Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system

Abstract

13A ripe olive model system was used to evaluate the potential inhibiting effects on 14 acrylamide formation from a set of amino acids and water-soluble vitamins. The system 15 was based on ripe olive juice heated at 121 ºC for 30 min in a stainless steel tubular 16 reactor. The most potent acrylamide inhibitors were proline and sarcosine, both with 17 inhibition rates of ~75% at a 100 mM level. In addition, glycine, ornithine, taurine, and 18 γ-amino butyric acid were effective (50-65% inhibition) while the rest of the 19 compounds demonstrated weak or non-significant effects. Acrylamide contents in the 20 model system were found to be highly correlated with the corresponding contents in the 21 real product. The kinetic pattern for the formation of acrylamide in the absence and 22 presence of two selected amino acids, added separately or together, was well fitted 23 using a simple logistic function. 24 25

Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing

“…For Gly, the reduction rates were 35% and 52% for 100 and 200 mM, respectively. These findings agree with our previous results in a ripe olive model system (López-López et al 2014), although the reduction rates in that case were slightly higher. The above-mentioned behaviour of Pro and Sar suggests that the nucleophilic reactivities of Pro and Sar were closely similar and significantly higher than reactivity of Gly.…”

“…After the darkening step, the olives were packed in "A314" glass bottles (145 g of pitted olives plus 170 ml of brine capacity) and covered with brine containing 3% NaCl, 0.015% ferrous gluconate and the corresponding amino acid (Pro, Sar or Gly). Amino acids were added to give equilibrium concentrations of 100 and 200 mM, which were demonstrated to be effective concentrations to inhibit AA formation in a ripe olive model system (López-López et al 2014). For the corresponding calculations, the moisture content of the olives was assumed to be 75% (w/w).…”

“…Sodium bisulfite was demonstrated to be the most effective compound to eliminate AA in ripe olives, but this additive is not currently permitted in the European Union (European Commission 2011). Proline (Pro), sarcosine (Nmethyl glycine; Sar), and glycine (Gly) have also been demonstrated to be effective inhibitors of AA formation in a ripe olive model system, although at concentrations 10 times higher compared with sulfite (López-López et al 2014). However, the effectiveness of these amino acids in real food and their impact on the sensory characteristics of olives has not been provided.…”

“…To cite this article: Antonio Higinio Sánchez, Víctor Manuel Beato, Antonio López-López & Alfredo Montaño (2014) Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing, Food Additives & Contaminants: Part A, 31:2, 242-249, DOI: 10.1080DOI: 10. /19440049.2013 To link to this article: http://dx.doi.org/10.…”

How Can We Make Chinese Consumers like Table Olive: A Review and Some Suggestions to the Researchers

“…Among them, 930 investigated product quality and relevant subjects [16,17,18]; 521 papers investigated the debittering processes [19][20][21][22][23][24]. There were 467 papers describing studies on disinfection/packaging/storage, and high static pressure disinfection and acrylamide formation mechanisms have been new research subjects in recent years [25,26,27]; 175 papers explored problems related to the application of information technologies [28,29]; 68 papers focused on environmental protection and environmental evaluation, several recent papers have reported studies on the sustainability of olive production and processing by means of methods such as life cycle assessment (LCA) [30]. A total of 1187 papers involved research on planting and harvesting.…”