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Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
J Agric Food Chem. 2007 Jan 24; 55(2):523-8.JA

Abstract

The present study was to demonstrate the efficiency of antioxidant of bamboo leaves (AOB) on the reduction of acrylamide during thermal processing and to summarize the optimal level of AOB applied in potato-based products. Potato crisps and French fries were immersed into different contents of AOB solution, and the frying processing parameters were optimized. The acrylamide content was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Our results showed that nearly 74.1% and 76.1% of acrylamide in potato crisps and French fries was reduced when the AOB addition ratio was 0.1% and 0.01% (w/w), respectively. The maximum inhibitory rate was achieved when the immersion time was designed as 60 s. Sensory evaluation results showed that the crispness and flavor of potato crisps and French fries processed by AOB solution had no significant difference compared to normal potato matrixes (P > 0.05) when the AOB addition ratio was <0.5% (w/w). These results suggested that AOB could significantly reduce acrylamide formation in potato-based foods and keep original crispness and flavor of potato matrixes. This study could be regarded as a pioneer contribution on the reduction of acrylamide in various foods by natural antioxidants.

Authors+Show Affiliations

Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Road, Food Building, Hangzhou 310029, Zhejiang, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17227088

Citation

Zhang, Yu, et al. "Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries." Journal of Agricultural and Food Chemistry, vol. 55, no. 2, 2007, pp. 523-8.
Zhang Y, Chen J, Zhang X, et al. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries. J Agric Food Chem. 2007;55(2):523-8.
Zhang, Y., Chen, J., Zhang, X., Wu, X., & Zhang, Y. (2007). Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries. Journal of Agricultural and Food Chemistry, 55(2), 523-8.
Zhang Y, et al. Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries. J Agric Food Chem. 2007 Jan 24;55(2):523-8. PubMed PMID: 17227088.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries. AU - Zhang,Yu, AU - Chen,Jie, AU - Zhang,Xiaoling, AU - Wu,Xiaoqin, AU - Zhang,Ying, PY - 2007/1/18/pubmed PY - 2007/4/6/medline PY - 2007/1/18/entrez SP - 523 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 2 N2 - The present study was to demonstrate the efficiency of antioxidant of bamboo leaves (AOB) on the reduction of acrylamide during thermal processing and to summarize the optimal level of AOB applied in potato-based products. Potato crisps and French fries were immersed into different contents of AOB solution, and the frying processing parameters were optimized. The acrylamide content was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Our results showed that nearly 74.1% and 76.1% of acrylamide in potato crisps and French fries was reduced when the AOB addition ratio was 0.1% and 0.01% (w/w), respectively. The maximum inhibitory rate was achieved when the immersion time was designed as 60 s. Sensory evaluation results showed that the crispness and flavor of potato crisps and French fries processed by AOB solution had no significant difference compared to normal potato matrixes (P > 0.05) when the AOB addition ratio was <0.5% (w/w). These results suggested that AOB could significantly reduce acrylamide formation in potato-based foods and keep original crispness and flavor of potato matrixes. This study could be regarded as a pioneer contribution on the reduction of acrylamide in various foods by natural antioxidants. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17227088/Addition_of_antioxidant_of_bamboo_leaves__AOB__effectively_reduces_acrylamide_formation_in_potato_crisps_and_French_fries_ L2 - https://doi.org/10.1021/jf062568i DB - PRIME DP - Unbound Medicine ER -