Evaluation of aminoacids formed in the (thermo) synthesis of acrylamide during the processing of vegetal products

Abstract

Acrylic acid amide, known by its toxic effects exerted upon the biologic systems and by its high incidence in food, justifies its presence through the Maillard reaction, chemical cascade equations that take place during the thermal preparation of vegetals. The present researches are directed towards the gradual evaluation of concentration of certain amino acids in food in order to associate vegetal products that contain amino acids with those containing reducing sugars. In this direction, glutamine, asparagine and arginine were added to semi prepared potatoes before frying. The results can be corroborated with other data from literature that emphasize the role of ammonium carbonate in this synthesis, changing the research towards this aim. Is it possible that the presence of dicarboxylic amino acids favour the acrylamide production versus the basic amino acids?