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Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system.
J Food Sci. 2008 Mar; 73(2):C60-6.JF

Abstract

This study investigated the effect of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the formation and kinetics of acrylamide in an equimolar asparagine-glucose model system. The substrates spiked with AOB and EGT were microwave-heated at 180 degrees C and the acrylamide content in final reaction products was quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that both AOB and EGT could effectively reduce the formation of acrylamide in an asparagine-glucose microwave heating model system and achieved a maximum reduction rate when the addition levels of AOB and EGT were both 10(-6) mg/mL reaction solution. To describe the kinetic behavior of acrylamide, a simplified kinetic model was optimized and relative kinetic rate constants were evaluated under isothermal conditions. The results indicated that the reduction effect of AOB and EGT on the acrylamide formation may partly be ascribed to the decrease of the formation rate constant (k(F)) in both AOB and EGT-spiked systems (43.4% and 32.3% of decrease, respectively, P < 0.05). The kinetic parameter k(E), which represents the elimination rate of acrylamide in both AOB and EGT-spiked systems, was not significantly different (6.9% of increase and 10.9% of decrease, respectively, P > 0.05). The results of the kinetic study indicated that addition of AOB and EGT could significantly reduce the formation rate constant (k(F)) of acrylamide, but could not significantly affect the elimination rate constant (k(E)) of acrylamide.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhang Y
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310029, Zhejiang, China. y_zhang@zju.edu.cn
Ying T
No affiliation info available
Zhang Y
No affiliation info available

MeSH

AcrylamideAntioxidantsAsparagineCarcinogensChromatography, High Pressure LiquidFood ContaminationFood HandlingGlucoseHumansKineticsMicrowavesOxidation-ReductionPlant ExtractsPlant LeavesSasaTandem Mass SpectrometryTea

Pub Type(s)

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

Language

eng

PubMed ID

18298717

Citation

Zhang, Yu, et al. "Reduction of Acrylamide and Its Kinetics By Addition of Antioxidant of Bamboo Leaves (AOB) and Extract of Green Tea (EGT) in Asparagine-glucose Microwave Heating System." Journal of Food Science, vol. 73, no. 2, 2008, pp. C60-6.
Zhang Y, Ying T, Zhang Y. Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system. J Food Sci. 2008;73(2):C60-6.
Zhang, Y., Ying, T., & Zhang, Y. (2008). Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system. Journal of Food Science, 73(2), C60-6. https://doi.org/10.1111/j.1750-3841.2007.00619.x
Zhang Y, Ying T, Zhang Y. Reduction of Acrylamide and Its Kinetics By Addition of Antioxidant of Bamboo Leaves (AOB) and Extract of Green Tea (EGT) in Asparagine-glucose Microwave Heating System. J Food Sci. 2008;73(2):C60-6. PubMed PMID: 18298717.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system. AU - Zhang,Yu, AU - Ying,Tiejin, AU - Zhang,Ying, PY - 2008/2/27/pubmed PY - 2008/3/29/medline PY - 2008/2/27/entrez SP - C60 EP - 6 JF - Journal of food science JO - J Food Sci VL - 73 IS - 2 N2 - This study investigated the effect of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the formation and kinetics of acrylamide in an equimolar asparagine-glucose model system. The substrates spiked with AOB and EGT were microwave-heated at 180 degrees C and the acrylamide content in final reaction products was quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that both AOB and EGT could effectively reduce the formation of acrylamide in an asparagine-glucose microwave heating model system and achieved a maximum reduction rate when the addition levels of AOB and EGT were both 10(-6) mg/mL reaction solution. To describe the kinetic behavior of acrylamide, a simplified kinetic model was optimized and relative kinetic rate constants were evaluated under isothermal conditions. The results indicated that the reduction effect of AOB and EGT on the acrylamide formation may partly be ascribed to the decrease of the formation rate constant (k(F)) in both AOB and EGT-spiked systems (43.4% and 32.3% of decrease, respectively, P < 0.05). The kinetic parameter k(E), which represents the elimination rate of acrylamide in both AOB and EGT-spiked systems, was not significantly different (6.9% of increase and 10.9% of decrease, respectively, P > 0.05). The results of the kinetic study indicated that addition of AOB and EGT could significantly reduce the formation rate constant (k(F)) of acrylamide, but could not significantly affect the elimination rate constant (k(E)) of acrylamide. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18298717/Reduction_of_acrylamide_and_its_kinetics_by_addition_of_antioxidant_of_bamboo_leaves__AOB__and_extract_of_green_tea__EGT__in_asparagine_glucose_microwave_heating_system_ DB - PRIME DP - Unbound Medicine ER -