Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips

Abstract

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

“…Based on the results, soaking the potato strips in 1% citric acid for 30 min, followed by pan frying, is an effective mitigation strategy. In another work, the potato slices (2.0 mm thickness) were dipped in extracts of lemon peels, potato peels, olives leaves, and pomegranate peels for 60 min before frying at 180 • C for 10 min (Mohdaly et al, 2022). Depending on the dipping solution, the acrylamide reduction percentage varied, where 11.0, 34, 69.6, and 86.1% reduction was observed in the fries soaked in the pomegranate peels, olive leaves, potato peels, and lemon peels, respectively.…”

“…Similar to proteins, peptide fragmentation is another minor alternative route for acrylamide production. Additionally, carnosine and 3‐APA are also found to be associated with acrylamide production (Mohdaly et al., 2022). Carnosine, an N‐β ‐alanyl‐ l ‐histidine, can liberate β‐ alanine, which undergoes deamination and structural rearrangement to form acrylamide.…”

Quality Control of Tomato Products and it's Influenced by Some Technological Treatments on Reducing Pesticide Residues.

“…Total soluble solids (TSS) are a measurement of the concentration of dissolved solids, primarily sugars, in a solution [32]. The TSS content can be an important parameter for evaluating the quality and taste of tomato-based products.…”

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

“…Furan-type compounds, hydroxymethylfurfural, lactones, acids, and 3-hydroxy-2-pyrone as degradation products of L-ascorbic acid have been isolated and these compounds were identified as non-enzymatic browning products from lemon fruit concentrates and powders, with possible antimicrobial potential (Garcia-Salas et al, 2013). Different antioxidant and phenolic compounds like gallic acid, chlorogenic acid, catechin, caffeic acid, rutin, ferulic acid kaempferol and syringic acid have been found present in lemon peel powders, which play a role in inhibiting the growth of certain microorganisms (Mohdaly et al, 2022).…”