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Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems.
J Sci Food Agric. 2011 Oct; 91(13):2477-83.JS

Abstract

BACKGROUND

Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems.

RESULTS

Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system.

CONCLUSION

It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Zhu F
School of Biological Sciences, University of Hong Kong, Hong Kong.
Cai YZ
No affiliation info available
Ke J
No affiliation info available
Corke H
No affiliation info available

MeSH

AcrylamideFast FoodsFlourFlowersFood AdditivesFruitModels, ChemicalPlant ExtractsPlant RootsPlants, EdibleProanthocyanidinsSolanum tuberosumSpicesStarchSyzygiumVitisWater

Pub Type(s)

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

Language

eng

PubMed ID

21681761

Citation

Zhu, Fan, et al. "Dietary Plant Materials Reduce Acrylamide Formation in Cookie and Starch-based Model Systems." Journal of the Science of Food and Agriculture, vol. 91, no. 13, 2011, pp. 2477-83.
Zhu F, Cai YZ, Ke J, et al. Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. J Sci Food Agric. 2011;91(13):2477-83.
Zhu, F., Cai, Y. Z., Ke, J., & Corke, H. (2011). Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. Journal of the Science of Food and Agriculture, 91(13), 2477-83. https://doi.org/10.1002/jsfa.4491
Zhu F, et al. Dietary Plant Materials Reduce Acrylamide Formation in Cookie and Starch-based Model Systems. J Sci Food Agric. 2011;91(13):2477-83. PubMed PMID: 21681761.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. AU - Zhu,Fan, AU - Cai,Yi-Zhong, AU - Ke,Jinxia, AU - Corke,Harold, Y1 - 2011/06/16/ PY - 2010/09/03/received PY - 2011/04/19/revised PY - 2011/04/27/accepted PY - 2011/6/18/entrez PY - 2011/6/18/pubmed PY - 2012/1/25/medline SP - 2477 EP - 83 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 13 N2 - BACKGROUND: Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems. RESULTS: Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system. CONCLUSION: It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21681761/Dietary_plant_materials_reduce_acrylamide_formation_in_cookie_and_starch_based_model_systems_ L2 - https://doi.org/10.1002/jsfa.4491 DB - PRIME DP - Unbound Medicine ER -