The kinetics of the inhibition of acrylamide by glycine in potato model systems

Zhu, Yunji; Wang, Pengpu; Wang, Fei; Zhao, Mengyao; Hu, Xiaosong; Chen, Fang

doi:10.1002/jsfa.7122

Cited by 18 publications

(8 citation statements)

References 31 publications

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“…This may be in part attributed to the hindering reaction of acrylamide precursors by the phenolic compounds in the extracts. Our suggestion seems to be confirmed with the study by Zhu et al [ 59 ] who reported that the reduction in AA formation might be due to the fact that the direct abstraction reaction of AA with bioactive compounds in plant extracts. The decrease in both reducing sugars and asparagine contents after frying was associated by a raise in AA formation in all samples, which is correspondent with the assumption that these compounds are the main precursors of AA formation.…”

Section: Resultssupporting

confidence: 91%

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

et al. 2022

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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.

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Section: Resultssupporting

confidence: 91%

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

et al. 2022

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“…The extent of the Maillard reaction depends on the presence of reaction substrate, frying temperature, and frying time ( 61 – 65 ). It was noticed that the higher oil temperature of 170-190°C is adequate to bring the surface temperature above 120°C along with a sufficient moisture loss and thereby favoring the AA formation ( 66 – 68 ). In the study of Liyanage et al ( 69 ), AA content was reduced about 90% with the frying temperature that decreased from 190 to 160°C.…”

Section: Resultsmentioning

confidence: 99%

“…The extent of the Maillard reaction depends on the presence of reaction substrate, frying temperature, and frying time (61)(62)(63)(64)(65). It was noticed that the higher oil temperature of 170-190 • C is adequate to bring the surface temperature above 120 • C along with a sufficient moisture loss and thereby favoring the AA formation (66)(67)(68). In the study of Liyanage et al (69), AA content was reduced about 90% with the frying temperature that decreased from 190 to 160 • C. Moreover, the application of PEF pre-treatment could significantly decrease the amount of AA by up to 59.7, 70, and 26.15% compared to untreated samples at the frying temperature of 120, 150, and 180 • C, respectively (Figure 6A).…”

Section: Resultsmentioning

confidence: 99%

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

et al. 2022

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The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.

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“…Most of the studies focused on the addition reactions of acrylamide and nucleophiles ( Xiong et al, 2017 ; Zamora et al, 2016 ; Zhu, Luo, Sun, Wang, Hu, & Chen, 2020 ; Y. Zhu, Wang, Wang, Zhao, Hu and Chen, 2016 ). On the other hand, HMF, a significant precursor of acrylamide, was found to react effectively with amino and thiol groups of amino acids (cysteine, lysine and arginine) in high and low moisture model systems by Hamzalıoğlu and Gökmen (2018) .…”

Section: The Role Of Intermediates and Interactions In Acrylamide For...mentioning

confidence: 99%

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

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Hamzalıoğlu

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et al. 2022

Current Research in Food Science

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The kinetics of the inhibition of acrylamide by glycine in potato model systems

Abstract: The reduction of AA by Gly is predominantly attributed to the elimination reaction between Gly and AA.

Cited by 18 publications

References 31 publications

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

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

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

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