Advances in Phytochemistry, Textile and Renewable Energy Research for
Industrial Growth – Nzila et al. (Eds)
© 2022 Copyright the Author(s), ISBN: 978-1-032-11871-0
Open Access: www.taylorfrancis.com, CC BY-NC-ND 4.0 license
Determination of precursors of acrylamide formation in roasted maize
M.C. Koske
Department of Chemistry, Faculty of Science, Egerton University, Njoro, Kenya
Africa Center of Excellence II in Phytochemicals, Textiles and Renewable Energy (ACE II PTRE), Moi University,
Eldoret, Kenya
Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University,
Eldoret, Kenya
A. Kiprop
Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University,
Eldoret, Kenya
Africa Center of Excellence II in Phytochemicals, Textiles and Renewable Energy (ACE II PTRE), Moi University,
Eldoret, Kenya
O.P. Ongoma & S.M. Kariuki
Department of Chemistry, Faculty of Science, Egerton University, Njoro, Kenya
S.M. Kagwanja & J.M. Gichumbi
Department of Chemistry, Faculty of Science, Engineering and Technology, Chuka University, Chuka, Kenya
ABSTRACT: Acrylamide, an organic compound with the formula CH 2 =CHCONH 2 , is a contaminant generated through high-temperature cooking processes as a result of Maillard reactions catalyzed by the presence of
reducing sugars and free amino acids in starchy food compounds. Acrylamide and its major metabolite, glycidamide, have been considered probable human carcinogens. In this study, we report on the acrylamide content
in roasted maize from some Kenyan markets. Raw maize was purchased from local markets and roasted under
laboratory conditions. They were crushed and extracted using water and hexane in a ratio of 2:1. The extract
was derivatized with potassium bromate and potassium bromide and further subjected to liquid–liquid extraction using ethyl acetate-hexane (4:1, v/v). The final bromoprop-2-enamide (BPA) analyte was analyzed using
gas chromatography–flame ionization detector. Acrylamide was not detected in any of the samples (at limit of
detection of 20 µg/kg), which was consistent with reports from other countries.
1 BACKGROUND
1.1 Acrylamide
Following the discovery of high concentrations of
acrylamides by the Swedish National Food Administration (NFA) and researchers from Stockholm University inApril 2002 in food rich in carbohydrates content,
it has become a subject of public interest. Acrylamide
was found to be carcinogenic in rodents and is classified as a probable human carcinogen (Swedish 2002;
Vinci et al. 2012). Food such as French fries, potato
crisps, and corn were reported to contain acrylamide
when cooked at elevated temperatures (Boroushaki
et al. 2010). However, there are no guidelines currently showing the permissible limits of acrylamide in
processed food (Hariri et al. 2015). Acrylamide is an
organic compound with a formula CH 2 =CHCONH 2 . It
is a contaminant formed through the Maillard reaction
when starchy foods with appreciable sugar content are
heated to elevated temperatures (Gökmen & ¸
Senyuva
2007; Lund & Ray 2017; Mottram et al. 2002). The formation of acrylamide has not been reported in boiled
foods or foods that were not heat treated (Ahn et al.
2002). It has become evident that the formation of
acrylamide cannot be stopped. However, there is a
concerted effort to minimize its presence in human
diets and this has called for accelerated research to
reduce its formation in foodstuffs (Alam et al. 2018;
Fu et al. 2018; Li et al. 2012; Ou et al. 2010; Zeng et al.
2009).
From available reports, the main concern about the
possible health effects of acrylamide in food is its probable carcinogenic and genotoxic (DNA-damaging)
effects, as evidenced by tumors in laboratory rats
(Manière et al. 2005). Since it has been detected
in food, detailed research has been done to evaluate
68
DOI 10.1201/9781003221968-9
Industrial Growth – Nzila et al. (Eds)
© 2022 Copyright the Author(s), ISBN: 978-1-032-11871-0
Open Access: www.taylorfrancis.com, CC BY-NC-ND 4.0 license
Determination of precursors of acrylamide formation in roasted maize
M.C. Koske
Department of Chemistry, Faculty of Science, Egerton University, Njoro, Kenya
Africa Center of Excellence II in Phytochemicals, Textiles and Renewable Energy (ACE II PTRE), Moi University,
Eldoret, Kenya
Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University,
Eldoret, Kenya
A. Kiprop
Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies, Moi University,
Eldoret, Kenya
Africa Center of Excellence II in Phytochemicals, Textiles and Renewable Energy (ACE II PTRE), Moi University,
Eldoret, Kenya
O.P. Ongoma & S.M. Kariuki
Department of Chemistry, Faculty of Science, Egerton University, Njoro, Kenya
S.M. Kagwanja & J.M. Gichumbi
Department of Chemistry, Faculty of Science, Engineering and Technology, Chuka University, Chuka, Kenya
ABSTRACT: Acrylamide, an organic compound with the formula CH 2 =CHCONH 2 , is a contaminant generated through high-temperature cooking processes as a result of Maillard reactions catalyzed by the presence of
reducing sugars and free amino acids in starchy food compounds. Acrylamide and its major metabolite, glycidamide, have been considered probable human carcinogens. In this study, we report on the acrylamide content
in roasted maize from some Kenyan markets. Raw maize was purchased from local markets and roasted under
laboratory conditions. They were crushed and extracted using water and hexane in a ratio of 2:1. The extract
was derivatized with potassium bromate and potassium bromide and further subjected to liquid–liquid extraction using ethyl acetate-hexane (4:1, v/v). The final bromoprop-2-enamide (BPA) analyte was analyzed using
gas chromatography–flame ionization detector. Acrylamide was not detected in any of the samples (at limit of
detection of 20 µg/kg), which was consistent with reports from other countries.
1 BACKGROUND
1.1 Acrylamide
Following the discovery of high concentrations of
acrylamides by the Swedish National Food Administration (NFA) and researchers from Stockholm University inApril 2002 in food rich in carbohydrates content,
it has become a subject of public interest. Acrylamide
was found to be carcinogenic in rodents and is classified as a probable human carcinogen (Swedish 2002;
Vinci et al. 2012). Food such as French fries, potato
crisps, and corn were reported to contain acrylamide
when cooked at elevated temperatures (Boroushaki
et al. 2010). However, there are no guidelines currently showing the permissible limits of acrylamide in
processed food (Hariri et al. 2015). Acrylamide is an
organic compound with a formula CH 2 =CHCONH 2 . It
is a contaminant formed through the Maillard reaction
when starchy foods with appreciable sugar content are
heated to elevated temperatures (Gökmen & ¸
Senyuva
2007; Lund & Ray 2017; Mottram et al. 2002). The formation of acrylamide has not been reported in boiled
foods or foods that were not heat treated (Ahn et al.
2002). It has become evident that the formation of
acrylamide cannot be stopped. However, there is a
concerted effort to minimize its presence in human
diets and this has called for accelerated research to
reduce its formation in foodstuffs (Alam et al. 2018;
Fu et al. 2018; Li et al. 2012; Ou et al. 2010; Zeng et al.
2009).
From available reports, the main concern about the
possible health effects of acrylamide in food is its probable carcinogenic and genotoxic (DNA-damaging)
effects, as evidenced by tumors in laboratory rats
(Manière et al. 2005). Since it has been detected
in food, detailed research has been done to evaluate
68
DOI 10.1201/9781003221968-9