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The study found 280 ug/ kg of acrylamide (carcinogenic with genotoxic potential) in experimental carob syrup samples that were cooked at a constant temperature of 110oC; less than the 303 ug/kg of the commercial samples. Correlatively, these results indicated that the more time of exposure of solids soluble and water evaporation during a constant temperature cooking, is related to a higher content of acrylamide in carob syrup. The different levels of acrylamide contains in the carob syrup marks depends on the productive method, having a variety range from 0 ug/kg of acrylamide to 303 ug/kg. Additionally, the more concentration of solids caused by the temperature, major is the soluble solids that increase other components different than sugars which contribute to a bitterness flavor in carob syrup.

Quantification of Acrylamide and Hydroxymethylfurfural in the Consumption of Algarrobin in the City of Piura-Peru