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Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
Food Chem. 2018 Jun 01; 250:98-104.FC

Abstract

Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 µg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01-1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhanghui@jiangnan.edu.cn.Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29412934

Citation

Qi, Yajing, et al. "Mitigation Effects of Proanthocyanidins With Different Structures On Acrylamide Formation in Chemical and Fried Potato Crisp Models." Food Chemistry, vol. 250, 2018, pp. 98-104.
Qi Y, Zhang H, Wu G, et al. Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models. Food Chem. 2018;250:98-104.
Qi, Y., Zhang, H., Wu, G., Zhang, H., Gu, L., Wang, L., Qian, H., & Qi, X. (2018). Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models. Food Chemistry, 250, 98-104. https://doi.org/10.1016/j.foodchem.2018.01.012
Qi Y, et al. Mitigation Effects of Proanthocyanidins With Different Structures On Acrylamide Formation in Chemical and Fried Potato Crisp Models. Food Chem. 2018 Jun 1;250:98-104. PubMed PMID: 29412934.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models. AU - Qi,Yajing, AU - Zhang,Hao, AU - Wu,Gangcheng, AU - Zhang,Hui, AU - Gu,Liwei, AU - Wang,Li, AU - Qian,Haifeng, AU - Qi,Xiguang, Y1 - 2018/01/04/ PY - 2017/09/13/received PY - 2018/01/01/revised PY - 2018/01/01/accepted PY - 2018/2/8/entrez PY - 2018/2/8/pubmed PY - 2018/8/3/medline KW - Acrylamide KW - MALDI-TOF MS KW - Maillard reaction KW - Proanthocyanidins KW - Thiolysis SP - 98 EP - 104 JF - Food chemistry JO - Food Chem VL - 250 N2 - Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 µg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01-1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29412934/Mitigation_effects_of_proanthocyanidins_with_different_structures_on_acrylamide_formation_in_chemical_and_fried_potato_crisp_models_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)30012-8 DB - PRIME DP - Unbound Medicine ER -