Store bought juices may contain quite some acrylamide, a carcinogenic.
Prune juice typically contains 186 to 916 µg acrylamide/kg.
Thats because juice may contain relatively much free asparagine (and other free amino acids),
and also free simple sugars, which readily forms acrylamide when heat-processed.
The amount of free asparagine and -simple sugars is an indication of the amount of acrylamide that will be formed,
and in fruits/berries/juices obviously asparagine is the limiting factor.
See the WaiWiki page about acrylamide: http://www.waiwiki.org/index.php/Acrylamide
In Souci SW et al, Food Composition and Nutrition Tabels there is very little data available about free asparagine in foods:
black elderberries: average 7 mg / 100 g, up to max. 17.7 mg / 100 g.
bananas: average 12.4 mg / 100 g. (no max. listed)
mango: average 0.67 mg / 100 g (no max. listed).
rasberry juice: average 88.5 mg / 100 g, up to max. 181.3 mg / 100g.
granadilla juice: up to max. 0.03 mg / 100 g. (no average listed)
Acrylamide
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Re: Acrylamide
People are pretty aware of acrylamide it seems, e.g. research on making potatoes that produce little acrylamide: http://www.rsc.org/chemistryworld/2012/ ... acrylamide
Re: Acrylamide
Yes, there are a lot of different things one can do to decrease acrylamide formation (less reducing sugars, more glycine,
specific phenols, different baking strategies, etc etc)
but other research shows that these measures are hardly being implemented.
Also, its not just potatoes, but all plants foods in particular, and all foods in general that are heated.
specific phenols, different baking strategies, etc etc)
but other research shows that these measures are hardly being implemented.
Also, its not just potatoes, but all plants foods in particular, and all foods in general that are heated.
Re: Acrylamide
Fiber comes to the rescue. http://www.ncbi.nlm.nih.gov/pubmed/22414587
Re: Store bought juice
Thats just about the intestinal wall, protected by fiber (cell-wall material) from potatoes.
Dietary fiber in general and chlorophyllin are not protective against acrylamide toxicity.Woo GH et al
You could also have mentioned that elevated phenol levels in potatoes inhibit acrylamide formation:
Zhu F et al
that fiber is also a source of reducing sugars, which (with asparagine) may form acrylamide when exposed to heat,
and that processed potato products are one of the main contributors to acrylamide exposure.
Dietary fiber in general and chlorophyllin are not protective against acrylamide toxicity.Woo GH et al
You could also have mentioned that elevated phenol levels in potatoes inhibit acrylamide formation:
Zhu F et al
that fiber is also a source of reducing sugars, which (with asparagine) may form acrylamide when exposed to heat,
and that processed potato products are one of the main contributors to acrylamide exposure.