Acrylamide Content in Vegetables Home-cooked by Heating

Abstract

The presence of acrylamide(AAm) was evaluated in vegetables cooked at home by heating. The AAm content was highest in bean sprouts and second highest in garlic. A close correlation was apparent between the asparagine (Asn) content and the post-heating AAm content in the vegetables tested(R²=0.66). It was also found that the AAm content could vary greatly depending on the heating conditions, even when the Asn content was low. The results suggest that acrylamide formation can be suppressed by avoiding excessive heating when cooking vegetables at home.