Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study

Figures & data

Table 1. Composition of the simulated plum juice with seven components.

Component	Concentration (mg g^−1)
Fructose	50
Glucose	50
Sucrose	50
Sorbitol	50
Malic acid	3
Quinic acid	2
Asparagine	1.5

Table 2. Concentrations of acrylamide (ng g⁻¹) in prune products sampled from the Canadian retail market.

	Product description	Brand	Acrylamide (ng g^−1)	Product Lot Code
Baby foods	Strained/pureed prunes	A	265	#1
		A	258	#1
		A	257	#2
		A	261	#2
		A	257	#3
		A	253	#3
		B	75	#1
		B	78	#1
		B	81	#2
		B	79	#2
		B	76	#3
		B	77	#3
	Apple prune juice blend	C	58	#1
		C	59	#1
		C	55	#1
		C	56	#2
		C	60	#2
		C	61	#2
		C	58	#3
		C	55	#3
		C	58	#3
		D	42	#1
		D	42	#2
		D	33	#3
Adult foods	Organic prune nectar	E^a	879	#1
		E^a	916	#2
	Prune nectar regular	F	186	#1
		F	190	#1
		F	193	#1
		F	247	#2
		F	240	#2
		F	228	#3
		F	228	#3
		G	237	#1
		G	238	#1
		G	262	#1
		G	373	#2
		G	423	#2
	Pitted prunes, regular, bulk	A	101	Not applicable
		B	332	Not applicable
	Pitted prunes, organic, bulk	C	73	Not applicable
		D	58	Not applicable
Note: ^aTwo samples of brand E from the same lot were purchased and analysed 10 months later and found to contain acrylamide at 478 and 479 ng g^−1.

Figure 1. Yield of acrylamide in a reaction between fructose (50 mg) and asparagine (1.5 mg) at 95°C for 24 h in an open vessel.