7/18/2023 0 Comments Sunsweet prune juice downloadConsumption of a glass (250 ml) of prune juice at a level of 250 μg kg −1 would provide a 62.5 μg intake of acrylamide. Even higher values were reported for a particular variety of German dried pear. The levels of acrylamide in prune juice reported in the United States ranged from 138 to 268 μg kg −1 and in pitted prunes themselves from 31 to 87 μg kg −1. 2007 United States Food and Drug Administration 2009), has not led to further significant investigation into the formation of acrylamide at lower temperatures. ![]() 2004) and subsequent findings of the presence of acrylamide in products such as dried fruits and prune juices ( Amrein et al. However, instances of acrylamide formation at low temperatures, such as its artefactual formation during Soxhlet extraction of potato chips in methanol at 65☌ ( Pedersen and Olsson 2003 Grob et al. The minimum temperature required for the formation of acrylamide was often quoted as being about 120☌. 2000, 2002 Rosen and Hellenas 2002) initial and subsequent investigations concluded that relatively high temperatures are necessary for its formation in foods. When acrylamide was detected in foods for human consumption ( Tareke et al.
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