Mitigation strategy of acrylamide content in brown sugar
Date Issued
2012
Date
2012
Author(s)
Hsu, Jia-Chi
Abstract
In 2002, the Swedish National Food Authority announced the findings of considerable levels of acrylamide in heat-treated carbohydrate-rich foods. The findings attracted interest from worldwide since acrylamide has been classified as ‘‘probably carcinogenic to humans’’ by the International Agency on Research on Cancer. Recently there are more literatures concerning the health risk to human, content in different foods, formation pathways, methods of analysis and the mitigation strategies in food. Among all the hypotheses on the formation of acrylamide , the interaction between amino group of asparagine and carbonyl group of reducing sugars, also called Maillard reaction, represents the main formation route. In 2005, Food Drink Europe collected the information on mitigation acrylamide formation and edited ‘‘Acrylamide Toolbox‘‘for reducing acrylamide content in specific manufacturing process and products. We have found out that the acrylamide content in brown sugar is 347-1107 microg/kg. Probably due to high reducing sugar, high asparagine, and long heating process. The objective of this study is to find a possible methods for reducing acrylamide content in brown sugar. In this study, acrylamide content in brown sugar was analyzed by liquid chromatography/ tandem mass spectrometry (LC-MS/MS). Relative responses (peak areas)of acrylamide vs 13C3-acrylamide (transitions m/z 72>55 and m/z 75>58, respectively)were used for the calibration and quantification purposes. The R-square of calibration is over 0.99, and the recovery is 101-104%. Adding calcium chloride, magnesium chloride, glycine, cysteine and asparaginase in sugar cane juice could reduce more than 85% of acrylamide in brown sugar. The effect was dose-dependent. Among all the additives, magnesium chloride appeared to be a good choice with lowest coast.
Subjects
acrylamide
mitigation strategies
brown sugar
Maillard reaction
LC-MS/MS
SDGs
Type
thesis
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