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Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.
J Agric Food Chem. 2010 Jan 13; 58(1):309-12.JA

Abstract

Natural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparagine in distilled water (160 degrees C for 30 min). Apple extract demonstrated potent inhibition on acrylamide formation. Blueberry, mangosteen, and longan extracts did not have significant impact, whereas dragon fruit extracts enhanced acrylamide formation. Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity. The inhibitory activity was finally corroborated in fried potato crisps. The present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation.

Authors+Show Affiliations

School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong.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

19925016

Citation

Cheng, Ka-Wing, et al. "Effects of Fruit Extracts On the Formation of Acrylamide in Model Reactions and Fried Potato Crisps." Journal of Agricultural and Food Chemistry, vol. 58, no. 1, 2010, pp. 309-12.
Cheng KW, Shi JJ, Ou SY, et al. Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. J Agric Food Chem. 2010;58(1):309-12.
Cheng, K. W., Shi, J. J., Ou, S. Y., Wang, M., & Jiang, Y. (2010). Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. Journal of Agricultural and Food Chemistry, 58(1), 309-12. https://doi.org/10.1021/jf902529v
Cheng KW, et al. Effects of Fruit Extracts On the Formation of Acrylamide in Model Reactions and Fried Potato Crisps. J Agric Food Chem. 2010 Jan 13;58(1):309-12. PubMed PMID: 19925016.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. AU - Cheng,Ka-Wing, AU - Shi,Jian-Jun, AU - Ou,Shi-Yi, AU - Wang,Mingfu, AU - Jiang,Yue, PY - 2009/11/21/entrez PY - 2009/11/21/pubmed PY - 2010/3/23/medline SP - 309 EP - 12 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 1 N2 - Natural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparagine in distilled water (160 degrees C for 30 min). Apple extract demonstrated potent inhibition on acrylamide formation. Blueberry, mangosteen, and longan extracts did not have significant impact, whereas dragon fruit extracts enhanced acrylamide formation. Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity. The inhibitory activity was finally corroborated in fried potato crisps. The present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19925016/Effects_of_fruit_extracts_on_the_formation_of_acrylamide_in_model_reactions_and_fried_potato_crisps_ L2 - https://doi.org/10.1021/jf902529v DB - PRIME DP - Unbound Medicine ER -