Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation

Zhu, Fan; Cai, Yi-Zhong; Jiang, Ke; Corke, Harold

doi:10.1002/jsfa.4079

Cited by 78 publications

(52 citation statements)

References 25 publications

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“…This is generally attributed to the high content of starch, consecutively leading to a high glycaemic index (GI) [11]. Other components responsible for the detrimental effects of potatoes might be alkaloids or substances synthesized depending on preparation techniques such as acrylamide [12,13]. On the other side, other prospective observational studies have reported either a neutral association [14,15] or an inverse association, providing evidence for beneficial effects of regular potato consumption for the prevention of obesity, CVD, or cancer [16,17].…”

Section: Introductionmentioning

confidence: 99%

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

et al. 2018

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Purpose We aimed to synthesize the evidence on the relation between different types of potato consumption with risk of all-cause mortality, coronary heart disease (CHD), stroke, type 2 diabetes (T2D), colorectal cancer (CRC), and hypertension. Methods Systematic searches until May 2018 were conducted in PubMed, Scopus, and Web of Science. Random effects meta-analyses comparing extreme categories, linear and non-linear dose-response analyses were conducted. Results Twenty-eight reports were identified. Only total potato consumption was available for some endpoints which showed no associations with all-cause mortality (RR: 0.88, 95% CI 0.69-1.12), CHD (RR: 1.03, 95% CI 0.96-1.09), stroke (RR: 0.98, 95% CI 0.93-1.03), and CRC (RR: 1.05, 95% CI 0.92-1.20) per one daily/serving (150 g/day) increase. Consumption of one daily serving of boiled/baked/mashed-potatoes was not associated with risk of hypertension (RR: 1.08, 95% CI 0.96-1.21), but slightly with the risk of T2D (RR: 1.09, 95% 1.01-1.18). Positive associations for the risk of T2D (RR: 1.66, 95% CI 1.43-1.94) and hypertension (RR: 1.37, 95% CI 1.15-1.63) were observed for each 150 g/day increase in Frenchfries consumption. The quality of evidence was rated mostly low (moderate quality of evidence for the risk-associations of French-fries). Conclusion Total potato consumption is not related to risk for many chronic diseases but could pose a small increase in risk for T2D if consumed boiled. A clear risk relation was found between French-fries consumption and risk of T2D and hypertension. For several outcomes, the impact of different preparation procedures could not be assessed.

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Section: Introductionmentioning

confidence: 99%

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

et al. 2018

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“…2 A limited studies supposed a negative correlation between acrylamide formation and phenolic (anti-oxidative) composition of its raw natural source (Evers and Deuber 2012). Moreover, Zhu et al (2010) revealed that hydroxycinnamoylquinic/hydroxycinnamoyl derivatives are the major phenolic compounds in potatoes. They also showed that total phenolic content was reversely correlated with aspargine (−0.590) and total sugar quantity (−0.488) in raw potato and acrylamide content (−0.691) in processed form.…”

Section: Role Of Antioxidants In Acrylamide Content Mitigation In Foodsmentioning

confidence: 99%

“…Olea europaea L. 180°C for 5 min (1,000 mg/kg of extract) Urbancic et al, 2013 hemoglobin, and different functional groups of proteins like SH, inducing gene mutation and chromosomal aberration, increasing benign and malignant neoplasm in rodents (Casado et al 2010;Kalita et al 2013;Pelucchi et al 2011;Salazar et al 2012a;Zhu et al 2010).…”

Section: 3mentioning

confidence: 99%

“…Among the various mechanisms by which chemicals are supposed to mitigate acrylamide from food sources, free radical scavenging activity is outstanding, particularly in the case of using phytoceuticals like polyphenols or plant derived antioxidants (Jin et al 2013;Kalita et al 2013;Salazar et al 2012a,b;Zhu et al 2010). An appraisal on Table 2, which summarized the findings of several studies on potentially active antioxidant compounds and acrylamide reduction, reveals that phenolic acids like p-coumaric acid, gallic acid, ferulic acid and caffeic acid could reduce the acrylamide content close to half or even lower (Abdel-Monem et al 2013;Kotsiou et al 2011;Zhu et al 2009).…”

Section: Reduction Of Acrylamide Content In Foodsmentioning

confidence: 99%

“…Different studies showed that increasing concentration of antioxidant couldn't mitigate acrylamide formation in all cases and sometimes the higher concentration surprisingly increased acrylamide production (Kotsiou et al 2010;Yuan et al 2011;Zhu et al 2010).…”

Section: Reduction Of Acrylamide Content In Foodsmentioning

confidence: 99%

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Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

2014

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Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well as decreasing its related toxicities. In addition, plants are important sources of diverse metabolites demonstrating either possible effectiveness in acrylamide toxicity or reduction of acrylamide content in food sources. In this paper, we have criticized all relevant studies in terms of acrylamide mitigation from food by phytochemicals and antioxidants, and the influence of herbal medicines and phytopharmaceuticals on reduction of acrylamide toxicity in both animals and human.

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Maillard conjugates and their potential in food and nutritional industries: A review

Liu

Xia

et al. 2020

Food Frontiers

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Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects.

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Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation

Abstract: Careful selection of potato varieties with lower levels of fructose, glucose and asparagine and higher levels of phenolic compounds may mitigate acrylamide formation during thermal processing of potato products.

Cited by 78 publications

References 25 publications

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

Maillard conjugates and their potential in food and nutritional industries: A review

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