Effect of antioxidants on elimination and formation of acrylamide in model reaction systems

Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide

“…Ou et al [58] reported that addition of some antioxidants caused less reduction or even production of acrylamide formation in asparagine-glucose model system as a result of heating at 80 °C for 10 min. According to the results obtained, acrylamide formation was inhibited 75.72% with the addition of ascorbic acid.…”

Relationship between Antioxidants and Acrylamide Formation

“…Alternatively, another hypothesis of interaction between antioxidants and acrylamide was raised by Ou et al [69] who related it to possible radical-induced elimination of acrylamide. Six kinds of antioxidants, three of which are relatively stable (not easily oxidized) and the rest of which are unstable were tested in both the acrylamide model system and Asn-Glc model system.…”

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

“…After 16 h and 32 h of heat treatment, higher amount of acrylamide was detected in potatoes fried in the control oil than in potatoes fried in MIX P. As confirmed by Napolitano et al [16], acrylamide formation was faster in oil having the lowest concentration of phenolic compounds. According to Shiyi Ou et al [17], oxidation products are able to directly destruct acrylamide and its precursor, asparagine, thus inhibit acrylamide formation.…”