Investigation of the chemical safety of microwaved popcorn in respect of acrylamide formation
2017
Bocharova, O. | Reshta, S. | Bocharova, M.
Acrylamide, known as a toxic substance, can be formed in foods as a result of the Maillard browning reactions. The right conditions for these reactions during processing, and presence of precursors in corn kernels, leads to the uncertainty in respect of the chemical safety of popcorn. This study investigated the effect of microwave (MW) treatment of popcorn on the possibility of acrylamide formation. The instrumental determination was carried out by gas chromatography–mass spectrometry (GC–MS) using a direct injection of samples (5 µl) into the column. New scientific evidence indicating the presence of D-allose in MW popcorn were demonstrated. No acrylamide was detected in fractions of popcorn treated in MW oven for 2, 5 and 8 min. Lack of the key substance for acrylamide formation, asparagine, in the pericarp of corn kernels, was found to be the main factor of results obtained.
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