring 1.5 ml of the acetonitrile phase (assumed to be half) into a 1.5 ml autosampler vial (Biedermann et al., 2002). The samples were analyzed in Organic Pollutants Laboratory, Regional Centre for Food and Feed, Agriculture Research Centre, Giza.Chemical examination of grape leavesGrape leaves and its ethanolic extract preparation The leaves were cleaned and dried in shade at room temperature for 3 days then coarsely powdered with the help of a hand-grinding mill. 20 g dried powder of plant leave was weighed and transferred into a beaker. 100 mL of ethanol 70% was added into the beaker and the mixture was shaken using mechanical shaker (Thermo, Canada) for 12 h at room temperature. The extract was filtered using Whatman No.1 filter paper. The filtrate was collected and the residue was re-extracted twice. Then 0.2 ml of the mixture was diluted with 2 ml of ethanol and injected in the GC/ MS/ MS. The sample was analyzed in Organic Pollutants Laboratory, Regional Centre for Food and Feed, Agriculture Research Centre, Giza.GC/ MS analysis programThe analysis of the grape leaves extract was using preference mention GC/MS above. The carrier gas was helium with the linear velocity of 1ml/min. The oven temperature was set at 55 oC for 3 min and then programmed until 280 oC at a rate of 11 oC/min. The injector and detector temperatures were 220 oC and 220 oC respectively. Injection mode, splitless, volume injected 1 μl. The MS operating parameters were as follows: ionization potential 70 eV, interface temperature 280 oC. Selected ion monitoring (Scan) mode was applied used m/z at start mass 35 and end mass 600.The identification of components was based on a comparison of their mass spectra and retention time with those of the authentic compounds and by computer matching with NIST and WILEY library as well as by comparison of the fragmentation pattern of the mass spectral data with those reported in the literature (Santana et al., 2013).Evaluation of radical scavenging activityThe free radical scavenging effect of grape leaves ethanolic extract was assessed by the decolouration of a methanolic solution of 1, 1 –diphenyl-2- picrylhydrazyl (DPPH) radical (violet colour) according to the method of Blois (1958).Various concentration of test solution in 0.1ml was added to 0.9 ml of 0.1 mM solution of DPPH in methanol. Methanol only (0.1ml) was used as experimental control. After 30 minute of incubation at room temperature, the reduction in the number of free radical was measured, reading the absorbance at 517nm. Ascorbic acid was used as reference standard by concentration of 200, 400, 600, 800 and 1000 ppm. The scavenging activity of the samples corresponded and to the intensity of quenching DPPH.Preparation of blood samplesFive blood samples were collected from rats of each group from eye plexus after 28 days in clean dry sterile and labeled centrifuge tubes. Each collected sample was divided in to two parts, one for serum was collected in heparinized tube and the other for plasma was collected in non- heparinized tube .Rats were fasted for 12 h, and then slightly anaesthetized with carbon dioxide gas. Separating serum was done by centrifugation at 1500 r.p.m for 5 min. Organs of rats were weighted and extracted for dissection.