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Alfredo Lazaro Ludeña Gutierrez

Alfredo Lazaro Ludeña Gutierrez

National University of Piura,Peru

Title: Acrylamid during the consumption of carob syrup for the estandarization of a technical process-Piura(Perú)

Biography

Biography: Alfredo Lazaro Ludeña Gutierrez

Abstract

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.