Acrylamide: An approach to its knowledge and importance for roasted coffee
Lina Fernanda Bonilla, Angélica Sandoval‐Aldana, Luis Daniel Daza
Abstract
Acrylamide (AA) has been classified as a toxic, harmful, and carcinogenic substance since 2002, and therefore it is currently widely studied. When functional amino and carbonyl groups of asparagine and reducing sugars are condensed into Schiff bases, they are transformed into AA molecules at temperatures >120 °C. This mechanism is known as the Maillard reaction and is considered the main AA pathway. Simultaneously, desired browning and sensory properties are developed. However, changes in chemical composition of the matrix, properties, and secondary reactions trigger intermediary synthesis, destabilizing the medium and leading to new AA molecules. Coffee has become the most consumed beverage worldwide. Therefore, the World Health Organization established recommended benchmark levels of AA concentrations that could be detected in roasted coffee beans and by-products (<850 μg/kg). Trace levels of AA can differ between samples due to roasting and brewing conditions, and the analytical and extraction methods chosen for sample analysis. • Acrylamide (AA) is a neurotoxic, genotoxic, carcinogenic, and reprotoxic compound. • AA is detected in different food sources subjected to thermal treatments. • Deep eutectic solvents show minimal volatility, good ionic conductivity, low flammability. • The chemical composition of green coffee after roasting leads to AA formation. • Treatments with asparaginase could reduce AA presence.