Acrylamide content and antioxidant capacity in thermally processed fruit products

Authors

  • Kristí­na Kukurová National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava
  • Oana Emilia Constantin University Dunďƒrea de Jos of GalaÈ›i, Str. Domneasca 47, 800008 Galati
  • Zuzana Dubová National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava
  • Blanka Tobolková National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava
  • Milan Suhaj National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava
  • Zografia Nystazou Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki
  • Gabriela Rapeanu University Dunďƒrea de Jos of GalaÈ›i, Str. Domneasca 47, 800008 Galati
  • Zuzana Ciesarová National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava

DOI:

https://doi.org/10.5219/423

Keywords:

acrylamide, fruit, thermal processing, antioxidant capacity

Abstract

Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "povidla", and in prunes, respectively. These products typically undergo intensive heat treatment that may take from several hours to days. Using a fruit dehydrator in home production of prunes, a low level of acrylamide under LOQ (15 μg/kg) was detected in comparison to most commercial products. Only in one of the prune samples from the market was the acrylamide content near to LOQ. The highest content of acrylamide (46 μg/kg) was detected in the Slovak sample of prune originated in Nitra region. High acrylamide content, in the range from 23 to 45 μg/kg, was observed in prunes from South America. In the rest of analysed heat-treated plum products such as plum juice, plum compote or baby food with plum puree, acrylamide was not detected due to moderate conditions during thermal processing: temperature below 120 °C and a shorter time of thermal exposure. The total phenolic content and antioxidant capacity of prunes were analysed using a UV-VIS-NIR spectrophotometer and an electron paramagnetic resonance (EPR) spectroscopy. Home-prepared prunes were characterized by the highest content of phenolics (4780 mg GAE/kg) and antioxidant capacity (14.6 mmol TEAC/kg). Commercial samples of prunes reached phenolics in the range from 1619 to 3461 mg GAE /kg, and antioxidant capacity was observed between 6.1 and 12.1 mmol TEAC/kg. Antioxidant capacity of prunes strongly correlated with total phenolic content and yellow and red colours measured in a CIELab system. However, no significant correlation between the acrylamide and antioxidative or organoleptic properties of prunes was observed. Moreover, it was noticed that bio production of plums did not demonstrate any positive impact on final acrylamide content or antioxidant capacity in comparison to conventional technology.

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Published

2015-05-14

How to Cite

Kukurová, K. ., Constantin, O. E., Dubová, Z. ., Tobolková, B. ., Suhaj, M. ., Nystazou, Z. ., Rapeanu, G. ., & Ciesarová, Z. . (2015). Acrylamide content and antioxidant capacity in thermally processed fruit products. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 90–94. https://doi.org/10.5219/423