World Congress & Expo on Healthcare IT
National University of Piura,Peru
Title: Acrylamid during the consumption of carob syrup for the estandarization of a technical process-Piura(Perú)
Biography: Alfredo Lazaro Ludeña Gutierrez
The study found 280 ug/ kg of acrylamide(carcinogenic with genotoxic potential) in experimental carob syrup samples that were submitted at a constant temperature of 110 ºC; less than the 303 ug/kg founded by the commercial samples. Correlatively, this results indicated that the more time of exposure of solids soluble and water evaporation during a constant temperature cooking, is related to a higher content of acrylamide in carob syrup. The different quantity of acrylamide contains in the carob syrup marks depends on the productive method, having a variety range from 0 ug/kg of acrylamide to 303 ug/kg. Additionally, the more concentration of solids caused by the temperature, major are the soluble solids that increase other components different than sugars which contribute to a bitterness flavor in carob syrup.
The few per capita consumption and the low frequency of carob syrup consume in the range delimited from 0.7 g/ person.day contribute to not to pass the values limits of acrylamide intake. The combinated presence of acrylamide and HMF (hydroxymethylfurfural) do not overcome the maximum limit consumption of acrylamide;in other words it is not dangerous(real) for the human health considering the low rate of peruvian intake.
There are some commercial samples that indicates an acrylamide result of 0 ug/kg which are probably related to an optimal technical process or the metabolization to another elements that are not studied yet. On the other hand, a young person with a lower weight of 63.7 kg , do not should eat more than 25 daily portions of 42 g of carob syrup with a acrylamide content of 0.303 mg/kg(ppm); instead an adult with a 71.3 kg weight can intake 28 daily portions of carob syrup without any associated health risk to acrylamide consumption. Finally, the less contain of acrylamide in carob syrup is associated to a major daily portions of carob syrup consumption.