Assessment of Acrylamide Levels in Selected Chocolate Samples Commercialized in Al-Bayda, Libya, via HPLC-UV Technique

Authors

  • Abdullah Almaedani Department of Pharmacology and Toxicology, Faculty of Pharmacy, Omar Al-Mukhtar University, Libya Author
  • Zuhir Akrim Department of Pharmacology and Toxicology, Faculty of Pharmacy, Omar Al-Mukhtar University, Libya Author
  • Taher Issa Shailabi Department of Pharmacology and Toxicology, Faculty of Pharmacy, Omar Al-Mukhtar University, Libya Author

Keywords:

Acrylamide, Cancer, Chocolate, HPLC, Libya

Abstract

An investigation into acrylamide levels in chocolates available in the Libyan marketplaces was conducted using HPLC UV analysis. This study examined six chocolate products, including milk chocolates, plain chocolates, and those with additional ingredients, to determine their acrylamide content. Results revealed that Lindt Excellence contained the highest acrylamide levels (average 4.48 µg kg−1), followed by Loacker at 2.82 µg kg−1 and Ward chocolate at 2.46 µg kg−1. Notably, all chocolate samples analyzed had acrylamide concentrations significantly lower than the European Commission's indicative value of 1000 µg kg−1.

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Published

2026-04-10

Issue

Volume 4, No. 2, 2025

Section

Applied Sciences Theme

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Abdullah Almaedani, Zuhir Akrim, & Taher Issa Shailabi. (2026). Assessment of Acrylamide Levels in Selected Chocolate Samples Commercialized in Al-Bayda, Libya, via HPLC-UV Technique. Afro-Asian Journal of Scientific Research (AAJSR), 4(2), 93-96. https://aajsr.com/index.php/aajsr/article/view/875