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Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition

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Abstract

The presence of acrylamide in numerous food products has recently been demonstrated. In this work, the possibility of acrylamide formation in date fruits and date syrups was investigated for the first time. In this study, dates at the stages of Khalal, Rutab, and Tamr, some important date varieties in Iran, were analyzed along with the manufacturing conditions in which date syrup was industrially produced. Quality parameters such as pH, soluble solid content, color values (L*, a*, b*), moisture content, reducing sugars, and amino acid profile, as well as acrylamide concentration were determined in the date fruit and syrup samples. The results demonstrated that the analyzed date syrup samples contained acrylamide in the range of 141–554 ppb; however, acrylamide was not detected in the date fruit samples. It is worth mentioning that the tolerable daily intake (TDI) of acrylamide is 40 ppb per day for neurotoxicity and 2.6 ppb per day for cancer. The free asparagine concentrations in the fruit samples (17.4–44 ppm), ripening stages (7.4–66.1 ppm), and date syrup samples (15.4–63 ppm) were also measured. There was a strong positive correlation between the presence of acrylamide in the date syrups and the soluble solid content, asparagine level, and reducing sugar concentrations in most samples. The results of this work indicated that acrylamide can be produced at a relatively high level in date syrups during processing, and can pose a health risk for the Iranian population.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Food Science and Technology, Science and Research Branch, Islamic Azad University,, Tehran, Iran

    Mohammad Erfan Bahrami

  2. Department of Food Science and Technology, Science and Research Branch, Tehran, Iran

    Masoud Honarvar

  3. Food Science and Technology, Science and Research Branch, Tehran, Iran

    Mahya Nasrolah

Authors
  1. Mohammad Erfan Bahrami
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  2. Masoud Honarvar
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  3. Mahya Nasrolah
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Correspondence to Masoud Honarvar.

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Bahrami, M.E., Honarvar, M. & Nasrolah, M. Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition. Food Measure 15, 4073–4082 (2021). https://doi.org/10.1007/s11694-021-00977-9

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  • DOI: https://doi.org/10.1007/s11694-021-00977-9

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