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A liquid chromatography tandem mass spectrometry method (LC-MS/MS) preceded by a rapid and simple QuEChERS-based sample preparation was developed and validated for the determination of acrylamide in non-centrifugal sugar (NCS), a solid product obtained from sugarcane juice without centrifugation, up to a concentration greater than 90 ºBrix. Adequate linearity in calibration curves, analytical selectivity and sensitivity were achieved. A limit of detection (LOD) and a limit of quantitation (LOQ) of 10 and 20 µg kg -1 , respectively, were obtained. Recoveries (84.3-107.5%) and coefficients of variation (CV<15%) for repeatability and reproducibility conditions were appropriate in intraday and interday laboratory conditions. The concentration of acrylamide was determined in 76 commercial samples of NCS from different Latin American countries and ranged from <20 to 1414 µg kg -1 . The highest mean acrylamide amounts were found in samples from Peru, Ecuador and Colombia (636, 446 and 401 µg kg -1 , respectively). Considering the form of the product, the highest average levels were found in granulated NCS (517 µg kg -1 ) when compared to block (294 µg kg -1 ). Within the Colombian samples, organic NCS, made with natural flocculant, presented a higher acrylamide mean concentration (721 µg kg -1 ) than conventional samples (363 µg kg -1 ). Although the Margin of Exposure (MOE) values for neurotoxicity suggested that the estimated intakes in Brazil and Colombia are not a concern, MOEs obtained for neoplastic effects raised attention.

Background: Acrylamide in foods has been widely studied because of its possible carcinogenicity. Most of the foods investigated were prepared using low moisture and high temperature conditions. Non-centrifugal sugars (NCSs), which have been promoted as 'non-chemical' natural sweeteners, contain precursors of acrylamide and their production processes involved prolonged heating. The acrylamide content in 32 commercial NCSs from coconut, cane and palmyra palm purchased in Asian countries was investigated. Additionally, syrups (80  o Brix) produced from coconut and palmyra raw saps and cane juice were prepared by evaporation with prolonged heating (2.5 h to reach 100 °C, 1 h to increase to 110 °C, held at 110 °C for 30 min). The compositions and contents of sugars, amino acids and minerals, as well as the physical characteristics of the raw saps, juice and syrups, were determined., Results: The acrylamide content of these 32 products ranged from < 15 to 4011 μg kg -1 . The raw saps and juice were mildly acidic (pH 5.14-5.66) and similar values were observed for their syrups (4.73-5.73). The contents of sucrose, fructose and glucose in the saps and juice from these plants were similar, whereas their compositions varied with respect to amino acids. The variation of the ornithine content was significant, demonstrating a striking influence on the extent of acrylamide formation (867-1564 μg kg -1 ) in the syrups prepared from these materials., Conclusion: The present study emphasizes the importance of a careful monitoring and control of the critical steps invloved in the manufacturing process of NCSs (particularly the evaporation phase), aiming to protect the health and safety of consumers. © 2021 Society of Chemical Industry., (© 2021 Society of Chemical Industry.)

Panela is a natural, unrefined non-centrifugal sugar obtained by intense dehydration of sugarcane juice. Acrylamide, hydroxymethylfurfural (HMF), and furfural were determined in 40 panela samples distributed as granulated and block according to the technological process. Colour, browning, moisture, water activity, pH and antioxidant capacity were also evaluated. Acrylamide ranged between 60 and 3058 µg/kg; granulated panela reporting the highest concentration (812 µg/kg) compared with block panela (540 µg/kg). The lower content in HMF and furfural, the intense dehydration, and the extensive darkening of granulated panela suggested the browning reactions were boosted due to the application of more severe thermal treatments. Principal component analysis showed a significant relationship between the panela presentation and the concentration of the analysed compounds. Benchmark values considering both types of processes would help to establish mitigation initiatives in panela products. The chromatic parameter a* could be used as an indirect index of the acrylamide content in panela., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Products derived from sugar cane (Saccharum officinarum L) make up one of the rural agro-industries with the longest tradition in Colombia. In order to establish the main indicators and protocols that allow the bromatological, phytochemical and antioxidant characterization of products derived from S. officinarum, a bibliographic search was carried out through the Icontec and Scopus documentary bases, in the period between January of 1990 and February 2021. The foregoing, under guidelines that would allow establishing a global panorama on research and development trends, analysis of final products and identification of the main standardized and nonstandardized protocols. This is how it was possible to identify the main CTS (Colombian Technical Standards) and the most used protocols for the quantification of physicochemical indicators and of some metabolites of interest, confirming and establishing their positive effects for animal and human health, as an immunological enhancer, antitoxic, cytoprotective, anticariogenic and antioxidant. Additionally, it was possible to determine that heavy metals (lead, mercury, cadmium, arsenic), furfural, 5-hydroxymethylfurfural and acrylamide are the main pollutants on which a mitigation strategy should be established. With this, it becomes evident the need to generate a national policy that makes it possible to quantify the required physicochemical indicators, the content of bioactive compounds and the presence of dangerous contaminants in products derived from sugar cane, in order to comply with the legal regulations for the distribution and commercialization of sugary products in the national and international market and, why not, start their diversification. [ABSTRACT FROM AUTHOR]

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies. [ABSTRACT FROM AUTHOR]