Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study

Acrylamide concentrations in prune products – baby strained prunes (range = 75–265 μg kg(−−1)), baby apple/prune juice (33–61 μg kg(−−1)), prune juice (186–916 μg kg(−−1)) and prunes (58–332 μg kg(−−1)) – on the Canadian market were determined. The formation of acrylamide in a simulated plum juice was also investigated under ‘drying conditions’ in an open vessel at temperatures <100°C for 24 h and under ‘wet conditions’ in a closed vessel at a temperature of 120°C for 1 h. Acrylamide was produced in a simulated plum juice under ‘drying conditions’ in amounts comparable with those found in prunes and prune juices. Acrylamide was not produced in simulated plum juice under ‘wet conditions’ in a closed vessel at temperature of 120°C for 1 h, but under the same condition an authentic prune juice doubled its acrylamide concentration. Formation of acrylamide in prune products was attributed to the presence of asparagine and sugars in the starting materials.