Acrylamide in Cooked Sprouts of Mung Bean (Vigna radiata)
Kazuhiro Chiku1, Ai Yamada1, Yui Shibasaki1
1Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino, Tokyo 180-8602, Japan.
Abstract:
We investigated the time-dependent acrylamide formation in mung bean sprouts during stir-frying under high and medium heat conditions. The acrylamide concentration range detected using the 3-mercaptobenzoic acid derivatization LC-MS/MS method was from below 29 ng/g [limit of detection (LOD)] to 6,900 ng/g. We also investigated the acrylamide levels in mung bean sprouts cooked using four methods while retaining their fresh firm texture using the thiosalicyclic acid derivatization LC-MS/MS method. The acrylamide concentration in microwave oven-cooked sprouts was below 16 ng/g (LOD). The samples cooked by stir-frying, parching, or boiling contained an acrylamide concentration above the LOD but below 42 ng/g [limit of quantification (LOQ)], except for one replicate of a stir-fried sample, whose acrylamide concentration was 42 ng/g. Bean sprouts are popular affordable vegetables, and when stir-fried, their acrylamide concentration is assumed to strongly affect the exposure of the Japanese population to acrylamide. Because the acrylamide concentration range of fried bean sprouts is as broad as mentioned above, the selection of a representative concentration value is difficult. A precise survey and data about acrylamide formation in relation to the bean sprout components before heating, their changes occurring during storage, and the cooking methods and conditions used are needed to estimate the exposure of the Japanese to acrylamide. Here, we showed that rinsing the sprouts before frying and frying them for a short time while mixing them well, while retaining the fresh firm texture to avoid burning and shriveling the sprouts is effective in decreasing the amount of acrylamide formed.
Insights
Stir-frying mung bean sprouts can create high levels of acrylamide, a potential carcinogen. Rinsing sprouts and quick, well-mixed frying effectively reduces acrylamide formation.
Area of Science:
- Food Science
- Toxicology
- Analytical Chemistry
Background:
- Acrylamide is a potential carcinogen found in some cooked foods.
- Mung bean sprouts are a popular vegetable, especially in Japanese cuisine.
- Stir-frying can lead to significant acrylamide formation in bean sprouts.
Purpose of the Study:
- To investigate acrylamide formation in mung bean sprouts during stir-frying.
- To compare acrylamide levels in sprouts cooked by different methods.
- To identify methods for reducing acrylamide in cooked bean sprouts.
Main Methods:
- LC-MS/MS with derivatization (3-mercaptobenzoic acid and thiosalicylic acid) was used for acrylamide detection.
- Acrylamide levels were measured in sprouts cooked via stir-frying (high/medium heat), microwaving, parching, and boiling.
- Cooking conditions and sprout preparation (rinsing) were varied.
Main Results:
- Acrylamide concentrations in stir-fried sprouts ranged from below the limit of detection (LOD) to 6,900 ng/g.
- Microwave-cooked sprouts had acrylamide levels below 16 ng/g (LOD).
- Stir-fried, parched, or boiled sprouts (excluding one replicate) had acrylamide below 42 ng/g (limit of quantification).
Conclusions:
- Acrylamide formation in mung bean sprouts is highly dependent on cooking methods and conditions.
- Rinsing sprouts before stir-frying and employing short, well-mixed cooking times minimizes acrylamide.
- These findings are crucial for estimating dietary acrylamide exposure in populations consuming bean sprouts.
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