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Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content.
Food Chem. 2017 May 01; 222:53-60.FC

Abstract

The effect of ripening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major amino acids, were quantified during different stages of ripening using HPLC and correlated with acrylamide formation. The total phenolic content and total flavonoid content were also estimated and correlated with acrylamide formation. Both glucose and fructose increased during ripening and demonstrated a positive correlation on formation of acrylamide (correlation coefficient of r=0.95 and 0.94 respectively (p<0.05), whereas asparagine, was poorly correlated (p>0.05). The decreased levels of phenolic content during ripening of plantain were negatively correlated with acrylamide formation in the deep fried chips prepared. Thus the selection of proper ripening stage renders reduced formation of acrylamide in plantain chips to a reasonable extend.

Authors+Show Affiliations

Agro Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, Kerala, India.Agro Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, Kerala, India. Electronic address: pnisha@niist.res.in.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28041558

Citation

Shamla, L, and P Nisha. "Acrylamide Formation in Plantain (Musa Paradisiaca) Chips Influenced By Different Ripening Stages: a Correlation Study With Respect to Reducing Sugars, Amino Acids and Phenolic Content." Food Chemistry, vol. 222, 2017, pp. 53-60.
Shamla L, Nisha P. Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. Food Chem. 2017;222:53-60.
Shamla, L., & Nisha, P. (2017). Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. Food Chemistry, 222, 53-60. https://doi.org/10.1016/j.foodchem.2016.12.007
Shamla L, Nisha P. Acrylamide Formation in Plantain (Musa Paradisiaca) Chips Influenced By Different Ripening Stages: a Correlation Study With Respect to Reducing Sugars, Amino Acids and Phenolic Content. Food Chem. 2017 May 1;222:53-60. PubMed PMID: 28041558.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content. AU - Shamla,L, AU - Nisha,P, Y1 - 2016/12/08/ PY - 2016/08/08/received PY - 2016/12/01/revised PY - 2016/12/05/accepted PY - 2017/1/3/entrez PY - 2017/1/4/pubmed PY - 2017/2/16/medline KW - Acrylamide KW - Asparagine KW - Deep fried chips KW - Phenolics KW - Plantain KW - Reducing sugars SP - 53 EP - 60 JF - Food chemistry JO - Food Chem VL - 222 N2 - The effect of ripening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major amino acids, were quantified during different stages of ripening using HPLC and correlated with acrylamide formation. The total phenolic content and total flavonoid content were also estimated and correlated with acrylamide formation. Both glucose and fructose increased during ripening and demonstrated a positive correlation on formation of acrylamide (correlation coefficient of r=0.95 and 0.94 respectively (p<0.05), whereas asparagine, was poorly correlated (p>0.05). The decreased levels of phenolic content during ripening of plantain were negatively correlated with acrylamide formation in the deep fried chips prepared. Thus the selection of proper ripening stage renders reduced formation of acrylamide in plantain chips to a reasonable extend. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28041558/Acrylamide_formation_in_plantain__Musa_paradisiaca__chips_influenced_by_different_ripening_stages:_A_correlation_study_with_respect_to_reducing_sugars_amino_acids_and_phenolic_content_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)32016-7 DB - PRIME DP - Unbound Medicine ER -
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