Effect of natural extracts on the formation of acrylamide in fried potatoes

Morales, G Sánchez; Jiménez, M.; García, Oscar; Mendoza, María Remedios; Beristaín, C.I.

doi:10.1016/j.lwt.2014.03.034

Cited by 64 publications

(51 citation statements)

References 26 publications

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“…Recent studies showed that the green tea extracts, cinnamon and oregano led to a reducing effort on acrylamide in fried potatoes, whereas two plant extracts from thyme and bougainvillea had no significant influence on acrylamide formation in the same condition (Morales, Jimenez, Garcia, Mendoza, & Beristain, 2014). Cheng, Chen, Zhao, and Zhang (2015) tested the effect of six fruit extracts on acrylamide formation in glucose/asparagine model system.…”

Section: Structure Of Plant Polyphenolsmentioning

confidence: 99%

Role of plant polyphenols in acrylamide formation and elimination

et al. 2015

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Section: Structure Of Plant Polyphenolsmentioning

confidence: 99%

Role of plant polyphenols in acrylamide formation and elimination

et al. 2015

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“…Morales et al . studied the effects of six fruit extracts on the formation of acrylamide in the asparagine / glucose Maillard reaction system and found that the apple extract had a good inhibitory effect on the formation of acrylamide . Rikkevingborg et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of buckwheat extracts on acrylamide formation and the quality of bread

Jing

et al. 2019

J Sci Food Agric

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BACKGROUND The presence of acrylamide in food has attracted wide attention and has raised concerns due to its potential toxic and carcinogenic effects. The phenolic compounds in buckwheat display strong antioxidant activity, which may affect the acrylamide levels. The aims of this study were to evaluate the effect of buckwheat extracts on acrylamide formation and the quality of the bread, and to investigate possible inhibitory mechanisms. RESULTS The extracts from Tartary buckwheat seeds, Tartary buckwheat sprouts, common buckwheat seeds, and common buckwheat sprouts reduced acrylamide level in bread by 23.5, 27.3, 17.0, and 16.7%, respectively. In addition, all four buckwheat extracts significantly (P < 0.05) reduced acrylamide levels in the asparagine / glucose system. There were significant positive correlations between total phenolic compound content, the antioxidant activity of the extracts, and the reduction in the acrylamide level. Evaluation of the organoleptic and textural properties indicated that the addition of the extracts did not significantly affect the crust color, aroma, taste, crumb appearance, and hardness of the bread. CONCLUSION This study showed that proper use of buckwheat extracts can reduce acrylamide levels in bread without having a significant impact on their properties. The study also revealed that a possible acrylamide formation inhibitory mechanism involved the Maillard reaction through the asparagine / glucose pathway. The study also provided useful information for the further application of buckwheat in improving food safety. © 2019 Society of Chemical Industry

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“…The usage of oleoresin in frying fat did not affect the colour of potato chips and tortillas . Similarly, no colour differences in potato chips immersed in ascorbic acid, green tea, thyme and oregano solutions before deep fat frying was measured …”

Section: Resultsmentioning

confidence: 84%

“…In contrast to this result, the usage of GTE only affected the overall acceptability scores of CNs; nuggets with GTE were given higher scores than those of without GTE. Previous processors have reported that mitigation strategies such as antioxidant usage did not negatively change sensory properties of potato chips and tortillas, breads, and fried potatoes . In brief, the sensory scores of CBs and CNs varied between 6.00 (like slightly) and 8.00 (like very much).…”

Section: Resultsmentioning

confidence: 97%

“…Depending on previous studies, it is well‐known that GTE has been used to prevent food quality losses. However, in recent years, some processors have also reported that GTE is effective at reducing AA formation in model systems, French fries, and bread . Microwave pretreatment is often used with the purpose of thawing frozen potatoes before frying; a considerable reduction in the AA level in fried potatoes has been found due to reduced frying time after microwave thawing (MT) .…”

Section: Introductionmentioning

confidence: 99%

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