Determination of precursors of acrylamide formation in roasted maize

Abstract

Acrylamide, an organic compound with the formula CH2=CHCONH2, 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.